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When I'm in the mood for something lighter but still crave that hearty burger feel, I whip up these chicken, zucchini, and sweet corn patties. They're loaded with veggies and don’t miss out on flavor, so they’re a great pick for sunny evenings or just any weeknight meal when you want something that stands out.
I first threw these together on a late August night with corn we just picked and the whole crew gathered in the backyard. They disappeared fast. Now, it’s a staple every summer.
Flavorful Ingredients
- Ground chicken: makes a tender juicy burger, get good quality for best taste
- Zucchini: brings moisture and a nice sweet snap, smaller squash with smooth skin is best
- Fresh corn kernels: little bursts of summer in every bite, grab ears that feel heavy and full
- Red bell pepper: gives crunch and extra color, firm and shiny peppers are perfect
- Green onions: a fresh, sharp bite, look for firm and vibrant green ones
- Egg: just one large egg to hold everything together
- Panko bread crumbs: binds and keeps things light, pick Japanese panko for crunch
- Cilantro: adds bright flavor, swap in flat leaf parsley if you like that better
- Garlic cloves: fresh and pungent, mince for the best kick
- Ground cumin and ground coriander: brings in warmth and that earthy taste, fresher spices are always better
- Salt and black pepper: brings all the flavors out, use sea salt and cracked pepper if you have it
- Greek yogurt: creamy and rich for the sauce, 2 percent or full fat are tastiest
- Fresh lemon zest and juice: both go in for zing, grab glossy, heavy lemons for juiciness
- Olive oil: makes things rich and helps with browning, use extra virgin for the sauce and light for cooking
- Cherry or grape tomatoes: juicy pops on top, pick deeply colored ones with a little give
- English cucumber: makes the relish cool and crisp, dense ones are freshest
- More lemon zest and juice: brighten up the relish one more notch
- Homemade or store-bought tortillas or pita: for wrapping and eating, pick soft ones that won’t break
Simple Step Guide
- Serve It Up:
- Lay out the burgers in your soft pita or tortillas, spoon over a good drizzle of yogurt sauce, and finish it with a scoop of that tomato cucumber relish. You can also add sides like a pile of crisp salad, a spoonful of hummus, or steamy rice alongside.
- Create the Tomato Cucumber Relish:
- Cut the tomatoes into quarters, finely chop cucumber, slice green onions, and chop cilantro. Toss with lemon juice, lemon zest, a pinch of salt, and minced garlic in a bowl. Stir lightly so the tomatoes stay chunky.
- Finish in the Oven:
- Set your oven to 425. After searing, move the burgers onto a baking tray and bake 7-10 minutes till they’re 165 inside and feel firm.
- Cook and Sear the Burgers:
- Shape four big or six small patties, just pressing them so they stay together. Pour enough olive oil to coat a pan, heat it till it’s shimmery, and brown the patties about two minutes per side.
- Put Together the Burger Mix:
- Chop or grate the zucchini, cut corn off the cob, dice bell pepper, and slice your green onions. Mix with ground chicken, panko, egg, cilantro, garlic, cumin, coriander, salt, and pepper. Mix it up with your hands but don’t overdo it so burgers stay soft.
- Whip Up the Greek Yogurt Sauce:
- Combine Greek yogurt, lemon zest, juice, minced garlic, olive oil, and a bit of salt in a bowl until it's smooth. Pop it in the fridge to let the flavors blend while you work on burgers.
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The sweet pop of fresh corn is the best part for me. Each bite brings that bright summer fun. My kids call these rainbow burgers because of all the color and they always remind me of sunny outdoor meals.
How to Store
Once your burgers are cooled down, stash them in a sealed container in the fridge, they’ll keep up to three days. They also freeze great—just wrap each in parchment, then into a freezer bag. Thaw in the fridge and heat in a skillet or oven for best results. The yogurt sauce stays fresh in the fridge for three days, and the tomato cucumber relish is best right away but can go one extra day if needed.
Easy Ingredient Swaps
No fresh corn on hand? Frozen or drained canned corn is fine. You can also sub ground turkey for chicken, just add a splash more olive oil because turkey is lean. For dairy free, pick a plant-based, plain yogurt for the sauce. If you’re not into cilantro, flat leaf parsley gives good freshness too.
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Smart Ways to Eat
Fill pita pockets with these burgers plus crisp lettuce and more sauce—makes a killer, portable lunch. Toss them on top of a leafy salad or plate with seasoned rice for something new. For parties, shape into mini sliders and let folks pile on their own favorite toppings.
Behind the Dish
This tasty combo takes cues from Mediterranean and Middle Eastern ways of mixing chopped meat with fresh veggies and herbs to make juicy patties. The creamy yogurt and relish give a nod to mezze platters, where a mix of dips, veggies, and bread mean everyone eats together, family-style.
FAQs About the Recipe
- → How can I stop my chicken burgers from drying out?
Zucchini and corn bring extra moisture, and panko helps everything stick together. Don’t let the patties cook too long or they’ll dry out.
- → Is there something else I can use instead of chicken?
Go for ground turkey if you want a swap—it’s got a similar feel. Or mix up some mashed chickpeas and shredded veggies for a veggie version.
- → What goes well with these chicken patties?
Think crisp salads, warm roasted potatoes, fluffy basmati rice, or even soft pita bread. Wanna dip? Whip up some homemade hummus too.
- → Do I need to serve the Greek yogurt sauce?
It gives a creamy tang, but you can totally use tzatziki, lemony aioli, or just eat them plain if you like.
- → Can I prep the patties in advance?
Mold your burgers and stash them in the fridge for a day or toss them in the freezer for later. Cook them up fresh right before you eat for the best bite.