RECIPES: Recipe Details

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Grecian Lemon Chicken Burgers with Hummus Spread and White Balsamic Herbed Feta Salad

One of my favorite summertime meals is hummus and a feta salad...the white balsamic makes the salad out of this world. I wanted to get those same delicious flavors in a Greek inspired burger.

Ingredients 

1 15 oz can chickpeas, drain, but reserve juice
1/4 cup tahini paste
1/2 teaspoon minced garlic
1 teaspoon sea salt
1 teaspoon cumin
2 Tablespoons lemon juice
2 Tablespoons Colavita Extra Virgin Olive Oil
5 Tablespoons reserved chickpea juice
1/2 cup greek yogurt
2 pounds ground chicken
1/4 cup minced shallots
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 teaspoons lemon zest
1/4 cup sutter home Pinot Grigio wine
2 cups organic mixed greens
1 cup fresh baby spinach leaves
1/4 cup chopped italian flat leaf parsley
2 Tablespoons chopped dill
2 Tablespoons chopped mint
2 Tablespoons chopped taragon
3/4 cup crumbled feta
1/2 cup chopped cucumber
1/2 cup grape tomatoes, halved
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 Tablespoons White Balsamic Vinegar
2 Tablespoons Colavita Extra Virgin Olive Oil
2 Tablespoons vegetable oil, for brushing on grill rack
6 ciabatta rolls, split

Instructions 

To make the hummus spread, place the chickpeas, tahini paste, garlic, 1 teaspoon sea salt, cumin, lemon juice, 2 Tablespoons olive oil, and reserved chick pea juice into a food processor. Blend until smooth. Stir in greek yogurt. Cover and regrigerate until ready to assemble the burgers.
To make the patties, place the ground chicken in a large bowl, Add in the shallots, kosher salt, pepper, oregano, lemon zest, and wine. Mix well, but handle the meat as little as possible. Shape into 6 patties that will fit the size of the rolls. Cover and refrigerate until ready to grill.
To make the salad, take a large bowl and add in the greens, spinach, parsley, dill, mint, taragon, feta, cucumbers, tomatoes, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, vinegar, and 2 Tablespoons olive oil. Toss gently until well mixed, cover and set aside until ready to assemble the burgers.
Preheat a gas grill to medium high heat. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until an instant read thermometer inserted into the center registers 165 degrees F. Cook about 6 minutes per side. Grill the rolls cut side down on the outer edges of the grill until lightly toasted, about 1 minute.
To assemble the burgers, spread each roll bottom with 2 Tablespoons of the hummus spread, top with the patties, 1/3 cup salad each and the roll tops. Serve. Makes 6 burgers.

Comments 

For the ground chicken, I used 1/2 ground dark meat and 1/2 ground white meat.