Turkey Bean Burgers
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I’ll admit, when I first came across this recipe, I thought it might be a tough sell for my crew. But I’m always up for a kitchen challenge—especially one that sneaks in extra veggies—so I decided to give it a try. The original inspiration came from a Turkey Bean Burger recipe in my latest issue of Simple and Delicious, and I couldn’t resist putting my own spin on it. My mission: see if I could get my family to not only try it, but actually enjoy it.
These burgers are anything but ordinary. Imagine lean ground turkey blended with creamy beans, shredded zucchini, and sweet red pepper—all mixed together into a hearty patty. The beans add a subtle richness, the zucchini keeps everything moist, and the red pepper brings a pop of color and flavor. To my surprise (and delight), they turned out flavorful, juicy, and downright satisfying.
Now, I’ll be honest—my family still has a soft spot for classic beef burgers, but these turkey bean burgers were a fun and tasty change of pace. And the best part? My kids ate beans and vegetables without a single complaint. I call that a win in any parent’s book.
Ingredients for Turkey Bean Burgers
- CANNED BLACK BEANS
- EGG WHITE
- ZUCCHINI
- SWEET RED PEPPER
- CHILI POWDER
- ONION POWDER
- PEPPER AND SALT
- GROUND TURKEY
- OLIVE OIL
- HAMBURGER BUNS
- YOUR FAVORITE HAMBURGER TOPPINGS – CHEESE, LETTUCE, PICKLES, ONION, ETC
Instructions for Turkey Bean Burgers
Prepare the mixture: In a small mixing bowl, coarsely mash the beans with a fork or potato masher—leave some texture for the best bite. Add the egg white, shredded zucchini, diced red pepper, chili powder, onion powder, salt, and pepper. Stir until everything is evenly combined.
Add the turkey: Crumble the ground turkey over the vegetable and bean mixture. Gently mix with a spoon or your hands just until combined—avoid overmixing to keep the burgers tender.
Shape the patties: Divide the mixture into five equal portions and shape each into a patty about ½ inch thick.
Cook the burgers: Heat a drizzle of oil in a large skillet over medium heat. Place the patties in the skillet and cook for 4–5 minutes per side, or until a meat thermometer inserted in the center reads 165°F and the juices run clear.
Serve and enjoy: Transfer the burgers to buns and add your favorite toppings—think lettuce, tomato, avocado, or a dollop of salsa—for a fresh, flavorful finish.
Frequently Asked Questions
Can I use a different type of bean?
Yes! While the recipe works well with mild beans like cannellini or great northern, you can also use black beans or pinto beans for a deeper flavor. Just be sure to drain them well before mashing.
Do I need to peel the zucchini?
Nope—leave the skin on for extra nutrients and color. Just shred it finely and squeeze out any excess moisture so the patties hold together.
Can I make these burgers ahead of time?
Yes. You can shape the patties and refrigerate them (covered) for up to 24 hours before cooking. They also freeze well—just place uncooked patties on a baking sheet to freeze solid, then store in a freezer bag for up to 2 months.
How do I keep the burgers from falling apart?
Make sure the beans are well mashed and the zucchini is drained. Avoid overmixing, and press the patties together firmly before cooking.
Can I cook these on the grill instead of the stovetop?
Yes, but because turkey burgers are more delicate, it’s best to use a grill pan or cook them over medium heat on a well-oiled grate. Flip gently to keep them intact.
What toppings go well with turkey bean burgers?
They’re delicious with classic lettuce, tomato, and onion, but also pair beautifully with avocado slices, salsa, chipotle mayo, or pepper jack cheese for a little kick.
FOR MORE RECIPES LIKE THIS, TRY:
Turkey Bean Burgers
Real Mom Kitchen
Equipment
Ingredients
- ¾ cup black beans rinsed and drained
- 1 egg white
- ½ cup zucchini shredded, I peeled mine to help hide it
- ½ cup sweet red pepper finely chopped, I chop'em up in my mini food processor
- 1 tsp chili powder
- ½ tsp onion powder
- ½ tsp pepper
- ¼ tsp salt
- 1 lb ground turkey
- 1 Tbsp olive oil
- 5 hamburger buns split
- your favorite hamburger toppings – cheese lettuce, pickles, onion, etc
Instructions
- In a small bowl coarsely mash beans. Add the egg white, zucchini, red pepper, chili powder, onion powder, pepper and salt. Crumble turkey over mixture and mix well. Don’t over mix. Shape into five patties.
- In a large skillet, cook burgers in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with favorite toppings Yield: 5 servings.
