Chicken Zucchini and Fresh Corn Burgers with Tomato-Cucumber Relish
These Chicken Zucchini and Fresh Corn Burgers are a fresh and healthy take on traditional chicken burgers, featuring grated zucchini and sweet corn kernels for added moisture and flavor. The patties are juicy, lightly seasoned, and perfect for grilling or pan-frying. Paired with a refreshing tomato-cucumber relish, these burgers bring a bright, summery taste to the table, making them ideal for a light lunch, dinner, or backyard barbecue.
Ingredients:
Ground chicken: Lean ground chicken breast or thigh meat is ideal for making moist patties.
Zucchini: Grated and squeezed to remove excess moisture, ensuring the burgers hold their shape.
Fresh corn: Use kernels from fresh ears of corn for a sweet, crisp texture. Frozen corn can be a substitute in a pinch.
Egg: Helps bind the mixture.
Breadcrumbs: Panko or gluten free breadcrumbs help absorb moisture and hold the patties together.
Herbs and spices: Garlic, cumin, parsley, or cilantro for flavor. Add salt, pepper, and a pinch of chili flakes for heat.
Tomato-Cucumber Relish:
Tomato: Use ripe, juicy tomatoes; cherry tomatoes are a great option for their sweetness.
Cucumber: Diced small for a cool, crisp contrast.
Red onion: Finely chopped for sharpness and crunch.
Lemon juice or vinegar: Adds acidity and brightness to the relish.
Olive oil: For a light dressing to bring the relish together.
Herbs: Fresh cilantro or parsley to complement the flavors.
INSTRUCTIONS:
Prepare the burger mixture:
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
Combine ground chicken, grated zucchini, fresh corn kernels, egg, breadcrumbs, and seasonings in a bowl.
Mix well and form into patties. If the mixture is too wet, add more breadcrumbs.
Cook the burgers:
Heat a grill or skillet over medium heat and lightly oil the surface.
Cook the patties for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
Make the relish:
Combine diced tomato, cucumber, red onion, lemon juice or vinegar, olive oil, and herbs in a small bowl.
Season with salt and pepper to taste.
Assemble the burgers:
Serve the chicken zucchini burgers on toasted buns or lettuce wraps.
Top with a generous spoonful of the tomato-cucumber relish.
Optional: Add avocado slices, lettuce, or a smear of Greek yogurt or tzatziki for extra flavor.
Notes:
Zucchini and corn prep: Be sure to remove excess water from the zucchini, or the burger patties may become too soft. Fresh corn adds a great crunch, but frozen corn works if fresh isn’t available.
Gluten-free option: Use gluten-free breadcrumbs or almond flour as a binder.
Cooking methods: These burgers can be grilled, pan-fried, or baked in the oven at 375°F (190°C) for about 20 minutes, flipping halfway.
Relish variations: Customize the relish with diced avocado, jalapeños, or feta cheese for added flavor. You can also substitute cucumbers with pickles for a tangy kick.
Serving suggestions: Pair the burgers with a side of sweet potato fries, a light salad, or grilled vegetables for a complete meal.
These burgers offer a fresh twist with the combination of zucchini and corn, while the tomato-cucumber relish adds a bright and zesty finish. Perfect for a nutritious and delicious meal!