Try this Greek Chicken Burgers recipe, or contribute your own.
- 1/4 teaspoon ground black pepper
- 1 pound ground chicken
- 3/4 teaspoon dried oregano
- 1 1/2 teaspoon kosher salt
- 2 tablespoons fresh chopped parsley
- 1/4 cup chopped red peppers
- 3 tablespoons feta cheese
- 1 teaspoon (or 2 cloves) minced garlic
- flatout foldit flatbread
- optional toppings: sliced red onions sliced tomatoes, sliced cucumbers, lettuce,â tzatziki or dill sauce
- Carbohydrate 0.65907673680671 g
- Cholesterol 103.78017205 mg
- Fat 10.7200029924692 g
- Fiber 0.177731247535098 g
- Protein 20.867194831967 g
- Saturated Fat 3.66896248341702 g
- Serving Size 1 1 burger (124g)
- Sodium 601.126080499955 mg
- Sugar 0.481345489271612 g
- Trans Fat 0.857750528994928 g
- Calories 182 calories
Step-by-step
- Turn on the grill to medium heat.
- Place the chicken, peppers, cheese, parsley, garlic, salt, oregano and pepper into a bowl.
- Stir until combined and then shape into 4 patties.
- Place on the grill and cook each side for 4 to 5 minutes, or until the inside is no longer pink.
Operating with a single pound of ground poultry presents a distinct boundary when feeding a hungry crowd, requiring precise arithmetic if doubling or tripling the batch for a summer cookout. Scaling these portions upward means multiplying the feta cheese, garlic, and chopped red peppers proportionally while keeping the salt at precisely one and one-half teaspoons per pound to maintain proper moisture retention without curing the meat into sausage. Combining ground chicken with mix-ins demands a gentle hand because overworking the mixture breaks down the protein strands, resulting in a dense and rubbery texture rather than a tender, succulent bite. Incorporating ingredients like chopped parsley and dried oregano directly into the raw meat distributes aromatic oils evenly throughout the fat content, ensuring robust flavor in every quadrant of the patty. Preheating the grill to medium heat creates the necessary thermal energy to sear the exterior within four to five minutes per side, yielding distinct grill marks while preventing the interior from drying out before the poultry reaches a safe internal temperature of 165 degrees Fahrenheit. Resting the cooked patties on a wire rack for five minutes allows the internal juices to redistribute evenly instead of pooling onto the serving platter. Wrapping leftovers tightly in plastic and storing them in the refrigerator for up to three days provides quick access to protein for subsequent meals when reheated gently in a skillet over low heat.
