Alexa’s Healthy Chicken Zucchini Burgers
We all crave biting into a delicious burger from time to time.. luckily for us, Alexa shares a healthy alternative for our guiltless pleasures! Introducing her yummy and healthy chicken zucchini burgers.
- 500g minced chicken
- 1 large zucchini, coarsely grated (about 200g in total)
- 40g spring onions, thinly sliced
- 1 medium free-range egg
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp course ground black pepper
- ½ tsp cayenne
- 100ml of sunflower oil for searing
Soured cream & sumac sauce:
- 100g soured cream
- 150g Greek yoghurt
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
- 1½ tbsp olive oil
- 1 tbsp sumac
- ½ tsp salt & pepper
The creamy sumac sauce can be prepared in advance. Combine the lemon zest, lemon juice, garlic, sumac, olive oil, salt, pepper, sour cream, and yogurt. Stir and reserve if using shortly; chill in fridge if preparing in advance.
Preheat the oven to 425°F. Preheat the large cast iron skillet over low heat. Line the baking sheet with parchment paper. Wash and prep all the veggies for the burgers.
For the patties, first combine the chicken, zucchini, green onion, mint, coriander, garlic, cumin, salt and black pepper in a mixing bowl with gloved hands – or just with your bare hands. Just remove all your bling! Then mix in the egg and cayenne. Increase the heat under the cast iron skillet to medium. Using a large spoon, measure out even portions of the turkey mixture and shape them into fluffy patties.
Add a little bit of oil to the skillet and once the oil is hot, brown the patties in batches, about 4 minutes per batch. Transfer the browned patties to the parchment paper-lined baking sheet. Repeat the browning for additional batches. Add a little bit of oil between batches if needed.
Finish off the patties by baking them in the oven for 5-7 minutes.
Serve the patties warm or at room temperature. Wrap each burger in a piece of butter leaf lettuce. Dollop with sumac sauce, wrap, and enjoy!
Author: Alexandra Liyanage from Styleandmacaroni.com