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Chicken Zucchini Burgers

['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']

Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
Preheat the oven to 425°F.
In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
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.
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.

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