CHICKEN ZUCCHINI CORN BURGERS with TANGY YOGURT SAUCE
Our days are getting warmer Galley Peeps of the north,
and I’ve officially put away my cold weather recipe mentality.
There will still room for the occational cocooning comfort dish,
but my almost-ready-for-flip-flops-boating-and-barbecuing-self
is salivating for something to throw on the grill.
CHICKEN ZUCCHINI CORN BURGERS
makes 6 burgers
1 lb ground chicken
1 cup grated zucchini
1/2 cup corn niblets
1/2 red pepper, finely chopped
3 green onion, finely sliced
3 garlic cloves, minced
1/2 cup panko crumbs
small handful parsley, minced
sea salt & pepper
oil for cooking
Collect all your ingredients in a large bowl
and with clean hands dive in
mixing all until well combined.
Form the meat into evenly-sized balls.
I find this easier than making patties.
All you have to do when ready to throw on the grill
is flatten them out with your spatula.
Grill, brushing with a bit of oil
and cook until meat is no longer pink and juices run clear.
Serve with your favourite green salad.
…for a wonderful go-with sauce…
1/2 cup Greek yogurt
1 garlic clove, shredded
1 tbsp lemon juice
1 tsp lemon zest
1 tsp olive oil
Mix together and slather on your burgers.
inspired by Café Sucré Farine