Greek Zucchini Chicken Burgers with Cucumber Dill Yogurt Sauce
Delicious and healthy Greek Chicken Burgers filled with zucchini and herbs and topped with high-protein cucumber dill Greek yogurt sauce
Servings: 4 people
Ingredients
For the Burgers
- 1 lb ground chicken
- 1 cup zucchini, grated
- 1/4 large red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tbsp cassava flour (or coconut flour)
- Avocado oil
For the Yogurt Sauce
- 8 oz plain Greek yogurt
- 1/2 English cucumber, diced
- 1/2 lemon, juiced
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh dill, chopped
For the Side Salad
- spring mix
- cherry tomatoes, chopped
- cucumber, sliced
- green or red pepper, sliced
- olives
- baked sweet potatoes, rice, or quinoa
- feta cheese
- fresh dill
Instructions
For the Burgers
- In a large bowl, combine all ingredients for the chicken burgers except the avocado oil and mix thoroughly. Form the mixture into 4-6 evenly sized patties, depending on your size preferences.
- Heat a large skillet over medium-hot heat. Drizzle the pan with avocado oil. In batches, cook the chicken burgers for 5-7 minutes per side, or until the internal temperature reaches 165 F.
For the Yogurt Sauce
- In a bowl, combine the yogurt, cucumber, lemon, red wine vinegar, olive oil, salt, pepper, and fresh dill. Stir to combine.
To Assemble
- Layer the burgers on top of a bed of spring mix with chopped tomatoes, sliced cucumber, sliced pepper, and olives.
- Place a dollop of the yogurt sauce on top of each burger. Sprinkle feta cheese and more fresh dill onto each bowl. Serve alongside rice, quinoa, or baked sweet potato, if desired.