Greek Stuffed Chicken Burgers
  • 1 pound ground chicken
  • 1 cup or so of pitted black Kalamata flavored Olives (you can find these in the deli section olive cart at most grocery stores)
  • 1/2 cup or so of Feta cheese (I used original flavor)
  • 1 medium sweet yellow onion (or Vidalia)
  • 2 tablespoons minced garlic (fresh, or I used in jar w/ EVOO*).
  • 1 package hamburger buns/bulky rolls
  1. Preheat oven to 425
  2. In a food processor pulse the olives and feta cheese together until the olives are no longer whole, but more of a chopped/minced consistency... It should resemble a very chunky paste. I pulsed mine using the high pulse setting about 6-10 times...
  3. In a medium mixing bowl, combine ground chicken and olive/feta mix... until mixed evenly. Make 8 patties and leave them on a plate for now.
  4. In a medium fry pan spray fat free non-stick cooking spray. Dice/mince onion (or take the easy route like I did, and buy a cheap mandoline slicer/dicer)... Mince garlic, or buy the jarred stuff... toss both garlic and onions in fry pan on med-high heat and sautee to desired consistency. I cooked mine until they were nearly caramelized...
  5. Spoon onion/garlic mix onto 4 of the burgers. I used a lot, since both Scott and I really like caramelized onions & garlic...
  6. Cover the 4 burgers with the other 4 burgers and seal shut by pushing edges down all around... bake for 10 minutes at 425 on one side. Remove from oven, flip over, place back in oven for another 10 minutes...
  7. About 5 or so minutes before you take the burgers out on a grilling pan cut your rolls in half (unless they're pre cut), spray lightly with spray butter, and grill them over high heat for about 3-5 minutes, just enough to slightly brown them. Or you can toast them... Whatever you prefer.