Cheddar Zucchini Turkey Burgers are one of those recipes that started out as a happy accident in my kitchen. I had leftover zucchini, some ground turkey, and just enough cheddar to make something work. The result was better than expected. These burgers turned out juicy, flavorful, and surprisingly easy. Now they show up on our dinner table at least once a week. If you’re looking for a meal that feels homemade without feeling hard, this might be your new favorite.
Table Of Contents
Cheddar Zucchini Turkey Burgers
Ingredients
Equipment
Method
- Shred zucchini using a grater, then squeeze out excess moisture with a clean towel.
- In a large mixing bowl, combine ground turkey, zucchini, cheddar, garlic, onion powder, salt, pepper, and breadcrumbs if using.
- Mix gently with hands or spoon until just combined. Do not overmix.
- Shape into 4–5 patties of even size. Chill in the fridge for 10 minutes if possible.
- Cook patties using your method of choice:
- Skillet: Heat lightly oiled pan over medium, cook 5–6 minutes per side.
- Grill: Cook over medium heat with lid closed, 5 minutes per side.
- Air fryer: Preheat to 375°F, cook for 10 minutes, flipping halfway.
- Check that patties reach an internal temperature of 165°F.
- Serve hot on buns, lettuce wraps, or bowls with your favorite toppings.
Notes
For dairy free, swap cheddar with plant based cheese or skip and add herbs.
These burgers can be made ahead, frozen, and reheated without drying out.
Why Cheddar Zucchini Turkey Burgers Just Work
Zucchini adds the kind of moisture turkey needs. It keeps the patties tender without extra oil or tricks. I didn’t expect much the first time I tried it, but it turned out better than any plain turkey burger I had made before.
Cheddar pulls everything together. It melts right in, giving these burgers a rich, sharp flavor my whole family loves. Even David, who’s usually picky about turkey, went back for seconds.
And honestly, I love that I can get a little veg into Lily and Sophie without any complaints. It feels like a small parenting win on a plate.
Ingredients for Perfect Cheddar Zucchini Turkey Burgers
These cheddar zucchini turkey burgers are built around simple ingredients. No overthinking, no specialty items, and definitely nothing you’ll only use once. This is the kind of recipe that works with what’s already in your kitchen.
What you’ll need
Start with ground turkey. I use 93 percent lean because it gives a good balance of flavor and moisture. Add one medium zucchini, grated and squeezed to remove the liquid. It’s what keeps these zucchini turkey burgers from drying out.
Shredded sharp cheddar melts into the patties and gives that rich, satisfying bite. A little garlic powder, onion powder, salt, and pepper bring it together. I add a spoonful of breadcrumbs when I have them, but almond flour or oat flour works too, especially if you want these healthy turkey burgers to stay gluten free.
Easy swaps for real life
Don’t have sharp cheddar? Use what you’ve got. Mild cheddar, dairy-free shreds, even crumbled feta will do in a pinch. If you want more flavor, toss in chopped herbs or a pinch of paprika. These cheddar zucchini turkey burgers don’t need much, but they’re flexible enough to make your own.
How to Make Juicy Cheddar Zucchini Turkey Burgers
The magic behind good cheddar zucchini turkey burgers is not in how fancy they look, but how you bring the ingredients together. It only takes a few minutes to mix, shape, and get them ready for the pan.
Mixing and shaping the patties
Grab a bowl and combine your ground turkey, grated zucchini, shredded cheddar, and seasonings. I usually keep it basic with garlic powder, onion powder, salt, and pepper. You can stir it with a spoon, but I always end up using my hands because it gives me more control.
The mix should feel moist but not watery. If it’s slipping through your fingers, just add a little almond flour or breadcrumbs until it holds together. Form into patties that are flat but not too thin. That balance helps them cook through evenly and keeps the inside soft.
Simple ways to make them hold together
One thing that really helps is pressing out the zucchini before mixing. Too much water in the mix can cause the patties to fall apart. I just squeeze it over the sink using a clean cloth or paper towel. Nothing fancy.
Sometimes I chill the formed patties for ten minutes if I have time. They hold their shape better that way once they hit the heat.
Cook the burgers slowly over medium heat. Don’t rush it. Let each side brown gently, and flip only once or twice. They’re ready when the center is fully cooked and the edges feel firm to the touch.
With these small steps, your zucchini turkey burgers will turn out tender, flavorful, and easy enough to make again tomorrow.
Cooking Methods for Cheddar Zucchini Turkey Burgers
When I make cheddar zucchini turkey burgers, I want something that’s easy to cook, doesn’t make a mess, and comes out juicy every single time. Whether I’m using the skillet, grill, or air fryer, these burgers hold up well and still taste great.
Cooking them on the stove
This is my usual method. I heat up a pan, add a little oil, and let the cheddar zucchini turkey burgers cook slowly over medium heat. It usually takes about five minutes on each side. I don’t flip them too early. Letting the bottom set gives a better sear and keeps them from breaking apart. This gives the burgers a crisp edge and a soft middle, which I love.
Grilling for that smoky flavor
If David is already out back with the grill going, I hand him the plate. These cheddar zucchini turkey burgers do great on the grill, especially if you chill them first. Ten minutes in the fridge helps them hold their shape. We cook them over medium heat and keep an eye on them so they don’t stick. The flavor you get from the grill is worth the few extra steps.
The air fryer version
When I need dinner fast, the air fryer comes to the rescue. I preheat it, place the cheddar zucchini turkey burgers inside, and cook for about ten minutes, flipping halfway through. They come out golden, juicy, and ready before I even finish cleaning up the counter.
No matter how you cook them, always check for doneness. I use a thermometer to make sure the center reaches one hundred sixty five. It only takes a second and makes sure your burgers are cooked just right.
7 Flavor Packed Cheddar Zucchini Turkey Burgers to Try
One of the reasons I keep making cheddar zucchini turkey burgers is how easy they are to change up. You can take the same base and twist the flavor in so many ways. I have tested seven different versions in my kitchen. Some were intentional, others happened by accident, but every one of them turned out better than expected.
Classic and herby
This is my baseline. Just the original mix with some chopped parsley or basil thrown in. It’s simple, fresh, and always gets the job done when I don’t feel like thinking.
Spicy chipotle
Add a spoon of chipotle in adobo or a pinch of smoked paprika with chili flakes. The cheddar cools the heat, and the turkey picks up the smoky flavor really well.
Mediterranean style
Swap in crumbled feta instead of cheddar and add a touch of dried oregano and garlic. Serve with cucumber and a little yogurt sauce if you have time. I do this when I want something a little lighter but still hearty.
Barbecue twist
Mix in a spoonful of your favorite barbecue sauce and a sprinkle of smoked salt. These cheddar zucchini turkey burgers come out sticky, sweet, and totally grill worthy.
Picky eater friendly
This one is plain. Just turkey, cheddar, and zucchini with a little salt and garlic powder. It works for nights when Lily is suspicious of anything green. Still juicy, still gone in minutes.
Meal prep sliders
Make smaller patties and freeze them in a flat layer. These mini zucchini turkey burgers defrost fast and work well in school lunches or as a quick protein snack.
Dairy free version
Use plant based cheddar or skip the cheese and add chopped olives or sun dried tomatoes instead. Still delicious, still easy, and totally family approved.
If you ever get bored with the usual dinner lineup, any of these will bring something fresh to the table without a lot of extra work.
More behind the scenes moments from my kitchen, including the mess, the laughs, and the test runs of these cheddar zucchini turkey burgers, often show up over on my Facebook page.
Smart Ways to Serve and Stack Cheddar Zucchini Turkey Burgers
Once your cheddar zucchini turkey burgers are cooked, the fun part begins. There’s no right way to serve them, which is perfect for lazy cooks like me. You can dress them up or keep them plain, and they still disappear fast.
On a bun with the basics
This is what we do most nights. I grab whatever buns we have, slice some tomato, and maybe toss in a few pickle chips. The cheddar already adds flavor, so you don’t need much else. A little mustard or avocado spread goes a long way.
Lettuce wrap for a lighter bite
When I want something lighter or we’re out of buns, I wrap the burger in crisp lettuce. Romaine or butter lettuce works best. I’ll throw in cucumber slices or shredded carrots if I have them. It turns the burger into something that feels fresh but still filling.
Bowl it up
Some nights, I skip the sandwich and go with a bowl. I’ll put the zucchini turkey burger over rice, quinoa, or even leftover roasted veggies. Add a spoonful of hummus or a drizzle of dressing and call it dinner.
Kid friendly stacking
For Lily and Sophie, I cut the burger into smaller pieces and serve it with apple slices or crackers on the side. No stacking required. They love to dip the pieces in ketchup or ranch. It may not look gourmet, but it works.
Easy sides that pair well
You do not need fancy sides here. We rotate between sweet potato wedges, frozen peas, or a salad mix from the fridge. Even a bag of popcorn has made it onto the plate more than once. These healthy turkey burgers are flexible, which is why they show up so often in our weeknight meals.
Make Ahead, Freeze, and Reheat Tips for Cheddar Zucchini Turkey Burgers
When I find a recipe that works, I always ask one question. Can I make it ahead and not regret it later? The answer for these cheddar zucchini turkey burgers is yes.
Prepping ahead makes busy nights easier
If I know the day will be a mess, I mix the burger ingredients in the morning and store the mixture in the fridge. Later, all I have to do is shape and cook. Sometimes I form the patties early and stack them between parchment sheets so they are ready to go when I need them.
You can store uncooked patties in the fridge for up to twenty four hours. Just cover them well so they do not dry out.
Freezing for later
These burgers freeze beautifully. I let the cooked patties cool completely, then place them in a freezer safe container with a bit of space between them. If I am freezing uncooked patties, I layer them with parchment so they do not stick together. Either version works, depending on what I have time for.
Reheating without drying them out
To reheat cooked zucchini turkey burgers, I usually use a skillet over low heat or a quick trip in the oven. The air fryer also works well for a crisp edge. I try to avoid the microwave unless I am in a real rush, since it can dry out the meat.
Even after freezing and reheating, these burgers stay moist. The zucchini helps with that, which is one more reason I keep coming back to this recipe.
Cheddar zucchini turkey burgers make great leftovers, and so do recipes built with simplicity in mind.
That’s why I love prepping things like these cottage cheese peanut butter cups for easy snacks.
FAQs About Cheddar Zucchini Turkey Burgers
What cheese goes best with turkey burgers?
Sharp cheddar is my go to for cheddar zucchini turkey burgers because it melts well and adds rich flavor. If you want something milder, try white cheddar or even mozzarella. For a bold twist, a little pepper jack works too. You can also use dairy free cheddar if needed. The important thing is choosing a cheese that melts into the patty and doesn’t get lost in the mix.
What is a good binder for turkey burgers?
I usually use plain breadcrumbs or almond flour. Both help hold the patties together without changing the flavor. If you are gluten free, any gluten free breadcrumb will do the trick. The key is not overdoing it. You want the burgers to stay soft, not dense. One or two tablespoons is usually enough.
What is the secret ingredient in turkey burgers?
In my kitchen, it is the zucchini. It keeps these zucchini turkey burgers juicy without extra fat. Shred it fine, squeeze out the water, and mix it in. It does not add much flavor, but the texture change is everything. It also helps sneak in a vegetable without a fight at the dinner table.
Are turkey burgers actually healthy?
They can be. These cheddar zucchini turkey burgers use lean ground turkey and fresh zucchini, so they are packed with protein and feel lighter than beef. You can also make them low carb, gluten free, or dairy free depending on what you need. Serve with a side of veggies or in a lettuce wrap and you’ve got a balanced meal without much effort.
Final Thoughts from My Messy Kitchen
I have made cheddar zucchini turkey burgers more times than I can count. They have become one of those fallback meals I rely on when I need dinner to work. They are easy to put together, the ingredients are flexible, and they taste good every single time.
One of the best parts about cheddar zucchini turkey burgers is how adaptable they are. You can keep them simple or try new versions based on what is in your fridge. Sometimes I go classic with just cheddar and garlic, other times I add fresh herbs or mix in a smoky spice. No matter what, they turn out juicy and full of flavor.
These burgers are now a regular thing in our house. David likes them grilled with mustard and tomato. Lily and Sophie usually go for ketchup and pickles, no bun. I like mine in a bowl with greens and leftover roasted veggies. Even Susan still asks for the barbecue cheddar version I made once and never wrote down.
If you have not tried making cheddar zucchini turkey burgers yet, this is your sign. They are not fancy, but they are real food that makes real life a little easier. And that is exactly the kind of cooking I love.
If you are someone who likes saving ideas for later, most of my go to recipes, including these cheddar zucchini turkey burgers, live over on my Pinterest boards, right next to weeknight shortcuts and dessert experiments.
