Chicken, Zucchini and Fresh Corn Burgers - move over burgers, these are fabulous and so much healthier!
Course
Main
Cuisine
Middle Eastern
Keyword
Chicken, Zucchini and Fresh Corn Burgers
Prep Time40minutes
Cook Time15minutes
Total Time55minutes
Servings4
AuthorAdapted by Chris Scheuer from Jerusalem
Ingredients
Ingredients for the Greek yogurt sauce:
1cupGreek yogurt
2teaspoonsgrated lemon zest
2tablespoonsfresh lemon juice
2garlic clovesminced
1tablespoonolive oil
½teaspoonsalt
Ingredients for the burgers:
1lb.ground chicken
1medium zucchinicoarsely chopped
1ear fresh cornhusks and silk removed and kernels cut from cob
½medium red bell pepperfinely diced
3green onionsthinly sliced
1large egglightly beaten
½cuppanko bread crumbs
2tablespoonschopped cilantro
3garlic clovesminced
1teaspoonground cumin
1teaspoonground coriander
1teaspoonsalt
½teaspoonfreshly ground black pepper about 3-4 tablespoon olive oilfor searing
Ingredients for the Tomato-Cucumber Relish:
1pintcherry or grape tomatoesquartered
⅓medium seedless English cucumber finely diced
2green onionsfinely sliced
¼cupfinely chopped fresh cilantro
1clovegarlic minced
zest of 1 lemon
2tablespoonsfresh lemon juice
Pinchof salt
Instructions
First, make Greek yogurt sauce by mixing all ingredients in small bowl and placing in the fridge.
Preheat oven to 425 degrees. In a large bowl combine all burger ingredients except oil. Mix with your hands and form into desired patty sizes.
Pour enough oil to cover bottom of large frying pan. Heat over medium heat until hot, then sear burgers about 2 minutes per side or until golden brown.
Carefully transfer the seared burgers to a baking sheet and place in oven 7-10 minutes, or until cooked through.
While burgers are baking, prepare tomato-cucumber relish by combining all ingredients in a medium size bow. Stir gently to combine.
I like to serve these burgers with Homemade Flour Tortillas spread with a bit of hummus. They're also delightful served with pita bread, basmati rice, mashed potatoes, pasta, etc.