Chicken burgers with zucchini, kefalotyri, and lemon zest

500 g ground chicken 1 zucchini, grated and well-drained 100 g kefalotyri cheese, grated 1 egg 1 medium onion, finely chopped 2 tbsp panko (Japanese breadcrumbs) 2 tbsp olive oil 1 tbsp parsley, finely chopped 1 tsp oregano Zest of 1 lemon Salt Pepper

Sauté the onion in 1 tbsp olive oil over low heat for about 20 minutes until lightly caramelized.

Grate the zucchini, lightly salt it, let it sit in a colander, and then squeeze it very well to remove excess moisture.

In a large bowl, add the ground chicken, drained zucchini, kefalotyri, egg, sautéed onion, panko, olive oil, parsley, oregano, lemon zest, salt, and pepper.

Knead well until fully combined. If time allows, refrigerate the mixture for 15 minutes to firm up.

Shape into patties of your desired size.

Cook in a skillet with a little olive oil for about 5 minutes on each side, or alternatively bake in a non-stick pan at 200°C, about 5–6 minutes per side.

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Chicken burgers with zucchini, kefalotyri, and lemon zest

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Preperation

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