Ingredients:

  • 1 lb Ground Turkey (93% lean recommended)
  • 1 large Medium Zucchini, grated and drained
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Fresh Parsley, chopped
  • 2 Garlic Cloves, minced
  • 1 tsp Lemon Zest, freshly grated
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Olive Oil (for cooking)
  • 1/2 cup Mayonnaise (for aioli)
  • 1 tsp Fresh Lemon Juice (for aioli)
  • 1/2 tsp Garlic, very finely minced (for aioli)
  • Pinch of Salt (for aioli)
  • 4 Burger Buns (Brioche or seeded rolls)
  • Lettuce, sliced Tomato, Red Onion (for assembly)

Instructions:

  1. Grate the Zucchini: Using a box grater, grate the zucchini coarsely.
  2. Squeeze Out Excess Moisture (Crucial Step): Place the grated zucchini onto a clean kitchen towel. Gather the towel edges and twist tightly to press out as much liquid as possible. Discard the liquid. The zucchini should feel nearly dry.
  3. Combine Patty Ingredients: In a large mixing bowl, gently combine the drained zucchini, ground turkey, panko, beaten egg, parsley, garlic, lemon zest, salt, and pepper.
  4. Mix Gently: Use your hands to mix, but be careful not to over-mix, which can result in tough burgers. Mix just until all ingredients are evenly distributed.
  5. Shape the Patties: Divide the mixture into four equal portions. Gently shape each into a patty about 1 inch (2.5 cm) thick. Make a small, shallow dimple in the centre of each patty with your thumb (this prevents the burger from bulging during cooking).
  6. Chill: Place the shaped patties on a plate, cover loosely, and refrigerate for a minimum of 20 minutes. This step helps them hold their shape during cooking.
  7. Prepare Aioli (If using): While the patties chill, whisk together the mayonnaise, lemon juice, minced garlic, and a pinch of salt. Set aside.
  8. Cook the Patties: Heat the olive oil in a large skillet or grill pan over medium-high heat.
  9. Sear: Place the chilled patties into the hot pan (do not overcrowd). Cook for 6–8 minutes per side, flipping only once, until well-browned and cooked through.
  10. Check Doneness: Use an instant-read thermometer to ensure the internal temperature of the burgers reaches 165°F (74°C).
  11. Toast Buns & Assemble: Lightly toast the burger buns. Spread a generous amount of Lemon-Garlic Aioli on both bun halves. Place the cooked patty on the bottom bun and top with lettuce, tomato, and red onion. Serve immediately.