Ingredients

The following ingredients have 4 Servings
  • 1 lb. ground turkey
  • 8 ounces zucchini ((227 grams))
  • 1 tablespoon chili powder
  • cooking oil spray
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha ((choose one with no added sugar))
  • lettuce, tomato slices, red onion slices, burger buns ((optional))

Instruction

  • I prefer to let the ground turkey rest at room temperature at one hour so it cooks faster. Peel 8 ounces (227 grams) of zucchini. Grate the zucchini. Chop the shredded zucchini a little smaller if you wish.
  • Put the zucchini on some paper towels or a clean piece of cheesecloth. Thoroughly squeeze all of the moisture out of the zucchini over the sink. (This is important for consistent recipe results!)
  • Put the ground turkey in a big bowl. Add the chili powder and then the grated zucchini. Mix well with clean hands until thoroughly combined. (Messy!)
  • Shape the turkey mixture into four burgers. They should be about 3.5 inches (8.9 cm) in diameter. Don’t make bigger burgers; they may dry out before they finish cooking through.
  • You can make a depression in the middle of each patty prior to cooking. This may help prevent the burger from bulging in the middle as it cooks.
  • Preheat the air fryer for 5 minutes at 375°F (190°C). Mist a hot air fryer tray with cooking spray and gently place the burgers on the tray. I was able to fit all four burgers on one tray in a single layer. 
  • Place the tray in the top position in your air fryer oven and air fry for 10 minutes at 375°F (190°C). Then gently flip each burger and air fry on the top rack for 8-10 more minutes at 375°F (190°C). 
  • Check that your turkey burgers are done with a meat thermometer. The safe minimum internal temperature for poultry is 165°F (74°C). Give them a little extra air frying time if they need it. 
  • After air frying, let your burgers rest for 5-10 minutes.
  • While the burgers rest, mix the mayo and sriracha together to make the sriracha mayo. Prepare any additional burger toppings.
  • To serve: top each of the burgers with an equal amount of the sriracha mayo. I used a few lettuce leaves, a bit of thinly sliced red onion, and sliced tomatoes to top the burgers. Serve in lettuce wraps or burger buns. Enjoy!