The mention of a chicken burger does not usually bring great excitement in response to "What's for dinner?". This one just might be different. I was pleasantly surprised when I ate this burger after making the recipe from a new cookbook I recently bought, Mostly Plants by Tracy, Dana, Lori & Corky Pollan. The cookbook offers flexitarian recipes featuring the use of vegetables and smaller portions of meat.
This recipe calls for a mix of grated zucchini, grated onion, and other common ingredients to ramp up the flavor. The grated zucchini blends in with the chicken, not interfering with the meaty texture. Plus, it keeps the burger moist as chicken burgers can dry out during the cooking process. I decided to top the burger with Mediterranean flavors adding sliced tomatoes, pickled red onions and tzatziki sauce, which is Greek yogurt, combined with zucchini or cucumber, garlic and herbs. More zucchini, right? Of course.
*Recipe inspired by the cookbook, Mostly Plants, by Tracy, Dana, Lori & Corky Pollan.