Chicken Zucchini Corn Burgers

This light yet satisfying burger brings together lean ground chicken with fresh zucchini and corn for a healthier twist on your classic burger. These are packed with flavor and texture while skipping the heavy feeling of a traditional beef burger. I keep these in my summer rotation when backyard corn is at its sweetest and the garden zucchini is just begging to be used.

I first served these at a last minute barbecue and everyone asked for the recipe so now they are a regular request for outdoor gatherings

Ingredients

• Ground chicken: this lean protein makes the burgers light yet filling so choose the freshest chicken you can find
• Zucchini: grated and squeezed for tenderness and moisture I always use small to medium zucchini to avoid excess seeds
• Fresh corn kernels: offer bursts of sweetness and texture if using frozen make sure to thaw and dry fully
• Onion: finely chopped to build flavor a sweet or yellow onion works well
• Garlic: minced for aromatic depth and zing opt for fresh garlic over jarred
• Salt and black pepper: essential for seasoning
• Smoked paprika: adds subtle depth I prefer Spanish smoked paprika for its richer flavor
• Dried oregano: gives a Mediterranean lift
• Breadcrumbs or almond flour: binds the mixture for the right texture fresh breadcrumbs yield the best results
• Egg: acts as a binder so the patties hold together
• Olive oil: for cooking use extra virgin for more flavor
• Burger buns or lettuce wraps: for serving gluten free or low carb options work just as well
• Avocado or tomatoes: for creamy freshness ripe avocados are key
• Tzatziki or Greek yogurt sauce: for a cooling tang use full fat for a rich taste
• Crumbled feta cheese: adds a salty finish for Mediterranean flair buy fresh feta in brine if possible

Step-by-Step Instructions

Prepare the Zucchini and Corn:

Grate the zucchini with a box grater then gather it into a clean towel and squeeze tightly until almost dry This removes water and prevents soggy burgers For corn slice kernels from the cob or drain thawed frozen corn well

Mix and Form the Burger Patties:

Combine ground chicken grated zucchini corn onion garlic salt pepper smoked paprika oregano breadcrumbs or almond flour and egg in a large bowl Mix gently using your hands or a fork just until combined Overmixing can make the burgers dense Shape into four large patties or six to eight mini burgers

Cook the Burgers:

If pan frying heat olive oil in a large skillet over medium heat Once hot add patties Press gently into the pan and cook for four to five minutes per side Resist moving them so a nice sear forms The patties should reach an internal temperature of at least one hundred sixty five degrees Fahrenheit for safety If grilling preheat your grill to medium high Brush the patties lightly with oil Grill four to five minutes each side

Serve and Enjoy:

Let the burgers rest a minute before serving Load them onto buns or lettuce wraps Top with avocado or juicy tomato slices and spoon over tzatziki or Greek yogurt Add feta if desired These are great with a side salad or crispy veggies

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I absolutely love how the corn pops with every bite giving a sweet contrast to the zucchini and chicken One summer my kids insisted we make a double batch just for leftovers the next day and not a single burger survived until lunch

Storage Tips

Cool the cooked patties completely before storing Place in an airtight container and refrigerate for up to three days For longer storage freeze burgers flat on a tray then transfer to a zip top bag They reheat best in a toaster oven or skillet to keep the edges crispy

Ingredient Substitutions

You can swap ground turkey for chicken if that is what you have Almond flour works in place of breadcrumbs for gluten free diets Do not skip squeezing the zucchini though or your mix will end up too wet Add a touch of cayenne for heat or swap oregano with chopped parsley for a fresh twist

Serving Suggestions

I love serving these open faced on a thick slice of sourdough with cucumbers and tzatziki You can also wrap them with butter lettuce for a lighter lunch and pair with a tangy slaw For sunny dinners try serving with grilled peaches and feta on the side

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A Little Background

Chicken and veggie burgers are a newer staple in healthy home cooking getting popular as people seek lighter swaps for classic comfort food What I love about this recipe is that it channels Mediterranean flavors with oregano and feta while letting summer produce shine

Recipe FAQs

→ How do you keep the patties from falling apart?

Squeeze excess moisture from the zucchini and combine with breadcrumbs or almond flour and egg, which help bind the mixture.

→ Can you make these burgers gluten-free?

Yes, replace regular breadcrumbs with almond flour for a gluten-free option. The patties will still hold their shape well.

→ What’s the best way to cook the patties?

Cook on a stovetop with olive oil or grill over medium-high heat. Both methods create a golden crust and juicy interior.

→ How do you ensure the burgers are fully cooked?

Cook until golden brown on each side and check for an internal temperature of 165°F (75°C) before serving.

→ What toppings work well with these burgers?

Try avocado slices, tomato, feta cheese, and a drizzle of tzatziki or Greek yogurt sauce for extra flavor.

→ Can I prepare the mixture ahead of time?

Yes, mix and shape the patties, then chill them in the refrigerator for up to a day to make cooking faster at mealtime.