5 Ingredient Mediterranean Chicken Burgers
We crave Mediterranean/Greek food often, which works out well since we love to incorporate a lot of vegetables and plant based ingredients into our meals. This recipe fits well into the Mediterranean Diet structure. I use local and humane chicken, stick to proper portions and add volume with lots of plant based foods.
This recipe is inspired by Chicken Adana, that we used to get from a Turkish restaurant in Princeton (Efes, if you’re local). It’s not exactly the same but it definitely satisfies the craving, from across the country, and in a healthier way.
I made mini burgers the first time (intended meatballs but they didn’t really stay round, oh well) for a Mezze platter. We loved them so much that I made them again the next night; this time burgers for a pita pocket with veggies. They’re so versatile, great on a grain bowl, over a salad and as a burger. And if you’re looking for a healthy meal prep idea- these fit the bill for freezer meals, packed lunches or easy weeknight dinners. I’m excited that I made enough for 2 more meals in the freezer, just need to reheat.
Ingredients (4, 4oz or 6, 2.6oz servings)
1 lb ground Chicken (I used mix of breast and thigh)
2 cloves of garlic, finely chopped (can use more of you like garlic)
1/4 cup Harissa, I eye balled it and likely added a little more (I use the Mina brand because it’s not as spicy)
1 tbsp ground flax seed meal or binding ingredient (flax seed meal is a great grain-free binder, bread crumbs or crushed crackers work too)
1 tsp ground Cumin
1/2 tsp fine sea salt
Directions
Mix all ingredients together
Form into smaller meatballs with a small ice cream scoop or form into even sized burgers
Saute over medium heat in a pan drizzled with oil until each side is brown
Finish cooking in oven heated to 350F, for 15-20 minutes.
For the pita
Sauce: A spoonful of Greek yogurt and sour cream, feta cheese, chopped dill
Veggies: Lettuce, sliced cucumber, sliced radish, sliced red onion (tomato would be great)
Side of roasted sweet potato wedges
For the Mezze platter
Grilled, roasted or sauteed vegetables (tomatoes and zucchini)
Sliced red onion
Garlicky hummus
Feta mixed with lots of dill and mixed with olive oil (basically Spanakopita spread)
Side of naan