These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.
This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.
These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
1.25 pounds ground turkey or chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley and cilantro
1/2 tsp ground cumin
1/2 tsp red pepper flakes
coarse salt and freshly ground black pepper
1/2 cucumber, diced large (about 1 1/3 cups)
1/2 cup plain Greek yogurt
freshly squeezed lemon juice, from 1/2 a lemon, more to taste
1 large clove garlic, minced
2 to 4 T minced fresh dill
2 T vegetable oil
2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
4 small naan or pitas, warmed
1/2 cup fresh mint or cilantro, for serving
sliced or chopped red onion, for serving, optional
In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
Using your hands, form mixture into 8 oval patties.
In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
Fold to enclose (if not using taco racks) and serve.
I made all of these sautéed chicken dishes months apart, but it seems right to share them at the same time. 🙂
My Austrian sister-in-law has traditional schnitzel with freshly made mayonnaise and cucumber salad for dinner every Christmas Eve. It is absolutely delicious. I loved this Middle Eastern variation.
This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I substituted chicken thighs for chicken cutlets and cooked the dish in a 12-inch cast iron skillet. Perfect.
This schnitzel would also be wonderful served as a sandwich in a pita with hummus.
Yield: Serves 4
For the Israeli Salad:
1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes
1/2 English cucumber, cut into 1/3-inch cubes
1/2 small red onion, cut into 1/4-inch pieces
1 pint cherry or grape tomatoes, quartered
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 T extra-virgin olive oil
1 T fresh lemon juice
1/2 tsp za’atar
1 tsp sumac, optional
freshly ground black pepper
For the Schnitzel:
1/2 cup unbleached all-purpose flour
freshly ground black pepper
2 large eggs
1 cup panko
1 1/2 T za’atar
freshly grated zest of 1/2 lemon
5 boneless, skinless chicken thighs or 4 chicken cutlets, about 1 pound
1/2 cup extra-virgin olive oil
lemon wedges, for serving
To start the salad:
In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
Cover and refrigerate until ready to use.
To make the schnitzel:
Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
In another shallow bowl, whisk together the eggs and a pinch of salt.
In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat pounder or a rolling pin, gently pound each piece of chicken to 1/4-inch thickness.
Pat the meat dry and season both sides lightly with salt and pepper.
Dredge in the seasoned flour, shaking off excess.
Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
Transfer the chicken to a large plate.
Heat the 1/2 cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. (I used a cast iron skillet over medium heat.)
Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.
To finish the salad:
Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
Toss to combine.
Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.
The culmination of my daughter’s summer theatre camp involves days of dress rehearsals followed by matinée and evening performances. She absolutely loves it all and it is worth every second, but it was also difficult to prepare and eat dinner during this time. That’s show business, right? 😉
This genius quick, healthy, and filling appetizer turned dinner saved the day the evening of her final performance. The recipe was adapted from Ina Garten via Smitten Kitchen.com. I made my favorite hummus, added arugula, used a peeled CSA cucumber, and substituted red wine vinegar for lemon juice in the dressing. I could eat it all summer long!
This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.
This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used 4 tablespoons of buttermilk to adjust the consistency of the dressing. I also adapted the way the iceberg lettuce was sliced to modify the serving size and simplify the eating process. We all LOVED it!
For the Green Goddess Ranch Salad Dressing:
Yield: Makes 1 1/2 cups
2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
2 teaspoons anchovy paste or 1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup sour cream
1 cup mayonnaise
2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
1 tablespoon fresh lemon juice
1 garlic clove, smashed and minced
buttermilk or milk (optional)
In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.
Note: Dressing will keep fresh in the refrigerator for up to 1 week.
To Complete the Salad:
Yield: 4 Servings
Green Goddess Ranch Dressing (recipe above)
1 head iceberg lettuce, cut into thick slices or wedges
4 slices bacon, cooked until crispy
English cucumber, cut into slices
Prepare Green Goddess dressing and set aside.
In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.