Let’s get down to business here (to defeat the huns?): Loaded Greek Chicken Burgers. I’ll spare you the “My Big Fat Greek Wedding” reference, because I’m pretty sure I used that the last time I talked about Greek food with my Loaded Greek Nachos. Also, has anyone seen My Big Fat Greek Wedding 2 yet? Is it any good? I hate when Hollywood makes sequels to movies and they totally screw them up, ruining your opinion of the first one. RUDE. There better be a lot of good windex jokes in it by the most hilarious grandpa ever. And a cameo by Joey Fatone because let’s be real that’s the only reason NSYNC fans watch that movie.
So. What is it with me and my “loaded” greek recipes? Well, I’m a toppings kinda girl. You give me a burger? There better be plenty of options for toppings and sauces. I’ve been known to take out multiple sauces at dinner because I’m not sure which one I want to eat…people get REAL confused when they give you too many options. Like should I combine this ketchup with chimichurri sauce? Why are they out together? NO YOU FOOL JUST THINK! Ugh, why would you ruin chimichurri by putting ketchup in it? Even if it’s really good ketchup.
Regardless. I like loading up my burgers with tons of toppings, because options are the best. And apparently Greek food has a LOT of options when it comes to toppings. Feta cheese, red onions, tomatoes, capers, sun-dried tomatoes, tzatziki sauce, Kalamata olives …which happen to be the BEST olives out there, and the only ones I will eat. Because those black olives from the can are narsty. Just sayin’. Regardless. (What is it me with regardless lately? Or more specifically, this paragraph…)
Toppings out the wazoo, so why not put them all on if they taste good together? That was kind of the theme of these burgers. LOAD EM UP baby, cuz I know all these Greek flavors blend wonderfully together and end in a foodgasmic experience dancing all over your tastebuds.
Plus, I needed a vessel for the cauliflower buns. Or should I say, the BEST Cauliflower Buns. Because I totally teased you guys with that recipe last week and left you hanging with a picture of these burgers, which was SO MEAN of me. But seriously, they are amazing, and it was totally worth the wait. My brain is already buzzing with different ways to top them and sandwich things between them. Have I eaten them about 5 different times in the past two weeks? Maybe. Sorry not sorry at all.
So. What are we serving and topping these beauties off with today? First, those cauliflower buns. DUH. Then, some red onion slaw for that tangy crunch. More chopped olives and sun-dried tomatoes on top, pretty please. Tzatziki sauce on top and my famous dill roasted carrots on the side? OBVIOUSLY. And maybe some mixed greens on the side for some healthy flair in there (or maybe it was just color for my picture? haha.)
Just look at that picture. Can you blame me? Correct answer: NO. Just make them and you’ll see. I dare you.
- 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
- 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.
- Combine all the burger ingredients in a medium sized bowl. Form 3-4 burger patties and set aside.
- Heat a cast iron pan with 2 tbsp ghee or coconut oil for 2 minutes, so the oil gets hot.
- 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!
- 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!
What do you mean you don’t eat no meat?