Introduction

These spicy turkey and zucchini burgers are a flavorful and healthy twist on a classic favorite. Packed with fresh herbs and a hint of heat, they’re juicy and light, perfect for any season. Served with a tangy sour cream sauce, they make a delicious and satisfying meal for the whole family.

Three golden-brown patties with green herb bits are stacked slightly on each other in the center of a white plate, resting on a creamy white sauce spread on one side of the plate. The patties have a rough texture with crispy edges and a mix of light and dark browned spots, showing the cooked herbs and grated vegetables inside. The plate sits on a white marbled surface with rustic ironwork in soft focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground turkey meat
Just under 2 cups, lightly packed, coarsely grated zucchini (from about 2 to 3 small zucchinis or one medium zucchini)
3 green onions, thinly sliced, including the greens
2 tablespoons chopped fresh mint (spearmint)
2 tablespoons chopped fresh cilantro (tender stems included)
1 clove garlic, crushed and minced
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
3 tablespoons extra virgin olive oil

Sour cream sauce:

1/4 cup sour cream
1/3 cup plain Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon minced garlic
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
Pinch of freshly ground black pepper

Instructions

Step 1: Make the sour cream sauce by combining all sauce ingredients in a bowl. Stir until smooth, then cover and chill until ready to serve.
Step 2: In a large bowl, combine grated zucchini, sliced green onions, chopped mint, chopped cilantro, and minced garlic.
Step 3: Add ground cumin, salt, black pepper, and cayenne to the bowl. Stir well to evenly distribute the spices and herbs.
Step 4: Add the ground turkey to the mixture and gently mix until all ingredients are well combined without overworking the meat.
Step 5: Form the mixture into burger patties of your desired size, about 4 to 6 patties depending on preference.
Step 6: Heat the olive oil in a large skillet over medium heat. Cook the patties for about 5–6 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are nicely browned.
Step 7: Serve the burgers hot with the chilled sour cream sauce on the side or spread on buns as a refreshing complement.

Tips & Variations

For extra moisture, squeeze excess liquid from the grated zucchini before mixing to prevent soggy patties.
Substitute fresh parsley if you don’t have mint or cilantro on hand for a different herbal flavor.
Add a pinch of smoked paprika for a smoky depth that balances the cayenne heat.
Try grilling the patties instead of pan-frying for a charred, outdoor flavor.

Storage

Store any leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain moisture. Sauce can be stored separately in the fridge for up to 5 days.

How to Serve

Three round, thick fritters with a golden-brown crust and visible bits of green herbs and small pieces of vegetables are placed close together on a simple white plate. To the right side of the fritters is a dollop of white creamy sauce with a smooth texture. The plate is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers ahead of time?

Yes, you can form the patties and store them in the refrigerator for up to 24 hours before cooking. For longer storage, freeze the uncooked patties individually on a tray, then transfer to a freezer-safe bag for up to 3 months.

Can I use a different type of meat?

Absolutely. Ground chicken or lean pork can be good alternatives, but be mindful that cooking times may vary slightly. Adjust seasonings if needed to suit your taste.