Turkey-Zucchini Burgers with Cranberry Relish
By Sara MayerPublished on August 11, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
Cranberry Relish
1 cup fresh or frozen cranberries ¼ cup sugar 2 tablespoons cider vinegar ⅛ teaspoon table saltBurgers
1 pound ground turkey 12 ounces zucchini, shredded (3 cups)1½ teaspoons poultry seasoning ¾ teaspoon table salt ½ teaspoon pepper 1 tablespoon vegetable oil 4 thin slices sharp cheddar cheese or smoked gouda cheese4 hamburger buns, toasted2 ounces baby arugula or 4 leaves Boston or bibb lettuceBefore You Begin
Use the large holes of a box grater to shred the zucchini. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe, as the latter will result in dry, less flavorful burgers.
Instructions
- FOR THE CRANBERRY RELISH: Bring 1 cup fresh or frozen cranberries, ¼ cup sugar, 2 tablespoons cider vinegar, and ⅛ teaspoon table salt to boil in 12-inch nonstick skillet over medium-high heat. Cook until cranberries burst and mixture starts to thicken, stirring and mashing cranberries slightly, 2 to 4 minutes. Transfer to bowl and set aside to cool while making burgers.
- FOR THE BURGERS: Break 1 pound ground turkey into small pieces in large bowl. Place 12 ounces (3 cups) shredded zucchini in dish towel. Gather dish towel ends together and twist tightly over sink to drain as much liquid as possible from zucchini. Add drained zucchini, 1½ teaspoons poultry seasoning, ¾ teaspoon table salt, and ½ teaspoon pepper to turkey in bowl and knead gently with your hands until well combined. Divide turkey mixture into 4 equal portions, then gently shape each portion into ¾-inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Heat 1 tablespoon vegetable oil in clean, dry, now-empty skillet over medium- low heat until shimmering. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 7 minutes. Flip patties and continue to cook until browned on second side and burgers register 160 degrees, 4 to 7 minutes; 1 minute before burgers finish cooking, top each burger with 1 thin slice sharp cheddar cheese or smoked gouda cheese. Transfer burgers to plate and let rest for 5 minutes. Transfer burgers to 4 toasted hamburger buns, top with reserved cranberry relish and 2 ounces baby arugula or 4 leaves Boston or bibb lettuce, and serve.
Time
40 minutesYield
Serves 4Ingredients
Cranberry Relish
Burgers
Ingredients
Cranberry Relish
Burgers
Ingredients
Cranberry Relish
Burgers
Why This Recipe Works
This turkey burger is tender and juicy, thanks in large part to the loads of shredded zucchini mixed in with the meat. The zucchini didn’t require any precooking; simply squeezing it dry to eliminate excess moisture before kneading it into the ground turkey gave us the most succulent results. Poultry seasoning—which usually includes herbs like sage, thyme, marjoram, and rosemary—boosted the patties’ savory flavor, which contrasted nicely with the subtle sweetness of the zucchini. Before cooking the patties, we pressed down on the center of each one with our fingertips; this divot prevented the center from bulging up when cooked. A dollop of sweet-tart cranberry relish—cooked quickly on the stovetop with sugar and cider vinegar until the berries burst and thickened—plus a scattering of peppery baby arugula made bright finishing touches.
Before You Begin
Use the large holes of a box grater to shred the zucchini. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe, as the latter will result in dry, less flavorful burgers.
Instructions
- FOR THE CRANBERRY RELISH: Bring 1 cup fresh or frozen cranberries, ¼ cup sugar, 2 tablespoons cider vinegar, and ⅛ teaspoon table salt to boil in 12-inch nonstick skillet over medium-high heat. Cook until cranberries burst and mixture starts to thicken, stirring and mashing cranberries slightly, 2 to 4 minutes. Transfer to bowl and set aside to cool while making burgers.
- FOR THE BURGERS: Break 1 pound ground turkey into small pieces in large bowl. Place 12 ounces (3 cups) shredded zucchini in dish towel. Gather dish towel ends together and twist tightly over sink to drain as much liquid as possible from zucchini. Add drained zucchini, 1½ teaspoons poultry seasoning, ¾ teaspoon table salt, and ½ teaspoon pepper to turkey in bowl and knead gently with your hands until well combined. Divide turkey mixture into 4 equal portions, then gently shape each portion into ¾-inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Heat 1 tablespoon vegetable oil in clean, dry, now-empty skillet over medium- low heat until shimmering. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 7 minutes. Flip patties and continue to cook until browned on second side and burgers register 160 degrees, 4 to 7 minutes; 1 minute before burgers finish cooking, top each burger with 1 thin slice sharp cheddar cheese or smoked gouda cheese. Transfer burgers to plate and let rest for 5 minutes. Transfer burgers to 4 toasted hamburger buns, top with reserved cranberry relish and 2 ounces baby arugula or 4 leaves Boston or bibb lettuce, and serve.
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