Pesto Zucchini Turkey Burgers Recipe

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Elevate your burger game with these flavorful Pesto Zucchini Turkey Burgers! These juicy, healthy burgers are packed with lean ground turkey, shredded zucchini for moisture, and a vibrant pesto that adds a herby twist. Whether you’re grilling outdoors or cooking in a skillet, these burgers are perfect for a weeknight meal or a weekend barbecue. Serve them on a bun, over a bed of greens, or as a lettuce wrap for a low-carb option.

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Why You’ll Love This Recipe

1. Healthy and Lean: Made with ground turkey and zucchini, these burgers are a lighter yet satisfying alternative to traditional beef burgers.
2. Packed with Flavor: The addition of pesto brings a burst of herby, garlicky goodness.
3. Moist and Juicy: Zucchini keeps the turkey patties tender and prevents dryness.
4. Versatile: Enjoy them on a bun, in a wrap, or even as a protein-packed main dish.
5. Make-Ahead Friendly: Prep the patties in advance and cook them when ready.

How to Make Pesto Zucchini Turkey Burgers

Step 1: Prepare the Ingredients

1. Shred the Zucchini: Using a box grater, shred the zucchini. Place it in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step is crucial to prevent the burgers from becoming soggy.
2. Preheat Grill or Skillet: If grilling, preheat your grill to medium heat. If using a skillet, heat it over medium-high heat with a drizzle of olive oil.

Step 2: Mix the Burger Patties

1. Combine Ingredients: In a large mixing bowl, combine ground turkey, shredded zucchini, pesto, Parmesan cheese, breadcrumbs, egg, and seasonings.
2. Mix Gently: Use your hands or a wooden spoon to mix the ingredients until just combined. Be careful not to overwork the mixture, as this can make the burgers dense.

Step 3: Shape the Patties

1. Divide and Shape: Divide the mixture into 4–6 equal portions, depending on your desired burger size. Shape each portion into a patty about 1/2-inch thick.
2. Chill the Patties: Place the patties on a plate or tray and refrigerate for 15–20 minutes. This helps them hold their shape during cooking.

Step 4: Cook the Burgers

Grill Method

1. Oil the Grill Grates: Lightly oil the grill grates to prevent sticking.
2. Cook the Patties: Place the patties on the grill and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C).

Skillet Method

1. Heat the Skillet: Heat a drizzle of olive oil in a large skillet over medium-high heat.
2. Cook the Patties: Add the patties to the skillet and cook for 4–5 minutes per side, ensuring they are fully cooked through.

Step 5: Add Cheese (Optional)

1. Melt the Cheese: If using mozzarella or another cheese, place a slice on each patty during the last minute of cooking. Cover the grill or skillet with a lid to melt the cheese.

Step 6: Assemble the Burgers

1. Toast the Buns: Lightly toast the burger buns on the grill or in a toaster.
2. Spread Pesto: Spread a layer of pesto on the bottom bun.
3. Layer Ingredients: Add the turkey patty, followed by tomato slices, avocado slices, fresh basil leaves, and any additional toppings of choice.
4. Top It Off: Place the top bun or wrap the patty in lettuce leaves for a low-carb option.

Serving Suggestions

1. Side Dishes: Pair these burgers with baked sweet potato fries, a fresh salad, or roasted vegetables.
2. Condiments: Serve with additional pesto, garlic aioli, or a dollop of Greek yogurt for dipping.
3. Beverages: Complement the meal with a refreshing lemonade, sparkling water, or a chilled glass of white wine.

Tips for Perfect Pesto Zucchini Turkey Burgers

1. Don’t Skip the Zucchini: It not only adds moisture but also sneaks in extra veggies.
2. Chill the Patties: Refrigerating the patties before cooking helps them stay firm and intact.
3. Use a Meat Thermometer: Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
4. Customize the Seasoning: Feel free to adjust the spices or add a pinch of red pepper flakes for a little heat.

Recipe Variations

Protein Alternatives

• Ground Chicken: Swap turkey for ground chicken for a similar flavor profile.
• Ground Beef or Pork: For a richer taste, use ground beef or pork.

Vegetarian Version

• Replace turkey with a mixture of black beans, breadcrumbs, and egg to create veggie patties.

Additional Add-Ins

• Sun-Dried Tomatoes: Finely chop and mix into the patties for a burst of flavor.
• Feta Cheese: Add crumbled feta to the burger mix for a Mediterranean twist.

Frequently Asked Questions

Can I use store-bought pesto?

Yes, high-quality store-bought pesto works perfectly. For the best flavor, look for fresh, refrigerated options.

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How do I keep the patties from falling apart?

Ensure the zucchini is well-squeezed to remove excess moisture, and chill the patties before cooking.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs or almond flour and serve on gluten-free buns or lettuce wraps.

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Conclusion

These Pesto Zucchini Turkey Burgers are a delicious, nutritious, and versatile meal option that’s sure to impress. The combination of lean turkey, moisture-rich zucchini, and flavorful pesto creates a burger that’s anything but ordinary. Whether you’re hosting a summer cookout or simply looking for a quick dinner idea, this recipe is a keeper. Give it a try and watch it become a family favorite!

Prep Time
15 minutes

Cook Time
15 minutes

Ingredients

• 1 lb (450 g) ground turkey (93% lean recommended)
• 1 cup zucchini, shredded and excess water squeezed out
• 1/4 cup basil pesto (homemade or store-bought)
• 1/3 cup breadcrumbs (or almond flour for a low-carb option)
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil or cooking spray, for cooking
• For Serving (Optional):
• Toasted buns or lettuce wraps
• Extra pesto for spreading
• Sliced tomato
• Fresh basil leaves
• Arugula or mixed greens

Instructions

1. Prepare the Zucchini

1. Grate the zucchini using a box grater and place it in a clean kitchen towel.
2. Squeeze out as much water as possible to avoid a soggy burger mixture.

2. Make the Turkey Burger Mixture

1. In a large bowl, combine the ground turkey, shredded zucchini, pesto, breadcrumbs, egg, garlic, Parmesan, onion powder, salt, and pepper.
2. Mix gently until all ingredients are evenly incorporated, but avoid overmixing to keep the burgers tender.

3. Shape the Burgers

1. Divide the mixture into 4 equal portions and shape them into patties about 1/2-inch thick.
2. Place the patties on a parchment-lined tray and refrigerate for 10-15 minutes to help them hold their shape.

4. Cook the Burgers

Grilling:

1. Preheat the grill to medium heat and lightly oil the grates.
2. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

Stovetop:

1. Heat a large skillet or grill pan over medium heat and add a drizzle of olive oil.
2. Cook the patties for 5-6 minutes per side, flipping once, until fully cooked.

Baking:

1. Preheat the oven to 375°F (190°C).
2. Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.

5. Serve

1. Assemble the burgers with toasted buns or lettuce wraps, spreading extra pesto on the buns if desired.
2. Add toppings like sliced tomato, basil leaves, and arugula.
3. Serve warm with a side of sweet potato fries, salad, or roasted vegetables.

Notes

• Dairy-Free Option: Skip the Parmesan and use a dairy-free pesto.
• Gluten-Free Option: Use gluten-free breadcrumbs or almond flour.
• Make Ahead: Shape the patties and store them in the refrigerator for up to 1 day before cooking.
• Freezer-Friendly: Freeze uncooked patties on a tray, then transfer to a sealed bag or container. Cook directly from frozen, adding a few extra minutes to the cooking time.

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