There’s something incredibly satisfying about the zingy heat balanced with fresh zucchini in my Buffalo Chicken Burgers with Zucchini Recipe. It’s bright, juicy, and has just enough kick to keep your taste buds dancing, making it a standout twist on a classic favorite.

A sesame seed bun burger sits on a white plate with a white marbled surface background. The burger has four clear layers: the bottom bun is light brown and soft, topped with fresh green leafy lettuce. Above the lettuce, there is a thick chicken patty covered with white creamy sauce and melted yellow cheddar cheese that drips slightly. Fresh red tomato slices sit on top of the cheese, all held together by the sesame seed top bun. A wooden skewer sticks vertically through the center of the burger to keep it upright. In the background, there is a blurry white bowl with orange sliced carrots. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Burgers with Zucchini Recipe
Top Tip
How to Serve Buffalo Chicken Burgers with Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Burgers with Zucchini Recipe

Why You'll Love This Recipe

Let me share why the Buffalo Chicken Burgers with Zucchini Recipe quickly became a weeknight staple in my kitchen. It hits that perfect balance of spicy, fresh, and juicy that’s just irresistible every single time.

Flavor-packed and healthy: The buffalo sauce adds a fiery kick without overwhelming the fresh zucchini and herbs mixed in.
Great texture: Thanks to the grated zucchini, these patties stay moist and tender—no dry, crumbly burgers here!
Simple ingredients: You probably have most of the ingredients on hand, making it super easy for a quick meal.
Customizable: Whether you prefer lettuce wraps or buns, ranch or extra buffalo sauce, you can build these burgers to suit your cravings.

Ingredients & Why They Work

The magic of this recipe lies in its simplicity and harmony of flavors. Each ingredient plays a key role—from the lean ground chicken to the fresh, moist zucchini that keeps things juicy without extra fat.

Flat lay of fresh ground chicken in a simple white ceramic bowl, a small bowl of finely grated zucchini, a single green onion with vibrant green sliced rings neatly arranged, a small bunch of bright green cilantro sprigs, a small white bowl filled with rich orange buffalo sauce, a small white bowl holding fine garlic powder, a small white bowl of coarse salt crystals, several crisp green lettuce leaves arranged in a fan, a small white bowl with creamy ranch dressing, a few ripe red tomato slices, thin rings of fresh red onion, a ripe avocado halved to show the smooth green flesh, and a few small dill pickles—all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: I recommend 93-96% lean to keep the burgers juicy but not greasy.
Grated zucchini: This sneaky veggie adds moisture and a mild sweetness, plus it boosts the nutrition.
Green onion: For a subtle fresh bite that complements the buffalo sauce perfectly.
Cilantro: I love how it brightens the whole burger with a fresh herbaceous note.
Buffalo sauce: The star flavor that packs that signature spicy tang—we use it in and on the burgers.
Garlic powder: Adds a gentle depth without overpowering the bold buffalo flavor.
Salt: Essential to bring all the flavors together and enhance the natural taste of the chicken.
Buns or lettuce: Choose your preference—go traditional or keep it light with lettuce wraps.
Lettuce: Crisp and cool, perfect for layering or wrapping.
Ranch dressing: Cool, creamy, and the best counterbalance to spicy buffalo heat.
Additional buffalo sauce: For extra drizzle on top or dipping; never too much in my opinion!
Other burger favorites: Tomatoes, red onion, avocado, pickles, or cheese—customize to suit your mood.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Buffalo Chicken Burgers with Zucchini Recipe is how easy it is to tweak based on what you have or what you're craving. I like to switch up toppings or try different spice levels depending on the day.

Variation: Sometimes I swap the cilantro for fresh parsley if I'm running low on herbs, and it still tastes fantastic—give it a try if cilantro isn't your favorite!
Diet tweak: Prefer dairy-free? Skip ranch and use a dairy-free avocado crema or blue cheese alternative for the same cool creaminess.
Spice level: Adjust the buffalo sauce quantity to your heat tolerance. I like mine fiery, but a milder version works just as well for family-friendly meals.
Seasonal swap: When zucchini is out of season, try grating yellow squash for a similar effect and flavor.

Step-by-Step: How I Make Buffalo Chicken Burgers with Zucchini Recipe

A sesame seed bun burger on a white plate with a white marbled background. The burger has four layers: the bottom bun, bright green curly lettuce, a light brown chicken patty topped with white creamy sauce and orange sauce dripping down, two thick red tomato slices with black pepper on top, and the top sesame bun slightly tilted. A drop of orange sauce is on the plate near the burger. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Squeeze out the zucchini moisture

This step is non-negotiable for juicy, well-formed burgers! After grating your zucchini, wrap it tightly in a clean kitchen towel or paper towels and give it a good squeeze. Trust me, skipping this leads to soggy patties that fall apart easily.

Step 2: Mix all ingredients in a bowl

Combine the ground chicken, squeezed zucchini, sliced green onion, cilantro, buffalo sauce, garlic powder, and salt. I usually use my hands here—it helps mix everything evenly without overworking the meat. You want the ingredients just combined.

Step 3: Form and cook the patties

Divide the mixture into four equal parts and gently shape into patties that match your bun size. Heat olive oil over medium in a skillet and cook the patties 5-7 minutes per side. Use a meat thermometer; 165°F internal ensures they're juicy and safe to eat. Cook in batches if needed so they don’t touch, for perfect browning.

Step 4: Assemble your burger masterpiece

Once the patties are done, build your burger however you like—buns or crisp lettuce wraps both work beautifully. I drizzle extra buffalo sauce, add crisp lettuce, and a good drizzle of ranch to tame the heat. Then I pile on any favorites like sliced tomato, red onion, or creamy avocado.

Top Tip

From my experience cooking these burgers multiple times, little things make a big difference and can save your burger from falling apart or drying out. Here are my absolute best tips to get perfect results every time.

Don’t skip squeezing zucchini: Moisture can ruin the texture, so really squeeze hard to remove excess water before mixing.
Use a meat thermometer: Chicken burgers can dry out quickly. Cooking to 165°F exactly keeps them juicy and safe.
Gentle handling: Don’t overmix or pack the patties tightly—keep them light to keep them tender.
Cook in batches: Give patties enough space in the pan to sear nicely instead of steaming.

How to Serve Buffalo Chicken Burgers with Zucchini Recipe

Buffalo Chicken Burgers - Serving Suggestion

Garnishes

I’m a fan of fresh, crunchy lettuce leaves and cooling ranch dressing to balance the heat. Sometimes I add pickles for that tangy crunch and ripe avocado slices for creaminess. If you like blue cheese, a crumble on top amps up the classic buffalo flavor.

Side Dishes

For sides, I love pairing these burgers with sweet potato fries or a crisp garden salad. Sometimes, a side of celery sticks with more ranch dressing creates that authentic buffalo wing vibe right on your plate.

Creative Ways to Present

For a party, I’ve served these as mini sliders with little lettuce cups—easy to eat and perfect for mingling. Building a "burger bowl" with the patty on a bed of shredded lettuce and all your toppings tossed together creates a low-carb, satisfying meal that looks colorful and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked patties in an airtight container in the fridge and enjoy them within 3 days. They hold up well, especially if you keep buns or toppings separate until serving to avoid sogginess.

Freezing

These burgers freeze beautifully! After cooking and cooling, I wrap each patty tightly in plastic wrap and then aluminum foil before freezing. When you want them, thaw overnight in the fridge, then reheat gently in a skillet.

Reheating

To keep burgers juicy on reheating, I use a skillet over medium-low heat with a lid, adding a splash of water and covering briefly to retain moisture. Microwave works too, but you risk drying them out.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Yes! Ground turkey works great as a substitute. Just make sure to use lean turkey and monitor the cooking time since turkey can cook faster or drier than chicken.

How do I prevent the burgers from falling apart?

The key is squeezing out all moisture from the zucchini and handling the patties gently without overmixing. Also, avoid pressing down on them while cooking to keep them intact.

Is this recipe Whole30 and Paleo friendly?

Absolutely! This recipe uses whole, clean ingredients without grains or dairy, making it both Whole30 and Paleo compatible. Just double-check your buffalo sauce ingredients to be sure.

Can I prepare the patties ahead of time?

Yes, you can mix and form the patties a day in advance. Just keep them covered and refrigerated until ready to cook for convenience on busy days.

Final Thoughts

This Buffalo Chicken Burgers with Zucchini Recipe feels like the answer when you want dinner that’s quick, flavorful, and a little unexpected. I hope it becomes a go-to for you like it is for me—full of personality, easy to make, and perfect for sharing around the dinner table.