These chicken zucchini and fresh corn burgers are my go-to when I crave a lighter, veggie-packed take on burgers that does not skimp on flavor or satisfaction. The mix of juicy ground chicken with summer vegetables makes these perfect for warm-weather meals or a wholesome weeknight dinner that feels a little special.
Why You’ll Love This Recipe
Uses everyday fresh ingredients
Packed with vegetables and lean protein
The Greek yogurt sauce brings a tangy coolness
Versatile for serving with bread, rice, or salad
Burgers can be made ahead and reheated easily
The first time I made these was on a late August evening with corn right off the cob and a backyard full of hungry family members. There were no leftovers and now this is a regular summer tradition.
Ingredients
Greek yogurt: thick and creamy for the sauce choose a full fat or 2 percent variety for best flavor
Fresh lemon zest and juice: for brightness select lemons that feel heavy for their size and have glossy skin to guarantee juiciness
Garlic cloves: for savory depth freshly minced brings out the best aroma
Olive oil: adds richness to the sauce and helps sear the burgers choose extra virgin for the sauce and light olive oil for frying
Salt and black pepper: to enhance every element opt for sea salt and freshly ground pepper whenever possible
Ground chicken: the tender base of the burgers buy high quality chicken or grind your own for best texture
Zucchini: adds moisture and a sweet bite look for small to medium zucchini with unblemished skin
Fresh corn kernels: for pops of sweetness use an ear that is plump and milky when pressed
Red bell pepper: for color and crunch pick one that feels firm and glossy
Green onions: add fresh zing go for crisp stalks with bright green tops
Egg: binds the burgers choose a large egg for structure
Panko bread crumbs: help hold everything together and offer a gentle crunch Japanese panko stays crisper than traditional breadcrumbs
Cilantro: gives a fresh herbal lift if swapping parsley make sure it is flat leaf and vibrant
Ground cumin and ground coriander: for warmth and earthiness buy from a store with good spice turnover so they are aromatic
Cherry or grape tomatoes: for juicy bursts choose those with deep color and a slight give when squeezed
English cucumber: for a crisp refreshing relish pick one that feels dense for its size
Additional lemon zest and juice: for the relish for another bright layer
Homemade or store bought tortillas or pita: for serving look for soft and pliable breads
Step-by-Step Instructions
Make the Greek Yogurt Sauce:
Mix Greek yogurt, grated lemon zest, fresh lemon juice, minced garlic, olive oil, and a pinch of salt in a small bowl until smooth. Cover and place in the fridge to meld the flavors while you prepare the burgers.
Prepare the Burger Mixture:
Grate or finely chop the zucchini, remove kernels from the corn, dice the bell pepper, and slice the green onions. Combine with ground chicken, egg, panko, cilantro, minced garlic, cumin, coriander, salt, and black pepper in a large bowl. Use your hands to gently mix just until combined do not overwork to keep burgers tender.
Shape and Sear the Burgers:
Form the mixture into four large or six smaller patties by pressing just enough to make them hold together. Heat a large frying pan with enough olive oil to cover the bottom over medium heat until shimmering. Sear patties for about two minutes per side until golden brown.
Finish Cooking in the Oven:
Preheat oven to four hundred twenty five degrees. Transfer seared burgers onto a baking sheet. Bake for seven to ten minutes until the internal temperature reaches one hundred sixty five degrees and they feel firm in the center.
Make the Tomato Cucumber Relish:
Quarter the cherry tomatoes, finely dice the cucumber, slice green onions, and chop cilantro. Combine with garlic, lemon zest, lemon juice, and a pinch of salt in a medium bowl. Stir gently to keep the tomatoes from breaking down.
Serve:
Layer burgers onto tortillas or pita, drizzle with Greek yogurt sauce, and top with the bright tomato cucumber relish. Additional sides like hummus, fluffy rice, or a crisp salad work beautifully on the plate.
A stack of hamburgers with vegetables.
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A stack of hamburgers with vegetables. | gracefulflavors.com
You Must Know
High in protein with plenty of vegetables per bite
Freezes well after cooking burgers just thaw and reheat
Naturally gluten free if using gluten free panko and bread options
Fresh corn is my favorite part of this recipe. It gives each bite a little pop of summer sweetness. My children call these rainbow burgers because of all the vibrant veggies and I always think of summer picnics when I cook these.
Storage Tips
Once cooled, store cooked burgers in an airtight container in the refrigerator for up to three days. They also hold up well in the freezer simply wrap each patty in parchment and place in a freezer bag. Let them thaw in the fridge overnight and rewarm in a hot skillet or a low oven for best texture. The yogurt sauce keeps for up to three days in the fridge and the tomato cucumber relish is best enjoyed the day it is made but will keep one more day.
Ingredient Substitutions
If you cannot find fresh corn use frozen or drained canned corn. Ground turkey works well instead of chicken but make sure to use a bit of extra olive oil as turkey can be leaner. For a dairy free option use your favorite unsweetened plant based yogurt for the sauce. If cilantro is not to your taste substitute flat leaf parsley for that fresh note.
A stack of hamburgers with corn and zucchini.
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A stack of hamburgers with corn and zucchini. | gracefulflavors.com
Serving Suggestions
Stuff these burgers into warm pita pockets with crunchy lettuce and extra sauce for a lunch that travels well. They are also delicious atop a big green salad or served alongside seasoned rice. For a party plate make them into sliders and set out bowls of different toppings so everyone can build their own.
Cultural and Historical Context
These burgers are inspired by the Mediterranean and Middle Eastern tradition of combining ground meat with aromatic vegetables and herbs for juicy, flavorful patties. The addition of yogurt sauce and relish nods to the mezze style spreads that define communal eating in that part of the world where fresh vegetables, vibrant sauces, and hand held breads bring everyone together around the table.
Pro Tips
Be gentle when mixing the burger ingredients to keep the patties light and juicy
Use paper towels to gently squeeze excess moisture from zucchini before adding
Let the burgers rest a few minutes after oven baking for easiest serving and the best juicy bite
Frequently Asked Questions
→ How do I keep the chicken patties moist?
Mixing in zucchini and corn adds natural moisture, while panko helps bind the patties. Avoid overcooking to maintain juiciness.
→ Can I substitute the ground chicken?
Yes, ground turkey also works well and has a similar texture. For a vegetarian twist, try a mixture of chickpeas and shredded veggies.
→ What sides pair well with these burgers?
Fresh salads, basmati rice, roasted potatoes, or soft pita bread complement the burgers beautifully. Homemade hummus is also a great addition.
→ Is the Greek yogurt sauce optional?
The sauce brings a creamy, tangy component but can be replaced with tzatziki, a lemon aioli, or simply enjoyed plain.
→ Can I make the patties ahead of time?
Form and refrigerate the raw patties for up to one day, or freeze for longer storage. Cook just before serving for best results.
Ingredients
→ Greek Yogurt Sauce
1 cup Greek yogurt
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 tablespoon olive oil
0.5 teaspoon salt
→ Chicken Burgers
1 pound ground chicken
1 medium zucchini, coarsely chopped
1 ear fresh corn, kernels cut from cob
0.5 medium red bell pepper, finely diced
3 green onions, thinly sliced
1 large egg, lightly beaten
0.5 cup panko bread crumbs
2 tablespoons chopped cilantro
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
0.5 teaspoon freshly ground black pepper
3 tablespoons olive oil, for searing
→ Tomato-Cucumber Relish
1 pint cherry tomatoes or grape tomatoes, quartered
0.33 medium seedless English cucumber, finely diced
2 green onions, finely sliced
0.25 cup fresh cilantro, finely chopped
1 clove garlic, minced
zest of 1 lemon
2 tablespoons fresh lemon juice
pinch of salt
Instructions
In a small bowl, combine Greek yogurt, grated lemon zest, lemon juice, minced garlic, olive oil, and salt. Mix well and refrigerate until serving.
Preheat the oven to 220°C (425°F).
In a large bowl, combine ground chicken, chopped zucchini, corn kernels, diced red bell pepper, sliced green onions, beaten egg, panko, chopped cilantro, minced garlic, cumin, coriander, salt, and black pepper. Mix thoroughly by hand until just combined.
Shape the chicken mixture into even-sized burger patties.
Pour olive oil to coat the bottom of a large frying pan and heat over medium heat until hot. Sear the burgers for approximately 2 minutes per side until golden brown.
Transfer seared patties to a baking sheet and finish in preheated oven for 7–10 minutes, or until fully cooked through.
While burgers are baking, combine quartered cherry tomatoes, diced cucumber, sliced green onions, chopped cilantro, minced garlic, lemon zest, lemon juice, and a pinch of salt in a medium bowl. Stir gently to blend.
Serve burgers with Greek yogurt sauce and tomato-cucumber relish. Accompany with pita bread, tortillas spread with hummus, basmati rice, mashed potatoes, or pasta as desired.
Notes
Refrigerating the yogurt sauce allows flavors to meld for brighter, balanced taste.
Ensure burger patties are cooked through; internal temperature should reach 74°C (165°F).
Searing patties before baking helps lock in moisture and develop a crisp texture.
Tools You’ll Need
Large mixing bowl
Small bowl
Large frying pan
Baking sheet
Oven
Spatula
Cutting board
Sharp knife
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.