Say goodbye to dry chicken burgers! These homemade patties are tender, juicy, and full of flavor thanks to shredded zucchini, fresh herbs, and Worcestershire sauce. Perfect for grilling or stovetop—just add your favorite toppings and sides!
With all the warm weather we’ve been having, we’ve been on a serious burger kick—and these chicken burgers have become our new obsession.
Don’t get me wrong—I love my cilantro lime chicken burgers—but I also wanted to create a more classic version. The only problem? Chicken burgers sometimes have a reputation for being dry and bland, but not these! They’re tender, juicy, and anything but boring, thanks to fresh herbs and shredded zucchini, which adds a boost of nutrition while keeping the patties perfectly moist.
I can’t wait for you to try this recipe—I know they’re going to be a new summer favorite!
Why You’ll Love These Burgers
- Juicy and flavorful – Shredded zucchini keeps these burgers moist, while fresh herbs and spices pack in delicious flavor.
- High-protein and light – Made with lean ground chicken and no fillers for a healthy, satisfying meal that’s packed with protein.
- Customizable – Serve them on a bun, in a lettuce wrap, or chopped over a salad. There’s no wrong way to enjoy these chicken burgers.
- Quick and easy – Ready in about 20 minutes from start to finish, perfect for busy summer weeknights.
- Grill or skillet friendly – We love cooking these burgers on our outdoor grill, but they’re just as tasty when prepared in a skillet indoors all year round.
Ingredients Needed
You only need a handful of simple, wholesome ingredients to make this chicken burger recipe. I bet you already have most of the ingredients in your kitchen right now!
- ground chicken – I recommend using 93% lean ground chicken for the best balance of flavor and moisture.
- shredded zucchini – be sure to squeeze out the liquid; this keeps the burgers moist without getting soggy.
- Italian breadcrumbs – adds structure and subtle seasoning to hold the patties together.
- egg – helps bind everything together so your patties stay intact.
- red onion – finely chopped for a mild bite and extra flavor.
- fresh parsley – adds freshness and a pop of color.
- Worcestershire sauce – for savory, umami flavor.
- garlic powder – simple seasoning that rounds out the flavor.
- sea salt and black pepper – to bring everything together.
Easy Recipe Substitutions
Here are a few simple swaps to make these chicken burgers work with what you have on hand:
- Gluten-free: Use gluten-free breadcrumbs, or try almond flour or almond meal as a binding alternative—they both work well.
- Egg-free: Need an egg-free option? Use a flax egg or an egg replacer like Bob’s Red Mill Egg Replacer.
- Worcestershire sauce: Some brands contain anchovies, so if you’re avoiding fish or want a soy-based alternative, try coconut aminos, tamari, or low-sodium soy sauce.
- Fresh parsley: No parsley? Fresh basil or cilantro make great flavorful substitutes.
How to Make The Best Chicken Burgers
Step 1: In a large bowl, add the ground chicken, shredded and squeezed zucchini, breadcrumbs, egg, red onion, parsley, Worcestershire sauce, garlic powder, salt, and pepper.
Step 2: Use your hands or a fork to mix everything until just combined—don’t over-mix.
Step 3: Divide the chicken mixture into 4 equal portions and shape into patties.
Step 4: Cook burgers on the grill or over the stovetop. Serve on a bun with your favorite toppings. Enjoy!
Brittany’s Tips For Juicy Chicken Burgers
- Grate and squeeze your zucchini well: After grating, wrap the zucchini in a clean dish towel or paper towels and squeeze out as much moisture as possible. Zucchini holds a lot of water, and skipping this step can make your burgers fall apart or turn mushy.
- Use your hands to mix: It might get a little messy, but using clean hands gives you better control and helps prevent over-mixing, which can make burgers tough. You’ll know exactly when the ingredients are just combined.
- Wet your hands while forming patties: If the mixture feels sticky, lightly wet your hands to make shaping the patties easier.
- Choose lean but not too lean: Ground chicken around 93% lean works best. Super lean chicken (98–99%) can dry out unless you add extra fat or moisture.
- Get perfect grill marks without sticking: Make sure your grill is hot and the grates are lightly oiled. Don’t flip too soon—let the burgers sear and release naturally. If they stick, give them another minute or two.
How to Store & Reheat
These chicken burgers keep really well, making them ideal for meal prepping ahead of time!
- To store: Allow the cooked burgers to cool completely before placing them in an airtight container. Keep them refrigerated for up to 4-5 days. If you’re stacking the patties, slip a piece of parchment paper between each one to prevent them from sticking together.
- To freeze: Arrange the cooled burgers on a parchment-lined baking sheet and freeze until firm, about 1 to 2 hours. Then transfer the frozen patties into a freezer-safe bag or container. They’ll stay good in the freezer for as long as 3 months. Be sure to label with the date so you don’t lose track!
- To reheat: Rewarm the burgers on the stovetop in a skillet over medium heat for about 3-4 minutes per side until heated through. Alternatively, bake them in a 350°F oven or toaster oven for 10-15 minutes. For a quicker option, microwave in 30-second bursts until hot—though this method might make the texture a bit softer.
Frequently Asked Questions
Using ingredients like shredded zucchini and Worcestershire sauce helps lock in moisture. Just be sure not to overcook them—pull them from the heat when they reach 165°F internally.
It depends on what you’re looking for, but chicken burgers are generally lower in saturated fat and calories than traditional beef burgers, especially if you’re using lean ground chicken.
Serving Suggestions
These chicken burgers are perfect for your next backyard grill out, summer potluck, or an easy weeknight dinner. They’re flavorful, satisfying, and pair well with just about anything. Here are a few of my favorite sides to serve them with:
