Turkey & Zucchini Burgers With Mozzarella

Prep Time
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"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (523.7 g)
  • Calories 521.9
  • Total Fat - 15 g
  • Saturated Fat - 5 g
  • Cholesterol - 110.1 mg
  • Sodium - 2023.1 mg
  • Total Carbohydrate - 42.4 g
  • Dietary Fiber - 4.6 g
  • Sugars - 10.7 g
  • Protein - 55.3 g
  • Calcium - 474.8 mg
  • Iron - 5.3 mg
  • Vitamin C - 48.2 mg
  • Thiamin - 0.6 mg

Step 1

Put the turkey mince in a large bowl.

Step 2

Take the grated zucchini in handfuls and squeeze well to remove any excess water, then add to the bowl and then toss in the herbs, bicarbonate of soda, chilli flakes and capers and season and mix well.

Step 3

Divide the mixture into 4 portions and shape them into burger patties and place on a baking tray lined with baking paper and set aside in the fridge.

Step 4

To make the coleslaw, place the cabbage into a bowl, sprinkle with salt and mix well and leave to stand for 20 minutes, then rinse thoroughly and drain well and then mix in the other ingredients.

Step 5

Preheat oven to 220C .

Step 6

Remove the burger patties from the fridge and spray each with a few spray of oil and then cook on the top shelf of the oven for about 12 minutes, until golden brown and cooked through.

Step 7

Lay a slice of mozzarella on each burger and cook for a further 4 to 5 minutes or until the cheese has melted.

Step 8

Place a burger inside each bun and then top with a slice of tomato and a handful of rocket leaves, then add the bun lids and serve with the coleslaw on the side.

Tips & Variations

No special items needed.