Chicken Veggie Burger

• 1 pound ground lean chicken
• 1/2 cup finely grated zucchini
• 1/2 cup finely grated carrot
• 4 chopped scallions, white and green parts
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon extra-virgin olive oil
• 4 whole wheat burger buns
• Sliced tomato, cucumber, lettuce, red onion and some plain yogurt

1. Mix all the burger ingredients together except the olive oil.
2. Form into 4 1/2-inch thick burgers.
3. Brush burgers lightly with the oil and season with salt and pepper.
4. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes.
5. Serve on a toasted bun with the accompaniments.

ground lean chicken, zucchini, carrot, scallions, garlic, ground cumin, ground coriander, kosher salt, freshly ground black pepper, parsley, extravirgin olive oil, whole wheat burger buns, tomato

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-veggie-burger.html (may not work)