Ahh, these burgers are so good! Super flavorful, juicy chicken burgers are topped with the best FETA-ARTICHOKE SPREAD (it totally makes these burgers!). Add any fixin’s you like to the top and dig in! 
Ground chicken thighs would work best here, because they are more flavorful and will stay juicy when cooked. The recipe also calls for a panade, which is a mixture of fresh breadcrumbs and milk; mix it together to form a paste and fold it into the chicken mixture. The starch in the breadcrumbs absorb liquid from the burger mixture, helping the burger to hold its shape and retain moisture. Garlic, roasted pepper, spinach, feta, oregano and red pepper flakes give a Mediterranean vibe to the burgers.
The burgers are all well and good, but the real star of the show is the feta-artichoke spread: feta, artichokes, lemon juice and olive oil and whipped together in the food processor to a creamy, extra-delicious spread on these burgers. I crumbled a little extra Feta on top and layered butter lettuce with roasted red peppers and red onions to complete the package.
Mediterranean Chicken Burgers with Feta-Artichoke Spread
- Yield: 4 burgers 1x
Description
Juicy chicken burgers are flavored with spinach, feta, garlic, oregano and red peppers and topped with a dreamy, creamy feta-artichoke spread!
Ingredients
MEDITERRANEAN CHICKEN BURGERS:
- 1 pound ground chicken, preferably thigh meat
- 1/4 cup (about a 1/2 ounce) fresh bread crumbs (about half a slice of stale bread ground in food processor)
- 2 tablespoons whole milk
- 3 garlic cloves, finely minced
- 1/3 cup chopped roasted red peppers
- 2/3 cup (about 1.5 ounces) chopped fresh spinach
- 2 tablespoons (about 1 ounce) crumbled feta
- 1 tablespoon finely chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
FETA-ARTICHOKE SPREAD:
- 6 ounces feta cheese, crumbled
- 1/3 cup artichoke hearts packed in water, drained
- Juice of 1 lemon
- 1 garlic clove, coarsely chopped
- 1 tablespoon olive oil
- 1 teaspoon fresh oregano leaves, or to taste
- Freshly ground black pepper
TO SERVE:
- Toasted buns
- Butter lettuce leaves
- Crumbled feta cheese
- Thinly sliced red onion
- Sliced roasted red or yellow peppers
Instructions
- In a large mixing bowl, add the fresh bread crumbs and milk, stirring to form a paste. Add the chicken, garlic, roasted peppers, spinach, feta, oregano, red pepper flakes, salt and pepper. Using your hands, gently combine the ingredients. Cover and refrigerate for at least 15 minutes to help firm up the mixture to shape. Once chilled, shape into 4 patties. You can cook at this point, but preferably, transfer to a plate or small baking sheet, cover and return to the refrigerator for another 15 minutes.
- Preheat a large cast-iron pan or outdoor grill over medium heat.
- In the bowl of a food processor, add the feta, artichokes and lemon juice; process until puréed. Add the garlic, olive oil, oregano, and pepper and pulse to combine. Transfer to a small bowl, cover and refrigerate to allow the flavors to meld.
- When the pan or grill is heated, add the olive oil (0r oil the outside of the burgers). Add the burgers (you may need to do in batches in the pan) and cook until golden-brown and cooked through, about 5 to 6 minutes per side. Remove from the skillet and allow to rest for 5 minutes.
- To assemble: spread a thin layer of the feta-artichoke spread on the bottom of each bun. Layer the butter lettuce leaves, burger, more feta-artichoke spread, a little crumbled feta, the red onion and roasted pepper slices.
Notes
Inspiration: Mediterranean Turkey Burgers with Artichoke Feta Spread on howsweeteats.com
- Category: Chicken, Burgers & Sandwiches