Today I am making a chicken zucchini patty, which is a great way to sneak in some greens and anti-inflammatory herbs 🌿
I get my ground chicken from Force of Nature Meats, and you can check out my whole guide to chicken here!
But I’m not going to lie, these were the juiciest and most flavorful burgers I’ve made up to date 😍
To make 3 patties you need:
1 pound of ground chicken 🐔
1 small zucchini
Fresh herbs: I like basil and chive 🌿
Salt and pepper 🧂
Optional: coconut flour
For the assembly:
Fresh tomato 🍅
Cucumber slices 🥒
Lettuce wrap or keto burger bun 🥬
Keto Mayo and Primal Ketchup 🥫
Slices of onion 🧅
Eggs sunny side up 🍳
Now it’s time to make and grill 👩🏻🍳
Begin by shredding the zucchini and chopping the herbs. It’s also a good idea to dry the zucchini shreds in a paper towel so that the patties don’t fall apart and become mushy!
Combine the herbs, zucchini, ground chicken and spices in a bowl and form patties with your hands. I like 1/3 pounders but you can make them any size you want.
Next it’s time to grill. A 1/3 pounder needs about 4 minutes on each side. If the meat is very sticky, it’s a good idea to coat it in some coconut flour so that it doesn’t stick to the grill!
Pick your bun: I love a crunchy lettuce wrap, but my dad prefers a keto bun. For those who want a bun, I would heat that up on the grill so that it crisps up.
Spread your favorite sauces like Mayo, ketchup or mashed avocado (or this tasty guacamole or bell pepper dip) onto the bun of choice and full with tomato slices, cucumber, onion, etc. Then add on the meat and more condiments 😉
If you’re using a real bun, an egg sunny side up I’d a great addition since the bread and the runny yolk create a super yummy flavor with the rest of the burger. It’s a bit tougher in a lettuce wrap.