Turkey Burgers with Zucchini & Topped with Beet Salsa

Great summer burger a little on the lighter side. Healthy, gourmet and super tasty! Plus they’re really easy to make and you get some extra veggies in with your burger.

When you have zucchinis coming out of your ears later this summer remember this recipe and add some delightfully fresh ingredients to your turkey burgers.  

For a lighter, gluten free lunch put your turkey burgers over a bed of lettuce. Light, filling and delish!

Turkey Burgers With Grated Zucchini & Topped With Beet Salsa

Yields about 12-13 burgers



  • 1 pound lean ground turkey (sustainably raised)
  • 2 cloves garlic, minced or grated
  • 2 tablespoons red onion, minced
  • 1 large zucchini, grated
  • 1 teaspoon salt
  • 1 teaspoon freshly grated black pepper
  • 1/2 teaspoon cumin
  • 1 medium carrot, grated (optional – I did not include in pictured burgers)
  • 2-3 tablespoons coconut oil


Optional Topping





Combine all ingredients in a bowl and combine well with a spoon or your hands. 


Make about 12 patties. Each 1/4 to 1/2 inch thick.

Preheat cast iron or nonstick skillet to medium heat. Add coconut oil to pan and let heat up. Carefully place patties in hot oil in skillet.

Cook for about 6-7 minutes on each side or until fully cooked on the inside and turning slightly golden brown on the outside. 


Serve on top of plain salad, on a bun or in a pita. Top with beet salsa or condiment of your choice. 

The Empowered Kitchen Tips

This is a great recipe for meal prep because you can use the burgers in different meals for up to 5 days after they’re cooked. You can make a couple lunches for the week with turkey burgers on greens, as a burger on a bun, in a pita with greens, fresh tomato, cucumber and tahini sauce or tzatziki. You can even crumble and put on top of pesto pasta.

They freeze well too! Make a double batch and freeze half of them. Place in a well-sealed container in the freezer with a label and date. Lasts up to 6 months in a freezer. 

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