Name: Chicken Zucchini Burgers
Yield: 4 servings
Ingredients: 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; 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; 2 whole grain pitas, halved into pockets; ¼ cup hummus, homemade or store-bought; Romaine lettuce or spinach; Chopped cucumber; Sliced tomatoes

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

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.

Recipe notes

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