Past Recipes
Zucchini, Carrot, and Turkey Burgers

Zucchini, Carrot, and Turkey Burgers with Lemon-Basil Aioli

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These dragged-through-the-garden turkey burgers pack plenty of veggies to amp up texture, moisture, color, and flavor. Grated carrot and zucchini are folded into the patties, which are seared and slid onto toasted brioche buns with a lemony, basil-flecked aioli. Unofficially nicknamed "sneaky burgers" by our Test Kitchen, this one's got a delicious reputation among even the pickiest eaters.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 780
  • Protein 45g
  • Total Carb 51g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • haricots verts
    • 8 ounces
    • haricots verts
  • basil
    • 1/8 ounce
    • basil
  • garlic
    • 2 cloves
    • garlic
  • zucchini
    • 9 ounces
    • zucchini
  • unsalted butter
    • 2 packets
    • unsalted butter
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • ground turkey
    • 12 ounces
    • ground turkey
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • lemon
    • 1
    • lemon
  • mayonnaise
    • 2 packets
    • mayonnaise
  • brioche buns
    • 2
    • brioche buns

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • plastic wrap
  • baking sheet
  • 12" large pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Rinse all produce. Trim and discard ends of haricots verts (line up ends to trim together). Finely chop basil leaves, discarding stems. Mince garlic. Using the large holes of a box grater, grate enough zucchini to yield ¼ cup (alternatively, finely chop); cut remainder crosswise on a diagonal into ½-inch slices, discarding ends. Unwrap butter and cut into small pieces; set aside to soften at room temperature.

  2. Form turkey burgers

    Form turkey burgers

    In a medium bowl, combine carrots, grated zucchini, half of garlic, ½ teaspoon salt, and pepper. Add turkey. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each, to prevent them from puffing up during cooking. Place burgers on a plate, cover with plastic wrap, and chill in refrigerator for at least 5 minutes (this helps hold their shape, too).

  3. Roast vegetables

    Roast vegetables

    While burgers chill, arrange haricots verts and sliced zucchini in a single layer on a baking sheet. Dot with softened butter and season with ⅛ teaspoon salt and pepper as desired. Roast, stirring halfway through to ensure even cooking, until softened, 10 minutes total (move on to Step 4—but don't forget to come back!). Then, remove vegetables from oven and sprinkle over Parmesan. Set aside.

  4. Cook turkey burgers

    Cook turkey burgers

    While vegetables roast, heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add burgers and sear until browned on bottom, 5-6 minutes. Flip burgers, cover pan, and reduce heat to medium. Sear until cooked through and no longer pink, 5-6 minutes more. Transfer burgers to a plate and set aside to rest for at least 5 minutes. Reserve pan, off heat, for toasting buns.

  5. Make lemon-basil aioli

    Make lemon-basil aioli

    While burgers cook, if you want to infuse your aioli with even more flavor, zest up to ½ lemon into a small bowl, then halve. To bowl with zest (if using), stir in mayonnaise, basil, 1 squeeze lemon juice, remaining garlic, ⅛ teaspoon salt, and pepper to combine. Set aside. Cut remaining lemon into wedges for serving. Slice buns open horizontally, if they arrived whole.

  6. Toast buns and plate burgers

    Toast buns and plate burgers

    Arrange buns cut-side down in pan from burgers and place over medium heat. Toast until light golden and warmed through, 2-3 minutes. Meanwhile, divide roasted vegetables between serving plates, with lemon wedges for squeezing over. Layer buns with turkey burgers and lemon-basil aioli. Cut into quarters, if sharing. Dig in!

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