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Nutrition Facts
Serving Size 1 (1153g) Recipe makes 2 servings The following items or measurements are not included below: multi-grain rolls
Calories 278
Calories from Fat 45		(16%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 154mg		6%
Potassium 1907mg		54%
Total Carbohydrate 38.9g		12%
	Dietary Fiber 6.5g	26%
	Sugars 18.1g
Protein 26.7g		53%
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Zucchini Mustard Chicken Burgers

Recipe #349024 | 15 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Jan 11, 2009

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’ Tzatziki or Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad). 160 grams of ground chicken = just over 5 ounces of ground chicken.

SERVES 2 , 2 Zucchini Mustard Chicken Burgers (change servings and units)

Ingredients

160 g ground chicken
1 egg white
1 teaspoon mustard
1/4 teaspoon sweet paprika
1 tablespoon fresh parsley, finely chopped
1 garlic clove, minced
1/2 zucchini, finely grated
salt, to taste (optional)
fresh ground black pepper, to taste (optional)
1/2 teaspoon oil, for oiling the grill or oil, for oiling the oven tray
2 multi-grain rolls
1 cup salad greens or baby spinach leaves
1 tomato, sliced
6 sliced cucumbers
salt, to taste (optional)
fresh ground black pepper, to taste (optional)
1/4 cup Greek yogurt (optional)

Directions

1
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).
2
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).

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Featured Reviews for This Recipe

From: PaulaG

On May 15, 2009

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

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From: UGA Fan

On Apr 1, 2009

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.

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From: Noo

On Feb 23, 2009

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!!

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From: justcallmetoni

On Jan 21, 2009

Not your typical burger and light, bright and fresh. I used lean ground turkey for mine and it came together in a jiffy. For the zucchini, mine came up to a volume about equal to that of the poultry. I choose to wring out some of the liquid from the squash and found that a solid decision as it would have been too watery otherwise. I should not that prepared on my indoor grill, these stuck quite a bit even with the oil so a little patch work was required before serving. Served in a pita with lettuce, tomato and zucchini, it was a great meal. Made for Newest Zaar Tag.

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