Peel and grate zucchini using a box grater. Place zucchini into a paper towel and wring out as much moisture as possible before adding to the turkey burger mixture.
1 cup zucchini
Add ground turkey to a large bowl and season with salt, pepper, onion powder, paprika, and garlic powder. Season with Worcestershire sauce and add in the remaining ingredients.
If needed, add up to ½ cup of breadcrumbs. Combine using your hands and create 6 equal-sized patties. Freeze patties for 10 minutes to one hour.
½ cup breadcrumbs
Cooking Methods
Grilled: Spray grill with cooking spray and heat to medium. Grill for 7-8 minutes per side or until an instant-read thermometer reads 165F.
Pan Fried: Heat a skillet over medium heat and spray with cooking spray. Cook patties for 7-8 minutes per side or until an instant-read thermometer reads 165F.
Oven Baked: Preheat oven to 375F and line a baking sheet with parchment paper. Bake patties for 25-30 minutes and temp them to 165F to ensure they are done.
Air Fryer: Air fry at 360F for 15 minutes, flipping halfway.
Notes
If the mixture seems too moist, add some breadcrumbs, oats, or almond flour. Use a paper towel to remove all of the moisture from the zucchini prior to adding it to the bowl.
Do not press burgers down while cooking, this will make them dry and lose their juicy quality.
Peel zucchini and grate on the fine side of a box grater if you have picky eaters.
After you make the turkey patties, place them in the freezer for 10 minutes to an hour to help them stay together when grilling.
Storage: Store leftovers in the refrigerator in an air-tight container for up to 4 days.
Freezer: If making straight from the freezer, add in 2-3 minutes more per side to account for frozen turkey burgers.
Serving: Serve burgers in a lettuce wrap for a low-carb option, or on hamburger buns, Hawaiian rolls, or slider buns.
Toppings: Top with mushrooms, lettuce, tomato, red onion, with mayonnaise, or avocado!
Reheating: Reheat leftovers in the oven at 400F for 2-3 minutes per side.