Zucchini Chicken Burgers with Lemon-Sumac Yogurt Drizzle

LEMON SUMAC YOGURT INGREDIENTS

1/2 cup plain whole milk greek yogurt

1 tablespoon lemon juice

1 teaspoon olive oil

1 teaspoon sumac

salt

pepper

1/4 teaspoon garlic powder

LEMON SUMAC YOGURT METHOD

1. Combine all ingredients into a small bowl. Whisk.

2. Taste and adjust for seasoning.

BURGER INGREDIENTS

3/4 lbs ground chicken breast

3/4 lbs ground chicken thigh

1 large zucchini, grated (~2 cups)

1 large egg

4 green onions, sliced

3-4 cloves of garlic, minced

1/3 cup mint and parsley

1.5 teaspoons cumin

heaping 1.5 teaspoons salt

1/2 teaspoon pepper

1 in knob of jalapeno (seeds removed), finely chopped

zest of a lemon

BURGER METHOD

1. Combine all ingredients in a large bowl. Use your hands to thoroughly mix everything and then form into ~14 patties.

2. Heat olive oil in a large skillet. In a few batches, cook patties. Cook on the first side for 7 minutes, flip and then cook on the other side for another 6-7 minutes or until the burgers reach an internal temperature of 165 degrees F.

3. Serve with lemon sumac yogurt, green cabbage slaw, sweet potato fries, and roasted cauliflower with pomegranate molasses.