Healthy Chicken Zucchini Burgers – Easy, Juicy & Packed with Flavor

There’s just something about biting into a juicy burger that instantly satisfies. And when it’s a light, healthy version made with ground chicken and shredded zucchini, it becomes the kind of weeknight dinner you’ll turn to again and again.

Let me just say: these are not your average chicken burgers. If you’ve ever had a dry, bland chicken patty, you’ll be happy to know these are the exact opposite. We’re talking tender, juicy, flavor-packed burgers that are ridiculously easy to make and perfect for summer grilling, quick lunches, or cozy indoor dinners all year round.

The secret? Zucchini! It’s the ultimate moisture booster. By grating fresh zucchini and mixing it right into the chicken, we’re keeping things ultra tender without adding a bunch of oil or filler. A few simple seasonings bring everything together, and you can pan-fry, grill, or even bake them—whatever works for you.

I first made these one evening when I was staring at a pack of ground chicken and a lonely zucchini in the fridge, and they quickly became one of our most-loved meals. They’re easy enough for a weeknight, make great leftovers, and feel hearty and satisfying without being heavy.

Let’s make burgers that you’ll feel good about eating—and crave just as much as the classic kind.

Why You’ll Love These Chicken Zucchini Burgers

There’s a lot to love here, especially if you’re trying to keep things fresh, flavorful, and just a little bit healthier.

They’re juicy and never dry.
Thanks to the shredded zucchini, these burgers stay perfectly moist—even if you accidentally leave them on the pan a minute too long. No more sawdust patties here!

They’re packed with flavor.
Garlic, onion, fresh herbs, and a touch of Dijon mustard give these burgers a savory kick. You can even add your favorite spices to make them your own.

They’re good-for-you comfort food.
High in protein, low in carbs, and filled with real, wholesome ingredients—these burgers hit that sweet spot between healthy and indulgent.

They’re quick and easy.
All you need is one bowl and about 20 minutes of prep. You can even make the patties ahead and freeze them for later.

They’re totally customizable.
Serve them bun-less, wrapped in lettuce, or stacked high with toppings. Add cheese, avocado, hot sauce, or your favorite spread.

Perfect for meal prep.
Make a double batch and freeze for easy lunches and dinners throughout the week.

Prep Time and Serving Info

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: About 30 minutes
Servings: 4 burgers
Calories per burger: 250
Protein: 27g | Carbs: 6g | Fat: 13g

Ingredients

Here’s everything you’ll need to make these healthy, juicy chicken zucchini burgers:

• 1 pound ground chicken (look for lean, but not extra lean)
• 1 cup zucchini, shredded (about 1 medium zucchini)
• 2 garlic cloves, minced
• 1 small shallot or ¼ small onion, finely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley or cilantro, chopped (optional)
• 2–3 tablespoons oat flour or breadcrumbs (optional, for binding)
• 1 tablespoon olive oil or avocado oil (for cooking)

Ingredient Notes:

• Ground chicken: You can also use ground turkey if that’s what you have on hand.
• Zucchini: No need to peel! Just shred, squeeze out the excess water, and you’re good to go.
• Oat flour or breadcrumbs: Optional, but helpful if your mixture feels too wet.
• Herbs: Fresh parsley, cilantro, or dill all work beautifully.

Step-by-Step Instructions

1. Prepare the zucchini

• Shred your zucchini using the coarse side of a box grater.
• Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as you can. This step is key for holding the burgers together.

2. Mix the ingredients

• In a large mixing bowl, combine ground chicken, shredded zucchini, minced garlic, chopped onion or shallot, Dijon mustard, onion powder, garlic powder, salt, pepper, and herbs.
• If the mixture feels too wet or sticky to form patties, add 2–3 tablespoons of oat flour or breadcrumbs until the texture is easier to work with.

Pro Tip: Try not to overmix! Stir just until everything is combined—this helps keep the burgers tender.

3. Form the patties

• Using clean hands, divide the mixture into 4 equal portions and gently form into burger patties.
• If time allows, refrigerate the patties for 10–15 minutes to help them firm up. (This also makes them easier to cook.)

4. Cook the burgers

Pan-Fry:

• Heat 1 tablespoon oil in a large skillet over medium heat.
• Add the patties and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F).

Grill:

• Preheat grill and oil the grates well.
• Grill burgers over medium heat for 5–6 minutes per side, using a grill mat or foil if needed (these are more delicate than beef burgers).

Oven:

• Bake at 400°F on a parchment-lined baking sheet for 20–25 minutes, flipping halfway through.

5. Serve and enjoy

• Let the burgers rest for a couple of minutes before serving.
• Load them up with your favorite toppings and sauces, or serve bun-less with a side salad.

How to Serve

These burgers are super versatile. Here are some delicious ways to serve them:

• Classic-style: On a whole wheat bun with lettuce, tomato, and avocado
• Low-carb: Wrapped in lettuce with spicy mayo or hummus
• Bowl-style: On top of a grain bowl with quinoa, roasted veggies, and tahini dressing
• Mediterranean twist: With tzatziki sauce, cucumbers, and feta
• Family-friendly: Serve with baked sweet potato fries and a side of ketchup

Additional Tips

• Squeeze the zucchini really well. Excess moisture is the number one reason the patties fall apart.
• Let the patties chill before cooking. Even just 10–15 minutes in the fridge helps them hold their shape.
• Use a non-stick skillet or grill mat. These burgers are tender and benefit from a smooth cooking surface.
• Make it spicy. Add a pinch of chili flakes or a spoonful of harissa or hot sauce to the mixture.
• Top with cheese. A slice of pepper jack or cheddar makes a great melty addition.

Recipe Variations

These burgers are endlessly flexible. Here are a few ways to switch them up:

• Make them dairy-free: No cheese or yogurt required—these are naturally dairy-free as written.
• Add flavor with spices: Try smoked paprika, cumin, or za’atar for a different flavor profile.
• Try it with turkey: Ground turkey works just as well in place of chicken.
• Add a veggie boost: Mix in grated carrot or chopped spinach for extra nutrients.
• Mini burgers: Make slider-sized patties for appetizers or kids’ meals.

Serving Suggestions

Pair your chicken zucchini burgers with:

• Sweet potato fries or roasted potato wedges
• Chopped cucumber salad with lemon and dill
• Brown rice or quinoa and steamed veggies for a full meal
• Pita bread and hummus for a Mediterranean plate
• Lemon garlic green beans or roasted broccoli

For drinks, try iced herbal tea, sparkling water with lemon, or fresh juice.

Freezing and Storage

To store:
Keep leftover cooked burgers in an airtight container in the fridge for up to 3 days.

To freeze (uncooked):
Form the patties and freeze flat on a baking sheet. Once frozen, transfer to a freezer-safe bag. Thaw in the fridge before cooking.

To freeze (cooked):
Let them cool completely, then wrap individually and freeze for up to 2 months. Reheat in a skillet or oven until heated through.

Special Equipment

• Box grater: For shredding zucchini
• Large mixing bowl: To combine everything
• Non-stick skillet or grill pan: For even cooking
• Digital thermometer: To check doneness (look for 165°F)

FAQ

Can I make these ahead of time?
Yes! You can form the patties and refrigerate them for up to 24 hours before cooking.

What if my mixture is too wet?
Add oat flour or breadcrumbs a tablespoon at a time until you can form patties that hold together.

Can I bake these instead of pan-frying?
Absolutely. Bake at 400°F for about 20–25 minutes, flipping halfway through.

Do I have to peel the zucchini?
Nope! Just wash and grate—it blends right in and adds moisture without any noticeable texture.

Can I use frozen zucchini?
Fresh is best, but if you use frozen, make sure to thaw and squeeze it very well to remove excess moisture.

Can I use turkey instead of chicken?
Yes! Ground turkey works just as well and gives a slightly different flavor.

What’s the best way to reheat leftovers?
Reheat in a skillet over low heat or in the oven at 300°F until warmed through.

Are these gluten-free?
They can be! Just use oat flour or certified gluten-free breadcrumbs.

Can I make sliders instead of full-sized burgers?
Definitely. Divide into 6–8 smaller patties and reduce cooking time slightly.

Can I cook these in an air fryer?
Yes! Cook at 375°F for 12–14 minutes, flipping halfway through.

Conclusion

These Healthy Chicken Zucchini Burgers are one of those magical recipes that checks all the boxes—flavorful, filling, simple, and seriously satisfying. Whether you’re feeding a family, meal prepping for the week, or just craving a juicy burger without the guilt, these are a total win.

Give them a try and let me know how they turn out! And if you post your beautiful burger creations on Instagram, tag me—I love seeing your kitchen wins.

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