Garden Turkey Burgers Recipe
Garden Turkey Burgers Recipe photo by Taste of Home

Garden Turkey Burgers Recipe

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4.5 11 15
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These moist burgers get plenty of color and flavor from onion, zucchini and red pepper. I often make the mixture ahead of time and put it in the refrigerator. Later, after helping my husband with farm chores, I can put the burgers on the grill while whipping up a salad or side dish. —Sandy Kitzmiller, Unityville, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 cup old-fashioned oats
  • 3/4 cup chopped onion
  • 3/4 cup finely chopped sweet red or green pepper
  • 1/2 cup shredded zucchini
  • 1/4 cup ketchup
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt, optional
  • 1 pound ground turkey
  • 6 whole wheat hamburger buns, split and toasted

Nutritional Facts

1 burger (prepared with lean ground turkey and without salt; calculated without the bun) equals 188 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 201 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch


  1. In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
    Yield: 6 servings.
Originally published as Garden Turkey Burgers in Quick Cooking July/August 1999, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jul. 16, 2015

"Very surprised how these burgers had great flavor, stayed moist, and didn't shrink when I made these today. Pan fried them. Used a 1/2 cup scoop and got 7 large burgers. A keeper!"

Reviewed Apr. 9, 2015

"My husband and I loved these turkey burgers. I put less than half of the red pepper that was called for and it was more than enough. It made 5 HUGE burgers, so we have 3 leftover. Made them on the gas grill. Very flavorful and not dry like ground turkey sometimes can be."

Reviewed Apr. 23, 2014

"I made these for dinner tonight and my family LOVED them!! I diced all the veggies very fine to trick my 7 year old and it worked!! I also used green onions just as a personal preference and they were amazing that way! I thought they would turn out dry as I watched them cook but were very juicy! I cooked them on a flat top griddle instead of the grill. I will definitely make these again very soon!"

Reviewed Jan. 25, 2014

"These were good! I doubled the recipe and froze the extras. Quick, healthy and easy. Great recipe!"

Reviewed Oct. 23, 2013

"These were moist and tasty. I subsituted half carrots for half of the amount of green peppers. Even if you're a vegetable eater this is a quick way to get your vegetables. I served them on flat out breads. I will definitely make these again."

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