Greek Turkey Burgers

When the kids go for a summer visit with the grandparents, I cook things they won’t eat. Vietnamese Meatballs and these turkey burgers were on the menu this July. I like to serve with Tzatziki Sauce.

1 lb ground turkey

1/2 cup fresh spinach leaves, chopped

1/3 cup sun-dried tomatoes, chopped

1/4 cup red onion, minced

1/4 cup feta cheese, crumbled

2 garlic cloves, minced

1 egg, whisked

1 T olive oil

1 t dried oregano

Salt and pepper

Serve with tomatoes, red onion, Bibb lettuce and tzatztiki sauce.

1. Mix the ingredients in a large bowl. Divide mixture into four portions and mold into patties. Refrigerate for 30 minutes or longer.

2. Heat grill pan or grill over medium heat. There is very little fat in the burgers so oil up the grates to avoid sticking.

3. Place burgers on grill and cover with upside down sheet pan or lid and cook about 5 minutes per side.

Tzatziki Sauce

goes great with anything Greek but I originally made to go with Greek Turkey Burgers, which I will Post next.

1/2 - 1 cucumber halved with skin and seeds removed
3/4 cup plain Greek yogurt
2 garlic cloves, minced
1 T red wine vinegar
1 T fresh dill, minced
Feta cheese
Salt and pepper

Mix all ingredients and cover and refrigerate for a minimum of 30 minutes, but the more the better.

One Pot Lemon Chicken and Rice

Chicken and marinade

Chicken thighs, skin and bone in
1-2 lemons, use zest plus 4 T juice

1 T dried oregano
4 garlic cloves
Salt and pepper

Rice

1 1/2 T olive oil
1 small onion, chopped
1 cup long grain white rice
1 1/2 cups chicken stock
3/4 cup water
1 T dried oregano
Salt and pepper

Garnish

Finely chopped parsley
Fresh lemon zest

1. Combine marinade ingredients and chicken and set aside for at least 30 minutes but preferably over night.

2. Remove chicken but reserve marinade.

3. Heat olive oil in deep skillet ovmer medium high heat. Place chicken in the skillet, skin side down and cook until golden brown. Remove chicken and set aside.

4. Heat olive oil in skillet over medium heat. Add the onion and sauté for a few minutes. Add rice and remaining ingredients and reserved marinade.

5. Let the liquid come to a simmer and cook for 30 seconds. Place chicken on top of rice and cover.

6. Bake at 350 for 35 minutes. Remover lid and bake for another ten minutes or until liquid is absorbed and the rice is tender.

7. Remove from oven and allow to rest for 10 minutes. Garnish as desired.

Greek Chicken

1-2 lbs chicken boneless chicken breasts
3 T Fresh oregano or 1.5 T dried oregano
4-5 garlic cloves, minced
3 T olive oil
1/4 cup fresh lemon juice
1/2 t cumin powder
2 t fresh parsley
1/2 t chili flakes
Salt and Pepper

1. Mix together all ingredients except chicken in a large storage bag or bowl.

2. Slice chicken into tenders or one inch pieces. Add to the marinade. Refrigerate for 30 minutes or overnight.

3. Skewer and grill chicken.

Black Bean Hummus

Also based on this Cooking Light recipe...

Black Bean Hummus

1 15 oz. can reduced salt black beans, drained
1/2 cup chopped fresh cilantro
2 Tablespoons tahini
2 Tablespoons water
2 Tablespoons fresh lime juice
1 Tablespoon extra-virgin olive oil
A dash of salt (not a lot)
2 garlic clove
2 jalapenos, seeded
1/8 teaspoon of Cumin

1. Throw everything in a food processor and mix it all up.

Chicken Souvlaki on a Pita

This closely resembles my fave from Plaka on Fort Myer's Beach, and its based on the recipe from Cooking Light...

Chicken Souvlaki on a Pita

2 teaspoons fresh lemon juice
1 Tablespoon Olive Oil
1 teaspoon dried oregano
Salt and Ground Pepper
1 pound skinless, boneless chicken breast halves, cut into 1 inch pieces
Pita bread
Sliced red onion
Store bought Taziki sauce
Sliced tomato

1. Combine lemon juice, olive oil, oregano, salt, pepper and chicken. Marinate for a 1/2 hour.

2. Grill chicken until cooked through, preferably on skewers. Remove from skewers if used.

3. On a grill pan, heat pita bread for 4-5 minutes, flipping half way through.

4. Top pita with chicken and the rest of the stuff. Yum!