There's nothing quite like the zing of spicy buffalo flavors paired with the subtle freshness of zucchini in a burger. This Buffalo Chicken Burgers with Zucchini Recipe brings that perfect balance to your plate, promising a juicy, tender bite every time.

A sandwich with five layers is shown on a white plate over a white marbled surface. The bottom layer is a lightly toasted sesame seed bun. On it, there is fresh green lettuce with ruffled edges. Above the lettuce, there is a thick patty covered with creamy white sauce and melted orange cheese dripping slightly. On top of the patty, there are three bright red tomato slices. The whole sandwich is topped with a golden brown sesame seed bun with a wooden skewer holding it together. In the background, there is an out-of-focus plate of orange slices. 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 Burgers with Zucchini Recipe
Top Tip
How to Serve Buffalo Chicken Burgers with Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Burgers with Zucchini Recipe

Why You'll Love This Recipe

This recipe quickly became a favorite in my kitchen because it’s an easy way to enjoy bold buffalo flavors while sneaking in some veggies. Plus, it’s flexible enough to work for anyone wanting a paleo, Whole30-friendly meal without sacrificing taste.

Balanced Flavor: The spicy buffalo sauce gives these burgers a delicious kick that pairs beautifully with the mild zucchini.
Healthy & Light: Using ground chicken and grated zucchini keeps the burgers moist but lean, perfect for a lighter dinner option.
Simple Ingredients: You don’t need anything fancy—just a handful of staples and your favorite buffalo sauce to create something special.
Versatile Serving: Whether you prefer buns, lettuce wraps, or a burger bowl, this recipe adapts to your mood and cravings.

Ingredients & Why They Work

Every ingredient in this Buffalo Chicken Burgers with Zucchini Recipe plays a key role. Together, they keep the patties flavorful, moist, and packed with texture without overwhelming the main star—the chicken.

Flat lay of fresh ground chicken formed into a raw patty, a small mound of grated zucchini with visible moisture squeezed out, one whole green onion with crisp green stalk and white bulb, a few sprigs of bright green cilantro, a small white ceramic bowl filled with vibrant orange buffalo sauce, a small white bowl with creamy white ranch dressing, fresh green leaves of crisp lettuce, two whole uncracked brown eggs, a few ripe red tomato slices, thin slices of purple-red onion, a halved avocado displaying its smooth green flesh and seed, a few whole dill pickles with textured skin, all arranged symmetrically around a simple white ceramic plate, 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 usually choose 93-96% lean ground chicken; it’s moist and holds together well.
Grated zucchini: Adds moisture and lightness, plus a little extra veggie boost without changing the taste much.
Green onion: Offers freshness and subtle sharpness that complements the buffalo sauce.
Cilantro: I love how the herb's brightness balances out the heat of the buffalo.
Buffalo sauce: The star of the show! Adding sauce inside the patties infuses every bite with flavor.
Garlic powder & salt: Essential seasoning that enhances the overall profile.
Buns or lettuce leaves: Depending on how you like to eat them—classic or light.
Additional toppings (lettuce, ranch, tomatoes, cheese, pickles): These bring texture and freshness to each burger assembly.

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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

I enjoy tweaking this Buffalo Chicken Burgers with Zucchini Recipe depending on what's in my fridge or my mood. It’s one of those recipes that’s forgiving and open to improvisation.

Variation: Sometimes I'll swap out cilantro for parsley if that's all I have, and it still tastes fresh and delicious.
Diet-friendly swap: For Whole30 or paleo, just ditch the buns and opt for crunchy lettuce wraps—I've done it plenty, and it feels surprisingly indulgent!
Extra spicy: Love the heat? Mix in a little cayenne or add extra buffalo sauce on top when serving for a fiery kick.

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

A sesame seed top bun sits above two thick, bright red tomato slices with visible seeds and seasoned with black pepper. Below the tomato, there is a layer of white creamy sauce mixed with a bright orange sauce that drips down over a golden-brown sandwich patty. Under the patty is a fresh, ruffled layer of green lettuce. All ingredients rest on a white sandwich bun base, placed on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the zucchini carefully

First things first: shred your zucchini and then squeeze out all that extra moisture. This step is crucial because if you skip it, your patties might end up soggy. I usually wrap the shredded zucchini in a clean kitchen towel and twist it tightly, squeezing until hardly any moisture remains.

Step 2: Mix the burger ingredients

In a large bowl, combine the ground chicken, squeezed zucchini, sliced green onion, chopped cilantro, buffalo sauce, garlic powder, and salt. I like to mix it with my hands to make sure everything is evenly incorporated—just don’t overwork the meat or the burgers will get tough.

Step 3: Form the patties

Divide the mixture into four equal portions and shape them gently into patties about the size of your buns. Remember they’ll shrink a bit while cooking, so don't make them too small! Handle them gently to keep them tender.

Step 4: Cook the burgers

Heat a large skillet over medium heat with a couple tablespoons of olive oil. Place the patties in the pan without crowding them (I usually cook two at a time). Cook for about 5-7 minutes per side or until the internal temperature hits 165°F. You’ll want a nice golden crust on each side but still juicy inside.

Step 5: Build your burgers

Transfer the cooked patties to a clean plate and start layering your favorite toppings. I love crisp lettuce, a drizzle of ranch, extra buffalo sauce, and sometimes avocado slices. Whether you serve on buns or wrapped in lettuce, these burgers don’t disappoint.

Top Tip

Over the years, I've learned a few tricks that make these burgers truly shine—and I’m happy to share them so you can skip the trial and error I went through.

Remove zucchini moisture thoroughly: This makes a world of difference in keeping your burgers from becoming mushy.
Don’t overmix: Gently fold ingredients together, so the chicken stays tender and juicy.
Use a meat thermometer: To avoid dry burgers, cook until just 165°F inside, no more.
Let them rest: After cooking, let your patties rest for a few minutes to redistribute juices before assembling your burger.

How to Serve Buffalo Chicken Burgers with Zucchini Recipe

buffalo chicken burgers - Serving Suggestion

Garnishes

I usually keep garnishes simple but fresh: crisp lettuce leaves, a drizzle of creamy ranch (to cut that spicy buffalo heat), and thin slices of red onion give just the right crunch and tang. Sometimes, I add ripe avocado for creaminess and a squeeze of fresh lemon juice to brighten everything up.

Side Dishes

On the side, I love pairing these burgers with sweet potato fries or a light cucumber salad to balance the heat. Roasted veggies or even cauliflower rice work well if you want to keep the meal low-carb and nutrient-packed.

Creative Ways to Present

For a fun twist at casual get-togethers, I’ve served these in lettuce boats—like mini buffalo chicken sliders or as a “burger bowl” over salad greens. Adding colorful toppings like pickled red onions or shredded carrots adds a beautiful pop and extra crunch that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover cooked patties keep well in an airtight container in the fridge for about 3 days. I store them separate from any buns or toppings to keep everything fresh.

Freezing

I’ve frozen uncooked patties several times by wrapping them individually in plastic wrap, then placing them together in a freezer bag. When ready, just thaw overnight in the fridge and cook as usual for a quick meal any night of the week.

Reheating

To reheat, I gently warm the patties in a skillet over medium-low heat to keep them moist, rather than microwaving which can dry them out. Covering the pan helps trap steam and revives juiciness nicely.

Frequently Asked Questions:

Can I use other ground meats instead of chicken?

Absolutely! Ground turkey or lean ground pork are great alternatives. Just be aware the cooking time and flavor may vary slightly. Ground beef would also work, but it alters the lightness of the original recipe.

How do I keep my buffalo chicken burgers from falling apart?

Make sure to squeeze out all excess moisture from the zucchini and gently mix your ingredients without overworking the meat. Also, don't forget to form firm patties and avoid flipping them too often while cooking.

Is this recipe suitable for Whole30 or paleo diets?

Yes! This Buffalo Chicken Burgers with Zucchini Recipe is perfect for both Whole30 and paleo diets, especially when you serve it with lettuce wraps instead of buns and choose compliant buffalo sauce and ranch dressing.

Can I make these burgers ahead of time for a party?

Definitely! You can prepare the patties a few hours ahead and refrigerate until ready to cook. If you want to save even more time, freezing patties in advance works really well—just thaw and cook when it’s party time.

Final Thoughts

This Buffalo Chicken Burgers with Zucchini Recipe is one of those tried-and-true dishes I reach for when I want something quick but comforting and packed with flavor. It’s become a staple in my weekly rotation, and I’m confident it’ll find a permanent spot in yours too. Give it a whirl—you might just find it’s the perfect mix of spicy, fresh, and satisfying you didn’t know you needed.