As I sit here writing this post, I am simultaneously stuffing my face with the product of the recipe to be shared. Seriously, I couldn't even wait to finish my dinner before writing this post. It's that good. I was wandering the grocery store aisles today and had an intense craving for chicken burgers. Which is kind of weird since last week I made a kickin' buffalo style chicken burger. Think buffalo chicken wing meets burger with some blue cheese dressing slathered on top. So you would assume my craving would be satisfied right? Wrong! So into my cart went ground chicken, and some nice crusty rolls. You're probably thinking, really that's it? I know...but my inspiration only went so far. After getting home, I rummaged through my fridge to find tzatziki sauce, feta cheese, a red onion and spinach. My buffalo chicken burgers were a product of my Rachel Ray 365 No Repeats cookbook, and looking at my ingredients I vaguely remembered seeing a spanikopita burger listed in the very same cookbook. So there lies the rest of my inspiration. I adapted the recipe based on what I had on hand (I am trying to cut back on grocery bills, so the less waste the better!). The end result is a keeper my friends, I say a keeper!
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| READY! |
Greek Style Chicken Burgers (makes 4 large burgers)
1 lb. ground chicken
2 garlic cloves, minced
1 red onion, finely diced
2 cups fresh spinach
2 Tbsp. olive oil, divided
1/4 cup crumbled reduced fat feta cheese
1/2 tsp. dried oregano
1/4 tsp. onion powder
1/4 tsp. paprika
a dash of ground mustard
a dash of poultry seasoning
salt and pepper
4 crusty rolls
Toppings:
Tzatziki sauce
sliced tomato
sliced raw red onion
spinach
In a saute pan, heat 1 Tbsp. olive oil. Add onion and garlic and stir. Season with a little salt and pepper. Cook for about 3 minutes or until softened. Add spinach and cook until wilted, then remove from heat. In a bowl combine chicken, oregano, onion powder, paprika, ground mustard, poultry seasoning, and a pinch of salt and pepper. Add the spinach mixture and feta cheese to chicken using hands to combine completely. Divide into 4 chicken burger patties. In the same pan you used to cook the spinach heat remaining olive oil and cook burgers for 6 minutes on each side or until cooked through.
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| SET! |
Toast buns cut side down on a saute pan until golden. To assemble, spread tzatziki sauce on the bottom bun, then top with burger. Arrange spinach, tomato, and raw red onion on top bun. I suggest cutting this baby in half because it is one delicious mess of a burger.
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| ENJOY! |
