Turkey Cheeseburger

Shredded zucchini boosts the size and moistness of these patties. Cut the remaining zucchini into spears, and serve alongside the burgers.


4 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional Information

Calories 337
Caloriesfromfat 36 %
Fat 13.4 g
Satfat 4.7 g
Monofat 3.1 g
Polyfat 2.5 g
Protein 23.7 g
Carbohydrate 30.2 g
Fiber 0.4 g
Cholesterol 82 mg
Iron 3 mg
Sodium 515 mg
Calcium 194 mg


1 tablespoon fat-free mayonnaise
1 tablespoon honey mustard
3/4 pound ground turkey breast
1/3 cup shredded zucchini
1 tablespoon minced fresh cilantro
2 teaspoons low-sodium soy sauce
1/4 teaspoon coarsely ground black pepper
Cooking spray
2 (1-ounce) slices reduced-fat Cheddar cheese, halved
4 English muffins, split and toasted
4 large green leaf lettuce leaves


Combine mayonnaise and mustard in a small bowl.

Combine turkey, zucchini, cilantro, soy, and pepper. Divide turkey mixture into 4 equal portions, shaping each into a 1/4-inch-thick patty.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 4 minutes. Turn patties over; cook 3 minutes or until done. Top each patty with cheese; cover and cook 1 minute or until cheese melts.

Spread 1 1/2 teaspoons mayonnaise mixture over cut side of each of 4 muffin halves. Top halves with patties, lettuce leaves, and muffin tops.


Jean Kressy,

May 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note