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Greek Chicken Mini Burgers


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We are big burger fans.  There is nothing more satisfying on a summer evening than eating a juicy and delicious burger.  We don't discriminate either.  We will try almost any type of burger be it traditional or out there.  We'll eat beef, chicken, vegetarian, bison, etc. when it comes to burgers.  Also with toppings the sky is the limit.

With that said whenever we find a new burger recipe that intrigues us we know that we are going to have to give it a try.  We saw this recipe for Greek turkey burgers on The Novice Chef Blog and knew that these would be on our menu the next week.  They certainly did not disappoint.  We did a little tweaking to the recipe and turned the burgers in to chicken burgers rather than turkey just for personal preference.  We also decided that we would rather eat them in a pita than on a bun so there came the idea for mini burger patties much like falafel patties.

Greek Chicken Mini Burgers
Adapted from The Novice Chef Blog
Makes 4 Servings
12 oz. lean ground chicken
2 oz. crumbled feta cheese
1/4 c. sundried tomatoes, chopped (not packed in oil)
1/2 c. chopped fresh baby spinach leaves
1 t. oregano
1/2 t. red pepper flakes
1/2 t. garlic powder
salt and pepper to taste
4 whole wheat pitas
tzatziki sauce (recipe to follow)

1) In a medium bowl mix together the all the ingredients excluding the last two.  Form the mixture into 16 mini patties about 1-2 inches in diameter.

2)  Heat a nonstick pan over medium heat.  Cook the mini burger patties about 2-3 minutes per side until cooked all the way through.

3) Meanwhile warm pitas in the oven for a few minutes.  Cut the pitas in half.  Fill each pita half with 2 mini burger patties, some tzatziki sauce and any other burger toppings you want (onion and some more spinach would be great).  Enjoy!

Tzatziki sauce
1 medium cucumber, peeled
6 oz. fat free Greek yogurt
juice of half a medium lemon
1 t. garlic powder
salt and pepper to taste

1) Using a grater grate the cucumber fully.  Place the shredded cucumber in a clean tea towel or paper towels and wring out as much excess moisture as you can.

2) Mix the cucumber together with the remaining ingredients and refrigerate for about an hour before serving.


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