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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.
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


  • 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


  • 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.


*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.


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