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
- Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
- Preheat the oven to 425°F.
- In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
- 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.
- 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.