Chicken, Zucchini and Raw Corn Burgers

From th
e moment I saw a picture of these burgers on Facebook, I knew I wanted to try them. It took a little searching to find the right recipe. It turned out there are a lot of them, all slightly different. The basics of my variation came from Foody Healthy Life. I did make a few changes, and I didn't make the Tomato Cucumber Relish they include.

Of the recipes I saw this one seemed the most straight forward. Others included a variety of different spices or salads/toppings to go with. I changed to grating the zucchini instead of coarsely chopping it, and didn't squeeze out the extra water. I wanted them juicy.  I upped the bread crumbs to 1/2 cup and used Panko. And I ignored the small amount of chopped parsley. BUT amounts aren't exact. What size is a medium zucchini? What size is an ear of fresh corn? They can vary wildly. The next time I make these - yes there will be a next time - I will measure the amounts. 

One hurdle is the mixture is very wet and sticky.  I scooped amounts for individual burgers onto parchment paper and shaped them by hand. They still stuck a bit when I peel them off to go in the frying pan.  However, this wet texture meant the final burgers were moist and juicy, and I still had firm burgers after frying.  I wouldn't try these on the BBQ where they are so unstable before cooking unless you put a solid grill on it. 

With the amount of corn and zucchini I put in, I ended up with 6 good-sized, very tasty burgers out a single pound of ground chicken, so the recipe is both economical and as well as has a great flavor.  A win-win. I will be making these often.

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Chicken, Zucchini and Raw Corn Burgers
6 good size burgers (will vary depending on the size of your zucchini and corn cob)

Ingredients -

1 lb                        Ground chicken
1                            Medium zucchini,, grated
1 ear                      Fresh corn, husks and silk removed, kernels cut from cob
1/2                         Medium red bell pepper, finely diced
1/2 C                     Panko Bread Crumbs
1                            Egg, beaten
2 cloves                 Garlic, minced
2                            Green onions, finely chopped
1 tsp                      Salt
1/2 tsp                   Black pepper
1 T                        Olive Oil (for frying)

Instructions -

In a large mixing bowl, combine the ground chicken, grated zucchini, fresh corn kernels, diced red bell pepper, Panko bread crumbs, beaten egg, minced garlic, chopped green onions,, salt, and black pepper. Mix until all ingredients are well combined.

Divide the mixture into equal portions and shape each portion into a burger patty on a sheet of parchment paper. The mixture is very wet and sticky, but this will keep the final burgers very moist, so just take your time. 

Heat olive oil in a large skillet over medium heat. Once the skillet is hot, gently add the burgers to the skillet and pat to reshape if needed. Cook for about 4-5 minutes on each side, or until the burgers are cooked through and golden brown on the outside. I put a lid on my skillet to make sure they cooked through. Once cooked through, remove the burgers from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

Serve on burger buns with your favorite toppings and condiments, such as lettuce, tomato, avocado, or mayonnaise.  If avoiding bread you could use a lettuce wrap.