Chicken Gyro Burger
Inspired by the classic gyro. I would have preferred to use Tzatziki sauce, but the store didn’t carry it, so I chose the greek dip, which is similar. I served this with a greek salad and my Honey Pistachio Rice for a nice spring meal.
- 1 lb. ground chicken*
- 2 large cloves garlic, finely minced
- 2 tsp. lemon juice
- 1 tsp. dried oregano
- handful fresh parsley, chopped
- 1 C. panko breadcrumbs
- 1 egg
- 1 cucumber, peeled, deseeded, halved and sliced
- 1 tomato, cut into thick slices
- 1 red onion, sliced
- green leaf lettuce
- Greek cucumber dill sauce or Tzatziki sauce
- 1-2 Tbsp. Sriracha sauce (optional)
- hamburger buns
- feta cheese
In a bowl, combine chicken, garlic, lemon juice, oregano, parsley, breadcrumbs and egg. Form into patties and set aside.
Make the sauce. If using the cucumber dill sauce, you may want to run it through a food processor to grind down the cucumber bits (I only did this because I was using a squeeze bottle to drizzle it over the burgers). Add your sriracha if using and mix thoroughly.
Heat outdoor grill over medium heat and spray with cooking spray (or rub with oil).
Cook patties until done, about 4-5 minutes each side depending on thickness. Toast buns if desired.
Assemble your burger. Spread mayo on bottom half of bun, top with lettuce, tomato, and onion. Add chicken patty, top with cucumber, sauce, and feta cheese.
*Most grocery stores do not sell ground chicken, which is annoying. You can either grind up some chicken breasts on your own if you have a grinder, ask the meat department to grind it for you, or substitute with pork.