It’s that wonderful time of year where I can’t control myself at the farmers market and come home with more fresh produce than I know what to do with. When I spotted these burgers on Instagram, I loved the concept, but not many of the ingredients.
So, naturally, I put my own spin on them.
Chicken Veggie Burgers
Ingredients
- 1 lb ground chicken
- 1 medium zucchini shredded and squeezed dry
- 1 large carrot shredded
- Kernels from 1 ear fresh sweet corn (cut from the cob)
- 2-3 scallions thinly sliced
- 1 egg
- ½ cup panko breadcrumbs
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and plenty of black pepper
- Olive oil for cooking or grill spray
Let’s Cook!
- Shred the zucchini (no need to peel)
- Shred the carrot
- Squeeze as much moisture as possible from the zucchini.
- Mix everything together just until combined.
- Form into 4 patties.
- Grill over medium heat (or cook in a skillet) until the burgers reach 165°F, about 5–6 minutes per side depending on thickness.
- Serve on toasted rolls with your favorite toppings.
Notes
- I made these as smash burgers, so instead of forming patties, I formed 4 balls. They cooked for 4 minutes before smashing, then only another couple minutes after flipping.
- The turmeric can be easily skipped if you don’t have it on hand, but it does give the burgers a really nice yellow color.
Juicy, packed with fresh summer vegetables, and full of flavor, these burgers are a welcome change from the usual burger night. After one bite, my family declared they’d officially earned a spot in our summer grilling rotation. I can’t think of a better endorsement than that!
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!
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