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When I want something a bit lighter but still super tasty, I whip up these chicken burgers loaded with zucchini, corn, and fresh veggies. They're perfect for summer nights or a cozy weeknight meal that doesn't feel boring.
I first threw these together on a summer night in late August when the corn was barely picked, and my family was starving out back. There wasn't a single patty left, and we've made them every summer since.
Tasty Ingredients
- Ground chicken: makes patties tender get good quality or grind it yourself for best texture
- Zucchini: gives sweetness and keeps things moist you want smaller ones with bright skins
- Fresh corn kernels: sweet bursts use super fresh ears that feel heavy and juicy
- Red bell pepper: brings crunch and color go for one that's shiny and firm
- Green onions: for zingy sharpness pick the bright green crisp ones
- Egg: helps everything stick together use a big one so it binds well
- Panko bread crumbs: for light crunch Japanese style stays crispest
- Cilantro: bright herbal lift swap for flat leaf parsley if you don't love cilantro
- Ground cumin and ground coriander: add earthy flavor buy fresh so they're extra fragrant
- Greek yogurt: thick and creamy best if you pick full fat or 2%
- Fresh lemon zest and juice: adds zingy brightness look for lemons that are glossy and heavy
- Garlic cloves: amp up the taste chop fresh for biggest punch
- Olive oil: gives richness use extra virgin for the dipping sauce, lighter for frying
- Salt and black pepper: boost flavor everywhere sea salt and fresh cracked are best
- Cherry or grape tomatoes: juicy bites look for soft, colorful ones
- English cucumber: crisp and refreshing go for one that feels dense
- Extra lemon zest and juice: for the relish gives one more layer of pop
- Store bought or homemade tortillas or pita: wraps everything up look for soft, bendy ones
Simple How-To Guide
- Time for the Tomato Cucumber Relish:
- Cut your cherry tomatoes in quarters, dice the cucumber into small pieces, then chop some cilantro and green onions. Mix together with lemon zest, lemon juice, garlic, and a little salt in a bowl. Gently stir so the tomatoes stay nice and chunky.
- Finish by Baking Them Off:
- Crank your oven up to four twenty five. Move your pan-seared patties onto a sheet pan and bake seven to ten minutes till they're 165 degrees inside and feel solid in the middle.
- Start With the Sauce:
- Spoon Greek yogurt into a small bowl, then add lemon zest, juice, olive oil, garlic, and some salt. Mix it up till it's creamy and smooth. Pop it in the fridge so the flavors come together while you handle the rest.
- Make the Burger Mix:
- Chop or grate zucchini, slice off your corn kernels, dice bell pepper, and slice green onions. Add those with ground chicken, an egg, panko, cilantro, garlic, cumin, coriander, salt, and pepper to a big bowl. Gently use your hands to mix—stop once it just barely sticks together.
- Sear the Patties:
- Shape the mix into six smaller burgers or four big ones, pressing just enough so they hold. Warm a pan with enough olive oil to fully coat the bottom on medium heat. Cook the patties for two minutes a side, so they're crispy and golden.
- Time to Serve:
- Stuff a burger into pita or wrap in tortillas, spoon on that creamy yogurt sauce, then pile on the fresh relish. Hummus, rice, or salad all pair awesome with these too.
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I always get excited about using fresh corn. It adds this sunny, sweet crunch to every mouthful. My kids call these our rainbow burgers thanks to all the colorful veggies. Cooking them always makes me think of sunny picnics.
Storage Made Easy
Once burgers have cooled down, store them in a sealed container in the fridge up to three days. They freeze great, too—just wrap each one in parchment and pop them in a freezer bag. Thaw overnight in the fridge, heat them up in a pan or warm oven, and they're just as good. Yogurt sauce holds up three days in the fridge; relish is best fresh, but will keep one day more.
Easy Switches
If corn isn't in season, frozen or rinsed canned corn works just fine. You can trade ground chicken for ground turkey—just add a splash more olive oil since turkey's a bit drier. Go for a plant-based yogurt if you want it dairy free. Not into cilantro? Swap it for fresh parsley (the flat one works best).
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Best Ways To Serve
Shove these burgers in warm pita with crisp lettuce and a good smear of sauce for a grab-and-go lunch. Stack them on a green salad or plate next to seasoned rice—they never disappoint. Making them for a group? Form mini burgers and set out toppings so everyone can pile on what they like.
Background and Traditions
You find burgers like these in the food traditions of the Mediterranean and Middle East, where mixing meat with fresh herbs and veggies is classic. Topping with yogurt sauce and relish is a nod to the shared mezze platters that bring everyone together—think fun, colorful spreads, fresh breads, and a table full of friends passing food around.
Common Recipe Questions
- → What keeps the chicken burgers juicy?
Zucchini and corn boost the moisture, while panko pulls it together. Pull them off the heat at the right time so they don’t dry out.
- → Can I use something other than ground chicken?
Totally! Swap in ground turkey for a similar bite. If you want to skip meat, try mashed chickpeas and shredded veggies mixed up.
- → What’s good to serve on the side?
Go for roasted potatoes, fluff up some basmati rice, freshen things up with leafy salads, or tuck the burgers in soft pita. A scoop of homemade hummus works great too.
- → Is it okay to skip the Greek yogurt sauce?
The creamy tang is awesome, but you can swap in tzatziki, maybe lemony mayo, or just munch the burgers plain if you want.
- → How can I prep these ahead?
Shape the patties and leave them in the fridge (raw) for a day, or freeze them for later. Cook right before you’re ready to eat for best texture.