The WW Mini Zucchini Burgers are tasty and have 115 calories per serving. Takes 30 minutes to make and serve them at holidays, feasts, lunches, events, or functions. It contains zucchini, chicken breast, whole wheat breadcrumbs, egg, salt, onion, parsley, garlic powder, black pepper, paprika, and olive oil cooking spray. We may pair these burgers with garden salad, cucumber tomato salad, lettuce wraps, zucchini noodles, roasted cauliflower, mustard dip, or sliced tomatoes. Keep these WW Mini Zucchini Burgers for 4 days in your refrigerator.
STATS:
- Course: Main
- Total Time: 30 minutes
- Calories: 115 per serving
- Servings: 6
- Serving Size: 2 mini burgers
- Prep Time: 15 minutes
- Diet: Weight Watchers
- Cuisine: American
- Cooking Time: 15 minutes
EQUIPMENT:
- Plate for serving
- Clean kitchen towel
- Large skillet
- Spatula
- Measuring cups
- Mixing bowl
- Box grater
- Measuring spoons
INGREDIENTS:
- 2 cups grated zucchini
- Half tsp. salt
- 12 oz lean ground chicken breast
- Quarter cup whole wheat breadcrumbs
- 1 tsp. olive oil cooking spray
- Two tbsp. finely chopped onion
- 1 tbsp. chopped parsley
- Half tsp. paprika
- 1 tsp. garlic powder
- Quarter tsp. black pepper
- 1 large egg
INGREDIENT NOTES:
ZUCCHINI:
- We use this to give moisture and reduce calories from the burgers. It makes a tender burger texture and gives minerals. You may use yellow summer squash as another choice.
LEAN GROUND CHICKEN BREAST:
- It is high in protein and gives low calories to the recipe. We use this to make tender and juicy burgers. You may use lean ground turkey or crumbled firm tofu as an alternative.
WHOLE WHEAT BREADCRUMBS:
- They help the burgers to hold their shape. Use crushed whole-grain crackers as per your preference.
OLIVE OIL COOKING SPRAY:
- This helps to make a golden-brown crust and avoid sticking. Use avocado oil spray as another option.
INSTRUCTIONS:
- First, grate the zucchini and remove extra liquid using towel.
- Then combine zucchini, ground chicken, breadcrumbs, onion, salt, egg, parsley, pepper, garlic powder, and paprika in a large mixing bowl.
- Now mix everything together and divide the mixture into equal 12 portions to shape into a mini burger patty.
- Coat your dish with a cooking spray and warm on a moderate setting.
- Cook the mini burgers for 7 minutes on the first side and flip carefully to cook the other side for 6 minutes.
- Lastly, include the mini burgers to the serving plate and cool for two minutes.
SERVING SUGGESTIONS:
SIDES:
- Roasted Sweet Potato Fries
- Air Fryer Carrot Fries
- Steamed Green Beans
- Roasted Brussels Sprouts
- Mixed Vegetable Medley
SALADS:
- Cucumber Tomato Salad
- Greek Salad
- Garden Salad
- Coleslaw
- Spinach Salad
LOW-CARB:
- Lettuce Wraps
- Cauliflower Rice
- Zucchini Noodles
- Roasted Cauliflower
- Cabbage Slaw
DIPS & SAUCES:
- Tzatziki Sauce
- Mustard Dip
- Greek Yogurt Ranch
- Salsa
- Light Garlic Yogurt Sauce
TOPPINGS:
- Sliced Tomatoes
- Lettuce Leaves
- Pickles
- Red Onion
- Avocado Slices
TIPS:
- Must squeeze out extra moisture to avoid soggy burgers.
- You may chill the mixture for 15 minutes if it feels too soft.
- You should not overcrowd the pan for even cooking.
STORAGE INFORMATION:
FRIDGE:
- Keep the burgers to the box for four days.
FREEZER:
- Freeze the cool burgers for 90 days.
FAQs:
Why are my zucchini burgers falling apart?
- Too much moisture in the zucchini makes your burgers fall apart.
Can I bake my recipe?
- Yes, bake for twenty minutes at 400°F.
Should I make them before time?
- Yes, prepare the mixture one day before use.
Can I replace chicken with turkey?
- Yes, lean ground turkey is also a good substitute for your recipe.
NUTRITIONAL INFORMATION:
Calories: 115 kcal
Net Carbs: 4 g
Iron: 1.1 milligrams
Total Carbs: 5 g
Vitamin A: 310 IU
Potassium: 290 milligrams
Fiber: 1 gram
Calcium: 35 mg
Protein: 15 grams
Sodium: 250 mg
Weight Watcher Points: 3 Points