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Under 30 Minutes

Tex-Mex Turkey Burgers with Zucchini Salad

Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.

  • Prep:
  • Total Time:
  • Servings: 4
Tex-Mex Turkey Burgers with Zucchini Salad

Source: Everyday Food, July/August 2008


  • 2 tablespoons vegetable oil, such as safflower, plus more for grates
  • 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
  • 1/2 medium red onion, finely chopped
  • 3 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground turkey (93 percent lean)
  • 2 teaspoons chili powder
  • 4 ounces pepper Jack cheese, thinly sliced
  • 4 thick slices country bread, halved
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Store-bought salsa, for topping (optional)


  1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).

  2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.

  3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

Reviews (3)

  • mcampeau 28 May, 2011

    Perfect and easy recipe... 5 stars!!!

  • mentosaddict 9 Aug, 2008

    We only made the turkey burgers, but they were amazing. Flavorful and easy to make! Just the way I like it. The leftovers also made a yummy lunch the following day.

  • secondhandsuze 8 Jul, 2008

    Excellent. Wasn't sure about the zucchini salad, but it was the perfect taste juxtaposition to the turkey.

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