Last Updated on May 7, 2020 by Chef Mireille
Chicken Zucchini Burger are a healthy packed full of flavor burger – a no guilt burger!
These burgers are great for so many reasons. Cooking them in the oven in a broiler pan drains out any excess fat, so it is quite a lean burger. Secondly, it is a great way to sneak some veggies into burgers if you’ve got some veggie hating kids about! Packed with so much flavor, it’s even great on its own with just a dab of ketchup – no bun necessary. However, if you just must have a bun try it on these Buttermilk Scallion Cheddar Buns. It just puts the burger over the top!Serve with a healthy salad for a yummy dinner.
I used a broiler pan to drain all the fat to keep this burger light and lean! However, if you don’t have one, just bake on a cookie sheet. Even without the broiler pan, this baked burger is still healthier than frying.
Try pairing this healthy burger with a healthy salad. Here are some suggestions!
Golden Beet Salad
Strawberry-Fennel Orzo Salad
Peach & Tomato Salad
IN THE MAKING
What I often do is quadruple the recipe and then individually wrap each burger in plastic wrap. Then when you’ve had a busy day and don’t know what to make for dinner, just defrost in the microwave and then cook with any method you prefer – bake, fry, grill. You have chicken burgers in no time at all!
Chicken Zucchini Burger
- 1 zucchini about 8 oz., coarsely chopped
- 1 tablespoon olive oil
- 1 lb.ground chicken
- 1 onion chopped
- 2 garlic cloves chopped
- 2 large jalapeno finely chopped
- 1/4 cup cilantro finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- salt to taste
- In a food processor, process zucchini and olive oil until finely chopped.
- Combine all ingredients, except the buttermilk and salt in a large bowl and mix well.
- Add salt and mix thoroughly. Although you can form the patties right away, it will be easier if you refrigerate the mix for 20 minutes.
- Preheat oven to 375 F. Spray broiler pan with nonstick spray.
- Form chicken mix into 7 burgers and place on tray.
- Bake for 40 minutes.
- Flip them over and place in the broiler.
- Cook for another 5-10 minutes, until the burger has some char.
New n interesting recipe…
Event: Dish name starts with N
Addition of zucchini is interesting and it must have given some moisture to patties when cooking.
yes made these lean burgers even more delicious
Wow Mir, that must be one delicious burger! lovely color!
thanks – yes delicious and healthy also!
The Bearded Hiker
I made these last night, on the grill. They were really delicious. A bit wet, next time I’ll cut down a bit on the buttermilk, but we loved the flavor, the crunch, the spices. It’s a keeper!
Yes in the oven the burger can be more wet but it needs more body for the grill but I’m glad you liked the flavors
I like the idea of grinding zucchini and chicken together. Lovely burgers made with the mixture . They look so good even can be served without buns like a snack by itself.
I agree – bun is totally unnecessary – just makes it a burger!
Liked the usage of broiler here. Its so handy to make burgers and pack them in deep freezer. That’s a good idea, I should try sometime.
yes – using the broiler is a more low fat option!
Mir I love this burger it sounds yummy. Will check if kiddo will make these for us as I can’t cook chicken. This is lovely and I like your idea of making extra and freezing it.
Yes just form the burgers and stick them in the freezer. Then a quick meal is easily made when you are too tired to cook!
Love the idea of making it ahead and freezing it! Yes, recipes like this are great way to sneak in lots of veggies into our plate!! Hearty burger mir!
Loved the addition of zucchini. Interesting burger recipe.
Lovely recipe Mir, zucchini is yummy and your recipe is a great way of using an excess glut when they are in season
Non fried Chicken Zucchini burger sounds a healthy treat for chicken lovers. Will try chicken pattis your way.. looks quite tempting!