Description
These Chicken, Zucchini, and Fresh Corn Burgers are a delicious and healthy twist on traditional burgers, combining lean ground chicken with fresh summer vegetables and flavorful spices. Perfect for a quick weeknight dinner or casual gathering, these patties are easy to prepare, packed with protein, and can be served on buns or lettuce wraps with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 1 cup zucchini, grated and squeezed dry
- ¾ cup fresh corn kernels (or thawed frozen)
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- 1 tablespoon olive oil (for cooking)
Optional Serving Ingredients
- Buns or lettuce wraps
- Lettuce leaves
- Tomato slices
- Sauce of choice (e.g., zesty yogurt sauce, avocado)
Instructions
- Combine Ingredients: In a large bowl, combine ground chicken, grated zucchini (make sure to squeeze out excess moisture with a towel), corn, green onions, garlic, salt, black pepper, smoked paprika, dried oregano, breadcrumbs, and egg. Mix gently until just combined—avoid overmixing to keep the patties tender.
- Form Patties: Shape the mixture into 4 to 5 equal-sized patties, ensuring they hold together well but aren’t too tightly packed.
- Heat the Pan: Heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
- Cook Patties: Place the patties in the skillet and cook for about 5 to 6 minutes per side, turning carefully to brown evenly. Continue cooking until patties reach an internal temperature of 165°F and are golden brown on both sides.
- Rest Patties: Remove the cooked patties from the pan and let them rest for a couple of minutes. This helps retain juices for a moist burger.
- Serve: Serve the patties on buns or lettuce wraps topped with your favorite additions like sliced tomato, avocado, or a zesty yogurt sauce. Enjoy warm.
Notes
- You can prepare the patties ahead of time and refrigerate them for up to 1 day before cooking.
- For grilling, chill patties for 30 minutes in the refrigerator to help them hold their shape better while cooking on the grill.
- To make this recipe gluten-free, substitute regular breadcrumbs with almond flour or gluten-free breadcrumbs.
- Ensure zucchini is thoroughly squeezed dry to prevent excess moisture from making patties fall apart.
- Use fresh corn kernels for best flavor, but thawed frozen corn is a suitable alternative.
