Chicken, Zucchini, and Fresh Corn Burgers

INGREDIENTS

For the Greek Yogurt Sauce:

  • 1 cup Greek yogurt

  • 2 teaspoons grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 2 garlic cloves minced

  • 1 tablespoon olive oil

  • ½ teaspoon salt

For the Burgers

  • 1 lb. ground chicken

  • ½ cup panko bread crumbs

  • 1 medium zucchini coarsely chopped

  • 1 large egg lightly beaten

  • 3 garlic cloves minced

  • 1 ear fresh corn kernels cut from cob

  • 3 green onions thinly sliced

  • ½ medium red bell pepper finely diced

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons chopped cilantro

For the Tomato-Cucumber Relish:

  • 1 pint cherry or grape tomatoes quartered

  • ⅓ medium seedless English cucumber finely diced

  • 2 green onions finely sliced

  • 1 clove garlic minced

  • ¼ cup finely chopped fresh cilantro

  • Zest of 1 lemon

  • 2 tablespoons fresh lemon juice

  • Pinch of salt

INGREDIENTS

  • First, make the Greek yogurt sauce by mixing all the ingredients in a small bowl and placing it in the fridge.

  • Preheat an outdoor grill to medium heat and lightly oil the grate.

  • In a large bowl, combine all the burger ingredients except for the oil. Use your hands to mix everything and form into desired patty sizes.

  • Cook on the preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.

  • While the burgers are baking, prepare the tomato-cucumber relish by combining all the ingredients in a medium bowl. Stir gently to combine.

*Serves 4

**Notes: To keep the burgers from falling apart, make sure to finely chop the zucchini and bell pepper, and thoroughly mix all the ingredients. Additionally, ensure that the egg and panko breadcrumbs are well incorporated, as they act as binders. If the mixture still seems too loose, add a bit more panko breadcrumbs to help firm it up. Furthermore, refrigerating the formed patties for 15-30 minutes before cooking can also help them hold together better.

Carly Alexander