• Heat 1 tablespoon olive oil over medium heat in a small skillet and add 1 cup grated zucchini, ½ cup minced onion and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and translucent. Set aside to cool.
• In a small prep bowl, combine ¼ cup fresh breadcrumbs and 1½ tablespoons milk. Set aside the bread to absorb the milk.
• In a large bowl, combine 2 tablespoons mayonnaise, 1 teaspoon dijon mustard, c1 teaspoon creole seasoning (or other seasoning mix), soaked breadcrumbs, 2 tablespoons chopped parsley, ¼ teaspoon black pepper and ½ teaspoon kosher salt (if using). Stir to combine.
• Add 1 pound ground chicken and the cooled vegetables; stir until the mixture is evenly combined.
• Divide the chicken burger mixture into four equal parts and shape into about ½" thick patties. Transfer the ground chicken patties to a parchment-lined baking sheet and refrigerate until the patties have firmed up, about 30 minutes to an hour. (You can also make the chicken burgers to this point and keep them covered and refrigerated for up to two days until ready to cook).

TO PAN FRY:

• Heat a grill pan, cast iron pan or nonstick skillet over medium high heat. Add 1-2 teaspoons of olive oil and swirl around the pan to coat.
• Gently place the chicken burgers into the pan and cook for about 10-12 minutes, flipping the burgers halfway through cooking. The internal temperature should reach 165° F.
• Frying the burgers in oil will give them a darker crust than grilling. Both ways are good, though.

TO GRILL THE BURGERS:

• Preheat the grill to 450° - 500° F. Use a perforated nonstick grill mat on top of the grates - (the ground chicken mixture is soft and needs a little extra support to prevent it from falling apart on a standard grill grate).
• Place the burgers on the grill mat and close the lid. Cook for 5-6 minutes, then use a grill spatula to carefully flip the burgers (place your hand over the top of the patty for a little extra security when flipping).
• Cook for 5-6 minutes or until the burger reaches 165°F in the center. (Check with a meat thermometer).

DRESSING THE BURGERS:

• If adding cheese to the burger, after you've flipped the patty and the burger has about 1-2 more minutes to cook, place a slice of cheese over each patty until it starts to melt.
• Serve the chicken burgers on a hamburger bun with your favorite accompaniments (see recommendations above in the ingredient list).