Chicken Zucchini Burgers

Ingredients

• •1 cup plain Greek yogurt
• •2 teaspoons lemon zest
• •2 tablespoons fresh lemon juice
• •2 cloves garlic cloves, minced
• •1 tablespoon extra-virgin olive oil
• •½ teaspoon sea salt
• •1 pound ground chicken or turkey breast
• •1 medium medium zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth
• •½ cup corn kernels
• •½ medium medium red bell pepper, cored, seeded, and finely chopped
• •3 whole green onions (white and green parts), thinly sliced
• •1 large large egg, lightly beaten
• •½ cup whole wheat panko bread crumbs or almond flour
• •2 tablespoons chopped fresh cilantro
• •3 cloves garlic cloves, finely chopped
• •1 teaspoon ground cumin
• •1 teaspoon kosher salt
• •½ teaspoon freshly ground black pepper
• •2 tablespoons avocado oil
• •2 whole whole grain pitas, halved into pockets
• •¼ cup hummus, homemade or store-bought
• •1 cup Romaine lettuce or spinach
• •½ cup Chopped cucumber
• •1 cup Sliced tomatoes

Cooking Instructions

1. 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.

   5 min

2. 2.

   Preheat the oven to 425°F.

   5 min

3. 3.

   In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.

   10 min

4. 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.

   15 min

5. 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.

   5 min