Yummmmm...

I made these greek chicken burgers for the boys at the Slam House last night and they raved about them.  They were so tasty and so easy...plus healthy AND they don't require a grill.  The recipe came from Bakin and Eggs...everytime I make one of her recipes its always a big hit!

Here is the recipe:

FOR THE BURGERS
1 pound ground chicken
1 egg, slightly beaten
1 cup baby spinach, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup kalamata olives, chopped
1/2 cup feta cheese, crumbled
1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
1/2 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon kosher salt (I used Cavender's seasoning instead)
A few cranks of freshly ground pepper

 

1. Whisk together ingredients for the sauce. Set aside.
2. In a large bowl, combine all of the burger ingredients and mix together (it’s easiest to use your hands here). Form into four patties. The mixture will feel pretty wet and like it’s going to fall apart but it will firm as it cooks.
3. Heat a large non-stick skillet over medium-high heat. Add a little oil and burgers. Cook about 6-8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.
4. Serve on toasted, buttered buns with lettuce and tomato. Top with extra feta if desired.  I also served them with sweet potato fries...but I got the chipolte flavored ones...I've only ever seen them at Publix, but they are so worth an extra trip to Publix. Trust.