Burger season has arrived! There is nothing like a flavorful juicy burger topped with a special sauce. In the mood for chicken, I mixed chopped white meat with fresh herbs, chopped vegetables, seasonings, and a little feta cheese for added moistness. Since it was raining I opted to cook them inside instead of standing outside in the rain. I pan cooked the burgers to perfection and then topped them with a homemade cucumber-yogurt sauce. The burgers were so juicy and delicious and the sauce really was the perfect complement. This recipe is a winner. I plan on making a bunch and keeping them in the freezer for a quick meal. Give these a try and you will love them.
Ingredients for The Best Chicken Burgers, Ever!
yields 8 burgers
2 pounds ground white meat chicken
1 cup baby spinach, chopped
1/2 cup crumbled feta
1 yellow bell pepper, seeded and chopped
3 tablespoons chopped shallots
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 1/2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
serve with baby lettuce, small pitas, tomatoes, and sauce
Cucumber-Yogurt Sauce (Tzatziki):
3 tablespoons extra virgin olive oil
1 17.6 ounces container of yogurt
1 English cucumber, peeled, seeded and chopped
2 small cloves garlic, minced
3 tablespoons fresh lemon juice
4 teaspoons chopped fresh dill
3 teaspoons chopped fresh mint
1/2 teaspoon + 1/2 teaspoon kosher salt
Time-Saving Tip: The burgers can be made earlier in the day and kept refrigerated. The sauce can be made a few hours in advance; stir before serving.
Let's see what we need.
We're ready to cook.
Combine the chicken and all of the burger ingredients except for the oil. Shape into 8 equal sized burgers. If needed, refrigerate about an hour to firm up the mixture so it will be easier to handle. Place the burgers on a parchment-lined sheet pan. If you need to pile the burgers on top of one another be sure to put plastic wrap in between. Cover with more plastic wrap and refrigerate for an hour.
Place the chopped cucumber in a small colander resting over a dish. Toss with 1/2 teaspoon of salt and let rest 15-20 minutes. Using a hand, gently squeeze the cucumber to release some of the liquid. Set the cucumber aside and discard the liquid.
To make the sauce combine the yogurt, oil, garlic, and salt. Once combined fold in the chopped cucumber and give the mixture a good stir. Add all of the herbs, add more salt if needed and set aside.
Heat the oil in a non-stick pan. Add some of the burgers and cook until the bottom starts to brown and flip. Once brown flip again. The burgers are ready when an instant thermometer registers 160 degrees. This is chicken so be sure to cook thoroughly but don't overcook or what could be the juiciest burgers will be dry.
They're ready! Don't they look amazing? I like to serve them on a pita, topped with sauce, baby spinach, tomato seasoned with a little salt and pepper. You really must give these a try, they are pure deliciousness.