Veggie Chicken Burgers Even Kids Will Love

Chicken burgers are a popular choice for quick, satisfying meals, but why not make them healthier and even more delicious? These veggie-packed chicken burgers combine lean ground chicken with finely chopped vegetables, herbs and spices for a juicy, flavourful patty that’s full of goodness. Packed with grated carrots, courgettes, onions and fresh parsley, these burgers are light yet hearty, making them ideal for weeknight dinners, school lunchboxes or healthy braais. Unlike many chicken burgers that dry out quickly, the added veg helps retain moisture, keeping each bite tender and juicy.

What’s more, this recipe is easy to adapt; you can swap in your favourite vegetables, add some cheese or make them spicy with chilli flakes. Serve on a whole-wheat bun with lettuce, tomato and a dollop of yoghurt sauce or go low-carb with lettuce wraps. Whether you’re feeding fussy eaters or just trying to eat more healthily, these veggie-packed chicken burgers are a tasty solution. They’re freezer-friendly too, making meal prep a breeze. Ready to upgrade your burger night with a wholesome twist? Let’s get cooking!

Ingredients For Veggie Chicken Burgers

• 500g chicken mince
• 1 medium carrot, grated
• 1 small courgette (baby marrow), grated and squeezed dry
• ½ onion, finely chopped
• 1 garlic clove, minced
• 2 tablespoons fresh parsley, chopped
• 1 egg
• ½ cup breadcrumbs (or oats for a gluten-free option)
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon paprika
• Salt and black pepper, to taste
• Olive oil, for cooking

Directions To Make Veggie Chicken Burgers

1. In a large bowl, combine all ingredients. Mix gently until well combined but not overworked.
2. With damp hands, form into 4–6 burger patties of equal size.
3. Heat a non-stick pan or grill over medium heat and add a drizzle of olive oil.
4. Cook the patties for about 5–6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 75°C).
5. Toast your burger buns if using. Layer with lettuce, tomato, red onion, and your favourite sauce or spread.
6. Serve hot with a side of sweet potato fries, salad, or veggie sticks.

How to Prepare Veggie Chicken Burgers

Begin by prepping your vegetables. Grate the carrot and courgette finely, then use a clean cloth or paper towel to squeeze out any excess water from the courgette, as this keeps your patties from becoming soggy. Finely chop the onion and parsley, and mince the garlic. In a large bowl, mix the chicken mince with the prepared veg, egg, breadcrumbs and seasonings. Stir until just combined and don’t overmix, as that can make the patties dense. Form the mixture into even-sized patties using damp hands to prevent sticking. Heat a frying pan or grill with a little olive oil. Cook the burgers over medium heat, flipping once, until cooked through. Avoid pressing down with the spatula, as this squeezes out moisture. Serve immediately in buns or wraps with fresh toppings and sauce.

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Preparation Time

• Prep time: 15 minutes
• Cooking time: 12–15 minutes
• Total time: 30 minutes

Servings

Makes 4–6 burgers depending on size

FAQs

Can I freeze veggie-packed chicken burgers?

Yes, freeze the raw patties between layers of baking paper in an airtight container for up to three months. Cook from frozen or thaw in the fridge before cooking.

What vegetables can I use instead of courgette and carrot?

You can try finely chopped spinach, mushrooms, sweetcorn or bell peppers. Just make sure to remove excess moisture.

How do I stop my burgers from falling apart?

Use enough binder (egg and breadcrumbs), and don’t skip squeezing moisture from the veg. Letting the patties chill in the fridge for 15 minutes before cooking also helps.

Are these burgers suitable for kids?

Absolutely! They’re mild, packed with hidden veg, and can be made into mini sliders for smaller hands.

Can I bake the burgers instead of frying them?

Yes, bake at 200°C (fan 180°C) for about 20 minutes, flipping halfway. They’ll be slightly less crispy but still delicious.

Conclusion

These veggie-packed chicken burgers are proof that healthy can still mean hearty and full of flavour. Juicy, easy to make and loaded with hidden veg, they’re the kind of meal you can feel good about serving to the whole family. The combination of grated carrot, courgette and herbs keeps the patties moist and light, while the chicken provides lean protein. Best of all, they’re incredibly versatile, so you can serve them in a bun, wrap, lettuce leaf, or even chopped into a salad.

Whether you’re batch-cooking for the freezer, prepping school lunches or hosting a guilt-free braai, this burger recipe is your go-to. Kids love them, adults can’t get enough, and you’ll love how quick and fuss-free they are to make. So next time you’re craving a burger with a twist, reach for this recipe. It’s simple, nourishing, and a guaranteed winner on any dinner table.