Greek Chicken Burgers with Pickled Red Onion and Greek Yogurt Sauce

The Menu:

Greek Chicken Burgers

Assembled Burger. Yum!!

Precooked, mixed-in ingredients

Nicely Grilled!

On the left are the Quick Pickled Onions. On the right is the Greek Yogurt sauce with fresh herbs.

 

The Original Recipe:
My boys bought me some fresh herb plants for Mother's Day. I have been using them in everything I can find. This hit the spot!! I found this on NutmegNanny found through Pintrest. Of course, I changed a few things. My way will follow down below after this original recipe. These were so good! I do recommend grilling them. I love love love the fresh herbs!!

I served it with Greek Roasted potatoes, carrots and green beans. I just chopped up the potatoes and carrots, added the green beans all to a bowl. I drizzled with olive oil, lemon pepper seasoning, oregano, garlic powder, dill and salt. I roasted on 425 for about 30 minutes and then broiled them for about 5 minutes to crisp up the top.

Greek Chicken Burgers {with pickled red onion and Greek yogurt sauce}

These Greek chicken burgers are slathered with Greek yogurt sauce and and homemade quick pickled red onions. This sandwich is packed full of flavor!

Yield: 6-8 sliders
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:

For pickled red onion:

• 1/4 cup apple cider vinegar
• 2 teaspoons brown sugar
• 3/4 teaspoon kosher salt
• 1/2 cup water
• 1/2 thinly sliced large red onion

For Greek yogurt sauce:

• 1 (6 ounce) plain Greek yogurt
• 1 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 tablespoon finely minced parsley
• 1 tablespoon finely minced mint
• 1/2 teaspoon kosher salt

For chicken burgers:

• 1 pound ground chicken
• 1/4 cup crumbled feta cheese
• 1 tablespoon finely minced mint
• 1 tablespoon finely minced parsley
• 1/4 cup finely diced red bell pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Baby spinach
• 6-8 slider buns

Directions:

For pickled red onion:
In a small bowl whisk together vinegar, brown sugar, salt and water. When you no longer see any sugar or salt in the mixture add your onion and let sit on the counter for at least an hour.
Store leftovers in the fridge with a little bit of the pickling juice.
I like to do this first so it can pickle while I put together and cook the burgers.
For Greek yogurt sauce:
In a small bowl add everything and mix together. Keep in the fridge until ready to use. When you are ready to serve give a taste and add more salt if needed.
(Keep in mind the burgers contain feta cheese which will add a bit of salt to the finished sandwich)
For chicken burgers:
In a large bowl add ground chicken, feta cheese, mint, parsley, red bell pepper, salt and black pepper.
Using your hands mix together until thoroughly combined. Divide meat mixture into 6 - 8 slider sized burgers.
Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.}
To assemble the burgers add Greek yogurt sauce to the top and bottom of the bun, add burger, baby spinach and a few pickled red onions.

The Way I Made It My Own:
I added a few things like more seasonings into the burgers. I felt it needed jazzed up a bit with some more seasonings, and could hold on to the dried herb flavors well.

Greek Chicken Burgers {with pickled red onion and Greek yogurt sauce}

These Greek chicken burgers are slathered with Greek yogurt sauce and and homemade quick pickled red onions. This sandwich is packed full of flavor!
 

Yield: 6-8 sliders
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Ingredients:

For pickled red onion:

• 1/4 cup apple cider vinegar
• 2 teaspoons brown sugar
• 3/4 teaspoon kosher salt
• 1/2 cup water
• 1/2 thinly sliced large red onion

For Greek yogurt sauce:

• 1 (6 ounce) plain Greek yogurt
• 1 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 tablespoon Chives
• 1 tablespoon finely minced parsley
• 1 tablespoon finely minced mint
• 1/2 teaspoon kosher salt

For chicken burgers:

• 2 pound ground chicken
• 1/4 cup crumbled feta cheese
• 1 tablespoon finely minced mint
• 1 tablespoon finely minced parsley
• 1 teaspoon dried oregano ( tbls. fresh if you have it)
• 1/4 teaspoon garlic powder
• 1/4 cup finely diced red bell pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

 

• Baby spinach
• 8-10 buns

Directions:

For pickled red onion:
In a small bowl whisk together vinegar, brown sugar, salt and water. When you no longer see any sugar or salt in the mixture add your onion and let sit on the counter for at least an hour.
Store leftovers in the fridge with a little bit of the pickling juice.
I like to do this first so it can pickle while I put together and cook the burgers.
For Greek yogurt sauce:
In a small bowl add everything and mix together. Keep in the fridge until ready to use. When you are ready to serve give a taste and add more salt if needed.
(Keep in mind the burgers contain feta cheese which will add a bit of salt to the finished sandwich)
For chicken burgers:
In a large bowl add ground chicken, feta cheese, mint, parsley, garlic, dried oregano, red bell pepper, salt and black pepper.
Using your hands mix together until thoroughly combined. Divide meat mixture into-10 burgers.

Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.}
To assemble the burgers add Greek yogurt sauce to the top and bottom of the bun, add burger, baby spinach and a few pickled red onions.