Veggie Chicken Burgers🍖 Main

Name: Veggie Chicken Burgers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1.5 cups finely chopped zucchini; 0.75 cup finely chopped red bell pepper; 0.5 cup finely chopped onion; 3 cloves garlic, minced; 2 tsp tomato paste; 0.5 tsp dried oregano; 1 tsp red wine vinegar; 1 lb ground chicken; 0.5 tsp fine sea salt; 0.25 tsp fresh ground black pepper; 0.5 tsp smoked paprika; 1 large egg; 1 large egg yolk; 0.25 cup panko breadcrumbs; 3.5 oz Gruyère cheese, sliced or grated; burger buns; butter lettuce; mayonnaise; Dijon mustard

Ground poultry patties infused with sautéed veggies throughout the meat create moist, well-seasoned burgers that echo the tastes of classic French vegetable stew.

By Priya Patel, Recipe Curator

Prep: 30 minCook: 25 minServes: 4

chicken burgers vegetables cheese gruyere

Be the first to rate!

Chicken is the workhorse of the home kitchen, and this recipe proves that familiar does not have to mean boring. This veggie chicken burgers transforms an everyday protein into something genuinely crave-worthy — the kind of meal your family will request by name and that you can confidently add to your regular rotation.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.

Ingredients

2 tbsp olive oil
1 1/2 cups finely chopped zucchini
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped onion
3 cloves garlic, minced
2 tsp tomato paste
1/2 tsp dried oregano
1 tsp red wine vinegar
1 lb ground chicken
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
1/2 tsp smoked paprika
1 large egg
1 large egg yolk
1/4 cup panko breadcrumbs
3 1/2 oz Gruyère cheese, sliced or grated
burger buns
butter lettuce
mayonnaise
Dijon mustard

Nutrition (Per 4 servings)*

406

Calories

31g

Protein

11g

Carbs

27g

Fat

Fiber

609mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Make vegetable mix: Heat the olive oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, and garlic. Add a pinch of salt and cook, stirring occasionally, for about 8 minutes. Stir in the tomato paste and dried oregano, then cook for 3 minutes. Remove from the heat and stir in the red wine vinegar. Spread onto a plate and refrigerate to cool it quickly.
Make burger mix: In a large mixing bowl, whisk ½ teaspoon salt, the pepper, smoked paprika, whole egg, and egg yolk until blended. Add the ground chicken and stir to combine. Fold in the cooled vegetable mixture and panko bread crumbs. Refrigerate for 20 minutes.
Prep the oven: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
Make burgers: Divide the mixture into four 6-ounce meatballs. Wipe out the skillet used for the veggies, then place it over medium heat and add a drizzle of olive oil. Working in batches, place the giant meatballs into the pan (2 to 3 should fit). Smash them into a thick patty, and sear on both sides before moving them to the prepared baking sheet. When all the burgers are seared and on the baking sheet, bake them for 10 minutes, or until they reach an internal temperature close to 160°F (they will finish cooking after adding the cheese). Add the cheese and bake for another 3 to 4 minutes, or until the internal temperature reaches 165°F.
Assemble and serve: While the burger patties bake, toast the buns in the skillet. Spread a little mayonnaise and Dijon mustard on each bun, put down a few lettuce leaves, add the cheese-topped burger, and enjoy.