Tuesday, April 9, 2013

Greek middle eastern style chicken burger in a whole wheat pita and Tzatziki sauce

Tonight we travel and dine in the middle east. Wiping up my version of a Greek chicken burger. Serves 6 burgers.

Greek Chicken Burger in a pita and Tzatziki sauce

1 lb. lean ground chicken

1 tbs (of each) ground mustard,
    cumin, and turmeric
1 tsp (of each) ground oregano and fresh thyme
1/4 c (of each) fresh basil and watercress
1 small yellow onion diced
1/8 tsp (of each) kosher salt and black pepper
1 tbsp pure olive oil
1 tsp of unsalted butter

Tzatziki sauce

6 oz container Fat-free greek yogurt
2 tbsp of Goya Extra virgin olive oil (or any EVOO of choice)
1/2 med. cucumber (cubed, seedless and peeled)
1/4 c. fresh dill (chopped)
Juice of 1/2 lemon
1/8 tsp (of each) kosher salt and black pepper
3 small garlic cloves (minced)


3 whole wheat pita (halved)
6 leaves buttered lettuce
pickled red onion (*see recipe) optional


In a large bowl add ground meat, all the spices, herbs, and onion. Blend and mix well and shape burgers palm size and  about 1 inch thick. Set aside.

In another medium bowl add yogurt, chopped dill, cubed cucumber, lemon juice, garlic, salt and pepper. Stir throughly and cover with plastic wrap and refrigerate.

On the stove in a skillet under med/high heat add the olive oil and butter. Once butter is melted place your burgers in the oil and let cook for about 3-5 minute on each side. This time may vary depending on your stove and of course the thickness you chose to make your burgers. You may add a little bit of water on the surrounding areas of the burger to make sure your burger are throughly cooked. This I do because I like my burgers well done, yet juicy. Once cooked to your liking remove burgers from skillet and set aside.

Now plate the burger and add lettuce ,burger ,pickled onion in to half of the pita bread and dollup with the as much or as little of the tzatziki sauce. Serve with a pickle, if you like.


*pickled red onion - in a small sealed container add 3 tbs of distilled vinegar to sliced small red onion. This is excellent on burgers, meats and even salads. Keep refrigerated.

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