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You are here: Home » Recipes » Healthy Options » Southwestern Turkey Burgers

Southwestern Turkey Burgers

Published April 11, 2018. Last Modified June 23, 2020 By Teri

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Southwestern Turkey Burger closeup on a blue plate

These Southwestern Turkey Burgers stay juicy with the addition of shredded zucchini. A sprinkle of chipotle powder also keeps these burgers out of blah-ville. Add a bun for a lighter alternative to burger night, or just eat as I did on a plate for a low-carb meal or snack.

Southwestern Turkey Burger on plate

So I've joined a new gym recently, which I'm loving.

Which is also very surprising.

But anyway, they also give you a meal plan to follow, which is pretty strict. Being a food lover, food blogger and all around food eater, this is tough. I'm doing pretty good about 80% of the time I would say, but yummy food needs to be made. And yummy food needs to be tested.

This turkey burger is something I made up so I could have something on plan, and have it still taste good. It fits all of my macro requirements with healthy lean protein and the right amount of fat. When I was making this, I remembered a recipe I had seen before where zucchini was added to keep the burgers from being dry. Turkey burgers are known for being blah, and being dry.

Not these!

Southwestern Turkey Burger overhead closeup

Tips for Making Southwestern Turkey Burgers

  • Zucchini shreds easily with a box grater, just watch your knuckles! My favorite is this one by OXO. I love how it comes with a measuring container you can attach to the bottom.
  • I also shredded the red onion for this, to get it really small, but the red onion is a bit tricky. If you're short on time, I would just finely mince the red onion.
  • This recipe makes four burgers. You can freeze them and cook at a later date, or bake them all and refrigerate. They heat up really quickly in the microwave.
  • When baking the burgers, they don't look so pretty right out of the oven (see picture below!), but all of the yummy toppings will take care of that.
  • This is the baking pan that I used. I LOVE this pan, as it is truly non-stick, and SOOO easy to clean. Easy to clean is a top priority for me.
Southwestern Turkey Burger right out of oven
Turkey burgers right out of the oven.
Southwestern Turkey Burger cooked before topping
Southwestern Turkey Burger overhead view

See...this looks MUCH better! And I just love this cute little plate I found.

And this Pineapple Ghost Pepper Hot Sauce would go great with these burgers!

Southwestern Turkey Burger side view | asprinkleandasplash.com

Southwestern Turkey Burgers

These Southwestern Turkey Burgers stay juicy with the addition of shredded zucchini. A sprinkle of chipotle powder also keeps these burgers out of blah-ville. Add a bun for a lighter alternative to burger night, or just eat as I did on a plate for a low-carb meal or snack.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 burgers
Calories: 363kcal
Author: Teri
Cost: $8

Ingredients

  • 16 ounces lean ground turkey breast
  • ¼ cup red onion grated or finely minced
  • 1 cup zucchini grated
  • 1 clove garlic minced
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cumin
  • ¼ teaspoon chipotle pepper powder
  • 3 tablespoons egg whites
  • ¾ cup plain greek yogurt
  • hot sauce to taste
  • 4 slices Havarti cheese
  • 1 cup guacamole

Instructions

  • Preheat oven to 350 degrees.
    Mix all ingredients, through egg whites. 
    Form into four burger patties.
    Bake in a non-stick baking pan for 20 minutes, or until done all the way through.
    Top with cheese and put back in oven until melted.
    Mix yogurt with desired amount of hot sauce.
    Top burgers with spicy yogurt sauce and guacamole.

Notes

*I used extra lean turkey breast, so my actual calorie/fat count was a little lower than this.
*I used liquid egg whites.
*Turkey burgers cannot be eaten even slightly raw, like a regular burger. It's VERY important to make sure they are thoroughly cooked.
*If you are making the burgers to refrigerate for later, do not put any toppings on the burger until right before eating. This includes the cheese too.

Nutrition

Serving: 0g | Calories: 363kcal | Carbohydrates: 10g | Protein: 40g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 89mg | Sodium: 890mg | Potassium: 823mg | Fiber: 5g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 13mg | Calcium: 227mg | Iron: 2mg
Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!
« Spring Alfredo with Lemon, Peas and Zucchini
Instant Pot Bacon Cheeseburger Pasta »

Reader Interactions

Comments

  1. M. Ellithorpe

    April 14, 2018 at 1:35 am

    5 stars
    Hey Teri,

    I think you have another great idea here. The food you cook is so different and colorful compared to what I'm used to which is plain meat and potatoes. Not very healthy, I guess, but good.

    It seems you have two hobbies going on here; cooking and photography.

    Isn't it fun doing what you love?

    Reply
    • Teri

      April 16, 2018 at 12:15 am

      Thanks! I love to eat, and since I do love to cook too, I'm always trying new recipes and ideas. Meat and potatoes can be good too. I think I would spruce it up a bit though!

      Reply

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