Veggie Turkey Burgers

Despite my best efforts, my kids are still somewhat picky. While they’re better than many, or so I hear, it’s still frustrating when I can’t get a single vegetable into their mouths all week. Enter veggie turkey burgers, a busy foodie mom’s answer to a delicious, nutritious dinner the kids will enjoy too.

The secret is choosing mildly flavored, moist veggies and shredding them into the turkey meat. The texture disappears into the burger, but adds moisture and a mild sweetness that’s delicious for kids and adults alike. Best of all, I can make a huge batch and freeze extra patties for a quick meal another night.

Recipe Highlights

• 30 minutes is all you need to prepare, form, and cook the turkey patties for dinner.
• Both the uncooked and cooked turkey burgers are freezer friendly.
• The vegetable additions are good for you, but also great for ensuring a juicy, tender burger.

Ingredients & Substitutions

The structure of the burger is essential, but there is a lot of flexibility with seasoning and vegetable choices. Get all the important tips for creating your perfect veggie turkey burger in this section.

• Ground Turkey – I recommend a 93/7% fat ground turkey. Fat is essential for flavor and texture. However, if you prefer a very lean ground turkey, you can use it. Reduce the breadcrumbs by 1-2 tablespoons. Ground chicken or ground pork are also great!
• Breadcrumbs – Plain, unseasoned store-bought or homemade breadcrumbs are best. Panko also works.
• Carrot – A single small carrot, shredded finely. It adds sweetness, without much flavor. You’ll need 1/2 cup.
• Summer squash – Zucchini or yellow squash have little flavor, but tons of moisture and nutrition. 1 small one should yield 1/2 cup shredded.
• Seasonings – Salt, garlic powder, and onion powder create the savory flavor.
• Oil – A tablespoon or two of neutral oil like grapeseed, canola, or vegetable oil to cook the burgers.
• Toppings – Hamburger buns, lettuce, tomato, mayonnaise and the occasional slice of cheddar or Monterey Jack are the go-to toppings in our house. Oh and ketchup for the kids!

Step by Step Instructions

The process of making turkey burgers with vegetables is very simple. These steps include tips on how to form them, cook them, and freeze them if desired.

Step 1 – Make Turkey Burger Patties

Start by combining the ground turkey meat, breadcrumbs, and seasonings in a bowl. Then use a fine cheese grater to grate one small carrot and one small zucchini into the bowl.

Mix that in by folding with your hand until the veggies are evenly dispersed. Then divide the mixture into five equal sized balls. Form them into 1/2″ thick patties and set aside while you heat your pan.

For Freezing : I often double the batch and form extra patties just for the freezer. Place uncooked, formed patties on a baking sheet and pop them into the freezer until frozen solid. Remove to a freezer safe bag or container, and store for up to 6 months for best quality.

Pro Tip: The addition of veggies and breadcrumbs make 1 pound of meat stretch a bit further! I regularly yield 5 standard sized burgers. Make four if your family has big appetites, or feel free to make smaller patties for the kids. I freeze extra for quick and easy lunches another day!

Step 2 – Cook Veggie Burgers and Assemble

I prefer a cast iron or stainless steel pan over medium high heat. You can use any large skillet you have! Once hot, add in 1 tablespoon of oil and swirl to coat the pan.

Place in your burger patties, making sure there is a little bit of space so they can properly caramelize (brown). If they’re crowded, they’ll steam and look grey instead.

Cook for 5 minutes, then flip to let the other side brown. Once browned, reduce heat to medium and cook until each burger has reached the internal temperature of 165°F, about 12-15 minutes total. Frozen patties will need an additional 3-5 minutes. Serve with desired toppings and buns.

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