No ImageSpicy Turkey and Zucchini Burger

Did you make it? Rate it!

  1. Ellen

    Delicious; this is a keeper. Instead of burgers, I spread this into a casserole, just under an inch thick, and baked at 350 for about 20+ minutes until cooked through. It turned out great! Next time I’ll sprinkle some paprika on top for color. I also added the oil to the turkey… no harm done. The sauce is so good; I made it entirely with plain Greek yogurt.

  2. Salma

    Made these with few minor tweaks. I used minced chicken and didn’t have mint so didn’t include it. Also added 3 cloves of minced garlic instead of 1. Was a huge hit with my family who are picky eaters!

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  3. Lisa Myers

    My family loves these meatballs! My husband has celiac disease, and this is one dish he can eat that he loves. We eat them plain with no sauce because they are that good! To save some time and labor to do other things in the kitchen, I put them in the oven for about 20-25 minutes at 400 degrees and they turn out just as good. Thanks for sharing your recipe!

  4. Cheryl

    Absolutely wonderful, even for cooks like me with more enthusiasm than skill. I made a mistake and put oil into the turkey mixture (the 3 TBL go into the pan). The burgers didn’t hold together, and the next time I make the recipe, I may make the mixture into meatballs (on purpose). The combination of spices is perfect. I was reluctant to add the mint (with cayenne???), but it was perfect. Pretty foolproof.

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  5. Mary Beth Nupp

    I made these burgers exactly per the recipe. The only way I found to improve them was to nestle one, cut in half, in pita bread and top with diced cucumber, feta cheese and the recipe’s sour cream sauce. Soooooo good! Very well received by the whole family!!

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