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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
Course: Main Course
Cuisine: American
Keyword: dairy-free, egg-free burger, gluten free, healthy burgers, healthy family dinner, paleo burger, whole30, whole30 burger
Servings: 8 burgers
Calories: 89kcal


  • 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