Is it really Wednesday already? This week has completely flown by and I find myself laying in bed trying to get this post done before I go to sleep tonight because I just realized what day it was.. that’s the kind of week it’s been. I was in Florida for the past 6 days with a bunch of friends for the Disney World Marathon. It was a blast!!! If you read my last post I talked about how I was nervous to run the half marathon because I hadn’t trained one bit. I actually did much better then I expected! All I know is I’m glad it’s over and I kicked butt! A majority of the group ran the full marathon and it was their first one. I’d love to run a full marathon some day but I think I just need to get over the mental aspect of it. I mean 26.2 miles?! That’s far. That’s even a far drive in my car!

The half marathon was actually scheduled for Saturday while the full marathon was on Sunday. Turns out the half was cancelled due to a really bad storm that was coming in during the same time of the race. Apparently you don’t mess with lightning in Florida. I was super bummed because I thought that meant no race for me. Thankfully they gave you the option to switch over your registration to full marathon at no extra charge so that’s what I did. By no means did I plan on running the full but I will admit the thought crossed my mind. How cool would it be to finish a full marathon when you didn’t even think you’d make it through the half? But I quickly realized it wouldn’t be cool.. it would be dumb. Because I would have most likely injured myself considering I didn’t train at all. That thought also quickly dissipated when I reached the 13 mile mark in the race and realized that I would be doing another 13 miles if I was doing the full.. so I was happy sticking to the plan. 

Now let’s move on to the food. If you really want to know what inspired me to make these greek chicken burgers I have to be honest and tell you it came down to what I had on hand. That’s how I usually come up with my recipes.. I don’t know if I’ve shared that yet. I usually try to take inventory of what we have on hand to see if there’s anything I can make with what we have before buying anything. Because nobody likes wasting food. I realized we had an almost full container of Tzatziki sauce that needed to be consumed in the next couple of days so there’s my inspiration. I wish I could tell you I was eating at a delicious authentic greek restaurant and had a dish that inspired this recipe.. nope, just some food that needed to be consumed. But that’s real life, isn’t it? And I like to keep it real.

I didn’t serve these burgers with buns but if you’d like to, by all means! They would actually be really good in a pita pocket. I think I’ll try that next time I make them. I served them with a cucumber tomato salad – I’ll post the recipe for that soon. 

Enjoy!

Greek Chicken Burgers

2017-01-11 20:43:42

Yields 4

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1 tablespoon olive oil
2. 1 pound ground chicken
3. 1/3 cup panko bread crumbs
4. 1 egg
5. 1/3 cup sliced black olives
6. 1 cup fresh spinach, chopped
7. 1/3 cup diced red onion
8. 1/2 cup roasted red peppers, diced
9. 1/2 cup crumbled feta cheese
10. 2 tablespoons fresh lemon juice
11. 2 cloves garlic, minced
12. 1 teaspoon dried oregano
13. 1 teaspoon salt
14. 1 teaspoon pepper

Toppings (optional)

1. Tzatziki sauce (store bought or homemade)
2. Sliced red onion
3. Sliced roma tomatoes
4. Thinly sliced cucumber

Instructions

1. Mix all ingredients together (except olive oil) in a large bowl.
2. Heat olive oil in skillet over medium-high heat.
3. Form 4 patties, about an inch thick and place on heated skillet.
4. Cook for about 8-10 minutes on each side or until burgers are cooked all the way through (internal temperature reaches 165 degrees)
5. Remove burgers from heat and top with the tomatoes, onions, cucumbers and Tzatziki sauce.

By Amanda Rodriguez

https://www.afitkitchen.com/