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I made the turkey burgers tonight with the garlic mayo. Excellent recipe! I am freezing half the recipe. The only concern I have about freezing is because of the zucchini in the burger and perhaps getting watery.
I made these turkey burgers the other night and we absolutely loved them! YUMMY! It would never have occurred to me to add zucchini! The hubby likes turkey burgers and said these were the best he’s ever had! This recipe is a definite keeper, especially for summertime zucchini season! Thanks so much Elise!
Thanks Lynne, I’m so glad you and your husband liked them! The zucchini really is a game changer, isn’t it?
I love this recipe but now I’ve been cooking gluten-free, I haven’t been able to make it…but, tonight, I was thinking that I could just marinate chicken breasts with the oregano, basil, garlic, and green onion instead of eating it in a bun…I added a squirt of lemon juice to the olive oil…Put them aside while prepping and cooking my sides then searing in a frying pan. Still made the garlic mayo but added a lil grated cucumber, splash of lemon juice, and 2% Fage greek yogurt. Yum.
I made your “couscous with pistachios and apricots” recipe to go along with the chicken and instead of the couscous, I used quinoa. Also, used a fresh apricot but added it while letting the quinoa rest for 5 minutes. It softened and was a lot cheaper than dry apricots.
I homemade oven baked sweet potato fries and a chipolte mayo to go with. Pairs so well with the burger-try it!
Everything together was awesome. Hope the suggestions are useful for someone!
I forgot to add the Garlic Mayo is FAB! My 15 yos, used his finger to wipe the bowl CLEAN!!! (This is a real compliment as he HATES getting food on his hands).
So I made these for 16 teenagers/young adults for my daughters 20th birthday last night. Of course I did NOT tell them they were turkey, nor did I volunteer they had zucchini in them. (My daughter hates zucchini).
As the the dinner commenced, the commentary abounded about how yummy the burger are! Things like, “my mom’s don’t taste like this” came out of many mouths. Two of the boys came into the kitchen to tell me “these are the most delicious burgers I have ever eaten”! I was so pleased because I do love to feed people that appreciate it!
Thanks so much for you and your blog. We have very similar taste in food (pun intended), and you have never failed me! I have even instructed my daughters (20 and 17) that when they are on Pinterest, to choose recipes from a few sites I trust …yours is at the TOP of that list :)
Hope your mom and dad are doing well. I love your mom’s enchilada sauce! And your dad’s sense of humor. You do an excellent job of honoring them in your writing. I am sure they are proud of you.
Thanks so much Leslie! My mom and dad are doing great, especially for being in their 80s. I cook with them less now that I no longer live with them, but we still eat together often. I feel so lucky to have them.
Any idea on the calorie/carb count per burger?
Hi Barb, I do not do nutritional analysis on the recipes, but check out the recipe in Yummly, they’ve done it! http://www.yummly.com/recipe/Turkey-Zucchini-Burger-with-Garlic-Mayo-626149
Could this recipe be doubled and FREEZE them for future .
I haven’t tried freezing it Helene, but if you do, please let us know how it turns out! I do recommend forming the patties and freezing them raw, before cooking. Less likelihood of drying out.
I’m trying to get my husband on a healthier diet (a hard move), Made this one tonight it was good but not good enough to make again. We’ll move on and keep trying.
My daughter and I love this burger recipe :D
Wow! Delish! Made this recipe for lunch with my parents, and we all agree this is a keeper. The spice is just right and layered with lettuce, onion, and tomato as suggested, perfection! I love this site. . .the banana bread recipe is the best and so easy to make. Tonight, we’re having the sausage and bean soup. Can’t wait. Thanks for making cooking easy and delicious!
When making a burger from ground turkey I fold in diced onion to keep it from drying out and I form my patty in a saucepan and pop it into the freezer for 10-15 minutes then transfer it to the grill or the crockpot. Bon appetit!
Can you grill these/
Hello Matt, as I indicated in the notes for the recipe, if you want to grill them, add some mayonnaise to the mixture to help bind the meat together so the burger doesn’t fall apart on the grill.
These were great. One modification (albeit minor) on the garlic mayonnaise. I added a few drops of choice vinegar – in my case sherry – to the garlic before mixing in the mayonnaise. It adds a bit of added light to the mayo. Thanks for the great recipe!
I made these tonight. Absolutely fantastic! I added an egg to the mixture to help hold it together. I also finely chopped a jalapeno to add to the mayo (an old favorite of mine).
These were delicious! I served them with a lemon yogurt sauce. It’s great to have more ways to use up zucchini. My husband may kill me if I give him one more zucchini salad :)
I’ve been using ground turkey in place of hamburger for years, and with the price of red meat now days its a no brainer, I make a 6oz patty with diced onion folded in and season it with taco or fajita flavorings, while this is a bit flimsy I form my patty in a saucepan in sort of an oval rather than round shape for a reason. I then put it in the freezer for 10-15 mins then its easier to transfer to a grill, the burger should sear fast enough before the whole patty thaws and shouldn’t fall apart. I buy the frozen 1lb rolls and I’ve never experienced any dryness. As a matter of fact a couple of times I’ve cooked the burger in a crockpot, and I repurpose a couple of those black tubs from microwave meals. I take one and use a leather punch and make about a dozen 3/8 in holes in the bottom then invert it and place it on top of the other tub and use two binder clips to hold them together. With the crockpot on high it takes 45-60 mins and you’d be amazed at the amount of schmaltz that collects in the bottom tub. The patty comes out nice and moist and towards the end you can melt a slice of your favorite cheese on it. My makeshift method keeps the patty out of schmaltz and the slow cooking keeps the patty moist. Now the reason I make the patty oval is it fits nicely on my makeshift grate and it fits just right on my slices of Jewish rye. The only drawback is you can only cook one patty at a time unless you make smaller ones. Bon Appetite, your zaney and unorthodox western plains makeshift chef.
These Turkey Zucchini burgers look awesome.Can I freeze them?
I don’t see why not!
I wrapped my burger in a large leaf of Bibb lettuce. So good and gluten free.
Cooked using a cast iron grill pan on the stovetop. Didn’t add anything to the mixture; just made sure that the pan was very hot and didn’t touch the patties until it was time to flip.
What kind of burger buns are acceptable for this recipe? Can I buy store bought gluten free ones or do you have a recipe to make them?
I don’t have a recipe for gluten-free buns (these pictured are not gluten-free, they are Rudi’s Bakery). But I’m sure you can find plenty of GF recipes for burger buns online.