Turkey is a great, lean choice for burgers but if you’re not careful they can come out dry and tough. I’m always looking for ways to add moisture and variety to my turkey burgers and added zucchini — a lot of zucchini, so squirrel this recipe away for when your garden produces a bounty and you don’t know what to do with it.
This recipe uses one part shredded zucchini to two parts ground turkey, so that pound of poultry goes a long way. You’ll get 6 good-sized burgers from this recipe. As a binder, I love to use instant oats. It’s wheat free, gluten free if you buy the right brands, and holds moisture much better than bread crumbs because of its soluble fiber. The instant variety is a better filler choice than old-fashioned oats since it disappears into the burgers better. If all you have is old-fashioned, you can give them a couple pulses in a food processor to make the oats finer.
Feel free to switch up the seasonings of these turkey zucchini burgers. I kept things simple and used onion powder and garlic salt, but you can go global by adding chili powder, curry powder or an Italian herb blend. To switch things up yet keep them lean, you also can use ground chicken breast or bison.