Healthy Zucchini Chicken Bunless Burgers with Green Yogurt Dip

Craving a burger but want something lighter than a bread bun? These zucchini chicken bunless burgers swap the bun for golden, oven-baked chicken and zucchini patties. Each burger is stacked with crisp lettuce, cucumber and tomato, then finished with a cool, creamy green yogurt dip. They are simple to make, packed with protein and vegetables, and perfect for a light lunch or an easy weeknight dinner.Makes: 3 burgers (6 patties used as buns)Prep time: 15 minutesCook time: 15–17 minutesMethod: Oven or air fryerIngredientsFor the Zucchini Chicken Patties (Buns)1 medium zucchini, grated with the water completely squeezed out200g chicken mince (ground chicken)1 egg½ tsp salt¼ tsp black pepper½ tsp dried oregano½ tsp chilli flakesFor the Green Yogurt Dip½ cup thick Greek yogurt1 small cucumber, finely grated with the water squeezed out1 tbsp fresh mint (or dill), finely chopped1 tsp olive oilA pinch of salt and black pepperA few black sesame seeds for toppingFor AssemblingLettuce leavesSliced cucumberSliced tomatoBlack sesame seeds, for toppingFresh basil leaves, for toppingHow to Make Zucchini Chicken Bunless BurgersMake the green dip: In a small bowl, mix the Greek yogurt, squeezed grated cucumber, chopped mint, olive oil, salt and pepper until light green and creamy. Chill in the fridge and sprinkle with black sesame seeds just before serving.Prepare the patty mixture: In a large bowl, combine the squeezed zucchini, chicken mince, egg, salt, pepper, oregano and chilli flakes. Mix well.Shape the patties: With lightly wet hands, form the mixture into 6 small, thick, round patties. These will be your burger “buns”.Cook: Place the patties on baking paper. Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or air fry at 180°C for 15–17 minutes, until golden brown and firm. The egg helps them puff up slightly. Make sure the chicken is cooked through, with no pink in the centre (75°C / 165°F if you use a food thermometer).Assemble the burgers: Use one patty as the bottom bun. Layer with lettuce, cucumber slices, tomato slices and a spoonful of the green yogurt dip. Top with a second patty, then sprinkle with black sesame seeds and add a basil leaf.Serve: Serve the 3 bunless burgers with the remaining green yogurt dip on the side.Tips for the Best ResultsSqueeze the zucchini well. Wrap the grated zucchini in a clean kitchen towel and twist out as much water as possible. Wet zucchini makes soft patties that fall apart.Keep the patties thick. Thicker patties hold their shape better and work more like a real bun.Make it ahead. The dip keeps in the fridge for up to 2 days, and cooked patties can be refrigerated for 2–3 days and reheated in the oven or air fryer.Switch the herbs. Dill, coriander or parsley all work well in the yogurt dip.Why You Will Love This RecipeThis bunless burger is a great option if you are looking for a lighter, lower-carb meal that still feels satisfying. Lean chicken adds protein, zucchini and fresh salad add vegetables, and the Greek yogurt dip gives creaminess without heavy sauces. It is a fun, colourful way to enjoy a burger night with a fresher twist.Looking for more easy ideas like this? Browse our healthy meals and lunch ideas for more fresh, simple recipes.