Healthy Chicken Burgers

Nearly there! It’s almost weekend again! What makes it even better for me? I am going on a holiday! Together with the whole family, I’m going to Corfu, an island on the west coast of Greece.

Hello sun, sea, Retsina, and Feta. Goodbye, weird weather in Holland.

As I’m trying to pack for the trip, I still need to finish some reports for school. Which depresses me a bit too be honest. Anyhow, I’ve got the best thing to look forward to, so I’m just going to step up my game and finish it real quick.

Besides school, I kind of lost my inspiration for new recipes. The last week I had to cook for just myself, and it does not work for me. At all. I am either too lazy to make something, or I just don’t know what to prepare. What do you cook for one person? If you have any go-to recipes when you’re alone, please leave them in the comments and help a girl out!

Chicken Burgers (4)
Served with bread rolls.

Anyways, I am afraid that there will not be a Sweet Sunday recipe this week… However, I plan on rejuvenating my brain during the holidays, and hope to come back with plenty of Greek-inspired recipes. And photos. Yes, I am that person that always makes photos of their food. I have collected many of them over the years, although I cannot recall what the dish exactly is when looking back. But, I am going to try to make a lot of photos, and actually remember what might be in the dish, so I can make them back home and share with you, guys!

But first things first. I have got this lovely recipe to give you. Healthy Chicken Burgers. Yum. It’s a very quick, and basic dish which you can easily make for dinner. Or lunch. You can either grill the chicken in a pan, or on the barbeque.

The burgers are seriously juicy and tasty, and combine perfectly with the baked zucchini slices. The zucchini loses a bit of its hard texture, and evolves into a soft, flavourful vegetable. The pine nuts and spring onions add a bit of crunch and texture.

Chicken Burgers (5)
Served with Ciabatta slices.

I served two with bread rolls, and two with ciabatta slices. Safe to say, that the ones with the bread rolls are easier to eat.

To make the dish even healthier, I served lettuce on the side, with a dressing of olive oil and lemon juice.

It is possible to make the chicken burgers earlier on. Then store them, covered in cling foil, in the fridge until needed. I would not recommend to do this for more than 2 hours though, as it contains raw egg and chicken. Please be careful for contamination!

All in all, I say it’s basically perfect. But that’s just me talking.

Try it, and let me know what you think!

Healthy Chicken Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

Serves 4


  • 500 gr (1lb and 2oz) of skinless, boneless chicken breasts
  • Fresh parsley
  • 30 grams (1oz) of pine nuts
  • 1 egg
  • 20 grams (3/4 oz) of breadcrumbs
  • 1 zucchini
  • Olive oil
  • 250 ml (1 cup) Greek yogurt
  • 50 ml(1/4 cup) chili sauce
  • 4 bread rolls
  • Salt and pepper
  • 1 lemon
  • 2 spring onions

Used kitchen appliances

  • Food processor with an s-blade
  • Grill pan
  • Grater or mandolin
  • Frying pan


  1. Chop the chicken breasts in small cubes of about 1 cm. Place them in the food processor and blend until the chicken has formed a vast paste. Transfer the chicken to a mixing bowl, and mix with some fresh parsley, half of the pine nuts and the egg. Season to taste with salt and pepper.
  2. With your hands, divide the mixture in 4 balls, and set aside.
  3. Slice the zucchini in long vertical slices by using a grater, or a mandolin. Heat a slug of olive oil in the grill pan. Once heated, bake the zucchini for about 1-2 minutes, or untik slightly golden and soft. Transfer to a plate, and set aside.
  4. In the same pan, place the chicken burgers. Pat them down so they form patties. This way they cook quicker and will become actual burgers. Heat them for about 5-10 minutes. Make sure to check that the chicken is completely cooked through.
  5. In the baking pan, bake the other half of the pine nuts until they are slightly browned. Keep an eye on them, as they tend to burn quickly.
  6. Mix together the yogurt and chili sauce, add salt and pepper to taste.
  7. Slice open the buns. Spread over some of the chili-yogurt sauce. Place the grilled zucchini slices on the sauce. Then top it with the chicken burger. Cut the spring onions in slices and the lemon in half. Sprinkle the onion and pine nuts over the burgers, and pour over some lemon juice. If desired, add more sauce. Top it with the bun.

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