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Posts Tagged ‘burgers’

If you’ve been reading for a while then you might be familiar with my tendency to create a recipe including things like feta, spinach, sundried tomatoes and kalamata olives and call it Greek. Case in point – Greek Pasta, Greek Chicken Breasts and Greek Inspired Flounder. Actually, there are 11 recipes in my “Greek” category…right up there with the 12 in the “Italian” category. We just love foods with Mediterranean flavors!

Brandon and I were enjoying happy hour at our local brewery last night and brainstorming ideas for dinner. I remembered seeing feta and spinach turkey burgers on Jenna’s blog this week and I mentioned making an amped-up version of those. Brandon is always up for a good burger so he happily went along with the plan.

We prefer ground chicken over turkey so we started with that as our base. I pretty much went through the fridge and pantry and added in anything that I thought went with my Greek chicken burger theme. We ended up mixing in sundried tomatoes, kalamata olives, spinach, feta, parsley and oregano. I made a spin on tzatziki sauce to accompany the burgers.

These “on the fly” burgers totally ended up exceeding our expectations. After all the mix-ins, this was definitely not your average boring chicken burger. They were so easy to make and full of flavor.  I cooked them inside in a skillet but I’m sure they would be great grilled too.

One Year Ago: Mini Quiche (and dinner at Top Chef Kevin Gillespie’s restaurant!)
Two Years Ago: Lady Strawberry Cake

Greek Chicken Burgers
(Recipe inspired by Eat, Live, Run)

Ingredients:

FOR THE BURGERS
1 pound ground chicken
1 egg, slightly beaten
1 cup baby spinach, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup kalamata olives, chopped
1/2 cup feta cheese, crumbled
1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon kosher salt
A few cranks of freshly ground pepper

FOR THE SAUCE
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon olive oil
Squeeze of lemon juice (maybe 1 teaspoon)
1/2 teaspoon dried parsley (or 1 tablespoon fresh)
Salt, to taste

Directions:

Whisk together ingredients for the sauce. Set aside.

In a large bowl, combine all of the burger ingredients and mix together (it’s easiest to use your hands here). Form into four patties. The mixture will feel pretty wet and like it’s going to fall apart but it will firm as it cooks.

Heat a large non-stick skillet over medium-high heat. Add a little oil and burgers. Cook about 6-8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.

Serve on toasted, buttered buns with sauce, lettuce and tomato. Top with extra feta if desired.

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This recipe has been starred in my Google reader since October 3, 2009. Every time I scrolled through my starred recipes I would think, “oh that looks good, I need to make it soon.” And it finally made it on to the menu plan this week! Artichokes are one of my all-time favorite “special” vegetables and stuffing a burger with artichokes and cheese just sounded perfect.

The verdict? I am glad that I made these burgers nine months after originally staring them! They were an awesome change from traditional burgers. The original recipe used fontina but suggested subbing feta. I had a big block of feta in the fridge so I went with that. The feta was delicious!

The only negative about the burgers is that they were a little hard to work with. The turkey was difficult to shape – the mixture seemed really wet. Brandon was concerned about getting them on the grill but they ended up grilling nicely and firming up.

Overall, I would recommend these burgers to anyone looking for a twist on traditional burgers or looking for a lower fat (or red meatless) option. We might try the burgers with ground chicken next time!

One Year Ago: Strawberry (or Cherry) Muffins

Artichoke and Feta Stuffed Turkey Burgers
(Recipe adapted from Proceed with Caution, originally from Good Things Catered)

Ingredients:

1 pound lean ground turkey
1 tablespoon balsamic vinegar
1/4 medium sweet onion, finely diced
1 large garlic clove, minced
Salt and pepper, to taste
2 artichoke hearts, quartered
4 ounces crumbled feta
4 burger buns

Directions:

Mix together turkey, onion, balsamic, garlic, salt and pepper in a medium bowl. Form three or four patties (depending on the size of your buns and keeping in mind that the burgers will cook down a bit on the grill). Place patties on a plate and remove the top third of them. Create a small well and place an artichoke heart quarter and one ounce of feta in the well. Replace the meat you removed on top of the filling and seal the edges.

Heat grill to medium. Cook burgers about 8-10 minutes per side, or until a thermometer registers at least 160 degrees. Be careful placing the burgers on the grill and try not to move them around much (so they keep their form).

Place on buns and serve.

Yield: 3 to 4 burgers

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