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.

A sandwich with five layers is shown on a white plate over a white marbled surface. The bottom layer is a lightly toasted sesame seed bun. On it, there is fresh green lettuce with ruffled edges. Above the lettuce, there is a thick patty covered with creamy white sauce and melted orange cheese dripping slightly. On top of the patty, there are three bright red tomato slices. The whole sandwich is topped with a golden brown sesame seed bun with a wooden skewer holding it together. In the background, there is an out-of-focus plate of orange slices. 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

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.

Flat lay of fresh ground chicken formed into a raw patty, a small mound of grated zucchini with visible moisture squeezed out, one whole green onion with crisp green stalk and white bulb, a few sprigs of bright green cilantro, a small white ceramic bowl filled with vibrant orange buffalo sauce, a small white bowl with creamy white ranch dressing, fresh green leaves of crisp lettuce, two whole uncracked brown eggs, a few ripe red tomato slices, thin slices of purple-red onion, a halved avocado displaying its smooth green flesh and seed, a few whole dill pickles with textured skin, all arranged symmetrically around a simple white ceramic plate, 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 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!

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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

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

A sesame seed top bun sits above two thick, bright red tomato slices with visible seeds and seasoned with black pepper. Below the tomato, there is a layer of white creamy sauce mixed with a bright orange sauce that drips down over a golden-brown sandwich patty. Under the patty is a fresh, ruffled layer of green lettuce. All ingredients rest on a white sandwich bun base, placed on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

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

Buffalo Chicken Burgers - Serving Suggestion

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:

Can I use ground turkey instead of chicken?

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.

How spicy are these Buffalo Chicken Burgers?

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.

Are these burgers Whole30 and Paleo compliant?

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.

Can I make the patties ahead of time?

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!