Ingredients
Chicken Burgers
- 1 pound ground chicken
- 1 cup grated zucchini
- ½ cup seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
Toppings & Serving
- Baby arugula or microgreens (for topping)
- 4 brioche buns, toasted for serving
Creamy Feta Spread
- ¼ cup mayonnaise
- 3 tablespoons plain Greek yogurt or sour cream
- 4 ounces feta cheese, crumbled
- 2 garlic cloves
- ½ lemon, juiced
- Kosher salt and pepper, to taste
Instructions
- Prepare Burger Mixture: In a large bowl, combine ground chicken, grated zucchini, seasoned breadcrumbs, Parmesan cheese, chopped parsley, garlic powder, and a generous pinch of kosher salt and pepper. Mix gently until all ingredients are just combined to avoid overworking the meat. Form the mixture into four evenly sized burger patties. Refrigerate the patties for 30 minutes to help them firm up, then remove and let them come to room temperature for 5 minutes before cooking.
- Preheat Grill and Cook Burgers: Preheat your grill to high heat to ensure a good sear. Place the chicken burgers on the hot grill and cook for 5 to 6 minutes on one side. Flip carefully and grill for an additional 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C), indicating they are safely cooked through. Remove the burgers from the grill and let them rest briefly.
- Make Creamy Feta Spread: While the burgers grill, add mayonnaise, Greek yogurt (or sour cream), crumbled feta cheese, garlic cloves, lemon juice, and a pinch of salt and pepper to a blender or food processor. Blend until the mixture becomes smooth, creamy, and spreadable. This dip can be stored in the refrigerator for up to 3 to 4 days.
- Assemble the Burgers: Toast brioche buns until golden. Spread a generous amount of the creamy feta spread on the bottom buns, add the grilled chicken patties, then top with baby arugula or microgreens. Place the top bun and serve immediately for a delicious, juicy burger experience.
Notes
- Grate the zucchini and squeeze out excess moisture before mixing to prevent soggy burgers.
- Use a meat thermometer to ensure the chicken burgers reach a safe internal temperature of 165°F.
- For a lower-fat option, substitute mayonnaise with additional Greek yogurt in the feta spread.
- These burgers can be made ahead; refrigerate patties up to 24 hours before grilling.
- Try swapping brioche buns with whole wheat or gluten-free buns if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
