Vegetable-Packed Chicken Burgers with Curry Mustard

In a medium bowl, combine the milk, grated carrot, green onions, bread crumbs, Italian seasoning, garlic powder, salt, and black pepper. Mix until evenly moistened.

Add the ground chicken and gently fold just until combined. Avoid overmixing to keep the burgers tender.

Divide the mixture into four equal portions and shape into round patties about 3 cm thick.

Lightly grease a cast-iron skillet or grill and heat over high heat. Reduce to medium, add the patties, cover, and cook for 8–12 minutes on the first side until well browned.

Flip the burgers and cook for another 6–8 minutes, until cooked through and no longer pink in the center.

In a small bowl, mix the mustard and curry powder until smooth.

Assemble the burgers on toasted buns. Add lettuce, tomatoes, and zucchini if using, then finish with a spoonful of curry mustard sauce. Serve warm.