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Juicy Chicken Burgers with Zucchini and Mustard Infusion

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Ingredients

Adjust Servings:
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 1/2 teaspoon oil, for oiling the oven tray
2 multi-grain rolls
1 cup salad greens or 1 cup baby spinach leaves
1 tomatoes, sliced
6 sliced cucumbers
salt, to taste (optional)

Nutritional information

278.8
Calories
45 g
Calories From Fat
5 g
Total Fat
1.1 g
Saturated Fat
56 mg
Cholesterol
154.5 mg
Sodium
38.9 g
Carbs
6.5 g
Dietary Fiber
18.1 g
Sugars
26.7 g
Protein
1152g
Serving Size

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Juicy Chicken Burgers with Zucchini and Mustard Infusion

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    Cuisine:

    Delicious and oh so moist. 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*

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Zucchini Mustard Chicken Burgers, 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 Recipe #306901 or Recipe #157176 160 grams of ground chicken = just over 5 ounces of ground chicken , Delicious and oh so moist 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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    Steps

    1
    Done

    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 (180c/350-375f/4-5 Gas Mark).

    2
    Done

    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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    Kenley Potts

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