Pesto Zucchini Turkey Burgers

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 380kcal

Author: Lauren

These Pesto Zucchini Turkey Burgers are ready in just 20 minutes and are packed with fresh flavors of herbs and spice! These juicy, tender burgers are stuffed with yummy zucchini that keep them moist and make them a voluminous protein option! Great eaten on a bun, pita, lettuce wrap or over a bed of lettuce!

Print Recipe

Ingredients

Pesto Turkey Burgers

1 lb. ground turkey I used 93/7
1/2 cup grated zucchini (100g) squeezed of excess moisture
1/4 cup panko breadcrumbs (28g) GF if needed
2 Tbsp basil pesto (30g)
2 garlic cloves minced or 1/2 tsp garlic powder
3/4 tsp cumin
3/4 tsp salt

For Serving:

4 hamburger buns
4 slices mozzarella cheese
4 slices of tomato
Balsamic glaze for drizzling
Mixed greens or lettuce optional

Instructions

In a large bowl, combine the ground turkey, grated zucchini, panko, pesto, garlic, cumin and salt until well combined. Then divide into 4 equal parts and shape into hamburger patties. Flatten more than you want them because they will get thicker when they’re cooked.
Preheat the grill to medium heat (or your Ninja Foodie Grill to 450F). Spray with cooking spray and add patties at least an inch apart. Grill for 5 minutes, then spray the top of the burger with cooking spray, flip and grill the other side for 5 minutes. Burgers are done when the internal temperature reaches 165F.
Serve with sliced mozzarella, sliced tomato, freshly cracked black pepper and balsamic glaze and enjoy!

Notes

Cook in the Air Fryer: The grill marks are yummy on this burger but you can also cook in the air fryer if you want! Air fry at 400F for 10 minutes, flipping halfway, or until internal temperature reaches 165F.

To make dairy-free: use dairy-free cheese

Just the patty:

Serving size: 1 burger patty (113g)

Nutrition per serving: 215 calories 7C / 11F / 22P

MFP entry: LFF Pesto Zucchini Turkey Patty

Nutrition