Greek-Style Chicken Burgers

 

                    The original recipe for these burgers called for lamb or beef, but try ground chicken to decrease the fat. The sauce easily doubles as a great dip for vegetables and toasted pita chips.

4 burgers (350 calories per burger)

• ½ cup fat-free plain yogurt
• ¼ cup chopped peeled cucumber
• ¼ cup reduced-fat feta cheese
• 1½ teaspoons snipped fresh dill
• 1½ teaspoons lemon juice
• 1 small garlic clove, minced

Burgers

• 1 medium onion, finely chopped
• ¼ cup dry bread crumbs
• 1 tablespoon dried oregano
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound ground chicken
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 tomato slices

1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl.
2. Place yogurt in prepared strainer, cover with edges of cheesecloth.
3. Refrigerate for 8 hours or overnight.
4. Remove yogurt from cheesecloth and discard liquid from the bowl.
5. Stir in the cucumber, feta cheese, dill, lemon juice and garlic ; set aside.
6. In a bowl, combine onion, bread crumbs, oregano, lemon juice, garlic, salt and pepper.
7. Crumble chicken over mixture and mix well ; shape into four burgers.
8. Lightly coat the grill with cooking oil, grill the burgers, covered over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165F and juices run clear.
9. Serve each on a bun with lettuce, tomato and 2 tablespoons yogurt sauce.

BON APPÉÉÉÉÉTIT