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Say goodbye to dry boring turkey burgers this recipe makes super moist ground turkey that are packed full of flavor.
Know Before You Scroll
What You’ll Need
Ground turkey, zucchini, garlic, green onions, parsley, mayonnaise, Dijon mustard, soy sauce or Worcestershire sauce, salt, black pepper, olive oil, cheese slices, burger buns or lettuce leaves, and your favorite toppings like tomato, pickles, or ketchup.
Flavor Profile
Juicy turkey burgers packed with herbs, zucchini, and umami from soy sauce or Worcestershire, topped with melty cheese for a perfect summer bite.
Difficulty Level
Easy. Mix, shape, cook. If you can make meatballs, you can totally do this.
Equipment Needed
Large bowl, cheese grater, skillet or grill pan, spatula, cutting board, knife, meat thermometer (if you have one).
Top Tip
A meat thermometer is your best friend here. Pull the burgers at 165°F for juicy, fully cooked patties without the guesswork.
Time-Saving Hack
Use a food processor to shred the zucchini and mince the garlic and green onions in seconds. You’ll fly through prep without dirtying a bunch of tools.
Ingredient Swaps
No turkey? Ground chicken is a great sub. No fresh parsley? Use 2 teaspoons of dried. Out of Dijon? Yellow mustard will work in a pinch.
Moist Flavor Packed Turkey Burgers
Okay, real talk — I wanted to love turkey burgers. I really did. But every version I tried kept turning out dry, bland, and pretty boring. So when my teenage son gave up red meat, I can’t say I was thrilled, but being a supportive mom, I got to work. I played with different add-ins, skipped the bread crumbs, tried the grill, the oven, the skillet — you name it. And still, they were missing something. Then I had a lightbulb moment: grated zucchini. It adds moisture, sneaks in some veggies, and holds everything together without weighing it down. Add in a little soy sauce (or Worcestershire), a hit of Dijon, and some fresh parsley, and boom. These ground turkey burgers were suddenly juicy, flavorful, and not boring. This is the one I keep coming back to — easy, healthy and super satisfying.
Ingredient Notes
Ground Turkey
Best Choice
Look for lean ground turkey, around 93% lean and 7% fat. It gives you juicy burgers without being greasy.
Substitutions
Ground chicken works great here, or you can use ground beef for a more traditional burger vibe.
Where to Find
Usually near the fresh meat section, close to ground beef and sausage.
Moisture Boosters
Best Choice
Zucchini, mayonnaise
Substitutions
Use 1 tablespoon Greek yogurt or sour cream + 1 egg (for mayo); yellow squash (for zucchini).
Herbs
Best Choice
Flat-leaf (Italian) parsley, green onions
Substitutions
Dried parsley, cilantro, basil, chives, finely chopped shallots
Flavor Boosters
Best Choice
Fresh garlic, Dijon mustard, low-sodium soy sauce or Worcestershire sauce, kosher salt, freshly cracked black pepper
Substitutions
Garlic powder, yellow mustard, tamari, coconut aminos, steak sauce, table salt, pre-ground pepper.
Toppings
Best Choice
Lettuce, tomato slices, pickles, red onion, ketchup, mustard, cheese slices (cheddar, gouda, or your favorite).
Substitutions
Avocado, spicy mayo, jalapeños, BBQ sauce, Swiss, provolone, American cheese.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prep the Zucchini
Start by shredding one medium zucchini using a box grater. Wrap the shredded zucchini in a clean kitchen towel or paper towels and squeeze it firmly over the sink or a bowl to remove as much water as possible. Removing the excess moisture ensures the turkey burgers won’t get soggy and will hold their shape.
1
Mix the Burger Base
In a big bowl, mix one pound of ground turkey with a shredded, squeezed-dry zucchini. Add two minced garlic cloves, two sliced green onions, two tablespoons of chopped parsley, one tablespoon each of mayo and Dijon mustard, and one tablespoon of soy sauce or Worcestershire. Season with half a teaspoon of salt and a few grinds of black pepper. Gently mix with your hands—just until combined to keep the burgers tender.
2
Shape the Patties
Divide the mixture into four even portions. Wet your hands to make shaping easier, as the mixture may be sticky. Shape each portion into a patty about half an inch thick.
3
Cook the Burgers
Heat one tablespoon of olive oil in a large skillet or grill pan over medium heat. Once the oil’s hot, lay the patties in the pan and let them cook for about 5 to 6 minutes per side — golden brown on the outside, juicy and cooked through on the inside. I always check for 165°F with a meat thermometer just to be sure.
4
Melt the Cheese
With one minute remaining, add a slice of cheese to each burger—cheddar, gouda, or any preferred type. Place a loose lid over the burgers to allow the cheese to melt thoroughly.
5
Build and Serve
And now we build! I used toasted brioche buns, but lettuce wraps work great too. I pile on the toppings — crisp lettuce, tomato slices, pickles, red onion, ketchup, mustard — whatever I’m craving.
And that’s it. Juicy, flavorful ground turkey burgers with a hidden veggie boost. Easy enough for a weeknight, but good enough to feel like the weekend.
Perfect Pairings
Recipe
Ground Turkey Burgers
Ingredients
- 1 pound ground turkey
- 1 medium zucchini (shredded and squeezed dry)
- 2 garlic cloves (minced)
- 2 green onions (thinly sliced)
- 2 tablespoons fresh parsley (finely chopped)
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon low-sodium soy sauce (or Worcestershire sauce)
- ½ teaspoon salt
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil (for cooking)
- 4 slices of cheese (cheddar, gouda, or your favorite)
- 4 burger buns (or large lettuce leaves for wrapping)
- Optional toppings: lettuce tomato slices, pickles, red onion, ketchup, mustard, etc.
Instructions
- Shred one medium zucchini using a box grater, then wrap it in a clean kitchen towel or paper towels and squeeze out as much water as possible. Removing excess moisture prevents the turkey burgers from becoming soggy and helps them hold their shape.
- In a large bowl, combine the ground turkey, shredded zucchini (make sure you’ve squeezed out most of the water), garlic, green onions, parsley, mayonnaise, Dijon mustard, soy sauce or Worcestershire sauce, salt, and a few grinds of black pepper. Use clean hands or a spatula to gently mix until just combined — try not to overmix, or the burgers can get tough.
- Divide the mixture into 4 equal portions and shape them into patties about ½ inch thick. If the mixture feels sticky, lightly wet your hands to make shaping easier.
- Heat the olive oil in a large skillet or grill pan over medium heat (or preheat your outdoor grill to medium-high). Cook the patties for about 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Try not to press them down — you want to keep all those juices inside.
- About 1 minute before the burgers are done, add a slice of cheese to each patty. Cover the pan loosely with a lid to help the cheese melt evenly.
- Serve the burgers on toasted buns or wrapped in lettuce leaves. Load them up with your favorite toppings — think crunchy lettuce, juicy tomatoes, tangy pickles, or a swipe of ketchup or mustard. Then dig in!
Tips
Erren’s Top Tips
Squeeze the zucchini like it owes you money.Seriously. The more liquid you remove from the shredded zucchini, the better these burgers will hold together and cook evenly. I wrap mine in a clean dish towel and twist hard over the sink — you’d be shocked how much water comes out. Don’t overmix.
It’s tempting to really go at it when mixing everything together, but gentle is the way to go here. Overmixing makes burgers dense and dry. I mix just until everything holds together and no dry spots remain. Wet your hands before shaping.
The turkey mixture is a little sticky — that’s normal. Lightly wetting your hands helps shape smooth patties without sticking or overhandling. Use a meat thermometer.
This is the key to not overcooking your burgers. I pull them off the heat at exactly 165°F for perfectly juicy centers. No guesswork, no cutting into them mid-cook. Cover the pan to melt the cheese faster.
Once the cheese goes on, loosely cover your skillet or grill pan. That trapped heat melts it perfectly without overcooking the patty. Let them rest before serving.
Give the burgers just 2–3 minutes off the heat before serving. This helps the juices settle back into the meat so every bite stays moist.
Storage & Freezing Instructions
Fridge:Cooked turkey burgers can be stored in an airtight container in the fridge for up to 4 days. I like to separate them with parchment paper so they don’t stick together. Reheat Tips:
To keep them from drying out, I reheat them in a skillet with a splash of water and cover the pan — just a couple minutes over medium heat. The steam brings them back to life without overcooking. Freezing (Raw):
I shape the raw patties and place them on a parchment-lined baking sheet to freeze for 1 hour (this keeps them from sticking). Then I transfer them to a freezer-safe bag with parchment between each patty. They’ll keep for up to 3 months. Freezing (Cooked):
You can also freeze fully cooked burgers. Let them cool completely, wrap individually, and freeze. When you’re ready to eat, thaw in the fridge and reheat gently in a skillet or microwave with a damp paper towel.
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FAQs
Can I use ground chicken instead of turkey?
Yes! Ground chicken works almost exactly the same — just make sure it’s not too lean or the burgers may dry out. Look for chicken that’s around 93% lean for the best texture.
Why are my turkey burgers falling apart?
It usually comes down to too much moisture or not enough binding. Make sure to really squeeze the zucchini dry and don’t skip the mayo or mustard — they help hold things together. Overmixing can also break down the texture, making them more fragile.
Do I need breadcrumbs or eggs?
Nope! This recipe is totally breadcrumb- and egg-free, thanks to the moisture and binding power of zucchini and mayo. If you prefer more structure, you can add 1 egg — just keep the mix gentle.
Can I make these in the oven or air fryer?
Absolutely. For the oven, bake at 400°F for 18–20 minutes, flipping once halfway through. For the air fryer, cook at 375°F for about 12 minutes, flipping at 6 minutes. Always check for that 165°F internal temp.
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