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zucchini mustard chicken burgers


this low gi recipe has been adapted from a recipe in michelle trute's 'cooking with conscience book 2' which focuses on low-fat, low gi, easily prepared food. in making this, i processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers. zaar would not allow me to include tzatziki as an ingredient, so i've included greek yoghurt which is what i'd use if i had no tzatziki on hand. if you haven't tried greek yoghurt before, it's much creamier than other yoghurts. and if you want a good recipe for tzatziki, i recommend ravenseyes’ recipe #306901 or recipe #157176. 160 grams of ground chicken = just over 5 ounces of ground chicken.


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  1. Mix the chicken
  2. Egg white
  3. Mustard
  4. Paprika
  5. Chopped parsley
  6. Garlic and grated zucchini in a bowl
  7. Add salt and pepper to taste and shape the chicken mixture into two patties
  8. Wipe the grill or oven tray with the oil and cook on the grill for 5 minutes or place on a tray and bake in a moderate oven for 10 minutes
  9. Toast the buns
  10. Divide the salad greens or baby spinach leaves
  11. Sliced tomato and cucumber slices inside each of the rolls
  12. Add salt and pepper
  13. To taste
  14. Top with the chicken patties and add a dollop of greek yoghurt

Step 6

Total Time in Minute 15

Ingredients Count 15

cooking zucchini mustard chicken burgers

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Ground chicken

Egg white


Sweet paprika

Fresh parsley

Garlic clove



Fresh ground black pepper


Multi-grain rolls

Salad greens



Greek yogurt

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