Ingredients:

  • 1 lb (450 g) Ground Turkey (93% Lean)
  • 1 large (300 g) Zucchini, grated
  • 1/4 cup (40 g) Red Onion, very finely minced
  • 1/4 cup (30 g) Feta Cheese, crumbled
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 2 tbsp (30 ml) Fresh Parsley, finely chopped
  • 1 tsp (5 ml) Lemon Zest, freshly grated
  • 1/2 tsp (2.5 ml) Garlic Powder
  • 1 tsp (5 ml) Kosher Salt (for mixing)
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 1 tbsp (15 ml) Olive Oil or Vegetable Oil (for cooking)

Instructions:

  1. Grate the entire zucchini. Place the grated zucchini in a bowl and sprinkle generously with 1/2 tsp salt. Allow it to sit for 5 minutes; this draws out the water.
  2. Transfer the zucchini to a clean, heavy-duty kitchen towel (or cheesecloth). Twist the towel tightly over the sink, applying as much pressure as possible, until all excess liquid has been expelled. The zucchini must be nearly dry. This step is non-negotiable for moist burgers.
  3. In a large mixing bowl, gently combine the squeezed zucchini, finely diced onion, beaten egg, feta, parsley, and lemon zest.
  4. Add the ground turkey, Panko breadcrumbs, remaining salt, pepper, and garlic powder to the bowl.
  5. Using your hands, combine the ingredients. Mix only until everything is just incorporated—over-mixing will result in tough burgers.
  6. Divide the mixture into four equal portions. Gently form each portion into a patty, about 1 inch (2.5 cm) thick. Create a small thumbprint indentation in the centre of each patty.
  7. Place the formed patties on a plate lined with parchment paper and chill in the refrigerator for a minimum of 15 minutes. This helps the burgers hold their shape during cooking.
  8. Heat the oil in a large frying pan over medium heat, or preheat your grill to medium.
  9. Cook the burgers for 7–8 minutes per side. Do not press down on the burgers while they cook.
  10. Check the internal temperature with an instant-read thermometer—it must reach 165°F (74°C) to be safe.
  11. Remove the burgers from the heat and let them rest on a rack or cutting board for 3 minutes before serving.