Chicken and Zucchini Corn Burgers
Enjoy a healthier twist on traditional burgers with our Chicken and Zucchini Corn Burgers, served with a tangy Tomato-Cucumber Relish.
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.