Tag Archives: mint

Feta Greek Chicken Burgers

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You are going to love these Greek style chicken, pork burgers

studded with herbs and feta cheese!  

Great dinner when served with Quinoa Couscous Salad

Burgers are really just ideas … following are the ingredients in my burgers, with an approximate portion plan:

equal portions ground chicken and hot italian sausage meat (approx 1 pound each)

2 tbsp minced basil

2 tbsp minced mint

1 large minced garlic clove

3 scallions, sliced fine

1/2 cup crumbled feta cheese

juice of 1/2 lemon

1 tsp each of salt and pepper

Lightly toss all ingredients together until just mixed.  Do not overmix your meat or it will end up with the texture of a meatloaf!  Form burger patties and place onto lined baking sheet.  Set aside, either in freezer or fridge until you are ready to grill and they have had time to rest.

Grill on greased surface until cooked through.

Serve with:

Grilled thin slices zucchini (lightly coated with olive oil, salt and pepper)

Grilled thick tomato slices (dusted with salt and pepper)

Coat each side of your pita style bun with a generous dollop of mint/dill yogurt sauce:

MINT/DILL YOGURT SAUCE

1 cup greek style yogurt

1/2 cup grated, drained cucumber

1 garlic clove, minced

1 tbsp lemon juice

1 tbsp finely chopped dill

1 tbsp minced mint (try to say that a few times!)

salt and pepper to taste

Combine all ingredients, and put in fridge to set up and allow flavours to blend.

Middle Eastern Couscous Salad

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kosher salt

olive oil

1 1/3 cup dry couscous

2 cups water

3 tbsp chopped fresh dill

3 tbsp chopped fresh flat leaf parsley

1 tbsp finely chopped fresh mint

1/2 English cucumber, quartered and finely sliced

1 1/2 med size tomatoes, diced

juice of 1 lemon

1/4 cup really good olive oil (I prefer unfiltered)

fresh ground black pepper

Cook couscous according to directions, i.e, bring water, 1 tsp salt and 1 tbsp olive oil to a boil (If you want to add an extra hit of flavour use a tsp of chicken stock extract).  Once boiled, stir in couscous and remove from heat.  After 5 minutes stir and fluff with a fork.  Allow to cool.

This recipe is based on rushing home from work and wanting a tasty, but delicious quick salad – if you have the time, and inclination – go with cracked wheat and cook according to those directions.

When couscous has cooled, add to bowl along with chopped cucumbers and tomatoes, fresh herbs.  Season with juice of lemon, oil and season with salt and pepper, to taste.  Toss well and allow to sit – serve at room temperature.