Chicken-Cutlet Burgers


Chicken cutlets, zucchini, and onions, grilled together, make the perfect burgers for poultry lovers. You can also try a thin New York strip steak in place of the chicken cutlet.


  • 1 large zucchini, cut on the diagonal into eight ¼-inch-thick pieces

  • 4 thin slices red onion

  • 8 chicken cutlets (1 ½ pounds total)

  • 3 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 1 tablespoon Dijon mustard

  • 1 tablespoon mayonnaise

  • 4 plain or poppy-seed rolls

  • Sliced tomatoes

  • Baby arugula


  1. Heat a grill to medium-high. Clean and lightly oil hot grill. Brush zucchini, onion, and chicken with extra-virgin olive oil. Season with salt and pepper. Grill until zucchini and onion are crisp-tender and chicken is cooked through, 2 to 3 minutes per side. In a small bowl, combine Dijon mustard and mayonnaise.

  2. Spread 1 1/2 teaspoons mustard mixture on top half of rolls. Serve chicken on rolls with grilled vegetables, tomatoes, and baby arugula.

Cook's Notes

Indoor method: In an oiled grill pan or cast-iron skillet, cook vegetables over medium-high. Wipe skillet clean; cook chicken in same pan.

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