Introduction
Elevate your burger game with these Chicken Zucchini and Corn Burgers! Packed with fresh vegetables, lean chicken, and flavorful spices, they’re a healthier alternative to traditional burgers. The zesty lemon garlic yogurt sauce takes this dish to the next level. Whether for a summer BBQ or a quick weeknight dinner, these burgers are a crowd-pleaser.
Ingredients
For the Lemon Garlic Yogurt Sauce:
- 1 cup Greek yogurt
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
For the Burgers:
- 1 lb ground chicken
- 1 small zucchini, grated and squeezed to remove excess moisture
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/3 cup breadcrumbs
- 1 egg, lightly beaten
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for frying or grilling)
Optional Toppings:
- Lettuce leaves
- Sliced tomatoes
- Sliced avocado
- Whole-grain burger buns
Step-by-Step Instructions
1. Make the Lemon Garlic Yogurt Sauce:
- In a small bowl, combine Greek yogurt, lemon zest, lemon juice, and minced garlic.
- Mix well and refrigerate to let the flavors meld together while you prepare the burgers.
2. Prepare the Chicken Burgers:
- In a large bowl, combine ground chicken, grated zucchini, corn kernels, breadcrumbs, egg, minced garlic, smoked paprika, salt, and black pepper.
- Mix gently until all ingredients are evenly incorporated. Avoid overmixing to keep the burgers tender.
3. Shape the Patties:
- Divide the mixture into 4-6 equal portions and shape them into patties about 3/4 inch thick.
4. Cook the Burgers:
Option 1: Pan-Frying
- Heat olive oil in a skillet over medium heat.
- Cook the patties for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
Option 2: Grilling
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the patties for 4-5 minutes per side, flipping carefully.
5. Assemble the Burgers:
- Toast the burger buns, if desired.
- Spread the lemon garlic yogurt sauce on the bottom bun.
- Add a lettuce leaf, sliced tomato, and avocado. Place the cooked chicken patty on top and finish with more yogurt sauce.
6. Serve:
- Serve immediately with a side of sweet potato fries, a green salad, or roasted veggies for a complete meal.
Nutritional Information (Per Serving)
- Calories: ~320 kcal
- Protein: 25g
- Carbohydrates: 18g
- Fat: 16g
Tips for Success
- Moisture Control: Squeeze excess moisture from the grated zucchini to prevent soggy patties.
- Custom Add-Ins: Add chopped herbs like parsley or cilantro for extra freshness.
- Make Ahead: Shape the patties ahead of time and refrigerate for up to 24 hours before cooking.
FAQs
1. Can I make these burgers gluten-free?
Yes! Use gluten-free breadcrumbs or almond flour as a substitute.
2. Can I bake the burgers?
Absolutely. Bake at 375°F (190°C) on a parchment-lined baking sheet for 20-25 minutes, flipping halfway through.
3. How can I store leftovers?
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Conclusion
These Chicken Zucchini and Corn Burgers are a delicious and healthy twist on a classic. Packed with protein, veggies, and flavor, they’re perfect for family dinners, meal prep, or entertaining. Don’t forget the tangy lemon garlic yogurt sauce—it’s the ultimate finishing touch!