Feta Dill Chicken Burgers Recipes

GREEK CHICKEN BURGERS WITH FETA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
• Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

SPINACH FETA BURGERS

Steps:

• Add ground chicken to large bowl. Mix in drained spinach, whole cracked egg, crumbled feta, minced garlic, diced onion and dried oregano. Mix well using clean hands. Form into six equal size patties (about ½ cup - 125 mL each). Chill for one hour to prevent sticking on the grill.
• Preheat grill to medium-high. Place burgers on top rack, close lid and grill 15 minutes one side or until browned. Close lid and grill another 7-10 minutes or until a thermometer set in centre of burgers registers 165°F (74°C). Remove from grill.
• Place hamburger buns cut side down on grill and toast lightly.
• Slice tomato and onion and place on serving dish with salad greens.
• To serve, spread salad greens over bottom of bun. Top with a feta chicken burger, sliced tomato and onion and other half bun. Serve with your favourite tzatziki sauce or condiments.

CHICKEN BURGERS WITH SPINACH AND FETA

Steps:

• If planning to make the tzatziki sauce prepare it ahead of time so the flavors can meld together.
• Mix all the ingredients for the tzatziki sauce in a small bowl until well combined. Cover and refrigerate. Let sit in the refrigerator for at least an hour. Taste and add more seasoning if needed. Keep chilled until ready to serve.
• Heat a medium sized pan over medium high heat. Add ½ teaspoon of oil to the pan. Once the oil is hot add the spinach and gently wilt the spinach down. (don't over cook the spinach so it becomes mush). Should only take a minute to wilt. Once done place in a bowl to cool. Once cool, roughly chop the spinach, so it can distribute in the meat mixture more evenly.
• Add the remaining chicken burger ingredients (ground chicken through black pepper) to a large mixing bowl. When the spinach is fully cooled add it to the bowl as well. Gently but thoroughly mix everything together until all the ingredients are evenly distributed.
• Form the meat mixture into 5-6 patties that are at least ¾ inch thick. Place the formed patties onto a parchment lined cookie sheet and place in the refrigerator for at least 30 minutes.

FETA-DILL CHICKEN BURGERS

Steps:

• Combine first 7 ingredients. Add chicken; mix lightly but thoroughly. Gently stir in cheese., Shape into four 1/2-in. thick patties (mixture will be soft). Brush patties with oil. Grill, covered, over medium heat until a thermometer reads 165°, 5-6 minutes per side. Serve on buns. If desired, top with tzatziki sauce and tomato.