Get ready to fall in love with Chicken Zucchini and Fresh Corn Burgers—a vibrant, juicy twist on classic chicken burgers that brings together the sweetness of fresh corn, the tender bite of zucchini, and the savory goodness of lean ground chicken. These burgers are exactly what summer dreams are made of: colorful, packed with veggies, and ready in under 30 minutes. Whether you’re piling them onto toasted buns or serving them over a bed of greens, you’ll find yourself coming back to this recipe all season long. Trust me, Chicken Zucchini and Fresh Corn Burgers are about to become your new go-to dinner.
Ingredients You’ll Need
These Chicken Zucchini and Fresh Corn Burgers are all about simple, wholesome ingredients that work together to create a patty that’s juicy, flavorful, and never boring. Each ingredient has its own special job, from bringing a pop of color to adding those extra layers of taste and texture.
- Ground chicken: Lean and mild, it’s the perfect canvas for all the summer flavors in these burgers.
- Grated zucchini (squeezed dry): Adds moisture and a subtle veggie sweetness—be sure to squeeze out all the water so your patties hold together.
- Fresh corn kernels (or thawed frozen): Brings a burst of sweetness and a satisfying pop with every bite.
- Finely chopped green onion: Offers a gentle onion flavor without overpowering the mix.
- Minced garlic: Just one clove brings a fragrant, savory depth to the patties.
- Breadcrumbs: Help bind everything together for the perfect burger texture.
- Egg: Acts as the essential glue, holding your burgers together during cooking.
- Dijon mustard: Lends a subtle tang and complexity—don’t skip it!
- Salt: Brightens and balances all the fresh flavors.
- Black pepper: Adds just the right amount of heat.
- Smoked paprika: Gives the burgers a hint of smokiness and beautiful color.
- Olive oil for cooking: Ensures a gorgeous golden crust and prevents sticking.
How to Make Chicken Zucchini and Fresh Corn Burgers
Step 1: Prep Your Veggies
Start by grating your zucchini and squeezing out as much moisture as possible with a clean kitchen towel or paper towels. This step is crucial to keep your Chicken Zucchini and Fresh Corn Burgers from turning soggy. Chop the green onion and mince the garlic so they’re ready to go. If you’re using fresh corn, slice the kernels straight off the cob for that unbeatable crunch.
Step 2: Mix the Patties
In a large mixing bowl, combine the ground chicken, grated and squeezed-dry zucchini, corn kernels, green onion, garlic, breadcrumbs, egg, Dijon mustard, salt, black pepper, and smoked paprika. Gently mix everything together using clean hands or a spatula. Be careful not to overmix—the less you handle, the juicier your Chicken Zucchini and Fresh Corn Burgers will be.
Step 3: Shape the Burgers
With damp hands, divide the mixture into four equal portions, then shape each into a patty about one inch thick. If the mixture feels sticky, a quick rinse of your hands in cold water will help keep things tidy. Arrange the patties on a parchment-lined plate as you go.
Step 4: Cook to Golden Perfection
Heat a swirl of olive oil in a large skillet over medium heat. Once hot, gently add your patties. Cook for 5 to 6 minutes on each side, or until they’re golden brown and the internal temperature hits 165°F. Avoid pressing down on the burgers while they cook to keep them extra juicy.
Step 5: Rest and Serve
Let your Chicken Zucchini and Fresh Corn Burgers rest for a few minutes after cooking. This brief pause lets the juices redistribute and makes for the most succulent bite. Serve right away, either on toasted buns with your favorite toppings or atop a pile of crisp greens for a lighter meal.
How to Serve Chicken Zucchini and Fresh Corn Burgers
Garnishes
Go wild with your toppings! Think creamy avocado slices, juicy tomato, crunchy lettuce, or a dollop of spicy mayo. A handful of microgreens or a sprinkle of feta can take your Chicken Zucchini and Fresh Corn Burgers to a whole new level of freshness and flavor.
Side Dishes
Pair these burgers with sweet potato fries, a zippy coleslaw, or a big salad packed with seasonal veggies. Grilled corn on the cob or a bright cucumber salad are both excellent matches for the summery vibe of these patties.
Creative Ways to Present
Serve your Chicken Zucchini and Fresh Corn Burgers slider-style for a party platter, or skip the bun and tuck one into a grilled pita with tzatziki and chopped veggies. For a low-carb twist, wrap each patty in big lettuce leaves and top with shredded carrots and a squeeze of lime.
Make Ahead and Storage
Storing Leftovers
If you have extra Chicken Zucchini and Fresh Corn Burgers, let them cool to room temperature before storing. Place them in an airtight container and refrigerate for up to three days. Reheating is a breeze, and they stay surprisingly moist!
Freezing
These burgers freeze beautifully. Lay cooked patties on a baking sheet to freeze individually, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to three months, making them a perfect meal-prep option for busy weeks.
Reheating
For best results, reheat your Chicken Zucchini and Fresh Corn Burgers in a skillet over medium-low heat until warmed through. You can also pop them in the oven at 350°F for about 10 minutes, or use the microwave if you’re in a hurry—just cover to keep them moist.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe and offers a similar lean, tender result. Just make sure to use the same amount and follow the recipe as written for Chicken Zucchini and Fresh Corn Burgers.
Do I have to use fresh corn, or will canned/frozen work?
While fresh corn gives a wonderful sweetness and crunch, canned or thawed frozen corn are great alternatives, especially when fresh isn’t in season. Just be sure to drain and pat dry to avoid excess moisture.
How can I make these gluten free?
To make Chicken Zucchini and Fresh Corn Burgers gluten free, simply swap in your favorite gluten free breadcrumbs and serve on gluten free buns or over salad greens. Double check all your condiments too!
Can I grill or air fry these burgers?
Yes! These patties work beautifully on the grill—just be sure the grates are well-oiled and handle the burgers gently. You can also air fry them at 375°F for about 10-12 minutes, flipping halfway, until cooked through.
What can I add for extra flavor?
Try mixing in some chopped fresh herbs like basil or cilantro, a sprinkle of shredded cheese, or a spoonful of chipotle mayo for a spicy kick. The beauty of Chicken Zucchini and Fresh Corn Burgers is how easy they are to customize!
Final Thoughts
If you’re looking for a bright, veggie-packed dinner that’s as satisfying as it is simple, Chicken Zucchini and Fresh Corn Burgers are calling your name. They’re the kind of meal that brings everyone to the table with smiles, and once you taste that juicy, corn-studded bite, you’ll know why these burgers are a forever favorite. Give them a try—you’re in for a treat!
Print
Chicken Zucchini and Fresh Corn Burgers Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Chicken Zucchini and Fresh Corn Burgers are a light, flavorful, and healthy twist on classic chicken patties. Combining tender ground chicken with grated zucchini and sweet fresh corn, they make a perfect summer meal that’s easy to prepare and packed with fresh ingredients. Ideal for grilling, stovetop cooking, or air frying, these burgers are versatile and delicious whether served on a bun or over a bed of greens.
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 cup grated zucchini (squeezed dry)
- 1/2 cup fresh corn kernels (or thawed frozen)
- 1/4 cup finely chopped green onion
- 1 clove garlic (minced)
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
For Cooking
- Olive oil for cooking
Instructions
- Combine Ingredients: In a large bowl, gently mix ground chicken, grated zucchini (be sure to squeeze out excess moisture), fresh corn kernels, chopped green onion, minced garlic, breadcrumbs, egg, Dijon mustard, salt, black pepper, and smoked paprika until just combined. Avoid overmixing to keep the patties tender.
- Form Patties: Divide the mixture into 4 equal portions and shape each into a burger patty, about 1/2-inch thick for even cooking.
- Heat the Skillet: Place a skillet over medium heat and add a drizzle of olive oil, allowing it to warm but not smoke.
- Cook Patties: Cook each patty for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and juicy.
- Rest the Burgers: Remove the patties from the heat and let them rest for a few minutes to redistribute the juices and improve texture.
- Serve: Serve the burgers on buns with your favorite toppings like lettuce, tomato, and spicy mayo, or place them on a bed of fresh greens for a lighter option.
Notes
- Make sure to squeeze out all excess moisture from the grated zucchini to prevent soggy patties and help them hold together well.
- These patties can be cooked on a grill or air fryer as alternative methods to stovetop cooking.
- For added flavor, consider mixing in shredded cheese or serving with spicy mayonnaise or your favorite condiments.
- Use gluten-free breadcrumbs and buns to keep this recipe gluten-free.
- Leftover patties can be refrigerated for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 burger patty
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
