Chicken Zucchini Corn Burgers (Printable Version)
Juicy chicken combined with fresh zucchini, corn, and a zippy yogurt sauce. Topped with a bright tomato-cucumber mix.
# What You'll Need:
→ Greek Yogurt Sauce
01 -
0.5 teaspoon salt
02 -
1 tablespoon olive oil
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh lemon juice
05 -
2 teaspoons grated lemon zest
06 -
1 cup Greek yogurt
→ Chicken Burgers
07 -
3 tablespoons olive oil, for searing
08 -
0.5 teaspoon freshly ground black pepper
09 -
1 teaspoon salt
10 -
1 teaspoon ground coriander
11 -
1 teaspoon ground cumin
12 -
3 cloves garlic, minced
13 -
2 tablespoons chopped cilantro
14 -
0.5 cup panko bread crumbs
15 -
1 large egg, lightly beaten
16 -
3 green onions, thinly sliced
17 -
0.5 medium red bell pepper, finely diced
18 -
1 ear fresh corn, kernels cut from cob
19 -
1 medium zucchini, coarsely chopped
20 -
1 pound ground chicken
→ Tomato-Cucumber Relish
21 -
pinch of salt
22 -
2 tablespoons fresh lemon juice
23 -
zest of 1 lemon
24 -
1 clove garlic, minced
25 -
0.25 cup fresh cilantro, finely chopped
26 -
2 green onions, finely sliced
27 -
0.33 medium seedless English cucumber, finely diced
28 -
1 pint cherry tomatoes or grape tomatoes, quartered
# Step-by-Step Guide:
01 -
Pop Greek yogurt, lemon zest, fresh lemon juice, garlic, olive oil, and salt in a bowl. Stir everything up ‘til smooth. Toss in the fridge to chill till you’re ready to go.
02 -
Crank your oven up to 220°C (425°F) and let it get hot.
03 -
Start with ground chicken in your big bowl, then add the chopped zucchini followed by the corn, red pepper, green onions, egg, panko, cilantro, garlic, cumin, coriander, both salts, and black pepper. Get in there with your hands until it's just mixed up.
04 -
Divide your chicken mix and shape into patties by hand. You want ‘em about the same size for even cooking.
05 -
Heat up a big pan on medium with olive oil in the bottom. When it's hot, lay the patties in and cook each side for around 2 minutes ‘til browned.
06 -
Once browned, move the burgers to a baking sheet and put them in the hot oven. Let them finish up for 7 to 10 minutes—just check they're cooked all the way through.
07 -
As the burgers bake, grab a bowl and toss together tomatoes, cucumber, green onions, cilantro, garlic, lemon zest, lemon juice, and a sprinkle of salt. Mix gently so the flavors come together.
08 -
Stack the warm burgers with yogurt sauce and that fresh relish. Goes great with pita, tortillas smeared with hummus, rice, mashed potatoes, or even just pasta—pick whatever you’re into.
# Additional Notes:
01 -
Letting the yogurt sauce chill for a bit makes all those flavors blend better and pop.
02 -
Double check your burgers are all the way done—hit an inner temp of 74°C (165°F) to be safe.
03 -
Browning patties on the stovetop before oven time keeps ‘em juicy inside and lets you get a little crunch outside.