February 26, 2019 1 min read

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

Ingredients for the burgers:
1 lb. ground chicken
1 medium zucchini coarsely chopped
1 ear fresh corn husks and silk removed and kernels cut from the cob
1/3 cup Rehydrated Zydeco Chop Chop
1 large egg lightly beaten
½ cup panko breadcrumbs
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon freshly ground black pepper
3-4 tbsp olive oil for searing

Make Greek yogurt sauce by mixing all ingredients in small bowl and placing in the fridge.
Preheat oven to 425 degrees. In a large bowl combine all burger ingredients except oil. Mix with your hands and form into desired patty sizes.
Pour enough oil to cover the bottom of a large oven-safe frying pan (we used cast iron for a hard sear). Heat over medium heat until hot, then sear burgers about 2 minutes per side or until golden brown.
Carefully transfer pan into the oven for 7-10 minutes, or until cooked through.

 

This recipe has been adapted from the original, that can be found HERE


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