These super-flavoured burgers get a boost in flavour with the Feta sauce that not only is tangy from the use of Feta but also lemony as the juice and zest of a lemon have been used.
Furthermore, the sauce is quite creamy thanks to the strained yoghurt used.
The choice of the oven for the burgers to be cooked is something I wouldn’t change as the burgers are light without excess fat/oil and the high temperature used in the cooking provides a nice sear/char on the outside and a juice meat inside.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken Burgers with Feta Sauce
Ingredients
- 1 Kg Minced Chicken , fillets
- 100 g dry fine Breadcrumbs
- 1 medium White Onion , finely chopped
- 2 Eggs
- 1 tbsp Dijon Mustard
- 2 tbsp Olive Oil , plus more for the oven pan
- 1 ½ tsp Sweet Smoked Paprika
- 1 ½ tsp Sumac
- 1 tsp Turmeric , (optional)
- 1 tbsp dry mint , ground
- ½ cup fresh Parsley , leaves picked and finely chopped
- 125 ml White Wine
- 1 ½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
For the Feta Sauce
- 150 g Feta Cheese , Charalambides-Christis, cut in pieces, not crumbled
- 50 g Straggato Authentic Yoghurt , Charalambides-Christis
- 70 g Fresh Milk 3% fat , Charalambides-Christis
- 1 tbsp Olive Oil
- 1 tsp Lemon Juice
- 1 Lemon Zested
Instructions
- We begin making the sauce by adding all the ingredients in a blender, mixing well but not as a fine cream. Keep refrigerated.
- In a large bowl add the breadcrumbs along with the onion, oil, mustard, sumac, turmeric, paprika, parsley, eggs, mint, salt and pepper and pour over them the wine. Mix thoroughly and then add the minced chicken meat, combine well, cover with plastic film and refrigerate for an hour or even overnight.
- Next day, or an hour later, turn the oven with the upper and down elements on and the air on as well, not the grill, to 200° Celsius and place a grill in the middle of the oven.
- In the meantime, take the mixture from the refrigerator and while cold form into golf size balls, slightly pressed and placed on a lightly oiled oven proof dish. Brush all over them some olive oil, cover with aluminium foil and cook for 15 minutes. Flip on the other side and cook for 9 minutes more. You want a golden colour for your burgers, and the inside cooked but juicy too!
- Serve with the feta sauce along with either quinoa or French fries and seasonal green salad.
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