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.
This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.
This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.
1 tablespoon chopped fresh flat leaf parsley or mint
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
1 garlic clove, finely grated (I used a garlic press)
In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
Pat the chicken dry and trim excess fat.
Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.
I don’t typically make dishes with Asian flavors, so this dish was a nice change of pace. Tsukune, Japanese grilled chicken meatballs, and the sweet and sour sauce they are typically served with were the inspiration behind this weeknight dish. The sauce was essential to this sheet-pan meal as well- we repeatedly drizzled it over everything.
This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I used freshly ground chicken thighs and omitted the water in the meatballs. The original recipe suggests using this tasty sauce on pork chops as well.
Yield: Serves 4
For the Sauce:
2/3 cup ketchup
4 T (1/4 cup) Worcestershire sauce
2 T rice cooking wine or water
2 T honey
4 tsp soy sauce
1 1/2″ piece ginger, peeled, finely grated
1/2 tsp freshly ground black pepper
For the Meatballs & Assembly:
2 heads of broccoli or 2 large broccoli crowns (about 1 1/2 lbs)
2 to 3 T vegetable oil, divided (I used canola oil)
2 1/2 tsp kosher salt, divided
crushed red pepper flakes, optional
1 to 1 1/4 lbs ground chicken (I used freshly ground chicken thighs)
1 large egg, beaten to blend
4 scallions, thinly sliced, plus more for serving
2 garlic cloves, finely grated
2″ piece ginger, peeled, finely grated
1/3 cup panko (Japanese breadcrumbs)
1 T toasted sesame oil
1/4 tsp freshly ground black pepper
cooked rice, for serving (I used brown Basmati rice)
lightly toasted sesame seeds, for serving, optional
To Make the Sauce:
Mix ketchup, Worcestershire sauce, rice wine or water, honey, soy sauce, ginger, and pepper in a small saucepan.
Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later.
Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
To Make the Meatballs & Finish the Dish:
If freshly grinding chicken, use a meat grinder with the medium disk. Grind trimmed chunks of meat. (I used boneless, skinless chicken thighs.) Chill ground meat until ready to use.
Place a rack in upper third of oven; preheat to 450°. (I set my oven to convection roast.)
Line a rimmed baking sheet with foil.
Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½” pieces.
Cut florets into 2″ pieces.
Toss on prepared baking sheet with 1 to 2 tablespoons of vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (if using). (I used a dash or red pepper flakes.)
Push broccoli to the edges of baking sheet to create a space for meatballs.
Brush space in the center of the pan with remaining 1 tablespoon of vegetable oil.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, and remaining 1 1/2 tsp salt in a medium bowl.
Using wet hands or a large cookie scoop, form into twelve 1 1/2″-diameter meatballs. (I placed the rationed scoops on a plate and then gently formed them into meatballs.)
Arrange the meatballs on the baking sheet; brush with some of the reserved glazing mixture.
Bake until meatballs are cooked through, 14–18 minutes, rotating halfway through the baking time
Remove from oven; heat broiler.
Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 3 to 5 minutes- watching carefully.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds and scallion slices, as desired. Serve with additional sauce on the side to pass at the table.
Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.
My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!
This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.
Yield: Serves 4 to 6
For the Meatballs:
1pound spinach, washed
1 1/2pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
2teaspoons kosher salt
1/2teaspoon freshly ground black pepper
1/2teaspoon lemon zest (I used the zest from 1/2 lemon)
pinch of ground cayenne
pinch of freshly ground nutmeg
1/2teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
pinch of ground cinnamon
1cup roughly chopped cilantro leaves and tender stems, plus more for garnish
1serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
1cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
1/2cup heavy cream, half-and-half, milk, or ricotta cheese
extra-virgin olive oil, for the baking sheet
lemon wedges, for serving
cooked rice, for serving (I served the meatballs over white Basmati rice)
yogurt sauce (or store-bought tzatziki), for serving (see below)
For the Sauce:
1 cup Greek yogurt (I used 2%)
pinch of ground cumin
1 garlic clove, finely grated or pressed through a garlic press
fresh dill, cilantro or parsley, finely minced, to taste
freshly squeezed lemon juice, to taste
coarse salt and freshly ground black pepper
Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
Preheat the oven to 425 degrees, preferably on convection roast.
Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
Using a brush, coat a rimmed baking sheet with olive oil.
Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.
I usually think of duck meat as being too fatty to agree with me. 😉 After seeing Sara Moulton make these tacos, she convinced me to give it another chance. In this dish, the fatty skin is removed and the shredded duck meat was very moist and flavorful.
I often see the vacuum-sealed, cooked rotisserie duck at Costco. On my last visit, when most the fresh poultry was out of stock and the rotisserie chicken was limited to one per visit, there was plenty of rotisserie duck available. 🙂 These tacos could also be made with rotisserie chicken, of course, but this was a nice change. My son thought that they were “next-level.”
This recipe was adapted from Sara’s Weeknight Meals, via SaraMolton.com. I doubled the original recipe to use the entire rotisserie duck and added additional toppings. The leftover filling was just as delicious reheated and served with fresh toppings and taco shells. The healthy and quick refried black beans were fabulous too.
Yield: Serves 4 to 6
For the Spice Blend:
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano, crumbled
1/2 tsp chili powder
1/4 tsp coarse salt
1/8 tsp cayenne pepper
For the Filling & Toppings:
1 half of a cooked rotisserie duck
1 T vegetable oil (I used canola oil)
3 T water
12 ready-to-eat regular-size taco shells, warmed according to package directions
chopped or shredded iceberg lettuce or finely-shredded cabbage, for serving
chopped tomatoes (I used chopped grape tomatoes)m for serving
shredded Monterey Jack or cheddar cheese or a Mexican cheese blend, to taste, for serving
prepared salsa, for serving
light sour cream, for serving
cilantro, for serving
diced avocado, for serving
canned diced chilies, for serving
hot sauce, for serving (I used Chipotle Cholula)
rice, for serving, optional
Refried beans, recipe below
To Make the Spice Blend:
Add the ingredients to a bowl and stir well to combine.
To Make the Fillings, Toppings, & To Serve:
Remove the skin from the duck meat. Shred enough meat from one half of a rotisserie cooked duck to yield 2 1/2 cups.
Heat the oil in a nonstick skillet over medium heat.
Add the shredded duck and spice blend and stir to combine.
Stir in the water and cook, covered, for 3 minutes, stirring frequently.
Divide the filling among the taco shells.
Top with the lettuce and tomatoes, and sprinkle with cheese. Top with cilantro, avocado, diced chiles, and hot sauce, as desired. Spoon on the salsa and sour cream, if using.
Serve immediately with refried beans on the side. (The refried beans can be used as an additional taco filling, if desired.)
For the Refried Beans:
2 T vegetable oil (I used canola oil)
1 small yellow onion, finely chopped (I used 1 large yellow onion when I doubled the recipe)
3 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1 1/2 cups thoroughly cooked black beans or one 15.5 oz can black beans, rinsed and drained
1/2 cup chicken stock or water
coarse salt and freshly ground black pepper, to taste
chopped cilantro, for garnish
Heat the oil in a large skillet over medium heat.
Add the onion and cook, stirring often, until softened, about 5 minutes.
Add the garlic and cook for 1 minute longer.
Stir in the cumin and chili powder and cook for 1 minute.
Add the beans and chicken stock, cover, and cook until the beans are very soft and the flavors are well blended, about 5 minutes.
Use a fork or potato masher to coarsely mash the beans.
Season with salt and pepper, to taste. Garnish with chopped cilantro and serve.
This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.
The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.
I have gone to a hair salon owned by a lovely Greek family for many years. Beyond being a relaxing experience to just be there, we often discuss food and new restaurants- it’s great. After hearing about this Greek Thanksgiving stuffing for almost as many years, I finally got the treasured family recipe. 🙂
This dish is reminiscent of one of my son’s favorite rice and meat dishes, Thai One-Pot, with a Greek twist. It incorporates cinnamon, raisins, roasted chestnuts, as well as pine nuts.
My friends eat it as part of their Thanksgiving feast, but it is also hearty enough to be served as a main course. We ate it for dinner with roasted broccoli on the side. I modified the original recipe by using fresh mushrooms and ground turkey instead of ground beef. It was very unique and delicious!
Yield: Serves 6 to 8 as a main dish
4 T unsalted butter
1 cup chopped celery (about 3 stalks)
1 large yellow onion, chopped
1 cup flat parsley, chopped, plus more for garnish
24 oz white button mushrooms, sliced
1 cup white Basmati rice
2 1/2 cups chicken or turkey stock
13 oz organic roasted, peeled chestnuts, crumbled lightly
1 1/2 cups canned crushed tomatoes
1/4 cup toasted pine nuts
1/4 cup raisins
1 cinnamon stick
1 T olive oil
1 1/4 pound ground turkey or ground beef
1 turkey liver or 2 chicken livers, finely chopped
1-2 T ground cinnamon
1/2 T freshly ground black pepper
Melt the butter in a 14-inch skillet.
Add the chopped celery and onion; sauté over medium heat for 5 minutes. Season with salt and pepper, add the parsley, and continue to sauté for another minute.
Add the mushrooms and season with salt and pepper. Cook until lightly browned, scraping the browned bits from the bottom of the pan. Remove from the pan and set aside.
Meanwhile, prepare the rice: In a medium pot, bring chicken stock, rice, and 1/2 tsp salt to a simmer. Add the chestnuts, crushed tomatoes, pine nuts, raisins, and cinnamon stick; mix. Cover and cook over low heat for 15-20 minutes. (I used an enameled cast iron pot so that I could use it to finish the dish.)
While the rice is cooking, add the olive oil to the hot 14-inch skillet, followed by the ground meat and chopped liver.
Season the meat with 1 T salt, 1/2 T black pepper, and 1 T ground cinnamon. Cook until no longer pink, scraping the browned bits from the bottom of the pan.
When the rice is tender, remove the cinnamon stick.
Add the onion, celery, and mushroom mixture to the cooked meat, followed by the cooked rice mixture. Stir to incorporate.