Name: Chicken Zucchini Corn Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground chicken; ½ cup panko bread crumbs; 1 medium zucchini, coarsely grated and patted dry; 1 large egg, lightly beaten; 3 garlic cloves, 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); 1 cup Greek yogurt (for sauce); 2 teaspoons grated lemon zest (for sauce); 2 tablespoons fresh lemon juice (for sauce); 2 cloves garlic, minced (for sauce); 1 tablespoon olive oil (for sauce); ¼ teaspoon salt (for sauce); 1 pint cherry or grape tomatoes, quartered (for relish); ⅓ medium seedless English cucumber, finely diced (for relish); 2 green onions, thinly sliced (for relish); 1 clove garlic, minced (for relish); ¼ cup finely chopped fresh cilantro (for relish); Zest of 1 lemon (for relish); 2 tablespoons fresh lemon juice (for relish); Pinch of salt (for relish)

Description

Healthy and delicious Chicken Zucchini Corn Burgers make for a satisfying meal that feels indulgent while still being good for you.

Ingredients

1 lb ground chicken
½ cup panko bread crumbs
1 medium zucchini, coarsely grated and patted dry
1 large egg, lightly beaten
3 garlic cloves, 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)
1 cup Greek yogurt (for sauce)
2 teaspoons grated lemon zest (for sauce)
2 tablespoons fresh lemon juice (for sauce)
2 cloves garlic, minced (for sauce)
1 tablespoon olive oil (for sauce)
¼ teaspoon salt (for sauce)
1 pint cherry or grape tomatoes, quartered (for relish)
⅓ medium seedless English cucumber, finely diced (for relish)
2 green onions, thinly sliced (for relish)
1 clove garlic, minced (for relish)
¼ cup finely chopped fresh cilantro (for relish)
Zest of 1 lemon (for relish)
2 tablespoons fresh lemon juice (for relish)
Pinch of salt (for relish)

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Instructions

Prepare the Greek Yogurt Sauce: In a small bowl, mix together Greek yogurt, lemon zest, lemon juice, minced garlic, olive oil, and ½ teaspoon of salt. Cover and refrigerate until ready to serve.
Make the Burger Mixture: In a large bowl, combine the ground chicken, panko bread crumbs, grated zucchini, beaten egg, minced garlic, fresh corn, sliced green onions, diced red bell pepper, ground cumin, 1 teaspoon salt, ground coriander, black pepper, and chopped cilantro. Gently mix to combine, then form into 4-5 patties.
Sear the Burgers: Heat 3-4 tablespoons of olive oil in a large frying pan over medium heat. Sear each patty for about 2 minutes per side until golden brown.
Bake to Perfection: Transfer the seared burgers to a baking sheet and bake for 7-10 minutes until fully cooked, ensuring the internal temperature reaches 165°F.
Prepare the Tomato-Cucumber Relish: While the burgers are baking, mix together the quartered tomatoes, diced cucumber, sliced green onions, minced garlic, chopped cilantro, lemon zest, lemon juice, and a pinch of salt. Stir gently and let sit for a few minutes to meld the flavors.
Serve & Enjoy: Serve the burgers on buns, in pita bread, or wrapped in lettuce leaves. Top with the Greek yogurt sauce and tomato-cucumber relish. Enjoy!

Notes

Pat the grated zucchini dry to eliminate excess moisture to prevent soggy burgers. Make extra patties and freeze them for quick meal options.