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.
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.
- 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.
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
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
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:
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.
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.
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.
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.
Print
Buffalo Chicken Burgers with Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Paleo
Description
These Paleo and Whole30-friendly Buffalo Chicken Burgers are packed with lean ground chicken, grated zucchini for moisture, and a spicy buffalo kick. They make a healthy, flavorful dinner option that can be served with buns or wrapped in lettuce for a lighter meal. Perfect for fans of zesty, protein-rich burgers.
Ingredients
Burger Mixture
- 1 lb. ground chicken (93-96% lean)
- ¾ cup grated zucchini, excess moisture squeezed out
- 1 green onion, sliced
- 2 Tbsp. cilantro
- 2 Tbsp. buffalo sauce
- ½ tsp. garlic powder
- ¾ tsp. salt
To Serve
- Buns or lettuce leaves for wraps
- Lettuce
- Ranch dressing
- Additional buffalo sauce
- Optional toppings: sliced tomatoes, red onion, avocado, pickles, cheese
Instructions
- Prepare zucchini: Squeeze the excess moisture out of the grated zucchini using a clean paper towel or kitchen towel, wrapping and pressing firmly to remove as much water as possible.
- Mix ingredients: In a large bowl, combine the ground chicken, grated zucchini, sliced green onion, chopped cilantro, buffalo sauce, garlic powder, and salt. Mix thoroughly with a fork or your hands until well combined.
- Form patties: Divide the mixture into 4 equal portions and gently shape each into a patty roughly the size of your buns or slightly larger, keeping in mind they will shrink slightly during cooking.
- Cook burgers: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 burgers at a time, making sure they do not touch. Cook for 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
- Assemble and serve: Transfer the cooked burgers to a clean plate. Build your burgers by layering patties on buns or lettuce wraps, adding lettuce, ranch dressing, additional buffalo sauce, and any other desired toppings like tomato, cheese, onion, or pickles. Alternatively, serve the patties on a bed of lettuce for a burger bowl.
Notes
- Make sure to thoroughly squeeze out zucchini moisture to prevent soggy burgers.
- Use a meat thermometer to ensure burgers are cooked safely to 165°F.
- You can swap ranch dressing for a paleo or Whole30-approved alternative if desired.
- For a lower-carb option, serve wrapped in lettuce instead of buns.
- Extra buffalo sauce can be added for more spice or served on the side as a dipping sauce.
Nutrition
- Serving Size: 1 burger patty
- Calories: 157 kcal
- Sugar: 0.1 g
- Sodium: 843.7 mg
- Fat: 5.1 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 0.9 g
- Fiber: 0.3 g
- Protein: 24.8 g
- Cholesterol: 111.2 mg
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