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Dinner Recipes

This Turkey Zucchini Burgers Recipe Is a Healthy Twist on a Summer Classic

They're packed with protein and veggies without compromising on flavor!

We’ve never met a burger we didn’t like — from a basic beef patty to to vegetables-for-buns and new meat-free options, this classic now comes in so many forms. And if you’re looking for a lighter version of this guilty pleasure, you can’t beat this turkey zucchini burgers recipe. We use lean ground turkey and freshly grated zucchini for a high-protein, veggie-filled bite that’s ready in just 30 minutes.

The zucchini adds a subtle sweetness and a boost of nutrients, along with extra moisture that keeps these patties from drying out. (Check out these tips for how to cook burgers on the stove for more ideas.)

Even better, you don’t need to fire up your grill as these cook up easily on your stovetop! Then simply finish them with tender sautéed onions and a homemade yogurt and feta sauce. Our suggestion: Toast your buns before stacking your filling — that will help them from getting too soggy. We like to toast them in the same skillet to give them even more flavor. Tell use how you liked this recipe in the comments below


4 servings

Total Time

Prep Time

Cook Time


  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup mint leaves
  • 1/4 cup crumbled feta
  • 3 cups thinly sliced red onion
  • 12 oz. ground turkey
  • 1 (8 oz.) zucchini, grated, squeezed dry
  • 4 crusty rolls, split
  • 1 cup baby arugula
  • 1 mini cucumber, sliced lengthwise with peeler
  • 2 tomatoes, sliced


• In a food processor, combine yogurt and mint until smooth. Stir in feta; reserve.

• Heat large nonstick skillet coated with cooking spray over medium heat. Add onions; cook, stirring until beginning to brown, 10 min. Reduce heat to medium-low. Add 1/3 cup water. Cover; cook, stirring, until crisp tender, 5-7 min.

• Mix turkey, zucchini, salt and ¼ tsp. pepper. Shape into 4 (1/2” thick) patties. Coat same skillet with cooking spray; heat over medium heat. Add burgers; cook, flipping once, until no longer pink, 5-6 min. per side. 

• Fill rolls with baby arugula, onions, burgers, cucumber, tomatoes, ¼ cup yogurt mixture, and remaining 1/8 tsp. pepper. Serve with remaining yogurt mixture


  • Calories: 391 kcal
  • Fat: 12 gram
  • Saturated Fat: 4 gram
  • Protein: 29 gram
  • Carbohydrate: 43 gram
  • Fiber: 2 gram
  • Cholesterol: 67 mg
  • Sugar: 9 gram
  • Sodium: 756 mg
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