Our Take On: The Turkey Burger

May 22, 2015  |   Brooks Halliday
Turkey burger, ready to eat, on a wooden cutting board.
Photo Credit:  David Han
35 min

For years, the turkey burger has lingered in the shadow of its beefy big brother. No more! Our version is super moist and flavorful thanks to the surprising combination of shredded zucchini and chopped chives. Topped with pickled red onion, this bold burger is in a league of its own.



  1. In a medium bowl, combine vinegar, black pepper and ¼ teaspoon salt. Add onion, turn to coat, and let stand to pickle.
  2. In a small bowl, add mayonnaise and lime juice; stir to combine.
  3. Mix the turkey, zucchini, squash, chives, egg, parsley, spices and 1 teaspoon salt in a large bowl. Form into four patties.
  4. In a large nonstick skillet, heat oil over medium heat. Add patties and cook, turning once, until cooked through (at least 165˚ internal temperature), about 15 minutes. Cool slightly.
  5. Place one patty on each of the hamburger buns. Top with mayonnaise, pickled onions, lettuce, tomato and a drizzle of sriracha, if desired.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.