Mediterranean Chicken Burgers with a zesty Greek Yogurt Sauce and crunchy Tomato-Cucumber Relish! Perfect for your summer BBQ.
Ingredients:
For the Greek Yogurt Sauce:
1 cup Greek yogurt
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon salt
For the Burgers:
1 lb. ground chicken
1 medium zucchini, coarsely chopped
1 ear fresh corn, kernels cut from cob
½ medium red bell pepper, finely diced
3 green onions, thinly sliced
1 large egg, lightly beaten
½ cup panko bread crumbs
2 tablespoons chopped cilantro
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon freshly ground black pepper
3-4 tablespoons olive oil, for searing
For the Tomato-Cucumber Relish:
1 pint cherry or grape tomatoes, quartered
⅓ medium seedless English cucumber, finely diced
2 green onions, finely sliced
¼ cup finely chopped fresh cilantro
1 clove garlic, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
Pinch of salt
Directions:
Greek Yogurt Sauce: In a small bowl, mix all sauce ingredients. Place in the fridge to chill.
Preparation: Preheat oven to 425°F (220°C). In a large bowl, combine all burger ingredients except oil. Mix well and form into patties.
Cooking: Heat olive oil in a large frying pan over medium heat. Sear burgers for about 2 minutes per side, until golden brown. Transfer to a baking sheet and bake for 7-10 minutes, or until cooked through.
Tomato-Cucumber Relish: In a medium bowl, combine all relish ingredients. Stir gently to mix.
Serving: Serve burgers on homemade flour tortillas with a dollop of Greek yogurt sauce and a side of tomato-cucumber relish.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 360 kcal | Servings: 4
Mediterranean Chicken Burgers with a zesty Greek Yogurt Sauce
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
For the Greek Yogurt Sauce:
- 1 cup Greek yogurt
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Burgers:
- 1 lb. ground chicken
- 1 medium zucchini coarsely chopped
- 1 ear fresh corn kernels cut from cob
- ½ medium red bell pepper finely diced
- 3 green onions thinly sliced
- 1 large egg lightly beaten
- ½ cup panko breadcrumbs
- 2 tablespoons chopped cilantro
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3-4 tablespoons olive oil for searing
- For the Tomato-Cucumber Relish:
- 1 pint cherry or grape tomatoes quartered
- ⅓ medium seedless English cucumber finely diced
- 2 green onions finely sliced
- ¼ cup finely chopped fresh cilantro
- 1 clove garlic minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Greek Yogurt Sauce: In a small bowl, mix all sauce ingredients. Place in the fridge to chill.
- Preparation: Preheat oven to 425°F (220°C). In a large bowl, combine all burger ingredients except oil. Mix well and form into patties.
- Cooking: Heat olive oil in a large frying pan over medium heat. Sear burgers for about 2 minutes per side, until golden brown. Transfer to a baking sheet and bake for 7-10 minutes, or until cooked through.
- Tomato-Cucumber Relish: In a medium bowl, combine all relish ingredients. Stir gently to mix.
- Serving: Serve burgers on homemade flour tortillas with a dollop of Greek yogurt sauce and a side of tomato-cucumber relish.
