Zucchini Feta Burgers

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Zucchini Feta Burgers made with ground turkey, grated zucchini, crumbled feta, and lemon, served on brioche with whipped feta, arugula, and tzatziki. Ready in 30 minutes

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Dinner, Lunch

Cuisine: Mediterranean, American

Servings: people

Author: Gaby Dalkin

Ingredients

1 lb ground turkey or ground chicken (dark meat preferred)
1 zucchini grated and excess moisture thoroughly squeezed out
3 ounces feta cheese about 1 square from a block in brine), crumbled
1 shallot finely diced
2 cloves garlic finely chopped
1 lemon zested
2 teaspoons Chimi Seasoning
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
2 teaspoons olive oil

For Serving

Whipped Feta
Tzatziki
4 Brioche Buns
Arugula

Instructions

In a large bowl, combine the ground turkey, grated and squeezed zucchini, crumbled feta, shallot, garlic, lemon zest, Chimi seasoning, flaky salt, and black pepper. Drizzle with a touch of olive oil and mix until just combined. Do not overwork the meat.
Divide the mixture into 4 to 5 equal portions and form into patties about ¾-inch thick. Set aside.
Heat a drizzle of olive oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering.Add the patties and cook undisturbed for 6 to 8 minutes until they release easily from the pan and are deeply golden brown on the bottom.
Flip and cook for another 4 to 6 minutes until cooked through and the internal temperature reads 165 degrees F.
Spread a generous swipe of whipped feta on the bottom of each toasted brioche bun. Top with the burger patty, a handful of arugula, and a generous drizzle of tzatziki. Serve immediately.

Notes

Squeeze every drop of moisture out of the zucchini. This is the most important step. After grating the zucchini, put it in a clean kitchen towel and wring it out as hard as you can. Twice if needed. Excess moisture in the patty will cause the burgers to steam rather than sear, and they will be pale and soft rather than golden and crispy on the outside.

Do not overwork the meat mixture. Mix until everything is just evenly combined and stop. Overworking ground turkey makes the proteins tighten up and you end up with a dense, tough burger instead of a tender, juicy one. Use your hands and be gentle.

Wet your hands before forming the patties. The mixture is a little sticky and damp hands make rolling and shaping so much easier and cleaner.

Let the pan get hot before the patties go in. A properly hot pan is what gives you that golden sear. If the pan is not hot enough, the patties will stick and you will not get that crust. Cast iron or a heavy nonstick skillet work best here.

Do not flip too early. Once the patties go in, leave them alone for the full 6 to 8 minutes. They will release naturally from the pan when the crust has formed. If you try to flip too soon and they are sticking, give them another minute.

Toast the brioche buns. This is not optional. A toasted brioche bun adds texture, absorbs the sauces without getting soggy, and makes the whole burger feel like something you would order at a really good restaurant.

Make the whipped feta and tzatziki ahead. Both can be made up to 3 days ahead and stored in the fridge. Having those components ready means the burgers come together in about 20 minutes flat on a weeknight.

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