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.
[…] inspiration from Jenna’s blog) and they were delicious! I’ve posted the recipe on Bakin’ and Eggs. These are quick, easy, healthy and full of flavor. You must try! Alexia’s Sweet Potato Fries […]
I made these tonight and they are incredible! Thank you for sharing such a great recipe!
looks like we’re on the same page lately with burgers 🙂 these look SO good—I love greek turkey burgers and want to try it with chicken now!
Those look amazing! I LOVE Greek food and would love to try my hand at a vegan version of these. Thanks for the inspiration!
[…] from Bakin’ and Eggs via Eat, Live, […]
I have not had much luck in the kitchen and am usually an awful cook, but over the past week, I’ve tried two of your recipes, and they have been amazing!!!!! These burgers had SO much flavor and the Soba edamame noodle dish was delicious:) Thank you so much for continuing to share these recipes!
yay kim!!! i am SO HAPPY to hear this!!! 😛