Juicy, flavorful, and packed with fresh summer veggies — these chicken burgers are lighter than beef but just as satisfying. Sweet corn and zucchini keep them moist, while red bell pepper adds crunch and color. Perfect for grilling season or a quick weeknight dinner!
📋 Recipe Card
Servings & Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burgers
- Dietary: High Protein | Dairy-Free | Gluten-Free (with GF buns)
✅ Ingredients
- Ground chicken
- Zucchini, coarsely chopped (or shredded)
- Fresh corn kernels (from 1 ear of corn)
- Red bell pepper, finely diced
- Salt and pepper, to taste
- Olive oil, for cooking
- Burger buns, for serving
- Optional toppings: lettuce, tomato, avocado, cheese, aioli
👩🍳 Instructions
-
Prepare the Veggies:
Finely chop or grate the zucchini, cut kernels off the corn, and dice the red bell pepper. -
Mix the Burger Base:
In a large bowl, combine ground chicken, zucchini, corn, and bell pepper. Season generously with salt and pepper. Mix gently until just combined. -
Form Patties:
Shape mixture into 4 equal-sized burger patties. (Tip: Wet your hands slightly to prevent sticking.) -
Cook the Burgers:
Heat a skillet or grill pan with a little olive oil over medium heat. Cook patties for 6–7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). -
Assemble & Serve:
Place patties on toasted buns and top with your favorite toppings. Serve warm and enjoy!
🍴 Notes & Tips
- If the mixture feels too wet, add 2–3 tablespoons of breadcrumbs to help bind.
- For extra flavor, mix in garlic powder, onion powder, or smoked paprika.
- Works great lettuce-wrapped for a low-carb option.
🥘 Introduction
These chicken, zucchini, and corn burgers are the ultimate summer bite. They’re fresh, colorful, and a healthier twist on the classic burger. Adding zucchini makes them juicy (without extra fat), while fresh corn brings bursts of sweetness in every bite.
Ingredient Details & Substitutions
- Ground Chicken → Can swap with ground turkey or ground pork.
- Fresh Corn → Frozen or canned corn works in a pinch.
- Zucchini → Shred it for finer texture, but squeeze out excess water first.
- Buns → Use whole wheat, brioche, or gluten-free buns depending on preference.
Variations & Serving Suggestions
- Cheesy Version: Add ½ cup shredded cheddar or pepper jack to the mix.
- Spicy Kick: Mix in 1 diced jalapeño or a teaspoon of chili powder.
- Low-Carb Style: Skip the bun and serve patties over a salad or in lettuce wraps.
- Toppings Ideas: Avocado slices, chipotle mayo, or a slice of pepper jack cheese take these burgers to the next level.
Storage & Make-Ahead
- Fridge: Store cooked patties in an airtight container for up to 3 days.
- Freezer: Freeze raw patties on a sheet tray, then store in freezer bags for up to 2 months. Cook directly from frozen, adding a few extra minutes.
- Reheating: Warm in a skillet or oven until heated through.
Nutrition (Per Burger, approx. without bun)
Calories: 210 | Protein: 22g | Carbs: 6g | Fat: 10g | Fiber: 2g
FAQs
Q: Can I grill these burgers?
Yes! They hold together well — just make sure the grates are oiled.
Q: Do I need breadcrumbs or egg?
Not always. The veggies help bind, but if your mix is too wet, a little breadcrumb works.
Q: Can I make them dairy-free?
They already are, as long as you skip cheese toppings.
The Story Behind the Recipe
This recipe came about during summer harvest when zucchini and corn were overflowing at the market. Instead of making the usual zucchini fritters, I decided to toss the veggies into juicy chicken burgers — and they were a hit! Fresh, colorful, and family-friendly, these burgers quickly became a backyard BBQ favorite.
