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.