Greek Feta Zucchini Turkey Burgers

July 12, 2020

These turkey burgers are lean, but really juicy thanks to the grated zucchini and the crumbled feta cheese. Using panko breadcrumbs keep them light and airy and aromatic herbs create a flavorful, scrumptious bite! I recommend cooking burgers on the grill for 4-5 minutes on each side over medium heat. No grill? No problem, a skillet on the stove works, too. I’ve included a sauce recipe to dollop on top of the burger: arugula mayo. It’s definitely a keeper for summer or all year long.

Tip: To keep burgers moist don’t overwork the meat and use your hands to mix ingredients together. 



30 minutes


Dinner, Lunch




5 people


1.5 oz grated zucchini/when squeezed 4 oz.(about 1/2 of a large whole zucchini)
2.1 lb 93% lean ground organic turkey
3.1/4 cup panko breadcrumbs
4.1 clove garlic, minced
5.2 tbsp diced or grated red onion
6.1 tbsp fresh oregano or Italian seasoning ( I also added a shake of paprika)
7.3/4 tsp kosher salt and fresh pepper
8.1/4 cup crumbled feta cheese or omit

Arugula Mayo (optional)

1.1 Tbsp minced shallots
2.1 Tbsp chopped fresh parsley
3.1/3 cup (packed) coarsely chopped arugula
4.1/2 tsp grated lemon zest
5.1/2 cup of Vegenaise mayo



Prepare Arugula Mayo (If Using).

Mince shallots. Chop parsley. Coarsely chop arugula. Place in a small bowl.

Add mayo to prepared veggies.

Add grated lemon zest and blend well.

Season with salt and pepper, than place in airtight container in fridge, until ready to use.


Prepare the Zucchini.

Wash the zucchini, then slice off the bottom of zucchini and leave stem area in tack to hold on to. 

Grating zucchini can be messy, so place your grater box in a large bowl, or on cutting board.

Secure grater box in one hand and stem end in the other. Using side of the box with larger holes, grate half of the zucchini.

Using paper towels or clean dish towel, squeeze ALL the moisture from the zucchini. Set aside.


Prepare Red Onion.

Dice or grate the red onion.


Prepare the Meat.

In a large bowl, combine ground turkey, grated zucchini, panko breadcrumbs, garlic, onion, oregano or Italian seasoning, salt and pepper. ( I added a dash of paprika, too.)

Mix well with your hands- but don’t over mix.

Add 1/4 cup of crumbled feta, and mix.


Form the Patties.

Make 4-5 equal patties about 1/2 inch thick and bit wider as they will shrink a little. (Patties can be made 2 days in advance and refrigerated until ready to use.)


Cooking Burgers on the Grill.

Tip: Chill burgers in fridge or freezer for about 15 minutes before grilling, so they stay firm.

Preheat grill to medium.

Using Panko crumbs over regular breadcrumbs are lighter, so to prevent crumbling on grill, cook burgers on a prepared piece pf aluminum foil or on  a griddle. 

Remove burgers from fridge and cook on medium heat for about 4-5 minutes on each side.


Cooking Burgers Indoors.

Heat a large non stick skillet on high heat.

When pan is hot, lightly spray with oil.

Add patties to the pan and reduce heat to low.

Cook on one side until browned (about 4-5 minutes) then flip. To be sure they’re cooked, use a meat thermometer to check temperature of 165 degrees for doneness. 


Serving Suggestions.

For naked burger, serve with dollop of Arugula Mayo and salad of chopped cucumber, tomatoes and black olives.

Option to place burger on a bun with Arugula Mayo, lettuce and tomato, or any of your favorite toppings.


Adapted from Skinnytaste.com

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