Weeknight Chicken Burgers

image

Juicy, quick, and packed with flavour — these chicken burgers are the perfect midweek dinner. The zucchini keeps them moist, while The Feedlot’s Cattle Call rub brings that Texas–meets–Aussie seasoning magic.

Ingredients (Serves 4)

  • 500g chicken mince (5% fat if possible)

  • 1 zucchini

  • ½ cup panko breadcrumbs

  • 1 egg

  • 1 tbsp Cattle Call rub

  • Buns of choice — I love Tip Top Burger Thins for a lighter bite

  • Neutral oil for cooking — avocado oil works beautifully

Method

  1. Prep the zucchini

    • Grate the zucchini over a few layers of paper towel.

    • Gather it up and squeeze firmly to remove as much water as possible.

  2. Make the patties

    • In a large bowl, combine chicken mince, zucchini, panko breadcrumbs, egg, and Cattle Call rub.

    • Mix gently until just combined — don’t overwork it.

    • Shape into 4 equal-sized patties and place them on a plate.

    • Cover and refrigerate for at least 20 minutes to help them hold their shape.

  3. Cook the burgers

    • Heat a cast iron pan over medium heat and add a drizzle of neutral oil.

    • Place patties in the pan and cover with a lid to trap steam.

    • Cook for around 5–6 minutes per side, or until the internal temperature reaches 74°C.

  4. Assemble

    • Lightly toast your buns.

    • Add your favourite toppings — lettuce, tomato, onion, avocado, and:

Hot Tip: These patties freeze well — make a double batch on the weekend, freeze uncooked, and you’ve got weeknight dinners sorted for the month.