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Greek-Style Chicken Burgers

Greek-Style Chicken Burgers
“The original recipe called for lamb or beef, but I decided to try ground chicken to decrease the fat. The sauce easily doubles as a great dip for veggies and toasted pita.” —Judy Puskas of Wallaceburg, Ontario
4 ServingsPrep: 25 min. + chilling Grill: 10 min.

Ingredients

  • 1/2 cup fat-free plain yogurt
  • 1/4 cup chopped peeled cucumber
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1-1/2 teaspoons snipped fresh dill
  • 1-1/2 teaspoons lemon juice
  • 1 small garlic clove, minced
  • BURGERS:
  • 1 medium onion, finely chopped
  • 1/4 cup dry bread crumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground chicken
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 4 tomato slices

Directions

  • Line a strainer with four layers of cheesecloth or one coffee filter
  • and place over a bowl. Place yogurt in prepared strainer; cover
  • yogurt with edges of cheesecloth. Refrigerate for 8 hours or
  • overnight.
  • Remove yogurt from cheesecloth and discard liquid from bowl. Stir in
© Taste of Home 2012

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Greek-Style Chicken Burgers (continued)

Directions (continued)

  • the cucumber, feta cheese, dill, lemon juice and garlic; set aside.
  • In a small bowl, combine the onion, bread crumbs, oregano, lemon
  • juice, garlic, salt and pepper. Crumble chicken over mixture and mix
  • well. Shape into four burgers.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the heat for 5-7 minutes on each side or
  • until a meat thermometer reads 165° and juices run clear.
  • Serve each on a bun with lettuce, tomato and 2 tablespoons yogurt
  • sauce. Yield: 4 servings.
Nutrition Facts: 1 burger equals 350 calories, 12 g fat (4 g saturated fat), 78 mg cholesterol, 732 mg sodium, 35 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012