These grilled zucchini chicken burgers are one of our favorites: tender, herby chicken patties with shredded zucchini, served on buttery brioche and finished with a creamy feta spread. They’re light yet satisfying, easy to prepare, and a great way to switch up summer grilling.
I get excited whenever there’s a new burger idea—and this one is a winner. The chicken stays juicy, the zucchini adds moisture and texture, and the feta spread brings brightness and tang. It’s a modern twist on the classic burger that feels fresh and approachable for weeknight dinners or casual weekend cookouts.
We grill constantly in the summer, so I love recipes that bring something different to the grill without being complicated. These patties are essentially a grilled version of chicken zucchini meatballs, formed into burgers and cooked until golden and slightly charred. Serve them warm on toasted brioche with the cool feta spread and peppery greens for contrast.
One reason this recipe works so well for families is its familiarity: kids love chicken meatballs, and these burgers are basically grilled chicken meatballs on a bun. If you have picky eaters, serve some patties plain with a dipping sauce. For adults or guests, add the feta spread, microgreens, and a toasty brioche.
My favorite element is the feta spread. It’s quick to make in a small blender or food processor and comes together in minutes. A little lemon and garlic brighten the creamy base, and the feta adds salty, tangy richness. Make a batch ahead—this spread keeps well in the fridge for several days and elevates sandwiches, wraps, or grilled vegetables too.
Arugula or microgreens are my preferred greens here because their peppery bite balances the richness of the chicken and the feta. If you don’t have arugula, baby spinach or mixed greens work fine. A squeeze of extra lemon over the finished burger brightens every bite.
Grilled Zucchini Chicken Burgers
Grilled Zucchini Chicken Burgers
Tender chicken and grated zucchini are mixed with breadcrumbs, parmesan, and herbs, formed into patties and grilled. Serve on toasted brioche with a creamy feta spread and peppery greens.
Ingredients
- 1 pound ground chicken
- 1 cup grated zucchini
- ½ cup seasoned breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
- Baby arugula or microgreens, for topping
- 4 brioche buns, toasted
Creamy feta spread
- ¼ cup mayonnaise
- 3 tablespoons plain Greek yogurt or sour cream
- 4 ounces crumbled feta cheese
- 2 garlic cloves
- Juice of ½ lemon
- Kosher salt and pepper, to taste
Instructions
- In a large bowl, combine the ground chicken with grated zucchini, breadcrumbs, Parmesan, parsley, garlic powder, and a generous pinch of salt and pepper. Mix gently until just combined—avoid overworking the meat to keep the patties tender.
- Form the mixture into 4 even burger patties. Refrigerate the patties for 30 minutes to help them hold together; remove and let sit at room temperature for 5 minutes before grilling.
- Preheat the grill to high heat. Once hot, place the chicken patties on the grill and cook for 5–6 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C) and the patties are nicely charred.
- While the burgers cook, prepare the feta spread: combine the mayonnaise, Greek yogurt, crumbled feta, garlic cloves, and lemon juice in a blender or food processor. Blend until smooth and spreadable, and season with salt and pepper to taste. Refrigerate any leftover spread for up to 3–4 days.
- Toast the brioche buns on the grill until golden. Assemble each burger with a patty, a generous smear of feta spread, and a handful of arugula or microgreens. Serve immediately.
Notes and tips
Grate the zucchini and squeeze out excess moisture if you prefer a firmer patty, though leaving some moisture helps keep the chicken juicy. If you don’t have breadcrumbs, panko or crushed crackers work as substitutes. For added flavor, stir in a teaspoon of Dijon mustard or a pinch of smoked paprika to the meat mixture.
If you’re cooking indoors, these can be pan-seared in a cast-iron skillet over medium-high heat until cooked through. Leftover patties are great cold in salads or sandwiches and reheat well in a low oven.
Course: Main Course • Cuisine: American • Author: How Sweet Eats
These grilled zucchini chicken burgers balance freshness and comfort: a simple, family-friendly recipe that feels special but is easy enough for busy nights. The feta spread makes them memorable, and the patties are forgiving—perfect for meal prep or entertaining. Try them with different buns, add pickled onions for acidity, or swap arugula for sliced cucumber for a cooler bite. Enjoy!
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