There’s nothing quite like the spicy kick and juicy goodness of these Buffalo Chicken Burgers with Zucchini Recipe. The combo of tender ground chicken, fresh zucchini, and that classic buffalo sauce hit makes it a dinner you’ll want to add to your regular rotation. Let me tell you, once you try these, you won’t miss the usual beef burgers one bit.
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
I remember the first time I made these buffalo chicken burgers; the zucchini added such a subtle moisture and greenery that balanced perfectly with the spicy buffalo sauce. It’s a straightforward recipe but packs so much flavor, you’ll feel like you’re indulging without any guilt.
- Light but Flavorful: Ground chicken keeps it lighter than traditional beef, while the buffalo sauce gives it that bold, zesty punch.
- Zucchini Adds Moisture: It sneaks in extra veggies and prevents the patties from drying out, making every bite juicy.
- Easy to Customize: Whether you want it Paleo, Whole30, or just packed with toppings, you’ve got options.
- Quick to Cook: From prep to plate in about 30 minutes — perfect for busy weeknights.
Ingredients & Why They Work
This combination hits the sweet spot between taste and health. The lean ground chicken pairs beautifully with shredded zucchini, which keeps the burgers moist and adds a subtle texture without overwhelming the flavor. The buffalo sauce brings in that signature heat, while the fresh herbs and aromatics round everything out.
- Ground chicken: I recommend the 93-96% lean kind for a balance of flavor and fat without getting too greasy.
- Zucchini: Make sure to squeeze out the excess moisture so your patties don’t get soggy.
- Green onion: Adds a mild, fresh bite that complements the buffalo sauce.
- Cilantro: If you’re into fresh herbs, this one’s a game-changer—bright and vibrant.
- Buffalo sauce: The star of the show—choose your favorite brand or make your own for extra love.
- Garlic powder: Gives depth to the flavor without overpowering the buffalo heat.
- Salt: Enhances all those savory notes.
- Buns or lettuce: Depending on whether you want a bun or a lighter wrap option.
- Lettuce & toppings: Pick your favorites to customize your burger—the possibilities are endless!
Make It Your Way
This recipe is one of those flexible gems that can be easily adjusted to your taste or dietary needs. I often switch up the herbs or add a little more buffalo sauce if I want it extra spicy. Don’t hesitate to experiment—it’s all about making it your own!
- Variation: I like to swap cilantro with fresh parsley sometimes if I’m short on cilantro or want a different flavor profile. It still tastes amazing.
- Make it dairy-free: Skip the cheese and ranch, or use a dairy-free ranch alternative to keep it Whole30 compliant.
- Lettuce wraps: For a low-carb twist, swap the bun for crisp iceberg or romaine leaves. It’s refreshing and keeps things light.
- Spice level: Adjust the buffalo sauce—if you love heat, toss a little extra in the mixture and as a finishing drizzle.
Step-by-Step: How I Make Buffalo Chicken Burgers with Zucchini Recipe
Step 1: Prep the zucchini like a pro
Start by shredding your zucchini and then squeezing out as much moisture as possible using a clean kitchen towel or paper towels. This is super important because too much water will make your burgers soggy and harder to hold together. I usually let mine sit wrapped for a few minutes while I get everything else ready.
Step 2: Mix all the goodness
In a big mixing bowl, toss together the ground chicken, squeezed zucchini, sliced green onion, chopped cilantro, buffalo sauce, garlic powder, and salt. I find mixing with my hands works best—you can really feel if the mixture is coming together evenly and adjust if needed.
Step 3: Shape your patties
Divide the mixture into four even portions and shape each into a patty that's roughly the size of your buns or just a bit larger. They’ll shrink slightly while cooking, so don’t worry if they seem generous. Gently forming them helps keep them tender and juicy.
Step 4: Cook with care
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place your patties in the pan without overcrowding—cook in batches if necessary. Let them cook 5-7 minutes per side until they reach an internal temperature of 165°F. Resist the urge to press down on them; you want to keep all those juices inside.
Step 5: Assemble and enjoy
Once cooked, assemble your burgers on buns or lettuce wraps. I love layering them with crisp lettuce, a drizzle of ranch dressing, an extra splash of buffalo sauce, and all my usual fixings—tomato, sliced red onion, avocado, and sometimes a pickle or two for crunch.
Top Tip
Having made these several times, I’ve learned a few tricks that really level up the buffalo chicken burgers. These tips will help you avoid common pitfalls and get the best texture and flavor every time.
- Don’t skip squeezing the zucchini: I know it’s tempting to skip this step, but moisture is the enemy of juicy burgers. Squeeze tightly for firmer patties.
- Use a thermometer: Checking the internal temperature ensures perfectly cooked chicken without drying the burger out.
- Cook in batches: Crowding the pan drops the temperature and can lead to uneven cooking or steaming instead of searing.
- Add extra buffalo sauce at the end: Brushing a little on right after cooking and just before serving boosts flavor and keeps that spicy punch fresh.
How to Serve Buffalo Chicken Burgers with Zucchini Recipe
Garnishes
I’m all about those crunchy, fresh toppings that add layers to the burger. Crisp lettuce for crunch, cool ranch dressing to tame the heat, and sliced tomatoes or avocado for creaminess. Sometimes I even add pickles for that tangy snap—trust me, it’s worth it.
Side Dishes
For sides, I keep it simple and healthy: sweet potato fries, roasted broccoli, or a crisp side salad work perfectly here. If I’m feeling indulgent, a crunchy coleslaw or even some blue cheese dressing on the side pairs beautifully with the buffalo flavors.
Creative Ways to Present
When I’ve hosted game day or casual get-togethers, I like to put out a “buffalo burger bar” with all different toppings and letting everyone build their own. Another fun idea is serving these on mini burger sliders for party bites – easy to handle and such a hit!
Make Ahead and Storage
Storing Leftovers
Leftover buffalo chicken burgers keep well in an airtight container in the fridge for up to three days. I usually store the patties separately from the buns and toppings so nothing gets soggy and flavors stay fresh.
Freezing
You can freeze the cooked patties for up to two months by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. Just thaw overnight in the fridge before reheating for a quick meal anytime.
Reheating
For the best flavor and to keep the patties juicy, I reheat them gently in a skillet with a splash of oil over medium heat. Microwaving works in a pinch, but you might lose some crispness on the outside.
Frequently Asked Questions:
Absolutely! Ground turkey is a great substitute and will work similarly in the recipe. Just make sure to pick a lean variety for the best texture.
The spice level depends on the buffalo sauce you choose. Most store-bought sauces have a moderate heat level, but you can easily adjust by adding more or less sauce to taste or by choosing a milder or hotter brand.
Yes! This recipe is designed to be compliant with both Paleo and Whole30 guidelines, especially if you use compliant buffalo sauce and skip non-compliant toppings like cheese.
You can absolutely shape the patties a few hours ahead and keep them covered in the fridge. Just keep in mind that the zucchini might release some moisture, so pat them dry again if needed before cooking.
Final Thoughts
These Buffalo Chicken Burgers with Zucchini Recipe have become one of my favorite quick dinners because they bridge the gap between healthy and indulgent in the best way. The balance of spicy buffalo sauce, fresh zucchini, and perfectly cooked ground chicken gives you so much flavor in every bite without the extra heaviness. I’m confident you’ll find them just as delicious and versatile as I do—give ’em a try and make them your own!
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: Gluten Free
Description
These Buffalo Chicken Burgers are a flavorful, paleo and Whole30-friendly meal featuring lean ground chicken mixed with grated zucchini and buffalo sauce for a spicy kick. Perfect as a healthy, protein-packed dinner option that can be served with buns or as lettuce wraps.
Ingredients
Main Ingredients
- 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
For Serving
- Buns (or lettuce for lettuce wraps)
- Lettuce
- Ranch dressing
- Additional buffalo sauce*
- Other burger favorites like sliced tomatoes, red onion, avocado, pickles, cheese, etc.
Instructions
- Prepare zucchini: Squeeze the excess moisture out of the shredded zucchini by placing it in a clean paper towel or kitchen towel, wrapping it tightly, and squeezing firmly.
- Mix ingredients: In a large bowl, combine the ground chicken, grated zucchini, sliced green onion, cilantro, buffalo sauce, garlic powder, and salt. Mix well with a fork or your hands until fully 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 to allow for shrinkage during cooking.
- Cook burgers: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the burgers in batches of two (so they don’t touch in the pan) for 5-7 minutes per side, or until fully cooked with an internal temperature of 165 degrees F on a meat thermometer.
- Assemble and serve: Transfer cooked burgers to a clean plate and build your burgers with buns or lettuce wraps. Add lettuce, a drizzle of ranch dressing, buffalo sauce, and your choice of other toppings like tomato, cheese, onion, or pickles. Alternatively, serve the burgers on a bed of lettuce for a burger bowl.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent soggy burgers.
- You can swap ground chicken for ground turkey or lean ground beef if preferred.
- Use gluten-free buns or lettuce wraps to keep the recipe paleo and Whole30 compliant.
- Adjust the amount of buffalo sauce according to your preferred spice level.
- Serve with a side salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 burger patty (without bun and toppings)
- Calories: 157 kcal
- Sugar: 0.1 g
- Sodium: 844 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 mg
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