Place grated zucchini in a few paper towels, or a clean tea towel, and wring out as much water as possible.

Place zucchini in a medium bowl with red onion, garlic, egg, olive oil, salt and pepper, and mix well. Add the ground chicken and mix until just fully combined.

Form into 6-8 patties. Refrigerate for 30 minutes, (or up to overnight) to help patties firm up.

Meanwhile, make the feta yogurt sauce: Combine the yogurt, feta, garlic, olive oil, salt and pepper in a small bowl. Place in fridge until ready to serve.

To Grill: Preheat grill over medium heat and lightly oil grill grates to prevent burgers from sticking. Grill burgers for 4-5 minutes per side, until golden brown and cooked through. Let rest 10 minutes before serving.

To Pan-fry: Heat a large skillet over high heat. When hot, add 1 tablespoon neutral oil, such as avocado or grapeseed. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few more times to prevent burning and to make sure the burgers are cooked all the way through, about 10-12 minutes total.

To assemble, spread feta mixture on toasted buns, add chicken burgers and garnish of choice. Serve and enjoy!