FOR THE BUFFALO CHICKEN BURGERS:

1. If you haven’t already, squeeze the excess moisture out of your shredded zucchini. Place the shredded zucchini in a clean paper towel or clean kitchen towel. Wrap the zucchini tightly and squeeze excess moisture out.
2. In a large bowl, combine ground chicken, zucchini, green onion cilantro, buffalo sauce, garlic powder, and salt.
3. Stir with a fork to combine, or mix with your hands to combine well.
4. Divide the mixture into 4 equal portions and gently form into patties. I suggest making them roughly the same size as your buns or slightly larger (as they’ll shrink slightly when cooking).
5. Heat 2 Tbsp. olive oil in a large skillet over medium heat and add burgers to the pan. (Note: the burgers shouldn’t touch each other in the pan, so work in batches of 2, if needed.)
6. Cook burgers 5-7 minutes per side, or until they’re fully cooked through and a meat thermometer reads 165 degrees F.
7. Transfer cooked burgers to a clean plate and build your burgers with your favorite toppings!

BUILD YOUR BURGERS:

• Add burgers to buns and layer with lettuce, a drizzle of ranch dressing, drizzle of buffalo sauce, and any other desired toppings (tomato, cheese, onion, pickles, etc.)
• Alternatively, you can serve these burgers wrapped in lettuce or on a bed of lettuce for a burger bowl.