Chicken Sausage Zucchini Burgers with Mozzarella

My Summer Garden Mistake

One summer, my zucchini plants went wild. I had so many zucchinis! I had to get creative. That’s how these burgers were born. I still laugh at that.

Grating zucchini into burgers is a smart trick. It keeps the chicken sausage from getting dry. The zucchini adds a little sweetness, too. Doesn’t that smell amazing when it hits the grill?

Why You Start with the Onions

Always make the marinated onions first. Let them sit while you make the patties. This matters because the vinegar works its magic. It makes the onions soft and sweet, not sharp.

They turn a beautiful bright pink color. Fun fact: The acid in the vinegar causes this color change! It’s like a little kitchen science show. Do you like red onions on your burgers?

The Secret to a Good Patty

Use your hands to mix the burger meat. Feel the cool zucchini and herbs. This is the best part. Getting your hands messy means you care.

Chilling the patties is the real secret. A cold patty holds together on the grill. This matters because no one wants a burger that falls apart. Trust me, I learned the hard way! What’s your biggest burger-cooking worry?

Building Your Flavor

The fresh basil and mint are not just for looks. They make the burger taste like a summer garden. The mint is a surprise friend to the chicken.

Then you add the melty mozzarella and those pink onions. The cool, tangy onions cut through the rich, cheesy burger. Every bite has a little crunch, a little zip, and a lot of joy. Which part are you most excited to try?

A Simple Tip for Serving

Don’t forget to toast the buns! Spread mayo on them first. Then put them face-down on the grill for one minute. This makes them golden and crispy.

It makes the whole burger better. A soft bun can get soggy. A toasted bun stands up to the juicy patty. This small step makes a big difference. It shows you thought of everything.

Ingredients:

Ingredient	Amount	Notes
Red onion	1 small	For marinated onions
Red wine vinegar	1/2 cup	For marinated onions
Extra-virgin olive oil	2 tbsp	For marinated onions
Dried oregano	1 tsp	For marinated onions
Kosher salt	1/4 tsp	For marinated onions
Ground chicken sausage	1 pound	For burgers
Zucchini	1 large	Grated, for burgers
Panko breadcrumbs	1/3 cup	For burgers
Egg yolk	1 large	For burgers
Fresh basil leaves	1/4 cup	Chopped, for burgers
Fresh mint leaves	2 tbsp	Chopped, for burgers
Kosher salt	1/2 tsp	For burgers
Non-stick cooking spray	As needed	For cooking
Fresh mozzarella	4 ounces	Cut into round slices
Burger buns	4
Mayonnaise	4 tbsp

My Zucchini Burger Secret

Hello, my dear! Come sit. Let’s make my favorite summer burger. It’s packed with hidden zucchini. My grandkids never notice it. They just gobble them up. I still laugh at that.

We start with those pretty pink onions. They sit in vinegar while we cook. It makes them sweet and tangy. Doesn’t that smell amazing? It reminds me of my garden.

Now, for the burgers. You’ll use your hands for this. It’s the best tool you have. Feel the cool zucchini and herbs. Mix it all with love. That’s the real secret ingredient.

Step 1: Make the marinated onions first. Thinly slice your red onion into rings. Toss them in a bowl with the vinegar, oil, oregano, and salt. Let them sit on the counter. They will turn a lovely hot pink. (Hard-learned tip: Make these the night before! They get even better.)

Step 2: Grate your zucchini. Squeeze out the extra water with your hands. This is important. Wet zucchini makes soggy burgers. Now, put everything for the burgers in a big bowl. Get your hands in there and mix it gently.

Step 3: Shape the mix into four patties. Make them wider than your bun. They always shrink a little. Pop them in the fridge for 30 minutes. This helps them stay together. I use this time to wash up.

Step 4: Heat your grill to nice and hot. Spray your patties with cooking spray. This helps them not stick. Grill them for 6 minutes on the first side. Don’t rush the flip! What’s your favorite summer grilling smell? Share below!

Step 5: Flip those burgers! Cook for 3 minutes. Then add a slice of mozzarella to each. Close the grill lid for 3 more minutes. The cheese will get all melty. Toast your buns on the grill for the last minute.

Step 6: Build your masterpiece. Spread mayo on the toasted buns. Add the cheesy burger. Top with a big pile of those pink onions. The colors are so cheerful. Now, take a big, happy bite.

Cook Time: 20–25 minutes
Total Time: 55 minutes (plus marinating)
Yield: 4 servings
Category: Dinner, Grilling

Three Tasty Twists to Try

This recipe is like a good friend. It’s happy to change for you. Feel free to play around. Here are some ideas I love.

The Greek Swap: Use lamb sausage and feta cheese. Add a little chopped dill. So good with tzatziki sauce.

Spicy Fiesta: Pick spicy chicken sausage. Mix in some chopped jalapeño. Top with pepper jack cheese and avocado.

Garden Herb: Use ground turkey instead. Add lots of fresh parsley and chives. It tastes like a summer meadow.

Which one would you try first? Comment below!

What to Serve With Your Burger

Every burger needs good company on the plate. I like keeping it simple and fresh. It makes the whole meal feel special.

For sides, try crispy potato wedges. Or a big, simple green salad. Sometimes I just serve watermelon slices. The sweet juice is perfect. For a fun touch, use lettuce leaves instead of buns.

What to drink? A chilled glass of rosé is lovely for grown-ups. For everyone, I love homemade lemonade with fresh mint. It’s so refreshing on a warm evening.

Which would you choose tonight?

Keeping Your Burgers Happy for Later

Let’s talk about storing these tasty burgers. You can keep cooked patties in the fridge for three days. Just let them cool first. Place them in a sealed container. You can also freeze them for a future quick meal. Wrap each cooled patty in plastic wrap. Then pop them all in a freezer bag.

I once made a double batch for my grandkids. We froze half. A busy Tuesday later, dinner was ready in minutes! Batch cooking like this saves your future self. It means a good meal is always close by. That matters on hectic days.

To reheat, thaw in the fridge if frozen. Warm them in a skillet over medium-low heat. Add a splash of water and cover the pan. This keeps them juicy. You can also use the microwave for speed.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Burger Troubles

Sometimes our cooking needs a little help. First, if your patties are too wet, add more panko. The zucchini holds water. Squeezing it dry in a towel first helps a lot. I remember when my first batch was a bit mushy. A little extra breadcrumb fixed it perfectly.

Second, if your burgers stick, they aren’t ready to flip. Wait until they release easily. This gives a nice crust. That crust matters for flavor and makes flipping simple. Third, if the cheese isn’t melting, just cover the pan. The trapped heat will melt it beautifully.

Solving small problems builds your kitchen confidence. You learn that most mistakes have easy fixes. This makes cooking more fun and less scary.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use gluten-free breadcrumbs. Check your sausage label too.

Q: Can I prep them ahead?
A: Absolutely. Make the patties and onions a day early. Keep them covered in the fridge.

Q: What if I don’t have mint?
A: Just use all basil. Or try a little parsley. It will still be delicious.

Q: Can I double the recipe?
A: You sure can. It’s great for a crowd. Just don’t overcrowd your grill or pan.

Q: Any optional tips?
A: A fun fact: letting the onions marinate overnight turns them a bright, happy pink! You can also toast your buns in a buttered skillet.

Which tip will you try first?

From My Kitchen to Yours

I hope you love these zucchini burgers as much as we do. They are a summer favorite at my house. Cooking is about sharing and making memories. I would love to see yours.

If you make them, take a picture. Show me your beautiful creation. It makes this old grandma’s heart so happy to see your tables.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I can’t wait to see.

Happy cooking!
—Chloe Hartwell.