Feta Chicken Burgers
Nutritional Breakdowns DO NOT Include any Toppings You May Add.
Burger with bun, spinach and tomato.
Calories 369 (24% from fat)
Fat 10 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 81 mg.
Sodium 762 mg.
Carb. 38 gram
Fiber 5 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 36 gram
Just the burger patty without the bun or topping.
Calories 160 (12% from fat)
Fat 2 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 81 mg.
Sodium 335 mg.
Carb. 6 gram
Fiber 1 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 30 gram
Ingredients
1/2 cup cucumber, finely chopped
1/2 cup low-fat mayonnaise
1/2 cup roasted sweet red pepper, chopped
1 tsp. garlic powder
1/2 tsp. Greek seasoning
1/4 tsp. black pepper
1 1/2 pounds of lean ground chicken
1 cup (3.5 ounces) fat-free crumbled feta cheese
olive oil spray
6 whole wheat hamburger buns, split and toasted
2 cups baby spinach
1 large tomato, cut into 6 slices
The original version of this recipe was good, but too high in fat. We made a few tweaks and put together this delicious alternative to beef burgers. You can store the burgers in the refrigerator up to two days along with the sauce.
1. Set a rack in the oven about 4 inches from the heat on the top. Then preheat the oven on broil.
2. Mix together the cucumber and mayonnaise. Set aside.
3. In a large mixing bowl stir together the red pepper, garlic powder, Greek seasoning, pepper, chicken and feta cheese. Make sure it's thoroughly combined.
4. Divide into six patties about 1/2 inch thick. We used a burger press to make them more uniform.
5. Use a baking sheet with edges so the liquid doesn't drip in the oven. Lightly coat the sheet with olive oil spray. Then place the patties on the sheet.
6. Broil the burgers for about 3-4 minutes on one side them flip them and broil for 3-4 minutes on the other side. They're done when they turn slightly brown and a thermometer reads 165 degrees Fahrenheit.
7. Toast the buns.
8. Then build starting with the burger, two heaping tablespoons of the mayonnaise and cucumber sauce, a slice of tomato and the baby spinach on top. You can add additional ketchup or barbecue sauce on top if you want.
If you can't find Greek seasoning in the store, here's how to make your own. Mix together the following ingredients. Then you can store it in an airtight container in a cool, dry place for up to 6 months.
1-1/2 tsp. dried oregano
1 tsp. dried mint
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried minced onion
1/4 tsp. dried minced garlic
Yield: 6 Servings
