Zucchini Chicken Burgers

Zucchini Chicken Burgers
Recipe At-A-Glance
Sandwiches25 min
Use up the bounty of summer in these moist, flavorful and healthy Zucchini Chicken Burgers. Top them with a lemon feta mayo for even more flavor!

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Zucchini Chicken Burgers

I flippin’ love zucchini. Love it. Love it. Love it. I love the taste. I love how versatile it is (savory? sweet? whatever!). I even love cutting into it—so smooth and easy. 


This here zucchini came from a farm stand down the road, and I knew exactly where it was headed—into zucchini chicken burgers. I’ve had this idea for a few months now for a zucchini-loaded burger. Zucchini is tasty, but it is also an incredible way to add moisture to foods. That’s why it works so well in zucchini bread!

Zucchini Chicken Burgers

I had this idea that you could maybe mix shredded zucchini with a leaner meat (like ground chicken or ground turkey breast) to add back in some moisture. And, oh my, I was so right. It’s juicy, flavorful, and super tasty. Cha-ching!

Zucchini Chicken Burgers

I topped my burgers with a lemon-feta mayo, some homegrown tomato slices, and a big ole piece of red onion (also from the garden). You can feel free to dress your burgs however makes you happy, but I highly recommend trying out the mayo—I’ve included the recipe below—it’s kinda insane. Enjoy.

Zucchini Chicken Burgers

Zucchini Chicken Burgers

Yield: 4 burgers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Use up the bounty of summer in these moist, flavorful and healthy Zucchini Chicken Burgers!


For the Zucchini Chicken Burgers:

  • 1 medium zucchini, shredded finely
  • 1 small onion, shredded finely
  • 1 pound ground chicken
  • 1 egg
  • 1 cup whole wheat panko breadcrumbs {recommended: Ian's}
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Buns and other burger toppings (onions, cheese, tomatoes, pickles, etc.)

For the Lemon-Feta Mayo:

  • 1/2 cup mayonnaise
  • 2 tablespoons crumbled feta
  • Juice and zest of one lemon
  • Salt and pepper, to taste


  1. To prepare the burgers, preheat grill or grill pan over medium-high heat.
  2. Squeeze the shredded zucchini in small handfuls to release much of the water.
  3. In a large bowl, combine the zucchini, onion, ground chicken, egg, breadcrumbs, salt, and pepper using clean hands. Form the mixture into four patties.
  4. Grill the patties on the preheated grill or grill pan for 6-7 minutes, then flip, and grill an additional 3-4 minutes, or until the internal temperature of the burgers reads 160°F.
  5. While the burgers are cooking, mix together all the mayo ingredients.
  6. Place the burgers on buns and top with mayo, plus other desired toppings. Enjoy!


Make this delicious burger completely grain-free by using gluten-free panko breadcrumbs and a gluten-free bun!

Nutrition Information:
Yield: 4 Serving Size: 1 burger
Amount Per Serving: Calories: 836Total Fat: 44gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 214mgSodium: 1000mgCarbohydrates: 66gFiber: 8gSugar: 11gProtein: 48g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

49 Responses
  1. I haven’t grown a courgette (I can’t call them zucchini – sorry!) in years, it’s been a long time since I’ve had a garden but for what it’s worth, I was told (by Barney the allotment guru that lives on my street) to start them in small pots and plant them out or if I must sow them straight into the ground to grow them in a grow bag or a tub and to surround said tubs or grow bags with slug pellets, beer traps or gravel. I’ve only ever been successful with them when they’ve been in raised and surrounded with something, beds. For the record, you guys are the reason, I’m back on the waiting list for an allotment garden, so maybe not a guru but certainly an inspiration!

  2. This burger looks delicious!

    We have trouble with zucchini every year. It takes ages for them to come up and sometimes we have to replant a number of times. The best ones we have grown seem to come from being planted in pots.

  3. Barbara Ford

    You’re not alone! The very first year I grew zucchini they did well – the succeeding 14 years have pretty much been disasters. Every year they start out promising and just tank.

  4. Your relationship with growing zucchini sounds like mine with growing bell peppers. Not good! Thank goodness we have lots of zucchini and peppers available elsewhere. This burger looks delicious! LOVE the idea of adding zucchini. 🙂

  5. Mallory

    I made these with ground turkey and they were awesome!! Plus, that mayo is seriously addicting. It might have to be a fridge staple from now on…

  6. Alaina

    Oh, man.

    I think these are the best chicken/turkey burgers I have ever had (which ‘the best of’ title is not something I take lightly – only blueberries and a ham and swiss sandwich have reached that level of awesomeness in my book – I’m still waiting for the ‘best of’ everything else).

    These are seriously delicious. I used ground turkey, since that’s what was in my fridge. Hubby thought he had overcooked them on the grill (it got hotter than he anticipated), but they turned out perfectly! So moist and tender. They have a ton of flavor on their own, but also allow you so many options to customize with toppings and sauces (I just tried fresh moz and sriracha mayo – YUM). Even reheated three days later for lunch, they are just as good. My hubby was very content that they tasted like meat (he was skeptical of the veggies at first). Win-win for all.

    Thank you so much for sharing this one! Love it!

  7. @Admin

    You’re not the only one! The main year I developed zucchini they did well – the succeeding 9 years have essentially been debacles. Consistently they begin promising and simply tan


  8. I haven’t grown a courgette (I can’t call them zucchini – sorry!) in years, it’s been quite a while since I’ve had a patio nursery however for what it’s worth, I was told (by Barney the apportioning master that lives on my road) to begin them in little pots and plant them out or in the event that I should sow them straight into the ground to develop them in a develop pack or a tub and to encompass said tubs or develop sacks with slug pellets, lager traps or rock. I’ve just ever been effective with them when they’ve been in raised and encompassed with something, beds. For the record, you all are the reason, I’m back on the sitting tight rundown for a distribution garden, so perhaps not a master but rather absolutely a motivation!

    Stu Chang

  9. Kristina

    oh. em. gee. this was one of the best chicken burgers I’ve ever had! the feta and lemon complement each other so wonderfully! I used greek yogurt instead of mayo and it was perfect. (I use aldi’s greek yogurt and it’s not as tangy as oikos or fage). I didn’t have whole wheat panko but the regular worked fine . This is just for me but I made a whole pound anyway and will make extras to freeze. I will be eating this often. I topped the burger w/ avocado and red onion as well.

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Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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