Turkey Cheeseburger

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

Yield: 4 servings (serving size: 1 burger)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 36%
  • Fat: 13.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.5g
  • Protein: 23.7g
  • Carbohydrate: 30.2g
  • Fiber: 0.4g
  • Cholesterol: 82mg
  • Iron: 3mg
  • Sodium: 515mg
  • Calcium: 194mg


  • 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


  1. Combine mayonnaise and mustard in a small bowl.
  2. Combine turkey, zucchini, cilantro, soy, and pepper. Divide turkey mixture into 4 equal portions, shaping each into a 1/4-inch-thick patty.
  3. 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.
  4. 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.
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