There’s something about a burger with a spicy twist that just hits the spot, right? That’s exactly why I’m excited to share this Buffalo Chicken Zucchini Burgers Recipe—it’s juicy, flavorful, and sneaks in some veggies in the best way possible. You’re going to love how the buffalo sauce wakes up these light chicken patties!

A sesame seed bun burger sits on a white plate with a white marbled surface background. The burger has four clear layers: the bottom bun is light brown and soft, topped with fresh green leafy lettuce. Above the lettuce, there is a thick chicken patty covered with white creamy sauce and melted yellow cheddar cheese that drips slightly. Fresh red tomato slices sit on top of the cheese, all held together by the sesame seed top bun. A wooden skewer sticks vertically through the center of the burger to keep it upright. In the background, there is a blurry white bowl with orange sliced carrots. 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 Zucchini Burgers Recipe
Top Tip
How to Serve Buffalo Chicken Zucchini Burgers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Zucchini Burgers Recipe

Why You'll Love This Recipe

I first tried making Buffalo Chicken Zucchini Burgers on a whim when I wanted something lighter but still satisfying and spicy. They effortlessly deliver on flavor without feeling heavy, and adding zucchini keeps them super moist. Trust me, once you try this, you’ll want to make it on repeat for easy weeknight dinners.

Balanced Flavor: The buffalo sauce brings the perfect tangy heat that pairs beautifully with tender ground chicken.
Hidden Veggies: Grated zucchini mixes right into the patties, adding moisture and a veggie boost without overpowering taste.
Simple Ingredients: You likely have most of what you need on hand, plus it comes together fast—ideal for busy evenings.
Flexible Serving Options: Bun or lettuce wrap, classic toppings or creative add-ons—the choice is yours every time!

Ingredients & Why They Work

Every ingredient here plays a starring role, whether bringing flavor, texture, or freshness. Using lean ground chicken keeps the patties from being greasy, while the zucchini adds moisture so they don’t dry out—plus, it’s a sneaky way to get some extra veggies in your meal. Buffalo sauce, cilantro, and green onion round things out with big, bright flavors.

Flat lay of fresh ground chicken in a simple white ceramic bowl, a small bowl of finely grated zucchini, a single green onion with vibrant green sliced rings neatly arranged, a small bunch of bright green cilantro sprigs, a small white bowl filled with rich orange buffalo sauce, a small white bowl holding fine garlic powder, a small white bowl of coarse salt crystals, several crisp green lettuce leaves arranged in a fan, a small white bowl with creamy ranch dressing, a few ripe red tomato slices, thin rings of fresh red onion, a ripe avocado halved to show the smooth green flesh, and a few small dill pickles—all ingredients 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 recommend 93-96% lean to keep the patties juicy without being greasy.
Zucchini: Grated and squeezed to remove excess moisture, it keeps burgers tender and adds a mild veggie hint.
Green onion: Adds a mild, fresh bite and a subtle onion flavor that complements buffalo spice.
Cilantro: Brings bright, herby notes that cut through the heat nicely.
Buffalo sauce: The star of the show—look for your favorite brand for that perfect balance of heat and tang.
Garlic powder: Adds a mellow garlicky depth without overpowering.
Salt: Enhances all the flavors and balances the heat.
Buns or Lettuce: Depending on your diet or mood, either work beautifully.
Lettuce: For layering or wrapping, adding crunch and freshness.
Ranch dressing: A creamy, cooling contrast to the spicy buffalo flavor.
Additional buffalo sauce and other toppings: To build your perfect burger with your favorite fixings like tomato, cheese, or avocado.

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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

One of the best part of this Buffalo Chicken Zucchini Burgers Recipe is how easy it is to tweak for your taste. I often swap fresh herbs depending on what’s growing in my garden or add a dash of cayenne pepper if I’m feeling adventurous. Feel free to build with toppings you love and dress ’em up exactly how you like.

Variation: I sometimes add finely chopped jalapeño to the mix for extra heat, which pairs wonderfully with the cooling ranch.
Make it dairy-free: Skip the cheese and use a dairy-free ranch, or omit ranch altogether for Whole30-friendly versions.
Lettuce wraps: For a low-carb option, I love serving these burgers wrapped in crisp iceberg or butter lettuce leaves with extra buffalo sauce drizzled on top.
Seasonal tweak: In fall, swapping cilantro for fresh parsley is a nice alternative when cilantro’s not at its best.

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

A sesame seed bun burger on a white plate with a white marbled background. The burger has four layers: the bottom bun, bright green curly lettuce, a light brown chicken patty topped with white creamy sauce and orange sauce dripping down, two thick red tomato slices with black pepper on top, and the top sesame bun slightly tilted. A drop of orange sauce is on the plate near the burger. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Zucchini

Start by grating your zucchini and squeezing out as much water as possible—this is crucial! I like using a clean kitchen towel for this. Doing so prevents soggy burgers and helps the patties hold together nicely. Trust me, skipping this step can lead to a messy, crumbly mess.

Step 2: Mix the Burger Ingredients

In a big bowl, toss together the ground chicken, squeezed zucchini, sliced green onion, chopped cilantro, buffalo sauce, garlic powder, and salt. I usually mix everything with my hands to make sure it’s evenly combined—don’t be shy, it’s the best way to get the flavors incorporating throughout.

Step 3: Shape the Patties

Divide your mixture into four even portions and gently shape them into patties. Make them about the size of your buns or just a bit larger since they shrink slightly during cooking. Lightly pressing them to your preferred thickness helps them cook evenly.

Step 4: Cook the Burgers

Heat olive oil in a large skillet over medium heat. Cook the patties in batches if needed—don’t overcrowd the pan. I like cooking each side for around 5 to 7 minutes until the burgers reach an internal temperature of 165°F. You’ll know they’re done when they’re nicely browned outside and firm but juicy inside.

Step 5: Assemble and Enjoy!

Now comes the fun part—building your burger just the way you like it! Layer the patties on buns or lettuce wraps, add lettuce leaves, a drizzle of ranch, some extra buffalo sauce for kick, and whatever toppings you love—tomatoes, cheese, onions, avocado…whatever feels right. Then dive in!

Top Tip

From my experience making Buffalo Chicken Zucchini Burgers, a few little tweaks make all the difference between a great burger and a truly memorable one. These tips have saved me from countless disappointing batches.

Water squeeze matters: Always, always squeeze out the zucchini’s moisture well. It keeps the patties firm and juicy instead of soggy.
Don’t rush cooking: Cook the patties low and slow over medium heat to develop a nice crust without burning the outside.
Use a meat thermometer: To avoid guesswork and ensure perfectly cooked chicken, aim for 165°F internal temperature.
Customize toppings: I learned that little personal touches—extra buffalo sauce, fresh avocado slices, crunchy pickles—really elevate the flavor and texture.

How to Serve Buffalo Chicken Zucchini Burgers Recipe

Buffalo Chicken Burgers - Serving Suggestion

Garnishes

For me, a crisp leaf of romaine or iceberg lettuce adds such a fresh crunch, especially if you’re going bun-less. A drizzle of ranch dressing is a must—it cools down the spicy buffalo tang perfectly. I also love adding sliced red onion and a handful of chopped cilantro for brightness. Sometimes, I layer on sliced avocado for creamy richness—totally indulgent but balanced!

Side Dishes

I often pair these burgers with sweet potato fries or a simple cucumber salad to keep things light and fresh. Another favorite? Roasted Brussels sprouts tossed with a little garlic and lemon—something about the bitterness balances the buffalo heat deliciously. And of course, celery sticks with ranch are an easy classic that never disappoints.

Creative Ways to Present

For a fun party twist, I’ve served mini sliders on small lettuce cups topped with blue cheese crumbles and a drizzle of hot sauce. It’s a great way to offer everyone a bite without commitment. You can also deconstruct the burger onto a bed of mixed greens for a hearty salad bowl that still has the buffalo zing in every bite.

Make Ahead and Storage

Storing Leftovers

I store leftover patties in an airtight container in the fridge for up to three days. Reheating them gently in a skillet helps maintain their juiciness better than the microwave, which can dry them out quickly.

Freezing

Buffalo Chicken Zucchini Burgers freeze wonderfully! I flash freeze the patties on a baking sheet, then transfer them to a ziplock bag. They keep well for up to 3 months. When ready to eat, just thaw overnight in the fridge and reheat in a skillet or oven.

Reheating

Reheat leftovers in a hot skillet with a splash of oil for a few minutes on each side until warmed through. This restores some of the crispness on the outside, making the burger taste almost freshly cooked.

Frequently Asked Questions:

Can I use a different protein instead of chicken?

Absolutely! Ground turkey or even ground pork can work well in this recipe. Just keep the seasoning and cooking time similar, adjusting as needed to reach the safe internal temperature for your chosen protein.

How do I prevent the burgers from falling apart?

The key is squeezing out excess moisture from the zucchini and not over-mixing the meat mixture. Handling the patties gently and cooking them over medium heat so they form a crust before flipping also helps them hold together.

Is this recipe suitable for Whole30 and Paleo diets?

Yes! Using clean buffalo sauce (without sugar or preservatives) and omitting cheese if you’re strict on Whole30 rules keeps this recipe both paleo and Whole30 compliant.

Can I bake the burgers instead of cooking on the stove?

Definitely! You can bake the patties on a parchment-lined baking sheet at 400°F for about 20-25 minutes, flipping halfway through. Just keep an eye on them to avoid drying out and check they reach 165°F internally.

Final Thoughts

This Buffalo Chicken Zucchini Burgers Recipe has become one of my go-to meals when I’m craving something flavorful but a bit lighter than your average burger. It hits the spot with just the right balance of spice, texture, and freshness. I hope it becomes a favorite for you too—easy enough for busy nights but special enough to serve when friends pop by. Give it a try and let me know how you dress yours up!