Greek Chicken Burgers

Memorial Day is just a few days away, which means it’s time for my husband to fire up the grill. In my home, we’re not given to strong male-female conventions (we’re a team), but when it comes to grilling, that’s one area in which my husband totally follows the stereotype. I guess he enjoys being master of the fire and the meat, or something… Whatever it is, I’m definitely not complaining. In the evenings, while my husband grills on the patio and my son chases soccer balls in circles, I sip on mojitos and enjoy the warm air. It’s one of my favorite things about summer!

When it comes to cooking up burgers, as much as I love the all-American cheese burger, I just as much enjoy experimenting with different types of meats and seasonings. Today’s Greek Chicken Burgers, although a lighter member of the burger family, are popping with the garden flavors of spinach, onion, dill, and garlic. They’re also smothered in a Feta and Dill Yogurt Sauce, and topped with sweet red peppers. Here’s to summer! (Raises mojito glass in the air…)

Greek Chicken Burgers

Serves: 4

Prep Time: 20 minutes                            Cook Time: 10 minutes

Ingredients:

Greek Chicken and Spinach Burgers:

• 1 lb ground chicken
• 1 1/2 C fresh spinach, coarsely chopped
• 1/8 C minced red onion
• 2 Tbsp chopped dill fronds
• 1 Tbsp minced garlic
• 1/3 C feta crumbles
• 1 Tbsp Worcestershire sauce
• 1/4 tsp salt
• fresh cracked pepper to taste
• 1 Tbsp olive oil
• 4 burger buns of choice (I used whole wheat)
• 1 roasted red pepper (homemade or jarred)

Feta and Dill Yogurt Sauce:

• 1 C greek yogurt
• 1/2 C feta crumbles
• 1 Tbsp minced dill
• 1 Tbsp fresh lemon juice
• 1/8 tsp salt
• fresh cracked pepper to taste

Directions:

1. In a medium sized bowl, combine your ground chicken, chopped spinach and dill fronds, minced red onion and garlic, feta crumbles, Worcestershire sauce and salt and pepper.

2. Using your hands, gently work together your burger mixture, taking care not to over-work the meat.

3. Form your meat into four patties and brush liberally with olive oil to prevent them from sticking to the grill.

4. If you’re me, pass your burgers off to your husband for grilling. Otherwise, you want to grill the burgers over direct medium-high heat (about 400-450ºF) for 8-10 minutes, turning once about halfway. Be sure to keep the lid closed as much as possible. Unlike beef burgers, you want to make sure that your chicken patties are cooked through evenly but still juicy. Aim for an internal temperature is 165ºF.

5. While the burgers are grilling, gently mix together the ingredients for the feta and dill yogurt sauce, cut your roasted red peppers into thin slices, and set aside.

6. To assemble your burgers, spread a generous amount of yogurt sauce on both sides of your bun, stack on your chicken patty and roasted red peppers, and enjoy!