CHICKEN ZUCCHINI BURGERS

Chicken Zucchini Burgers image

Provided by Christina Anstead

Yield 4 servings

Number Of Ingredients 27

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

Steps:

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.