Chicken Zucchini and Corn Burgers Recipe

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

  1. Moisture Control: Squeeze excess moisture from the grated zucchini to prevent soggy patties.
  2. Custom Add-Ins: Add chopped herbs like parsley or cilantro for extra freshness.
  3. 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!

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