At moments when I feel bad about the number of cookbooks that I’ve purchased, I alleviate the guilt by buying a new BBQ book for Brock – everyone wins. I think that Ted Reader’s, ‘King of the Q’s – Blue Plate BBQ’, was from a past Father’s Day, but we regularly spend weekend breakfasts debating what new recipes to try and this one won out recently. Ted has a variety of pre-mixed rubs that he uses but we didn’t have the time so we winged it on the spice front and it worked out just fine – enjoy!
Greek Chicken Burgers
2 lbs. ground chicken
2 T. EACH chopped fresh mint AND oregano
4 cloves of garlic, minced
2 t. lemon zest
1/4 t. cayenne
1 T. EACH fresh lemon juice AND olive oil
1 t. EACH salt AND freshly ground pepper
1 t. EACH onion powder, paprika AND dried parsley
1/2 t. EACH dry mustard, chili powder, AND cumin
In a large bowl, combine all of the ingredients, using your hands to be thorough. Divide the mix into 6 equal portions and place on a large plate. Chicken is sticky so Brock found it easier to form the patties and place them directly on the grill – alternatively, you can make the patties up ahead and refrigerate them, covered well, for at least an hour and this will help to hold them together.
Preheat the grill to medium (about 350) and grill the burgers for 6-8 minutes per side until the juices run clear and they are cooked through – toast your buns (or pita) in the last couple of minutes of cooking and you’ll be happy you did. Enjoy with lettuce, tomato, avocado, onion, feta or any combination really – we loved ours with Tzatziki Sauce, kettle chips and a Greek salad (of course).
- Category: Ground Turkey/Chicken, BBQ, Greek