Recipes using Balanced Bites spices Recipes using Balanced Bites spices
In this recipe:
RANCH Spice Blend RANCH Spice Blend

RANCH Spice Blend

From $11.99

HIDDEN VEGGIE RANCH BURGERS

dairy-free
egg-free
nut/seed-free
gluten-free
  • Prep Time: 20 minutes
  • Cook Time: 15-30 minutes
  • Servings: 8 burgers (2 per serving)
Bold herbs and spices pack these burgers with a flavor punch. And they’re loaded with low-carb shredded zucchini for extra veggies (read: extra nutrition)! If you like heat, top these with Buffalo sauce by mixing hot sauce with ghee and lemon juice.

This recipe also contains one of our Balanced Bites Spice Blends - RANCH Spice Blend - which you can shop here!

Ingredients

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 

FOR SERVING 

  • 1 head iceberg lettuce or butter lettuce, leaves separated 
  • Ranch Dressing 
  • Cooked bacon (optional) 
  • Sliced tomato (optional) 

Instructions

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. 

Notes

NIGHTSHADE-FREE?

Omit the tomato. 

NOTE

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. 

TIP

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.