Turkey Zucchini Burgers with Tahini Sauce

Turkey Zucchini Burgers with Tahini Sauce

I can tell you how long these burgers took to make because of the activities that preempted the burgers. Family park time was going swimmingly but our tummies were a’grumbling. I wanted to make these burgers but baby girl is a terror when she’s hungry (ahem, just like her father), and as we walked in the door she started yelling to be fed immediately. I gave her to Rich and said “go outside for twenty minutes and dinner will be ready when you come back”.

I loved the idea of “growing” my burgers with healthy low-cal zucchini and anything with cilantro and lime juice is right up my alley. I had my doubts, though, since I’ve made these types of burgers in the past and been disappointed at how poorly they held together. Basically, saturated fat works wonders for cohesion and ground turkey breast is almost entirely devoid of said fat. My worry was needless as they stayed put very nicely. With a guilt-free but creamy sauce as well as sliced tomato, fresh lettuce and whole wheat pita bread dinner was a hit but overall very light. Tess even loved it and since she hates vegetables, I felt a little smug as I watched her take down the zucchini goodness, blissfully unaware.

If making for just one or two people, the patties will freeze well raw OR cooked. Just freeze between sheets of parchment or waxed paper, wrapped very well in plastic wrap. I ate the leftover burger broken up over some salad for lunch the next day and the flavors made it seem fresh even on day two.

Turkey Zucchini Burgers

Adapted from Clean Eating Magazine

Makes 4 burgers

1 lb. lean ground turkey

1 packed cup grated zucchini, squeezed very dry*

2 tbsp. chopped cilantro leaves

1 tbsp. lime juice

2 green onions, thinly sliced

1 tsp cumin

3/4 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. black pepper


1/4 c. nonfat Greek yogurt (plain)

2 tbsp. tahini

1 tbsp. lime juice

1/2 tsp. cumin

1 garlic clove, minced

2 tbsp. water

pinch salt

*This was about 1 medium zucchini. Grate it on the largest holes of a cheese grater and then transfer to a clean kitchen towel. Twist it off and squeeze the bejeezes out of it until you can’t get another drop of water – then measure.

1. Combine all burger ingredients in large bowl and divide mixture into four parts. Shape each part into a burger patty and transfer to a plate.

2. Heat grill pan or grill over medium heat. Spray with nonstick spray or about 1 tbsp. olive oil. Lay burgers onto pan and let cook until golden brown. Flip and cook on second side until golden brown.


3. Meanwhile, combine sauce ingredients in a small bowl and whisk with a fork until smooth. Prepare burger buns/pitas.

4. Transfer cooked burgers to buns/pita and top with sauce, as well as sliced tomatoes, lettuce, or other accoutrements.


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