Asian Zucchini-and-Chicken Burgers

Asian Zucchini-and-Chicken Burgers

3
SunnyDaysNora 68

"These tasty burgers are moist and flavorful! My family hates zucchini, but they love these burgers. Once they cook you can't even tell the zucchini is in there! The perfect way to sneak extra veggies into my family's diet while using up the bounty from the garden. Serve with a dill pickle spear on the side."
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Ingredients

45 m servings 506 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
  3. Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
  5. Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

Footnotes

  • Cook's Note:
  • Chicken burgers tend to be quite loose prior to cooking, but don't compensate by adding extra bread crumbs. I like to form them in my hands and place on wax paper until I am ready to cook them.

Reviews

3

Too much heat. Next time I will go with half the sambel oelek and only half a teaspoon of pepper flakes. Otherwise good flavor. Didn't use breadcrumbs and it held just fine.

i left out half of the zucchini it was still difficult to form the burgers.. i left out the red pepper flakes and still found the heat to be overpowering..

Chunked meat and veggies and served on wraps.