Lemon Oregano Chicken Burgers

Lemon Oregano Chicken Burgers

Ingredients

For the Tzatziki

• 1½ cups Greek yogurt, drained
• 3 inch piece of English cucumber
• 1 tbsp finely chopped fresh oregano
• 1 cloves minced garlic
• 1½ tbsp fresh lemon juice
• ¼ tsp finely minced lemon zest
• 1 tbsp olive oil
• pinch salt and pepper to season

For the chicken burgers

• 4 large hamburger buns, lightly toasted
• baby spinach
• 4 ounces crumbled feta cheese
• 1½ pounds boneless chicken breast, (cut in a 1 cm dice)
• 1 clove finely minced garlic
• 2 tbsp lemon juice
• 1 tsp finely minced lemon zest
• 2 tsp chopped fresh oregano (or 1 tsp dry oregano)
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ cup dry breadcrumbs
• 1 beaten egg
• 4 tbsp canola oil (for frying)

Instructions

To prepare the Tzatziki

1. Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. This should produce about 1¼ cups of thick yogurt.
2. Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of ⅛ inch or less.
3. Sprinkle ½ teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the oregano, garlic, lemon juice, lemon zest, olive oil, salt and pepper.
4. Mix well, cover and store in the fridge for at least a half hour before serving.

To prepare the chicken burgers.

1. Finely dice the chicken into 1 cm (3/8 inch) cubes and toss with the garlic, lemon juice, lemon zest, oregano, salt and pepper.
2. Let the chicken marinate for only 10 minutes then mix in the bread crumbs and beaten egg.
3. Form into 4 large patties. (or 6 smaller patties if you prefer)
4. Heat the canola oil in a frying man over medium heat. Fry the patties for a few minutes on each side until they are golden brown and firm to the touch at the center.
5. Serve on the toasted buns with the baby spinach leaves, feta cheese and tzatziki.

Article source:rockrecipes