This post for Chicken, Zucchini, and Mozzarella Burgers is sponsored by TABASCO. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite! #TABASCO10
Chicken burgers get a bad rap as being boring and dry, but that ends today with these Chicken, Zucchini, and Mozzarella Burgers topped with a fried egg!
I’ve come to accept it. This is officially the last week of summer vacation. #lame
But thankfully I have something pretty cool I’m working on to keep me excited through this bummer of a transition out of stretchy mesh shorts and t-shirts and into actual tailored pants that probably don’t even fit me anymore (I blame our newborn baby for my lack of good food choices lately…).
Get this. TABASCO reached out to myself and a few other totally rad food bloggers to participate in their TABASCO 10 Challenge. 5 Recipes. 5 Days. And I can only use the 10 ingredients listed below.
So you’ll be seeing a recipe every day this week… let’s see how creative I can get with these ingredients.
Recipe #1. These super juicy and flavorful Chicken, Zucchini, and Mozzarella Burgers.
Let’s talk about this list for a second. Technically, I only have 9 ingredients to work with, because I loathe fennel. Yea, I know loathe is a strong word. So is hate, detest, and abhor. And all these words equally describe my relationship with fennel. Gross.
So a total of 9 ingredients to work with. That’s it. Challenge accepted TABASCO. Let’s do this.
This creative chicken burger is pretty freaking awesome. I’m definitely not one to jump up and down for a chicken burger normally (yawn… give me the beef), but these are really flavorful, juicy, and moist thanks to the additon of shredded zucchini, mozzarella, and Chipotle TABASCO into the patty.
And the mini ciabatta definitely adds a lot more textural fun to the burger than the typical squishy bun.
For that extra kick-donkey touch? A fried egg, because, well… #runnyyolk
A couple of tips for ya…
- definitely make sure to squeeze out as much moisture as possible from the shredded zucchini. The excess water will make it difficult for the chicken patty to stay together otherwise.
- Refrigerate the patty for a few hours (or overnight) to help it really stay together on the grill. If you are pressed for time, you can put ’em in the freezer for about an hour before grilling.
- make sure your grill grates are oiled and don’t get all worried if the cheese starts oozing out a bit while cooking. It’s all good.
- There’s Chipotle TABASCO in the patty, but it doesn’t make it spicy. It just adds some serious flavor. Feel free to squirt a bit more to the finished burger if you want a spicy bite. I sure did.