Chicken Zucchini Corn Burgers

Chicken Zucchini and Fresh Corn Burgers are a vibrant summer answer to the classic chicken burger. Juicy ground chicken meets peak season zucchini and sweet corn, while a zesty Greek yogurt sauce and quick tomato cucumber relish add brightness. These burgers are loaded with flavor and color and hit the table fast, perfect for family dinners or casual weekends.

My family adores this recipe since it is the rare burger that feels light and fresh yet never dry. I first whipped these up after a trip to our local farm stand and by dinnertime everyone was begging for seconds.

Ingredients

• Greek yogurt: brings creaminess and tang to the sauce look for thick strained yogurt
• Lemon zest and juice: brighten both the sauce and the relish fresh lemons make the biggest impact here
• Fresh garlic: shows up in both the burger and toppings choose firm bulbs for best flavor
• Extra virgin olive oil: enriches both the sauce and the patties peppery and full bodied is best
• Fine sea salt: to season each layer and pull out flavor
• Ground chicken: lean but juicy with all the veggies packed in buy freshly ground for tenderness
• Zucchini: makes burgers moist and never dry choose small to medium with shiny skin
• Fresh corn kernels: add sweet pops of flavor slice right off the cob
• Red bell pepper: for subtle crunch and color opt for firm and glossy peppers
• Green onions: add a mild onion note and extra color
• Large egg: acts as a binder pasture raised eggs have deep yellow yolks with richer flavor
• Panko bread crumbs: give structure and keep burgers juicy use gluten free if needed
• Chopped cilantro: brings herby lift look for bright green leaves
• Cumin and coriander: give the patties subtle earthiness and gentle warmth buy ground spices in small amounts for best freshness
• Black pepper: adds a touch of spice grind it fresh for max flavor
• Cherry or grape tomatoes: for relish pick super ripe and sweet
• English cucumber: for crunch no peeling needed
• Another bit of green onion: echoes flavor from the patties
• Zest and juice from lemon: adds zing to the relish
• Pinch of salt: brings everything together

Instructions

Make the Yogurt Sauce:

Combine Greek yogurt grated lemon zest lemon juice minced garlic olive oil and salt in a small bowl Mix until creamy then refrigerate so flavors meld

Prep the Burger Mixture:

In a large bowl put ground chicken chopped zucchini fresh corn diced red bell pepper sliced green onions beaten egg panko cilantro minced garlic cumin coriander salt and black pepper Mix by hand until evenly combined This keeps the chicken from getting dense

Shape the Patties:

Divide the mixture into even balls then gently pat each into a burger about three fourths inch thick Keep your hands damp to prevent sticking

Sear the Burgers:

Pour olive oil to lightly coat the bottom of a large nonstick pan Heat over medium until shimmering Add burgers cook on each side about two minutes until golden brown This builds color and flavor

Bake Until Done:

Transfer burgers to a baking sheet Finish cooking in a preheated oven at two hundred twenty degrees Celsius four hundred twenty five Fahrenheit for about seven to ten minutes They are done when an instant thermometer reaches seventy four degrees Celsius one hundred sixty five Fahrenheit

Make the Tomato Cucumber Relish:

While burgers bake combine quartered cherry tomatoes diced cucumber sliced green onions chopped cilantro minced garlic lemon zest lemon juice and salt in a bowl Gently stir to blend

Serve and Enjoy:

Serve burgers warm with plenty of Greek yogurt sauce and a spoonful of relish Try in pita bread tortillas or alongside fluffy rice mashed potatoes or pasta

My kids always pick out the sweet corn kernels and ask for more Sometimes I tuck extra cilantro in the relish since it is my personal favorite herb in this recipe Even picky eaters scoop up every last spoonful of sauce

Storage Tips

Store leftover burgers in an airtight container in the fridge for up to three days To keep them moist add a piece of parchment or wax paper between layers The yogurt sauce and relish will also last three days in separate containers

Ingredient Substitutions

Turkey works in place of chicken if preferred If you do not have panko swap in regular bread crumbs Omit cilantro if you are not a fan and try chopped parsley Instead of fresh corn frozen kernels work well thaw them and pat dry

Serving Suggestions

These burgers pair beautifully with grilled pita roasted sweet potatoes or a crisp slaw Another favorite is a bed of seasoned rice with a drizzle of extra olive oil Sometimes I skip the bread and use large lettuce leaves as buns

Cultural and Seasonal Inspiration

Inspired by the abundance of farmers market produce these burgers draw flavors from Mediterranean and Middle Eastern cuisines Using peak season corn and zucchini gives the best texture and sweetness Taste shifts with the season and adds excitement to everyday burgers

Seasonal Adaptations

Swap zucchini for grated carrot in fall Use yellow cornmeal in the patties if fresh corn is not available Stir in a handful of basil or mint during late summer for a new twist

Success Stories

Many home cooks love that these burgers stay tender even when made ahead My sister grills a double batch and freezes half uncooked then bakes straight from the freezer with great results Friends say the relish keeps these burgers refreshing and impossible to resist at potlucks

Freezer Meal Conversion

Shape uncooked burgers and freeze in a single layer Once firm layer with parchment in a freezer bag Thaw overnight in the fridge and cook as usual or bake directly from frozen adding about five extra minutes

With these tips your Chicken Zucchini and Fresh Corn Burgers will be juicy vibrant and crowd pleasing every time Enjoy every summery bite.

Recipe Q&A

→ How do you keep chicken patties moist?

Adding zucchini, corn, and a bit of Greek yogurt helps retain moisture. Avoid overmixing the meat mixture.

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well for these burgers if fresh isn't available. Drain excess liquid before mixing.

→ What sides go best with these chicken burgers?

Pita bread, tortillas with hummus, basmati rice, mashed potatoes, or pasta pair deliciously alongside.

→ How do I know when the burgers are fully cooked?

Burgers are done when golden on the outside and the internal temperature reaches 165°F (74°C).

→ Can I grill these burgers instead of pan-searing and baking?

Yes, grill over medium heat until cooked through, flipping once midway for even browning.