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Prep time
15 minutes
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Cook time
30 minutes
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Makes
6 burgers
Author Notes
Innovative recipes are the result of having leftover anything in the fridge. Like this whipped feta, originally it was used to spread on toast topped with jammy figs. Here it’s slathered on top of a juicy tahini filled chicken patty and melted away into each bite. This burger would have ended up being taco meat if it weren’t for the feta in the fridge for the idea to come alive. —Meredith Schwartz
Ingredients
- Chicken Burgers
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2 pounds
Ground chicken
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2 tablespoons
Mint, chopped
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2 tablespoons
Tahini
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1 teaspoon
Onion powder
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2 teaspoons
Salt
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Lemon pepper or cracked black pepper
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3 tablespoons
Olive oil (for cooking)
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1
Tomato
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1/2
Small white onion
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1
Large cucumber
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1/2
Lemon, juiced
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1/2
Head of ice berg lettuce
- Whipped Feta
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1/4 pound
Block of feta in brine
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1 tablespoon
Mint, chopped
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1 tablespoon
Fennel fronds (optional herb)
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1/2
Lemon, juiced
Directions
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In a medium bowl combine the first 6 ingredients of the burgers well and form into 6 balls. Heat a cast iron pan or skillet over medium with a coat of olive oil. You might have to work in batches as to not over crowd the pan. Press the patties down into the pan, sear one side until golden brown and flip, and cook through for a total of about 15 minutes.
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Combine all of the whipped feta ingredients in a small bowl and whip with an immersion blender until smooth.
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Dice the tomato, onion and cucumber and mix in a small bowl with lemon juice, salt and pepper.
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Peel the leaves of iceberg off the head of lettuce to use as a bun, place the burgers inside, slather with feta and top with the cucumber tomato mixture.
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