The final day of #AKZucchiniWeek has unfortunately arrived, however I’m pretty positive this year was once a HUGE hit with all of you. Especially that lemon blueberry zucchini cake. Ayyyyy. Don’t fail to remember to enter our giveaway — main points at the bottom of this publish!
These burgers have been certainly one of my personal favorites from this year’s zucchini week because smartly…your girl really loves excellent burger makeover. Thankfully my mom feels the similar, so when she used to be not too long ago on the town to spend time with my little sweetheart Sidney, we decided to have a lady’s night and make those wholesome buffalo zucchini chicken burgers paired with grilled sweet potato fries (jap sweet potatoes are my newest obsession!).
Truthfully, mother and I couldn’t prevent raving about how good those burgers were. Nice and juicy from the shredded zucchini, slightly spicy because of buffalo sauce in and on the burger, and of course, topped with the entire thangs: creamy avocado, zesty pink onion, further buffalo sauce and even perhaps a little bit ranch for dipping. Time to take advantage of the remainder of summer season with those burgs ppl. #hellyes
Ingredients in buffalo zucchini chicken burgers
For the burger:
- Ground chicken: use 93% ground chicken or ground turkey. I do not counsel using 99% lean
- Zucchini: shredded zucchini will give those burgers the easiest amount of moisture. Make certain you squeeze it of extra moisture after you measure the zucchini out!
- Buffalo sauce: be at liberty to use hot or medium buffalo sauce.
- Yellow onion: for added intensity and a bit of crunch in the burgers.
- Spices: garlic powder, cumin, salt & pepper. Aka without equal burger spices!
- Cheddar cheese: I love topping these buffalo chicken burgers with sharp cheddar cheese slices, but feel free to use any cheese you’d like or skip it to keep the burgers dairy free.
Optional for meeting:
- Hamburger buns: be happy to make use of your favorite buns (gluten unfastened in case you’d like) or perhaps a lettuce wrap.
- Buffalo sauce: slightly extra for topping your chicken burgers.
- Avocado: I really like the creaminess of avocado on best of burgers and to stability the buffalo taste.
- Butterhead lettuce & red onion: for the perfect freshness and crunch.
How to prepare dinner wholesome zucchini chicken burgers
To make your zucchini chicken burgers at the grill: Preheat outside grill to medium-high heat and flippantly oil the grate. Once grill is scorching, upload burger patties and cook till chicken is now not red, about 4-5 minutes consistent with side. If you’re including cheese, turn off the grill, upload cheese to every patty and shut the grill lid for 1-2 mins longer, or until cheese has melted. Serve in an instant. Burgers are done when a meat thermometer reaches one hundred sixty five degrees F.
How to make chicken burgers on the range (in a skillet or nonstick pan): Add 1/2 tablespoon oil to a nonstick skillet. Cook burgers over medium heat for 4-5 minutes consistent with aspect, or till now not crimson. Burgers are completed when a meat thermometer reaches 165 levels F.
Tips for making zucchini chicken burgers
- Be sure to use 93% lean floor chicken or turkey. Anything higher (like 99%) will not be very juicy.
- Squeeze out all of the extra moisture out of your zucchini after shredding in order that it doesn’t add an excessive amount of moisture to the burger patties
Customize your zucchini chicken burgers
The options are endless in the case of toppings, so be at liberty so as to add things you like!
- Not a fan of buffalo sauce? Add an identical quantity of BBQ sauce as a substitute. Or check out my sweet potato bbq chicken burgers.
- Keep your zucchini chicken burgers dairy loose by using dairy unfastened cheese slices on top or just disregard the cheese. You could additionally add this delicious jalapeño cashew cream sauce, these vegan cheese sauce, or tahini sauce.
- Top with further veggies like recent, juicy tomato slices.
- Add blue cheese crumbles or my homemade greek yogurt ranch to counterpoint the buffalo sauce. YUM.
- To make those paleo, merely depart the bun off and try a lettuce wrap + use any of the sauces indexed above!
How to store & freeze buffalo chicken burgers
To store: retailer any leftover buffalo zucchini chicken burgers in the refrigerator in an airtight container for 3-4 days. Simply reheat within the microwave.
Freeze before cooking: shape your chicken burgers and place them in an hermetic, freezer-friendly container or bag. If you’re stacking the burgers I’d counsel striking wax or parchment paper in between the layers so that they don’t stick together. Freeze for as much as Three months. To reheat, you can both allow them to thaw in the fridge ahead of cooking or cook them at once from frozen – you might simply need to prepare dinner them a bit longer from frozen.
Freeze after cooking: let your chicken burger patties cool totally earlier than hanging them in hermetic, freezer-friendly bins or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers when you’re stacking them. Freeze them for as much as Three months. To reheat, allow them to thaw within the fridge ahead of reheating within the microwave or at the stovetop for a pair minutes on each facet. You too can reheat those directly from frozen – I like to recommend doing so on the stovetop.
What to serve with buffalo zucchini chicken burgers
Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip
Best Healthy Coleslaw Ever (no mayo!)
Street Corn Pasta Salad with Cilantro Pesto + Goat Cheese
The Best Guacamole You’ll Ever Eat
Tony’s Melt-In-Your-Mouth Grilled Brussels Sprouts
I am hoping you're keen on those buffalo zucchini chicken burgers! If you're making them you'll want to depart a comment & a score so I know how you loved them. You can also publish a photograph to Instagram and tag #ambitiouskitchen – xo!
Buffalo Zucchini Chicken Burgers
Prep Time 15 mins
Cook Time 6 minutes
Total Time 21 minutes
Juicy buffalo zucchini chicken burgers with delicious spices, zucchini and buffalo sauce added right to the patty. These flavorful, easy zucchini chicken burgers come together in beneath 30 minutes and stay together without any bread crumbs. Add your favorite burger fixins and enjoy!
- 1 pound 93% lean flooring chicken (or sub ground turkey) -- don't use 99%
- 1/2 cup shredded zucchini, squeezed of extra moisture with a paper towel (from ½ of a medium zucchini)
- 2 tablespoons sizzling or medium buffalo sauce
- 1/4 cup very finely diced yellow onion
- ½ teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 slices sharp cheddar cheese
- For assembly:
- 4 hamburger buns of selection, toasted if desired
- 4 tablespoons buffalo sauce, for topping
- 1 massive avocado, sliced
- Butterhead lettuce
- Sliced red onion
Preheat grill to medium excessive warmth (about four hundred degrees F). Brush the grates with olive oil to forestall sticking.
Make the chicken burgers by means of including the ground chicken/turkey, shredded zucchini, buffalo sauce, onion, garlic, cumin, salt and pepper to a large bowl. Mix with your hands till evenly blended. Divide into 4 equivalent parts and shape into 1/2 inch patties.
Grill over medium-high warmth (round 400 levels F) for 6-8 minutes in line with aspect or till burgers are cooked via and a meat thermometer reads 165 levels F. During the previous couple of minutes of cooking the chicken burgers, upload a slice of cheddar cheese on best of each and every burger patty; duvet the grill for about 1 minute whilst the cheese melts.
Place the onion at the backside of the bun, then the burgers, most sensible with slightly bit of additional buffalo sauce, avocado and lettuce. Serve straight away. Great with sweet potato fries or recent fruit!
To stay these burgers dairy unfastened: use your favorite dairy unfastened cheese slices or just fail to remember the cheese.
To stay them paleo: put out of your mind the cheese and use a lettuce wrap as a substitute of a whole grain bun.
To store: store any leftover buffalo zucchini chicken burgers in the refrigerator in an hermetic container for 3-4 days. Simply reheat within the microwave.
Check the total submit for freezing directions.
Servings: Four servings
Serving dimension: 1 burger with entire grain bun + toppings
Saturated fats: 7.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by means of: Eat Love Eats
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