Chicken Zucchini Burgers

Burgers, Ground Meat

Ingredients

For the Greek yogurt sauce:

  • 1 cup plain Greek yogurt
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt

For the burgers:

  • 1 pound ground chicken or turkey breast
  • 1 medium zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth
  • ½ cup corn kernels
  • ½ medium red bell pepper, cored, seeded, and finely chopped
  • 3 green onions (white and green parts), thinly sliced
  • 1 large egg, lightly beaten
  • ½ cup whole wheat panko bread crumbs or almond flour
  • 2 tablespoons chopped fresh cilantro
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil

For serving:

  • 2 whole grain pitas, halved into pockets
  • ¼ cup hummus, homemade or store-bought
  • Romaine lettuce or spinach
  • Chopped cucumber
  • Sliced tomatoes

Directions

  1. Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
  2. Preheat the oven to 425°F.
  3. In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
  4. Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
  5. While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.