Grilled Turkey Veggie Burgers

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Nothing says summer more than a backyard barbecue. Unfortunately, so many of the foods we love to barbecue aren’t exactly the best for our bodies. Don’t let a little summer indulgence derail your plans to eat healthy. Our Turkey Veggie Burger will let you enjoy a juicy and delicious backyard burger without the added fat and calories. Made with only 100% clean, whole ingredients, our Turkey Veggie Burger also provides a hefty dose of protein and vegetable nutrients. We’ve used zucchini and carrots to make this burger extra moist, and a little garlic and seasonings ensure that you won’t have to sacrifice taste.

Here are four sides that go great with this delicious recipe: Creamy Pesto Pasta Salad, Twice Baked Potatoes, Coconut Curry Cauliflower, and Dijon Roasted Cabbage.


Grilled Turkey Veggie Burger

turkey veggie burger

Yields: 6 Burgers | Serving Size: 1 Burger | Calories: 228 | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 56 | Carbohydrates: 15 g | Sodium: 185 mg | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 19 g | SmartPoints(Freestyle): 6 |


  • 1 pound lean ground turkey
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 teaspoons olive oil
  • 6 slices whole grain artisan bread
  • 6 Romaine heart lettuce leafs
  • 1 medium tomato, sliced for 6 servings


  1. In a large mixing bowl combine the first six ingredients and shape into 6 patties. Patties can be cooked on an outdoor grill, griddle, skillet or oven broiler. Cook patties over medium heat for about about 12 minutes or until there is no longer any pink color.
  2. While the burger are cooking, brush olive oil over one side of bread slices and either broil in the oven, place on a griddle or skillet and cook until golden and crispy. Add favorite condiments to burger and serve immediately.
  3. Try our Goat Cheese Yogurt Spread, featured in the Turkey Veggie Burger photo.

22 Comments on "Grilled Turkey Veggie Burgers"

  1. vscot848  February 16, 2014

    Just checking, does the nutrition breakdown include the bread?

    • SkinnyMs  February 19, 2014


  2. Lexie Lutes  March 2, 2014

    i think we just might try them……. Looks YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  3. Steph  April 14, 2014

    Dean you freeze these before cooking?

    • SkinnyMs  April 24, 2014

      No. You can if you need to save them for a later date.

  4. christine  January 15, 2015

    so delish! made these again tonight with arnold's thin sandwich bread. i spiralized some zucchini and sauteed in a little evoo and black pepper. thank you!

    • SkinnyMs  January 16, 2015

      Christine, You're welcome:)!

  5. Chris  January 5, 2016

    How many points please?

    • Melissa Florero  January 5, 2016

      Chris, Each serving has 6 SmartPoints. This has been updated on the recipe. 🙂

  6. Jessica  February 1, 2016

    What would the calorie count be for the patty only?

    • SkinnyMs.  February 2, 2016

      The patty, minus the bread, is 143 calories per serving.

  7. krystyna  February 18, 2016

    can you substitute the zucchini for something not sure the stores will have it this time of year

    • Gale Compton  February 18, 2016


      I would eliminate the zucchini if not available. The carrots will provide enough moisture. Howver, you could dice up about 1/2 cup mushrooms, if you’d like. 🙂

  8. Loreen  December 19, 2016

    These sound amazing and as soon as I can get to the market, I will be making these!

  9. AGldnGrl  March 16, 2017

    These are AMAZING and full of flavor! Cooked on stove top in a bit of EVO as recipe indicates, served on skinny buns placed on the burgers and covered with pan lid to moisten them up a bit. Added lettuce, tomato and mashed avocado. Didn’t miss the onion, as the fresh garlic infused the burgers with so much flavor.

    Froze what I didn’t need and they cooked up later wonderfully. For certain will be making these many times over. Will be a wonderful addition to my camping recipes as well. Thank you SkinnyMs!

    • Kym Votruba  March 16, 2017

      We’re so happy that you enjoyed the recipe! 🙂

  10. Charlie  January 16, 2018

    What are these in flexpoints?

  11. Lisa H.  January 28, 2018

    This looks yummy! Do you have the directions to cook in the oven?

    • Gale Compton  January 29, 2018


      Sure! Preheat oven to 375 degrees. Using nonstick cooking spray, lightly oil a baking sheet.
      Bake 15 minutes, flip over and cook another 15 minutes or until done, (165 degrees internal temperature. 🙂

  12. Jude  June 27, 2019

    Made these tonight …. delicious & really satisfying didn’t include the bread just wrapped them in a huge lettuce leaf & added a couple of thin slices of avocado 🥑

    • Nichole Furlong  June 29, 2019

      Great tips, Jude! Glad you loved the recipe!


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