Best Asian Zucchini And Chicken Burgers Recipes

CHICKEN AND ZUCCHINI BURGERS

Chicken and Zucchini Burgers image

These chicken burgers made with zucchini, ricotta cheese, garlic, and Italian spices are healthy, low carb, and are a perfect healthy meal.

Provided by Kristen McCaffrey

Categories Dinner Lunch

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 small zucchini, grated (squeeze out all the excess moisture)
1 lb 99% lean ground chicken (or turkey)
1/2 cup ricotta cheese
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp onion powder
1/2 tsp pepper
1 tbsp olive oil

Steps:

Shred the zucchini using a box grater. Place it in a strainer and sprinkle with some salt. Toss and let sit for at least ten minutes. Then using a cheesecloth, towel, or paper towels - squeeze out the zucchini really well. Make sure to squeeze out as much moisture as possible, otherwise, the burgers will not hold together well.
Combine the remaining ingredients, except the olive oil, with the zucchini and form into patties.
Skillet: Heat the olive oil over medium-high heat. Add the patties and cook for 4-5 minute on each side until the chicken is fully cooked and the outside of the burger is browned.
Grill: Brush the burgers on both sides with the olive oil. Cook on the grill for 4-5 minutes on each side or until burger is fully cooked. If you sometimes have issues with meat sticking to your grill, then cook these on foil on the grill. Follow the exact same directions but place a piece of foil on the grill and cook the burgers on the foil. This helps prevent sticking and the burgers breaking apart.
Make fritters: Follow the same directions above but make smaller patties. Cook in a hot skillet with olive oil for 2-3 minutes per side or until chicken is fully cooked.

Nutrition Facts : ServingSize 6 oz, Calories 268 cal, Carbohydrate 5 g, Fat 13 g, Protein 34 g, Fiber 1 g, SaturatedFat 5 g, Cholesterol 142 mg, Sodium 788 mg, Sugar 2 g

CHICKEN ZUCCHINI BURGERS

Chicken Zucchini Burgers image

Chicken makes a great alternative for thick, juicy burgers. Add some shredded veggies and a tangy Greek yogurt sauce, and you've got a dinner the whole family will get excited about!

Provided by Christina Anstead

Categories HarperCollins Dinner Chicken Zucchini Summer Corn Peanut Free Tree Nut Free Hamburger Kid-Friendly Poultry

Yield 4 servings

Number Of Ingredients 27

Ingredients

For the Greek yogurt sauce:
1 cup plain Greek yogurt
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
For the burgers:
1 pound ground chicken or turkey breast
1 medium zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth
½ cup corn kernels
½ medium red bell pepper, cored, seeded, and ﬁnely chopped
3 green onions (white and green parts), thinly sliced
1 large egg, lightly beaten
½ cup whole wheat panko bread crumbs or almond ﬂour
2 tablespoons chopped fresh cilantro
3 garlic cloves, ﬁnely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons avocado oil
For serving:
2 whole grain pitas, halved into pockets
¼ cup hummus, homemade or store-bought
Romaine lettuce or spinach
Chopped cucumber
Sliced tomatoes

Steps:

Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
Preheat the oven to 425°F.
In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.

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