There’s something utterly satisfying about a burger with a spicy kick and a fresh twist. This Buffalo Chicken Burgers with Zucchini Recipe strikes that perfect balance between juicy, spicy, and healthy — plus, the zucchini sneaks in some veggies without overpowering the flavor.

A sandwich with five layers is shown on a white plate over a white marbled surface. The bottom layer is a lightly toasted sesame seed bun. On it, there is fresh green lettuce with ruffled edges. Above the lettuce, there is a thick patty covered with creamy white sauce and melted orange cheese dripping slightly. On top of the patty, there are three bright red tomato slices. The whole sandwich is topped with a golden brown sesame seed bun with a wooden skewer holding it together. In the background, there is an out-of-focus plate of orange slices. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Burgers with Zucchini Recipe
Top Tip
How to Serve Buffalo Chicken Burgers with Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Burgers with Zucchini Recipe

Why You'll Love This Recipe

This Buffalo Chicken Burgers with Zucchini Recipe is one I keep coming back to, not only because it’s bursting with flavor but because it feels good to eat. The veggie-packed twist means you’re sneaking in some nutrition while enjoying a juicy, buffalo-spiced burger. Trust me, once you try this combo, your burger night will never be the same.

Perfect Balance: The spicy buffalo sauce pairs amazingly well with the fresh zucchini, creating a burger that’s juicy but not greasy.
Healthy Twist: Grated zucchini means you’re getting extra veggies and moisture, making every bite tender and wholesome.
Family-Friendly: Even picky eaters tend to love these because the zucchini melts right into the chicken without standing out.
Super Versatile: Whether served on a bun or wrapped in lettuce, this recipe works great for Paleo, Whole30, or just a lighter burger night.

Ingredients & Why They Work

These simple ingredients come together beautifully to build the flavor and texture that make these burgers so special. When shopping, opt for the freshest ground chicken and firm, zucchini that’s neither too watery nor too soft.

Flat lay of fresh ground chicken formed into a raw patty, a small mound of grated zucchini with visible moisture squeezed out, one whole green onion with crisp green stalk and white bulb, a few sprigs of bright green cilantro, a small white ceramic bowl filled with vibrant orange buffalo sauce, a small white bowl with creamy white ranch dressing, fresh green leaves of crisp lettuce, two whole uncracked brown eggs, a few ripe red tomato slices, thin slices of purple-red onion, a halved avocado displaying its smooth green flesh and seed, a few whole dill pickles with textured skin, all arranged symmetrically around a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: I prefer 93-96% lean to keep the burgers juicy without extra fat.
Zucchini: Grated and well-squeezed to avoid soggy patties, zucchini adds moisture and subtle sweetness.
Green onion: Adds a mild onion flavor and a bit of crunch.
Cilantro: Fresh cilantro brightens and lifts the spicy buffalo flavor.
Buffalo sauce: This is the star spice—choose your favorite buffalo wing sauce for that perfect kick.
Garlic powder: Brings savory depth without overpowering the other flavors.
Salt: Essential for enhancing all the delicious flavors.
Buns or lettuce: Whether you want a traditional burger experience or a low-carb option.
Lettuce, ranch dressing, and other toppings: These extras bring freshness, cooling, and texture to balance the heat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Buffalo Chicken Burgers with Zucchini Recipe depending on my mood or what I have in the fridge. You can really make it your own with different spice levels or add-ins.

Variation: Once, I swapped cilantro for fresh parsley because I forgot to buy cilantro—turns out parsley added a nice brightness and made it family-friendly for those who don’t love cilantro.
Spice it up: If you like extra heat, mix in a pinch of cayenne or top with jalapeños.
Cheese lovers: Adding a slice of pepper jack or blue cheese crumbles balances the buffalo heat beautifully.
Make it Whole30 compliant: Skip the bun and ranch, opting for lettuce wraps and a compliant homemade dressing.

Step-by-Step: How I Make Buffalo Chicken Burgers with Zucchini Recipe

A sesame seed top bun sits above two thick, bright red tomato slices with visible seeds and seasoned with black pepper. Below the tomato, there is a layer of white creamy sauce mixed with a bright orange sauce that drips down over a golden-brown sandwich patty. Under the patty is a fresh, ruffled layer of green lettuce. All ingredients rest on a white sandwich bun base, placed on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Squeeze Out the Zucchini Magic

Before you mix anything, grate your zucchini and take a few minutes to squeeze out as much moisture as possible. I like using a clean kitchen towel and twisting until I feel the zucchini’s weight lighten. This step is key—it keeps your patties from becoming watery and falling apart during cooking.

Step 2: Mix the Flavorful Ingredients

In a large bowl, combine the ground chicken, the squeezed zucchini, sliced green onion, chopped cilantro, buffalo sauce, garlic powder, and salt. I find mixing with my hands works best to combine everything evenly without overworking the meat, which helps keep the burgers tender.

Step 3: Shape Your Patties

Divide the mixture into four equal parts. Gently form patties that are a bit larger than your buns since they’ll shrink slightly while cooking. Don’t press too firmly—keep them loose enough so they stay juicy inside.

Step 4: Cook Carefully for Juicy Perfection

Heat olive oil in a skillet over medium heat. Add the burgers, making sure they don’t touch, so they get that nice crust instead of steaming. Cook for about 5-7 minutes each side, checking they’ve reached 165°F internally with your meat thermometer. Patience here pays off—you want them cooked through but still succulent.

Step 5: Build and Enjoy

Place your burgers on buns or lettuce leaves, then load with your favorite fixings—crisp lettuce, a drizzle of ranch, extra buffalo sauce for heat, tomatoes, onions, or even avocado. Each bite should be a delightful balance of spicy, creamy, and fresh.

Top Tip

From my kitchen to yours, a few tips can really elevate your Buffalo Chicken Burgers with Zucchini Recipe and make the process more foolproof.

Moisture Control: Don’t skip squeezing the zucchini. It’s tempting to rush, but excess water is what usually makes veggie burgers fall apart or become mushy.
Don’t Overmix: Combining the ingredients until just mixed keeps the burgers tender rather than dense, so handle gently.
Use a Thermometer: I always check that the internal temp hits 165°F to ensure food safety while keeping juiciness.
Rest the Patties: Let the burgers rest for a few minutes after cooking to allow the juices to redistribute—this makes every bite juicy and perfect.

How to Serve Buffalo Chicken Burgers with Zucchini Recipe

Buffalo Chicken Burgers - Serving Suggestion

Garnishes

I usually top mine with crisp lettuce leaves to add freshness and crunch, creamy ranch dressing to mellow the heat, and sometimes extra buffalo sauce if I’m feeling daring. Sliced tomato and red onions add nice contrast, and avocado brings a buttery smoothness that rounds everything out beautifully.

Side Dishes

For sides, I love pairing these burgers with crisp carrot sticks or celery to scoop up more buffalo sauce. Baked sweet potato fries or a simple mixed greens salad dressed lightly with lemon works wonderfully too—keeps the meal balanced but fun.

Creative Ways to Present

Once, I served these burgers “deconstructed,” plating the patties on a bed of lettuce with bowls of toppings and sauces on the side for guests to build their own. It’s great for gatherings and makes eating easy and festive. You can also serve them open-faced with a dollop of ranch and a sprinkle of chives for a lighter, elegant twist.

Make Ahead and Storage

Storing Leftovers

I like to store leftover burgers in an airtight container in the fridge for up to 3 days. Keeping toppings separate prevents sogginess and keeps the patties tasting fresh.

Freezing

These patties freeze beautifully. Just freeze them on a sheet tray first, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. When I’m ready to cook, I thaw them overnight in the fridge before reheating.

Reheating

Reheating gently in a skillet or the oven helps maintain their juiciness. I avoid microwaving whenever possible since it can dry the chicken out. A quick warm-up on medium heat with a lid on the pan usually does the trick.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great substitute and works well with the zucchini and buffalo sauce. Just watch for slightly different cooking times since turkey can cook faster.

How do I prevent the burgers from falling apart?

The key is to squeeze out all excess moisture from the zucchini before mixing and to handle the patties gently without over-mixing. Cooking over medium heat and avoiding overcrowding the pan also helps the burgers hold their shape.

Is this recipe suitable for Whole30 or Paleo diets?

Yes! This Buffalo Chicken Burgers with Zucchini Recipe is Paleo and Whole30-friendly as long as you use compliant buffalo sauce and skip the buns or use approved alternatives like lettuce wraps.

Can I make these burgers ahead of time?

You sure can! You can prepare the patties up to a day ahead and store them in the fridge. Just cook them fresh when you’re ready. You can also freeze the cooked patties for later use.

Final Thoughts

This Buffalo Chicken Burgers with Zucchini Recipe is a staple I recommend to anyone wanting a healthier twist on a flavorful, comforting classic. It’s easy, adaptable, and packed with bold flavor plus sneaky nutrition. I hope you enjoy making it as much as I do—give it a try and watch it become a new favorite in your household like it did in mine!