Chicken Zucchini Corn Burgers
These flavorful burgers combine ground chicken with fresh vegetables, perfect for a quick dinner or meal prep for the week.
Ingredients
For the Greek Yogurt Sauce
- 1 cup Greek yogurt
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Burgers
- 1 lb ground chicken
- ½ cup panko bread crumbs
- 1 medium zucchini, coarsely grated and patted dry
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 1 ear fresh corn, kernels removed
- 3 green onions thinly sliced
- ½ medium red bell pepper, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped cilantro
- 3-4 tablespoons olive oil (for cooking)
For the Tomato-Cucumber Relish
- 1 pint cherry or grape tomatoes, quartered
- ⅓ medium seedless English cucumber, finely diced
- 2 green onions thinly sliced
- 1 clove garlic, minced
- ¼ cup finely chopped fresh cilantro
- 1 lemon zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 pinch salt
Instructions
Prepare the Greek Yogurt Sauce
- In a small bowl, mix all sauce ingredients and refrigerate.
Make the Burger Mixture
- Preheat the oven to 425°F (220°C). In a large bowl, combine ground chicken, panko, zucchini, egg, garlic, corn, green onions, red bell pepper, cumin, salt, coriander, black pepper, and cilantro.
- Form the mixture into 4-5 patties.
Cook the Burgers
- Heat olive oil in a frying pan over medium heat and sear each patty for about 2 minutes per side until golden brown.
- Transfer seared burgers to a baking sheet and bake for 7-10 minutes until fully cooked (internal temperature of 165°F).
Prepare the Relish
- While the burgers are baking, mix all relish ingredients in a bowl and let sit for a few minutes.
Serve
- Serve the burgers on buns, in pita bread, or lettuce wraps, topped with Greek yogurt sauce and tomato-cucumber relish.
Notes
You can make the Greek yogurt sauce up to 3 days in advance. The relish is best within the first day, but it holds up surprisingly well for 24 hours.