Chicken and Zucchini Corn Burgers Recipe

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.


Chicken and Zucchini Corn Burgers


Chicken and Zucchini Corn Burgers Recipe:

Chicken and Zucchini Corn Burgers Recipe

Prep Time: 30 minutes

Cook Time: 7 to 10 minutes

Yield: 4 to 5 servings


Tomato-Cucumber Relish (see recipe below)
1.25 pound package of ground chicken
1 medium zucchini squash, coarsely chopped
1 ear fresh 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 used that)
2 tablespoons chopped fresh cilantro
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
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.

Placed cooked chicken burgers on individual serving plates and served with Tomato-Cucumber Relish.  You can also served these burgers with Flour Tortillas spread with Hummus with Pita Toast.  I served this with organic brown Basmati rice, tossed with fresh parsley and sweet basil.  

Also check out my Cilantro Rice or Rice with Chiles and Herbs.

Makes 4 to 5 servings.


Tomato-Cucumber Relish Recipe:

1 pint cherry or grape tomatoes, quartered
1/3 medium-size seedless English cucumber, finely diced
2 green onions, finely chopped
1/4 cup finely-chopped fresh cilantro
1 clove garlic, minced
1 lemon, zested and juiced
Pinch of salt

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.

Related Recipes:


Chicken    Corn    Dinner    Summer    Zucchini Squash/ Crookneck/ Misc. Summer Squash   

Comments and Reviews

Leave a Reply