Zucchini Corn Chicken Burger
Juicy zucchini corn chicken burger packed with fresh veggies, a hint of spice, and plenty of flavor. Light, healthy, and perfect for summer grilling!
October 2025 update: I first made this recipe for zucchini corn chicken burger back in August of 2024. With this update, I freshened up the post, added some additional details that would be helpful to you and included more pictures of the process. I have some better featured images coming too!
🔗 Zucchini Corn Chicken Burger Links
👩🍳A Fan Favorite – Chicken Burger!
Burgers are a fan favorite at my house. Everyone loves them (well except the middle child, because well… middle children have to middle). We buy a half a beef every year and are most excited about the fresh hamburgers. I saw a very similar recipe to this one on TikTok, I think. It looked so summery and fresh, I had to come here and recreate one for my readers. It didn’t disappoint.
This zucchini corn chicken burger recipe is a lighter twist on the classic beef version, but they don’t skimp on flavor. Fresh zucchini and sweet corn give the patties a juicy bite, while jalapeño and garlic add just the right amount of kick. The chicken holds everything together without feeling heavy, making these burgers perfect for hot days when you want something filling but still fresh.
Another reason I love them is how versatile they are. You can pile them onto a toasted bun with your favorite toppings, wrap them in crisp lettuce leaves for a lighter option, or serve them on their own alongside a summer salad. They’re colorful, full of texture, and so good.
🛒 Chicken Burger Ingredient List
🥣 Visual Process for Making A Zucchini Corn Chicken Burger
Mince the onion and red bell pepper, then chop the zucchini into small, thin bites. Keeping the zucchini pieces on the smaller side but not grated is key since larger bits release their moisture more slowly, which helps the burgers stay together during cooking. Finely chop the jalapeño, removing the seeds if you prefer a milder heat, and mince the garlic cloves.
In a large bowl, combine the ground chicken with the zucchini, corn kernels, red bell pepper, onion, jalapeño, garlic, mayonnaise, salt, black pepper, cayenne, and panko bread crumbs. Use your hands to gently mix everything until the ingredients are evenly distributed. Whisk the egg in a small bowl, then add about half to the mixture, checking the consistency as you go. If the patties hold together well, you may not need the rest. The egg acts as a binder, so add only what’s necessary to keep the mixture firm without becoming too wet.
Shape the mixture into patties of equal size and let them rest at room temperature for about fifteen minutes. This resting time allows the breadcrumbs to absorb excess moisture and makes the burgers easier to cook without falling apart.
Preheat a grill or skillet over medium heat. Aim for a steady, moderate heat so the burgers cook evenly without burning. Place the patties on the grill or in the pan, flipping occasionally, until they are golden brown on both sides and fully cooked through in the center.
Serve the burgers on soft buns and add your favorite toppings. Fresh tomato slices, pickles, sweet and sour pickled red onions, or even a little creamy sauce make excellent pairings. These burgers strike the perfect balance of juicy, flavorful, and fresh with just the right amount of spice.
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Zucchini Corn Chicken Burgers
Ingredients
- ¼ medium onion
- ½ medium red bell pepper
- 1 medium zucchini
- 1 cup fresh corn kernels
- 1 jalapeño pepper
- 3 garlic cloves
- 1 lb. ground chicken
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ½ cup panko bread crumbs
- 1 Large eggs
- 2 tablespoons mayonnaise
Instructions
- Mince 1/4 medium onion and ½ medium red bell pepper. Chop 1 medium zucchini into small, thin bites. (Zucchini has a high moisture content, and larger pieces will release water gradually, helping the burgers stay together better during cooking.) Finely chop 1 jalapeño pepper, removing the seeds if you prefer less heat. Mince 3 garlic cloves.
- In a large bowl, combine 1 lb. ground chicken, zucchini, 1 cup fresh corn kernels, red bell pepper, onion, jalapeño, garlic, 2 tablespoons mayonnaise, 1 Large eggs (see notes),1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne, and 1/2 cup panko bread crumbs. Use your hands to mix everything thoroughly, ensuring the ingredients are evenly distributed.
- Form the mixture into patties of your desired size. Let the formed burgers sit at room temperature for about 15 minutes. This allows the panko bread crumbs to soak up excess moisture, which helps the burgers hold together during cooking.
- Preheat a grill or pan over medium heat. Avoid heating the pan too much because you want the burgers to cook slowly to avoid burning. Cook the burgers on the grill or in the pan, flipping occasionally until they are cooked through and reach an internal temperature of 165°F (74°C). Keep an eye on them to ensure they don’t get too browned.
- Serve the burgers on your favorite buns with toppings like sliced tomatoes, pickles, sweet and sour pickled red onions, and any condiments you desire.
Notes
Nutrition
FAQs
Can I cook these in the oven instead of on the stovetop or grill?
Absolutely. Bake the patties on a parchment-lined sheet at 400°F until golden and fully cooked. A quick broil at the end helps crisp up the edges.
What if my mixture feels too wet or too dry?
If it’s too wet, let it sit for a few minutes so the breadcrumbs can absorb the liquid or add a sprinkle more panko. If it’s too dry, stir in another spoonful of mayonnaise to bring back moisture.
Serving Suggestions
These burgers are so versatile that you can dress them up in all kinds of ways. For a fresh and summery vibe, layer them on toasted brioche buns with avocado slices, juicy tomato, crisp lettuce, and a squeeze of lime. The brightness of the lime pairs perfectly with the sweet corn and zucchini.
If you want something a little bolder, try topping them with pickled red onions, pepper jack cheese, and a drizzle of chipotle mayo. The smoky heat balances the sweetness of the vegetables and gives the burgers a southwest flair.
You can even turn these into sliders for parties. Serve them on small rolls with a slice of cheese and your favorite condiments for a crowd-pleasing appetizer or game-day snack. They also pair beautifully with sides like grilled vegetables, roasted sweet potato fries, or a chilled pasta salad.
More Burgers To Make
The Grilled Ranch Turkey Burgers are a quick weeknight go-to. Juicy ground turkey gets a flavor boost from homemade ranch seasoning, making them both simple and delicious. They’re perfect for tossing on the grill or even prepping ahead for lunches during the week.
For something with a little heat, my Jalapeño Popper Hamburger is the ultimate indulgence. Each burger is grilled to juicy perfection, then topped with a creamy cheese blend, crispy bacon, and all the toppings you could want. It’s a spicy, smoky, and savory combo that never disappoints.
The Loaded Greek Chicken Burgers take things in a fresh Mediterranean direction. Packed with kalamata olives, tangy feta, and red onion, these burgers are air-fried until golden and tender. They’re easy enough to multitask while they cook, which makes them weeknight-friendly but still packed with flavor.
Of course, every great burger needs the perfect bun. My Soft Hamburger Buns are sturdy enough to hold all your favorite toppings but still fluffy and light inside. Lightly sweet with a toasted exterior and finished with sesame seeds, they elevate any burger recipe you pair them with.
And if you’re craving something classic but still elevated, try my Easy Hamburger Recipe with Roasted Garlic. Juicy homemade patties mixed with roasted garlic and simple spices are grilled or pan-seared, then stacked high with your favorite toppings. It’s comfort food at its best.