Name: Chicken burgers with zucchini, kefalotyri, and lemon zest
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 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

Chicken burgers with zucchini, kefalotyri, and lemon zest

Servings

Preperation

15 minutes

Cooking

10-12 minutes

Waiting

15 minutes in the fridge (optional)

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.