Ingredients

• 1 cup plain Greek yogurt
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sea salt
• 1 pound ground chicken or turkey breast
• 1 medium zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth
• ½ cup corn kernels
• ½ medium red bell pepper, cored, seeded, and finely chopped
• 3 green onions (white and green parts), thinly sliced
• 1 large egg, lightly beaten
• ½ cup whole wheat panko bread crumbs or almond flour
• 2 tablespoons chopped fresh cilantro
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons avocado oil
• 2 whole grain pitas, halved into pockets
• ¼ cup hummus, homemade or store-bought
• Romaine lettuce or spinach
• Chopped cucumber
• Sliced tomatoes

Instructions

1. Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
2. Preheat the oven to 425°F.
3. In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
4. Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
5. While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.