Skip to main content
Epicurious

Chicken Zucchini Burgers

4.6

(7)

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

  1. 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.
TagsBurgerGround ChickenChickenPoultryGround TurkeyTurkeyZucchiniSquashVegetableYogurtDairyMainDinnerNut FreeQuickEasyOne-Pot MealsWeeknight Meals30 Minutes or LessSearLabor DaySummerCookbooksHarper Collins

See Related Recipes and Cooking Tips

Read More
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Tater Tot Hotdish
A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.