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Chicken Zucchini Corn Burgers with Greek Yogurt Sauce


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  • Total Time: 35 minutes
  • Yield: 4 to 5 1x

Description

Chicken Zucchini Corn Burgers combine lean ground chicken, fresh zucchini, sweet corn, and aromatic spices for a flavorful, juicy patty. Paired with a zesty Greek yogurt sauce and a refreshing tomato-cucumber relish, this recipe offers a balanced meal that’s packed with protein and vegetables. Ideal for summer grilling or a weeknight dinner, these burgers are both satisfying and nutritious.


Ingredients

Scale
  • 1 cup Greek yogurt
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 lb ground chicken
  • 1/2 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
  • 1/2 medium red bell pepper, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped cilantro
  • 3 to 4 tablespoons olive oil, for cooking
  • 1 pint cherry or grape tomatoes, quartered
  • 1/3 medium seedless English cucumber, finely diced
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup finely chopped fresh cilantro
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Pinch of salt

Instructions

  1. In a small bowl, mix together Greek yogurt, lemon zest, lemon juice, minced garlic, olive oil, and salt for the sauce. Cover and refrigerate until serving.
  2. Preheat oven to 425°F. In a large bowl, combine ground chicken, panko, zucchini, egg, garlic, corn, green onions, bell pepper, cumin, salt, coriander, black pepper, and cilantro. Gently mix and form into 4 to 5 patties.
  3. Heat olive oil in a large frying pan over medium heat. Sear each patty for about 2 minutes per side until golden brown.
  4. Transfer seared burgers to a baking sheet and bake for 7 to 10 minutes, or until cooked through (internal temp 165°F).
  5. While burgers bake, mix tomatoes, cucumber, green onions, garlic, cilantro, lemon zest, lemon juice, and salt in a bowl for the relish. Stir gently and let flavors meld.
  6. Serve burgers on buns, in pita, or wrapped in lettuce. Top with Greek yogurt sauce and tomato-cucumber relish.

Notes

For substitutions, use ground turkey for chicken or gluten-free breadcrumbs for panko. Prepare sauces and relish ahead for quicker meals; store in airtight containers in the fridge for up to 3 days. Cooked patties can be refrigerated for 3 days or frozen up to 2 months. Too wet mixture? Add more breadcrumbs. Too dry? Add a splash of olive oil or a bit more beaten egg.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-Frying and Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger (with sauce and relish)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 95mg