This burger has been one of my personal favorites since a few summers ago. Because um… Because your girlfriend really loves a nice burger makeover. My mom was visiting when we decided to make a healthy buffalo. Zucchini Chicken Burger Paired with baked sweet potato fries (Japanese sweet potatoes are my latest obsession!).
In fact, my mom and I couldn’t help but rave about how delicious this burger was. It’s juicy from the shredded zucchini, slightly spicy thanks to the buffalo sauce, and topped with everything from creamy avocado, zesty red onion, extra buffalo sauce, and even a little ranch for dipping.
Add this crowd-pleasing burger to your Fourth of July menu. A crowd pleaser is guaranteed!
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Ingredients for Buffalo Zucchini Chicken Burgers
These healthy buffalo chicken burgers are made with super simple ingredients, so they’re juicy and incredibly flavorful. Don’t forget the toppings! Here’s what you need to create it:
- Ground Chicken: Feel free to use 93% ground chicken or ground turkey.
- zucchini: Shredded zucchini adds the perfect amount of moisture to these burgers and adds a boost of veggies and fiber.
- Buffalo Sauce: Feel free to use medium or hot buffalo sauce.
- Yellow Onion: It adds depth to the burger and a little crunch.
- spices: Add garlic powder, cumin, salt, and pepper for added flavor. The best burger spice!
- Cheddar Cheese: I like to top my buffalo chicken burgers with shredded sharp cheddar cheese, but feel free to use whatever cheese you like! I think spicy habanero cheddar cheese would be delicious.
- Assembly options: Your favorite hamburger bun (gluten-free if you prefer), buffalo sauce, avocado, butterhead lettuce, and red onion for crunch.
Customize Your Zucchini Chicken Burger
The topping options are endless, so feel free to add whatever you like!
Can I cook on the stove?
There’s nothing better than a burger fresh off the grill (check out all the tips and tricks you need to grill the perfect burger here!). But you can absolutely make these burgers on the stovetop, even if you don’t have a grill. Here’s how:
- Add 1/2 tablespoon olive oil to a nonstick skillet or griddle.
- Cook burgers over medium heat for 4 to 5 minutes per side, or until no longer pink.
- Burgers are done when a meat thermometer reaches 165 degrees Fahrenheit.
Tips for making zucchini chicken burgers
- Use 93% lean ground chicken or turkey. Anything higher (e.g. 99%) isn’t as tasty.
- Be sure to squeeze all excess moisture out of the pumpkin after chopping to avoid adding too much moisture to the burger patties.
storage tips
Store leftover burgers in an airtight container in the refrigerator for 3 to 4 days. Simply heat it in the microwave.
Freezer-Friendly Buffalo Chicken Burger
- Freeze before cooking: Shape the chicken burgers and place them in an airtight, freezer-safe bag or container. When stacking burgers, it is a good idea to add wax or parchment paper between the layers to prevent them from sticking together. Store frozen for up to 3 months. To reheat, you can thaw it in the refrigerator before cooking, or cook it directly from frozen. Just cook it a little longer from frozen.
- Freeze after cooking: Let the chicken burger patties cool completely before placing them in an airtight container or bag that can be stored in the freezer. If you are stacking burgers, add wax or parchment paper between the burger layers. Store frozen for up to 3 months. To reheat, thaw in the refrigerator and then reheat on both sides in the microwave or on the stovetop for a few minutes. You can also reheat it directly from frozen. We recommend heating it on the stovetop.
Our Favorite Burger Making Tools
Check out some of our favorite kitchen tools here.
What to Serve with a Buffalo Chicken Burger
Find out more of my favorite summer BBQ recipes here!
I hope you love these Buffalo Zucchini Chicken Burgers! If you make it, please leave a comment and rating so I know you liked it.
that
ambitious kitchen
cookbook
125 Incredibly Healthy, Sometimes Indulgent, and Never Boring Recipes for Every Meal of the Day
Buffalo Zucchini Chicken Burger
by
A juicy buffalo zucchini chicken burger with delicious spices, zucchini, and buffalo sauce added to the patty. These delicious and easy zucchini chicken burgers come together in less than 30 minutes, no breadcrumbs required. Add your favorite burger toppings and enjoy!
ingredient
- 1 pound 93% Lean Ground Chicken (or Ground Turkey) — 99% Not Used
- ½ cup Finely chopped pumpkin, squeezing out excess moisture with paper towels (½ medium pumpkin)
- 2 tablespoon Hot to medium buffalo sauce
- ¼ cup very finely chopped yellow onion
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- freshly ground black pepper
- 4 piece sharp cheddar cheese
- For assembly:
- 4 Choose your burger buns toasted to your liking.
- 4 tablespoon Buffalo sauce, for topping
- 1 large avocado, thinly sliced
- Butterhead Lettuce
- thinly sliced red onion
guideline
Preheat grill to medium-high heat (about 400 degrees F). Coat the grids with olive oil to prevent sticking.
Make the chicken burgers by combining the ground chicken/turkey, diced zucchini, buffalo sauce, onion, garlic, cumin, salt, and pepper in a large bowl. Mix by hand until evenly mixed. Divide into 4 equal portions and shape into 1/2-inch patties.
Grill over medium-high heat (about 400 degrees F) for 6 to 8 minutes per side, or until burgers are cooked through and a meat thermometer reads 165 degrees F. During the last few minutes of cooking the chicken burgers, add a slice of cheddar cheese on top of each burger patty. Cover grill until cheese is melted, about 1 minute.
Place the onion on the bottom of the bun, then top with the burger and top with some buffalo sauce, avocado, and lettuce. Serve immediately. Great with sweet potato fries or fresh fruit!
Recipe Notes
To stay paleo or grain-free: Skip the cheese and use lettuce wraps instead of whole grain bread.
To save: Store leftover Buffalo Zucchini Chicken Burgers in an airtight container in the refrigerator for 3 to 4 days. Simply heat it in the microwave.
Check out the full post for freezing instructions and more ways to customize your burger!
nutrition
clothing material: 1Burger with whole grain bun + toppingscalorie: 502knifecarbohydrate: 41gprotein: 37gprovince: 23gSaturated Fat: 8gfiber: 10gsugar: 1g
Recipe by Monique Volz // Ambitious Kitchen | Photo: Eat Love Eats
This post was originally published on August 7, 2020, republished on July 17, 2022, and republished on June 15, 2026.
