Greek Chicken Burgers
12 oz. ground chicken
2 green onions, thinly sliced
2 oz. feta cheese, finely chopped
3 tbsp. chopped fresh Italian parsley
1 clove garlic, finely minced
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
4 Kowalski's Sweet Egg Buns, lightly toasted
- toppings: Bibb lettuce, sliced tomatoes, sliced red onion, peeled
and thinly sliced cucumber, mango chutney and Lemon Dill Dressing (see below)
Combine first 8 ingredients in a large bowl. Using your hands, mix thoroughly; form 2 patties. On a grill preheated to medium-high, grill burgers directly over heat until done (4-5 min. on each side). Remove from heat; let stand 3-5 min., covered with foil, before serving. Serve on buns with desired garnishes.
LEMON DILL DRESSING: In a small bowl, stir together 2 tbsp. each low-fat Greek yogurt and mayonnaise. Stir in 1 tsp. each grated lemon zest, finely chopped fresh dill and fresh lemon juice. Stir in 1 clove of finely minced garlic and kosher salt to taste. Store, covered, in the refrigerator until ready to use for up to 3 days. Makes 1/4 cup.