Sure, the post for the dip was good, but I wasn’t going to leave you hanging. Use it on chips and veggies all you like, but when you are ready to pull out the big guns, look no further than these burgers. You could easily substitute turkey here, but don’t go for beef – poultry works best with these flavorings. The prep work takes awhile, but the burgers are very lean, flavorful, and freeze quite well.
Haha…as if these will ever last long enough to freeze.
Greek Chicken Burgers
1 lb. ground chicken breast
4 scallions, cleaned and chopped
4 oz. feta cheese, chopped into blocks
1 large or 2 small cloves garlic, mashed with salt to make a paste
1 tbsp. mayonnaise
1 tsp. each dried mint and oregano
2 tbsp. fresh dill, washed and chopped
pepper to taste
4 hamburger buns
1 recipe medi-mexi dip
2. Put a nonstick skillet on high, and put in a tiny patty to cook and taste for seasonings. Adjust seasonings as necessary, then put a few patties into the pan. Though a nonstick pan is great here, it is unnecessary – the mayo in the mix gives enough oil for the patties to easily slide out of any pan.
3. In about 3 minutes, or when you see the meant turning opaque from the bottom about halfway up the patty, flip the burgers. There should be a dark brown crust on them where the feta has melted and crisped.
This is one of the best sandwiches this blog has ever seen. The patty is juicy from the mayonnaise, with the fresh, vibrant scent of dill. The scallions are sharp, the garlic is savory, and the feta is salty and creamy in some parts, but delightfully crisp on the bottom of the patty. The 2 method cooking process here allows for a soft, juicy texture with a crunchy crust on the bottom of the patty. Serving it with the spicy, herbal medi-mexi dip on a soft wheat bun is absolute perfection. Add a side of cauliflower or some sweet potato fries, and you have yourself a meal.
Like I said…the dip is good any way you use it, but when paired with these burgers, it is nothing less than great!