Zucchini Mustard Chicken Burgers

"This low GI recipe has been adapted from a recipe in Michelle Trute's 'cooking with conscience book 2' which focuses on low-fat, low GI, easily prepared food. In making this, I processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers. Zaar would not allow me to include tzatziki as an ingredient, so I've included Greek yoghurt which is what I'd use if I had no tzatziki on hand. If you haven't tried Greek yoghurt before, it's much creamier than other yoghurts. And if you want a good recipe for tzatziki, I recommend Ravenseyes’ Recipe #306901 or Recipe #157176. 160 grams of ground chicken = just over 5 ounces of ground chicken."
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by justcallmetoni photo by justcallmetoni
Ready In:
2 Zucchini Mustard Chicken Burgers




  • Mix the chicken, egg white, mustard, paprika, chopped parsley, garlic and grated zucchini in a bowl; add salt and pepper to taste (if using) and shape the chicken mixture into two patties; wipe the grill or oven tray (whichever you are using) with the oil and cook on the grill for 5 minutes or place on a tray and bake in a moderate oven for 10 minutes (180°C/350°-375°F/4-5 gas mark).
  • Toast the buns, divide the salad greens or baby spinach leaves, sliced tomato and cucumber slices inside each of the rolls; add salt and pepper, to taste (if using); top with the chicken patties and add a dollop of Greek yoghurt (if using).

Questions & Replies

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  1. Delicious and oh so moist. I used ground white meat turkey instead of chicken. I wasn't sure if the mustard was prepared mustard or dry mustard so dry mustard was used. These are well flavored and even though a little wet, they hold together well. These were served on sliced whole wheat bread topped with yogurt as suggested. Made for *ZWT 5*
  2. These were so moist! A big improvement to dry chicken breast. I doubled the recipe, no problem. I followed the other posters' suggestions to squeeze out the moisture from the zucchini- it definitely would have been too much without that step. I used honey mustard in the burgers and put more on top in place of the tzatziki, as I don't like cucumbers. Yummy! Made for Please Review My Recipe.
  3. This makes for a tasty burger.I thought that I had messed this up,as despite having squeezed all of the moisture out of my zucchini,my mixture was quite sloppy and wet.They didn't really hold together as a patty before cooking (I shaped them on a baking tray and left them on it to cook them)but when cooked held together beautifully.We enjoyed these.The children were a bit sceptical as they could see the green of the zucchini,but after I told them what it was,they were fine (I'm lucky,they both love their veggies!). Thanks BlueMoon for yet another tasty meal!!
  4. These are really tasty burgers and a great way to use up excess zucchini. Rather than top with tzatiki, I topped with honey mustard mayo and salad for a delicious Friday night dinner. Thanks Bluemoon!
  5. These are quite good, and perfect for sneaking veggies in on my picky toddler :). I used spicy brown mustard in the burgers, and instead of the yogurt/tzatziki mix I enjoyed more mustard (I love the stuff!). As other reviewers have mentioned, I think it is important to squeeze some of the moisture out of the zucchini, as the mixture is quite moist. I used ground turkey breast (99% fat free) and was thrilled at how moist these stayed. Thanks so much for posting these; I'm sure to make them again. Made for 123 Hit Wonders.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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