Chicken and Zucchini Corn Burgers make a delicious “summer in a burger” bursting with the peak of the season’s bounty from the garden. Need a great idea for dinner tonight? These middle eastern corn burgers were sure was good – even my best critic loved it. I like to use fresh corn in the summer, but in the winter, the tiny, sweet frozen corn works just as well.
This delicious Chicken and Zucchini Corn Burgers recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Recipe was adapted from the cookbook, Jerusalem, by Yotam Ottoleughi and Sami Tamimi.
- 1 1/4 pound package of ground chicken
- 1 medium zucchini squash, coarsely chopped
- 1 ear corn, husked, silk removed, and cut kernels from the cob
- 1/2 medium red bell pepper, finely diced
- 3 green onions, thinly sliced and chopped
- 1 large egg, lightly beaten
- 1/2 cup Panko bread crumbs (I had wheat Panko, so I used that)
- 2 tablespoons cilantro, fresh, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- 1 teaspoon salt
- 1/2 teaspoon pepper, freshly-ground
- 3 tablespoons olive oil (for searing)
Prepare Tomato-Cucumber Relish and refrigerate until ready to serves.
Preheat oven to 425 degrees F.
In a large bowl, mix all burger ingredients except the olive oil. Mix with your hands, making sure to mix in all the small chopped bits of vegetables. Form into desired patty sizes.
Pour olive oil to cover the bottom of a large (oven proof) sautor frying pan. Heat over medium heat until hot, then sear burgers approximately 2 minutes per side or until golden. Transfer the chicken burgers (in the pan) to the oven and bake approximately 7 to 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. and are nicely crisped. If you don't have an oven-proof frying pan, carefully transfer the chicken burgers to a baking pan and bake.
Makes 4 to 5 servings.
In a bowl, combine the tomatoes, cucumber, green onions cilantro, garlic, lemon juice and zest, and a pinch of salt.
Refrigerate until ready to serve.