Veggie-Loaded Chicken Burgers
These Veggie-Loaded Chicken Burgers are a serious punch of flavor, protein and veggies! Quick and simple to make on a busy weeknight, they keep the fun of the classic burger while serving up a healthy dose of nutrition in every bite! Whole30, Paleo and kid-approved
Servings: 8 burgers
- 1 pound ground chicken (I used dark meat)
- 1/2 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1 cup shredded zucchini
- 3/4 cup finely chopped broccoli florets
- 3/4 cup finely chopped spinach, loosely packed
- 3/4 tsp sea salt
- black pepper to taste
- oil for cooking
Take shredded zucchini and put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini with towel squeeze a few times to help drain out some of the zucchini’s moisture.
In a large bowl, combine drained zucchini and remaining ingredients except oil. Using clean hands or a spoon, mix until well combined.
Form mixture into patties and set aside.
Heat oil in a large skillet over medium heat.
Cook patties until a golden-brown crust starts to form and chicken is cooked through, about 5 minutes per side
Enjoy immediately with a lettuce wrap or your favorite bun.
Calories: 89kcal | Carbohydrates: 2g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 259mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg