Loaded Greek Chicken Burgers
 
 
Prep time: 10 minutes // Cook time: 10 minutes, plus time to make the cauliflower buns and tzatziki sauce
Dana:
Serves: 3-4 servings
Ingredients
For the burgers
  • 1 lb ground chicken
  • ⅓ cup kalamata olives, chopped
  • Zest of 1 lemon
  • 2 Tbsp chopped fresh oregano
  • 2 Tbsp chopped sun-dried tomatoes
  • 1 tsp minced garlic (about 1 large clove)
  • 1 tsp dried minced onion
  • ½ tsp sea salt
  • ¼ tsp black pepper
To serve with...
Directions
  1. First, if you haven’t made your cauliflower buns or tzatziki sauce yet, get on it! They can bake and rest while you’re making the burgers.
  2. Combine all the burger ingredients in a medium sized bowl. Form 3-4 burger patties and set aside.
  3. Heat a cast iron pan with 2 tbsp ghee or coconut oil for 2 minutes, so the oil gets hot.
  4. Cook for 5 minutes on the first side, then flip and cook an additional 4-5 minutes second side, until cooked through. Rest those babies for a couple minutes before cutting into them, unless you want all the delicious juices to run out!
  5. Assemble your burgers with the cauliflower buns, and top with your favorites. For this burger, I put on: tzatziki sauce, red onion slaw, and sun-dried tomatoes. And served them with my famous dill roasted carrots, of course!
  6. Devour!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/loaded-greek-chicken-burgers/