Recipes > Dairy Free, Dinner, Entrees, Gluten Free, High Protein


Chicken and Vegetable Burgers With the Works

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

45 minutes

4 Servings

Ground chicken is a great alternative to turkey or beef when looking for another burger option.

We do half dark meat and half white meat to keep these burgers juicy. Incorporating zucchini not only adds more moisture but also adds a wonderful flavor.

This burger is great on a bun with the works but is also terrific on top of a big salad for a lighter dinner.

From the book MOSTLY PLANTS. Copyright © 2019 by Old Harvest Way, LLC. Published on April 16, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

(Photo: Nicole Franzen for Mostly Plants)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

45 minutes

4 Servings


1 pound ground chicken, preferably half dark and half white meat

3/4 cup coarsely grated zucchini, excess liquid squeezed out

2 tablespoons grated yellow onion, drained of liquid

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 large clove garlic, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon thinly sliced scallion, white and light green parts only

kosher salt

freshly ground pepper

1 tablespoon vegetable oil (or organic canola oil), plus extra for coating hands

4 hamburger buns, preferably whole wheat or multigrain

Toppings of your choice: sliced tomato, sliced avocado, sliced red onion or Pickled Red Onions, lettuce, mayonnaise



Chicken and Vegetable Burgers With the Works
  1. Place the chicken in a large bowl. Add the zucchini, onion, ketchup, Worcestershire, garlic, basil, parsley, scallion, 1 teaspoon salt, and ½ teaspoon pepper and mix well.
  2. Lightly coat your hands with vegetable oil and form the chicken mixture into 4 patties (they will be quite moist). Place on a platter or rimmed baking sheet and refrigerate for 15 minutes to firm up.
  3. In a nonstick griddle or large nonstick skillet over medium-high heat, heat the vegetable oil. Arrange the patties in the pan and cook until browned, 4 to 5 minutes. Flip the burgers and cook for an additional 4 to 5 minutes, until cooked through.
  4. Place the burgers on the buns and serve with your favorite toppings.


The first reason is right in the name: Chicken and Vegetable Burgers. We basically love any recipe that adds vegetables to a dish that doesn’t usually contain them, and this one from Mostly Plants is a perfect example of that. Along with the protein from ground chicken, you get all kinds of micronutrients from the zucchini, garlic, onion, and fresh herbs. It’s the perfect recipe to keep on hand for summer grilling.

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