Zucchini Mustard Chicken Burgers
photo by PaulaG
- Ready In:
- 15mins
- Ingredients:
- 17
- Yields:
-
2 Zucchini Mustard Chicken Burgers
- Serves:
- 2
ingredients
- 160 g ground chicken
- 1 egg white
- 1 teaspoon mustard
- 1⁄4 teaspoon sweet paprika
- 1 tablespoon fresh parsley, finely chopped
- 1 garlic clove, minced
- 1⁄2 zucchini, finely grated
- salt, to taste (optional)
- fresh ground black pepper, to taste (optional)
- 1⁄2 teaspoon oil, for oiling the grill or 1/2 teaspoon oil, for oiling the oven tray
- 2 multi-grain rolls
- 1 cup salad greens or 1 cup baby spinach leaves
- 1 tomatoes, sliced
- 6 sliced cucumbers
- salt, to taste (optional)
- fresh ground black pepper, to taste (optional)
- 1⁄4 cup Greek yogurt (optional)
directions
- Mix the chicken, egg white, mustard, paprika, chopped parsley, garlic and grated zucchini in a bowl; add salt and pepper to taste (if using) and shape the chicken mixture into two patties; wipe the grill or oven tray (whichever you are using) with the oil and cook on the grill for 5 minutes or place on a tray and bake in a moderate oven for 10 minutes (180°C/350°-375°F/4-5 gas mark).
- Toast the buns, divide the salad greens or baby spinach leaves, sliced tomato and cucumber slices inside each of the rolls; add salt and pepper, to taste (if using); top with the chicken patties and add a dollop of Greek yoghurt (if using).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious and oh so moist. I used ground white meat turkey instead of chicken. I wasn't sure if the mustard was prepared mustard or dry mustard so dry mustard was used. These are well flavored and even though a little wet, they hold together well. These were served on sliced whole wheat bread topped with yogurt as suggested. Made for *ZWT 5*
-
These were so moist! A big improvement to dry chicken breast. I doubled the recipe, no problem. I followed the other posters' suggestions to squeeze out the moisture from the zucchini- it definitely would have been too much without that step. I used honey mustard in the burgers and put more on top in place of the tzatziki, as I don't like cucumbers. Yummy! Made for Please Review My Recipe.
-
This makes for a tasty burger.I thought that I had messed this up,as despite having squeezed all of the moisture out of my zucchini,my mixture was quite sloppy and wet.They didn't really hold together as a patty before cooking (I shaped them on a baking tray and left them on it to cook them)but when cooked held together beautifully.We enjoyed these.The children were a bit sceptical as they could see the green of the zucchini,but after I told them what it was,they were fine (I'm lucky,they both love their veggies!). Thanks BlueMoon for yet another tasty meal!!
-
These are quite good, and perfect for sneaking veggies in on my picky toddler :). I used spicy brown mustard in the burgers, and instead of the yogurt/tzatziki mix I enjoyed more mustard (I love the stuff!). As other reviewers have mentioned, I think it is important to squeeze some of the moisture out of the zucchini, as the mixture is quite moist. I used ground turkey breast (99% fat free) and was thrilled at how moist these stayed. Thanks so much for posting these; I'm sure to make them again. Made for 123 Hit Wonders.
see 4 more reviews
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!