I prefer to let the ground turkey rest at room temperature at one hour so it cooks faster. Peel 8 ounces (227 grams) of zucchini. Grate the zucchini. Chop the shredded zucchini a little smaller if you wish.
Put the zucchini on some paper towels or a clean piece of cheesecloth. Thoroughly squeeze all of the moisture out of the zucchini over the sink. (This is important for consistent recipe results!)
Put the ground turkey in a big bowl. Add the chili powder and then the grated zucchini. Mix well with clean hands until thoroughly combined. (Messy!)
Shape the turkey mixture into four burgers. They should be about 3.5 inches (8.9 cm) in diameter. Don’t make bigger burgers; they may dry out before they finish cooking through.
You can make a depression in the middle of each patty prior to cooking. This may help prevent the burger from bulging in the middle as it cooks.
Preheat the air fryer for 5 minutes at 375°F (190°C). Mist a hot air fryer tray with cooking spray and gently place the burgers on the tray. I was able to fit all four burgers on one tray in a single layer.
Place the tray in the top position in your air fryer oven and air fry for 10 minutes at 375°F (190°C). Then gently flip each burger and air fry on the top rack for 8-10 more minutes at 375°F (190°C).
Check that your turkey burgers are done with a meat thermometer. The safe minimum internal temperature for poultry is 165°F (74°C). Give them a little extra air frying time if they need it.
After air frying, let your burgers rest for 5-10 minutes.
While the burgers rest, mix the mayo and sriracha together to make the sriracha mayo. Prepare any additional burger toppings.
To serve: top each of the burgers with an equal amount of the sriracha mayo. I used a few lettuce leaves, a bit of thinly sliced red onion, and sliced tomatoes to top the burgers. Serve in lettuce wraps or burger buns. Enjoy!