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Chicken Zucchini Burgers

4.6

(7)

Chicken zucchini burgers with tomatoes cucumbers and lettuce in pita pockets.

Chicken makes a great alternative for thick, juicy burgers. Add some shredded veggies and a tangy Greek yogurt sauce, and you’ve got a dinner the whole family will get excited about! For more ground chicken recipes, click here.

Recipe information

  • Yield

    4 servings

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

Preparation

  1. Step 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.

    Step 2

    Preheat the oven to 425°F.

    Step 3

    In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.

    Step 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.

    Step 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.

The Wellness Remodel cookbook cover with photo of two women preparing at a counter.
From The Wellness Remodel: A Guide to Rebooting How You Eat, Move, and Feed Your Soul © 2020 by Christina Anstead and Cara Clark. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
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