Ingredients
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
Ingredients for the burgers:
1 lb. ground chicken
1 medium zucchini coarsely chopped
1 ear fresh corn husks and silk removed and kernels cut from cob
½ medium red bell pepper finely diced
3 green onions thinly sliced
1 large egg lightly beaten
½ cup panko bread crumbs
2 tablespoons chopped cilantro
3 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon freshly ground black pepper about 3-4 tbsp olive oil for searing
Ingredients for the Tomato-Cucumber Relish:
1 pint cherry or grape tomatoes quartered
⅓ medium seedless English cucumber finely diced
2 green onions finely sliced
¼ cup finely chopped fresh cilantro
1 clove garlic minced
zest of 1 lemon
2 tablespoons fresh lemon juice
Pinch of salt
Instructions
First, make Greek yogurt sauce by mixing all ingredients in small bowl and placing in the fridge.
Preheat oven to 425 degrees. In a large bowl combine all burger ingredients except oil. Mix with your hands and form into desired patty sizes.
Pour enough oil to cover bottom of large frying pan. Heat over medium heat until hot, then sear burgers about 2 minutes per side or until golden brown.
Carefully transfer the seared burgers to a baking sheet and place in oven 7-10 minutes, or until cooked through.
While burgers are baking, prepare tomato-cucumber relish by combining all ingredients in a medium size bow. Stir gently to combine.
I like to serve these burgers with Homemade Flour Tortillas spread with a bit of hummus. They’re also delightful served with pita bread, basmati rice, mashed potatoes, pasta, etc.
