The inspiration for this recipe came from a summer BBQ at my friend Sarah’s house. She had a bounty of zucchini and fresh corn from her garden, and we wanted to create something different from the usual burger fare. We decided to mix the vegetables into ground chicken, adding a vibrant twist to our burgers. The result was a hit, and I’ve been refining the recipe ever since.
One of the things I love about these burgers is their versatility. You can enjoy them with homemade flour tortillas spread with a bit of hummus, which adds a creamy and slightly tangy complement to the juicy burgers. Alternatively, they pair wonderfully with pita bread, basmati rice, mashed potatoes, or even a light pasta salad.
The Greek yogurt sauce, with its zesty lemon and garlic notes, adds a refreshing layer that balances the rich flavors of the burgers. And the tomato-cucumber relish brings a fresh, crunchy texture that completes the dish perfectly. These elements come together to create a burger experience that’s both hearty and light – perfect for those warm summer evenings.
I remember the first time I made these burgers for my family; they couldn’t get enough! The kids loved the sweet bursts of corn, and my husband appreciated the subtle spices that gave the burgers a bit of a kick. It was a meal filled with laughter, stories, and that wonderful feeling of togetherness that good food always brings.
So, whether you’re hosting a backyard barbecue or just looking for a new way to enjoy summer’s bounty, these Chicken, Zucchini, and Fresh Corn Burgers are sure to become a favorite in your household. Give them a try and let me know how they turn out for you!
How to Make Chicken, Zucchini, and Fresh Corn Burgers
You will need:
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
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped cilantro
- 3-4 tablespoons olive oil, for searing
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
Instructions:
First, make the Greek yogurt sauce by mixing all the ingredients in a small bowl and placing it in the fridge.
Preheat your oven to 425°F. In a large bowl, combine all the burger ingredients except for the oil. Use your hands to mix everything together and form into desired patty sizes.
Pour enough oil to cover the bottom of a large frying pan. Heat it over medium heat until hot, then sear the burgers for about 2 minutes per side or until golden brown.
Carefully transfer the seared burgers to a baking sheet and place them in the oven for 7-10 minutes, or until cooked through.
While the burgers are baking, prepare the tomato-cucumber relish by combining all the ingredients in a medium bowl. Stir gently to combine.
These burgers are great served with homemade flour tortillas spread with a bit of hummus. They’re also delightful with pita bread, basmati rice, mashed potatoes, or pasta.
FAQs:
How can I prevent the chicken zucchini corn burgers from falling apart?
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.
Can I grill the chicken zucchini corn burgers instead of pan-searing and baking?
Yes, you can grill these burgers instead of pan-searing and baking. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the patties for about 4-5 minutes on each side or until they reach an internal temperature of 165°F. Although grilling adds a delicious smoky flavor, be cautious when flipping the burgers to avoid them falling apart.
What are some good side dishes to serve with chicken zucchini corn burgers?
There are many great side dishes that pair well with chicken zucchini corn burgers. You can serve them with a fresh green salad, roasted vegetables, sweet potato fries, or a quinoa salad. Additionally, they go well with classic sides like coleslaw or a simple cucumber and tomato salad. Serving the burgers with pita bread, basmati rice, or mashed potatoes can also make for a satisfying meal.
How can I make the Greek yogurt sauce more flavorful?
To enhance the flavor of the Greek yogurt sauce, consider adding some fresh herbs such as dill, mint, or parsley. You can also mix in a bit of finely chopped cucumber for added texture and freshness. Another option is to include a pinch of ground cumin or coriander to give the sauce a subtle spice. Adjust the seasoning with additional salt, pepper, or lemon juice to suit your taste preferences.
Can I prepare any components of this recipe in advance?
Yes, you can prepare several components of this recipe in advance. The Greek yogurt sauce can be made a day ahead and stored in the refrigerator. Additionally, you can chop the vegetables for the burgers and the relish a few hours ahead of time. If needed, form the burger patties and refrigerate them until you are ready to cook. Preparing these elements in advance can save you time and make the cooking process smoother.
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
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped cilantro
- 3-4 tablespoons olive oil for searing
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
Instructions
- First, make the Greek yogurt sauce by mixing all the ingredients in a small bowl and placing it in the fridge.
- Preheat your oven to 425°F. In a large bowl, combine all the burger ingredients except for the oil. Use your hands to mix everything together and form into desired patty sizes.
- Pour enough oil to cover the bottom of a large frying pan. Heat it over medium heat until hot, then sear the burgers for about 2 minutes per side or until golden brown.
- Carefully transfer the seared burgers to a baking sheet and place them in the oven for 7-10 minutes, or until cooked through.
- While the burgers are baking, prepare the tomato-cucumber relish by combining all the ingredients in a medium bowl. Stir gently to combine.
- These burgers are great served with homemade flour tortillas spread with a bit of hummus. They're also delightful with pita bread, basmati rice, mashed potatoes, or pasta.
