In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
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)
WHY WE LOVE THIS RECIPE
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.