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Published on September 24, 2019

stuffed chicken burger and veggies in glass container

Recipe: Stuffed Chicken Burgers

Lots of flavor, but less fat in these protein-heavy, veggie-infused burgers, which make a great quick supper or a nice weekend lunch main dish. The patties come together nicely and will lend themselves to “slider-sized” ones, if you want to make mini-versions of this dish.

Stuffed Chicken Burgers


  • 8 ounces ground chicken
  • 2 garlic cloves, minced
  • ½ cup mushrooms diced
  • ½ cup shredded zucchini
  • 1 tablespoon fennel seed
  • ½ cup chopped green onion
  • ¼ cup diced red bell pepper
  • Salt and pepper to taste


  1. Preheat grill or broiler.
  2. Chop mushrooms, onions and shred zucchini.
  3. Mince garlic.
  4. In a bowl, mix together the garlic, onions, mushrooms, zucchini and fennel.
  5. Add ground chicken to bowl and mix it all up in there together.
  6. Shape into burger patties; cook for 10 minutes each side.

Note: The zucchini will keep these burgers moist – but if you have a hard time keeping the burger shapes – you may add an egg to the mixture to help form those patties better.

Recipe by Kandace Brands, BS, Avera Medical Group Integrative Medicine Health Educator.

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