When summer rolls around, there’s nothing quite like a meal that’s light yet packed with flavor. This Chicken and Zucchini Corn Burgers recipe is one of my absolute favorites. It brings back memories of family BBQs where we’d gather around the grill, and someone would inevitably bring out a platter of these juicy, veggie-packed burgers. They’re perfect for those looking to switch up the traditional beef burger with something a little healthier but just as satisfying.
One summer, I visited a small coastal town with my family. We found a quaint little restaurant that served the most delightful chicken burgers. They were different from any I had ever tasted before – filled with fresh vegetables and bursting with flavor. This recipe is my attempt to recreate that delightful experience. The combination of ground chicken, zucchini, corn, and spices results in a juicy, flavorful patty that’s just as good on its own as it is in a bun.
What I love most about these burgers is their versatility. You can serve them with a fresh Tomato-Cucumber Relish, which adds a nice tangy crunch, or go for a more Mediterranean twist by wrapping them in flour tortillas with a dollop of hummus. If you’re feeling like a heartier meal, pair them with a side of organic brown basmati rice mixed with fresh parsley and sweet basil. The possibilities are endless, and each variation brings out a different aspect of the burger’s complex flavors.
Another great tweak is to add a bit of heat with some finely chopped jalapeños or a smoky note with a dash of smoked paprika. These small changes can transform the dish and cater to your personal taste preferences. Whether you’re cooking for family, friends, or just for yourself, these Chicken and Zucchini Corn Burgers are sure to impress.
Making Chicken and Zucchini Corn Burgers
Ingredients
- 1 1/4 pound ground chicken package
- 1 medium coarsely chopped zucchini squash
- Kernels from 1 ear of corn
- 1/2 finely diced medium red bell pepper
- 3 chopped and thinly sliced green onions
- 1 lightly beaten large egg
- 1/2 cup Panko bread crumbs (wheat Panko)
- 2 tablespoons chopped fresh cilantro
- 3 minced garlic cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for searing)
Directions
- Preheat the oven to 425°F.
- In a large bowl, mix together all the ingredients except for the olive oil. Use your hands to thoroughly combine the mixture, then shape it into patties of your preferred size.
- Heat a large oven-proof skillet over medium heat and add enough olive oil to cover the bottom. When hot, sear the patties for about 2 minutes per side until they are golden brown.
- Move the skillet with the patties into the oven and bake for 7 to 10 minutes, or until the internal temperature reaches 165°F and the patties are well-crisped. If your skillet is not oven-proof, carefully transfer the patties to a baking dish before baking.
- Serve the burgers with the Tomato-Cucumber Relish on the side. They can also be enjoyed with flour tortillas and hummus, or alongside organic brown basmati rice mixed with fresh parsley and sweet basil.
FAQs:
Can I use a different type of meat for this recipe?
Yes, you can substitute ground chicken with ground turkey or ground beef. However, keep in mind that the cooking time may vary slightly, and the flavor profile will change.
What can I use instead of Panko bread crumbs?
If you don’t have Panko bread crumbs, you can use regular bread crumbs, crushed crackers, or even oats. Each of these alternatives will provide a different texture but should help bind the mixture together.
How do I prevent the burgers from falling apart?
To prevent the burgers from falling apart, make sure to finely chop all vegetables and thoroughly mix the ingredients. The egg and Panko bread crumbs act as binders, so ensure they are well incorporated into the mixture.
Is there a way to make this recipe gluten-free?
To make this recipe gluten-free, you can substitute the Panko bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Additionally, check that all other ingredients, such as spices, are certified gluten-free.
Can these burgers be cooked on a grill?
Yes, you can cook these burgers on a grill. Preheat the grill to medium heat and cook the burgers for about 4-5 minutes on each side, or until they reach an internal temperature of 165°F. Use a grill mat or oil the grill grates to prevent sticking.
What side dishes pair well with these chicken and zucchini corn burgers?
These burgers pair well with a variety of side dishes. Consider serving them with a fresh salad, roasted vegetables, sweet potato fries, or a light pasta salad. The Tomato-Cucumber Relish mentioned in the recipe also complements the burgers nicely.
Chicken and Zucchini Corn Burgers
Ingredients
- 1 1/4 pound package ground chicken
- 1 medium zucchini squash coarsely chopped
- Kernels cut from 1 ear of corn
- 1/2 medium red bell pepper finely diced
- 3 green onions thinly sliced and chopped
- 1 large egg lightly beaten
- 1/2 cup Panko bread crumbs used wheat Panko
- 2 tablespoons fresh cilantro chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons olive oil for searing
Instructions
- Preheat your oven to 425°F.
- In a large mixing bowl, combine all the ingredients except the olive oil. Use your hands to thoroughly mix in all the chopped vegetables. Form the mixture into patties of your desired size.
- Heat a large oven-proof sauté or frying pan over medium heat and add enough olive oil to cover the bottom. Once hot, sear the burgers for about 2 minutes on each side, or until golden brown.
- Transfer the pan with the burgers to the oven and bake for 7 to 10 minutes, or until a meat thermometer reads an internal temperature of 165°F and the burgers are nicely crisped. If you don't have an oven-proof pan, carefully transfer the burgers to a baking dish before placing them in the oven.
- Serve the cooked chicken burgers on individual plates with the Tomato-Cucumber Relish. These burgers can also be served with flour tortillas spread with hummus, or with organic brown basmati rice tossed with fresh parsley and sweet basil.
