Start with cold ingredients: Cold ingredients ensure that the gelatin and fat in the turkey are solidified which gives the burgers a light and springy texture rather than dense and dry. Don't over-mix: Over-mixing is a common mistake when making burgers and meatballs. Once the all of ingredients are mixed in, stop. Remember, the burgers are going to be mixed more as you're shaping them into patties. Add moisture-rich ingredients: In this case, we're using grated zucchini and feta cheese. Don't overcook: Cook your turkey burgers to an internal temperature of 155 to 160 F. Let them rest for 5 minutes: Letting your burgers rest after cooking allows the temperature and juices to redistribute and settle.