Mediterranean Chicken and Feta Burgers with Tepenade Relish
These burgers taste like a moist and delicious Greek Chicken Souvalki skewer on a bun! I finish them in the oven to ensure they are extra juicy This recipe makes enough tzatziki sauce to serve along side fries for dipping.
Mediterranean Chicken and Feta Burgers with Tepenade Relish
1 Pound ground chicken breast
1/2 Cup crumbled feta cheese
1 Teaspoon Zoe's seasoning (or 1/4 tsp salt, 1/2 tsp dried oregano 1/8 tsp garlic powder, 1/8 tsp black pepper )
1/3 cup olive oil
6 sprigs of flat leaf parsley
Juice from one lemon
1/3 Cup pitted Kalamata olives
1 Tablespoon canola oil
4 English muffins, split
4 Slices of red onion
4 Pieces of Iceberg or Romaine lettuce
6 Ounces plain Greek yogurt
1/2 Cup peeled and small diced cucumber
2 Tablespoons fresh dill finely chopped
3 Cloves garlic: 1 crushed garlic and 2 whole
Salt and Pepper
Serves 4
Make a vinaigrette by placing olive oil, parsley, whole garlic and lemon juice in a food processor and mix until blended well. Put chicken in a bowl and add the dried seasoning and 2/3 of the vinaigrette. DO NOT add extra salt. Salt will come from other elements such as the olives and the feta. Use your hands to mix and incorporate, but to do not overwork. Add feta cheese and gently fold in (you want the cheese to stay chunky). Divide chicken mixture into fourths and create 4 patties. Cover and store in refrigerator for at least one hour or up to 3 until ready to prepare.
Using a food processor grind the olives into a paste, then add to the remaining vinaigrette to make the tepenade. Store the tepenade at room temperature.
Make the tzatziki sauce by combining the yogurt, cucumber, dill and crushed garlic in a bowl. Mix well and season with salt and pepper to taste. Cover and Store in refrigerator until ready to serve.
Preheat the oven to 350 degrees. Place canola oil in a skillet and heat to medium high heat. Add chicken patties and let cook for 3 minutes, leaving in one place to create a golden crust. After 3 minutes flip the burgers and and cook another 3 minutes. Place pan in the oven and cook at 350 degrees for another 4 minutes. Remove from the oven,cover with foil and let rest for 5 minutes.
While the patties are resting, toast the English muffins until crisp. Use a kitchen spoon to spread tepenade on both the top and bottom muffin (bun). Place onion, then lettuce on bottom bun. Top with the chicken burger then add a dollop of tzatziki sauce on the burger. Top with the remaining bun and serve immediately.
Cooks Note: To amp up the olive flavor add a bit of the tepenade to the burgers when making the patties.
Mediterranean Chicken and Feta Burgers with Tepenade Relish
1 Pound ground chicken breast
1/2 Cup crumbled feta cheese
1 Teaspoon Zoe's seasoning (or 1/4 tsp salt, 1/2 tsp dried oregano 1/8 tsp garlic powder, 1/8 tsp black pepper )
1/3 cup olive oil
6 sprigs of flat leaf parsley
Juice from one lemon
1/3 Cup pitted Kalamata olives
1 Tablespoon canola oil
4 English muffins, split
4 Slices of red onion
4 Pieces of Iceberg or Romaine lettuce
6 Ounces plain Greek yogurt
1/2 Cup peeled and small diced cucumber
2 Tablespoons fresh dill finely chopped
3 Cloves garlic: 1 crushed garlic and 2 whole
Salt and Pepper
Serves 4
Make a vinaigrette by placing olive oil, parsley, whole garlic and lemon juice in a food processor and mix until blended well. Put chicken in a bowl and add the dried seasoning and 2/3 of the vinaigrette. DO NOT add extra salt. Salt will come from other elements such as the olives and the feta. Use your hands to mix and incorporate, but to do not overwork. Add feta cheese and gently fold in (you want the cheese to stay chunky). Divide chicken mixture into fourths and create 4 patties. Cover and store in refrigerator for at least one hour or up to 3 until ready to prepare.
Using a food processor grind the olives into a paste, then add to the remaining vinaigrette to make the tepenade. Store the tepenade at room temperature.
Make the tzatziki sauce by combining the yogurt, cucumber, dill and crushed garlic in a bowl. Mix well and season with salt and pepper to taste. Cover and Store in refrigerator until ready to serve.
Preheat the oven to 350 degrees. Place canola oil in a skillet and heat to medium high heat. Add chicken patties and let cook for 3 minutes, leaving in one place to create a golden crust. After 3 minutes flip the burgers and and cook another 3 minutes. Place pan in the oven and cook at 350 degrees for another 4 minutes. Remove from the oven,cover with foil and let rest for 5 minutes.
While the patties are resting, toast the English muffins until crisp. Use a kitchen spoon to spread tepenade on both the top and bottom muffin (bun). Place onion, then lettuce on bottom bun. Top with the chicken burger then add a dollop of tzatziki sauce on the burger. Top with the remaining bun and serve immediately.
Cooks Note: To amp up the olive flavor add a bit of the tepenade to the burgers when making the patties.
Comments
Post a Comment