This recipe also contains one of our Balanced Bites Spice Blends - RANCH Spice Blend - which you can shop here!
FOR THE PATTIES
- 2 medium zucchini, grated (about 1 cup)
- 2 pounds ground chicken thigh or turkey (see Note)
- 1/4 cup chopped fresh chives
- 3 tablespoons RANCH Spice Blend
- 2 tablespoons chopped fresh parsley
- Grated zest of 2 lemons
- 1/2 teaspoon sea salt
- 1 head iceberg lettuce or butter lettuce, leaves separated
- Ranch Dressing
- Cooked bacon (optional)
- Sliced tomato (optional)
Place the grated zucchini in a paper towel or cheesecloth and squeeze out the excess water.
In a large mixing bowl, combine all the ingredients for the patties and mix thoroughly with your hands. Form the meat mixture into 8 equal-sized patties.
Preheat a grill or grill pan to medium-high heat. Grill the burgers for 5 to 6 minutes per side, until the chicken has cooked through and no pink remains. You may need to work in batches, depending on the size of your grill or pan.
Assemble the burgers: Place a burger on a double layer of lettuce leaves, add the ranch dressing, bacon, and tomato (if using), and top with another double layer of lettuce leaves.
Omit the tomato.
These burgers taste best when made with ground chicken thigh instead of turkey! If you are unable to find ground chicken thigh, you can make your own: Working in batches, place boneless, skinless chicken thighs in a food processor and pulse until the chicken is the texture of ground meat.
These patties can be wrapped in plastic wrap or foil and stored in the freezer for up to 6 months. I suggest defrosting them in the refrigerator for 24 hours before using.