Zucchini Chicken Burgers
1 medium zucchini, shredded (1½ cups)
2 cups canned chicken (or turkey)
½ cup dry breadcrumbs
1 tsp shallot, minced
1 clove garlic, grated
½ tsp dried dill
½ tsp salt
2 tbsp olive oil
4 slices cheese
4 hamburger buns
Mayo, lettuce, tomato, if desired
Place shredded zucchini in a clean kitchen towel and gather up corners. Squeeze as much water out of the zucchini as you can. Place zucchini in a large bowl and add chicken or turkey (breaking it up with a spoon if it’s in large chunks), dry breadcrumbs, egg, shallots, garlic, dill, and salt. Stir all ingredients together until evenly distributed.
Divide the mixture into 4 equal patties. Heat a large skillet over medium heat and add olive oil. When oil is hot, place patties in the pan and cook about 5 minutes per side or until warmed throughout and lightly browned. Place a slice of cheese on each patty and cover skillet with lid for a few minutes to melt cheese.
Place patties on buns and top with lettuce, tomato, and mayo, or any condiments/toppings of your choice.
Makes 4 servings.
This is a really neat twist on burgers. Lighter and fresher than a normal hamburger. I actually used turkey instead of chicken, because that's what I had on hand at the time, but I know that canned turkey can be hard to find in regular grocery stores (I get mine at Sam's), so I wrote the recipe for canned chicken. You could actually use any cooked chicken breast meat, doesn't have to be from a can. It would be a good use for leftover roasted chicken breast or rotisserie chicken breast.
I used provolone cheese on these, but probably any kind would be good. I served them with my Honey Roasted Sweet Potatoes. My husband wasn't crazy about these burgers, but the girls and I loved them. Great way to use up all the extra zucchini!