But we couldn’t stop there. So we sandwiched them between mini pretzel buns and made a light tzatziki cucumber salad with dill and more feta. Make sure to spread some of the yogurt cucumber salad onto the buns. It’s all the sauce you’ll need to make this a truly delicious chicken burger. Cook, relax and enjoy!
What you’ll need:
1 small red onion
2 oz baby spinach
2 oz feta
10 oz ground chicken
¼ cup panko
7 oz container 2% Greek yogurt
3 persian cucumbers
6 mini pretzel buns
freshly ground black pepper
Cut red onion in half, finely chop half. Thinly slice other half. Crumble feta. Remove leaves from dill sprigs and chop. Chop baby spinach.
Cook onion and spinach
Heat 2 teaspoons olive oil in a skillet over medium-high. Add chopped onion and sauté until softened, about 3 minutes. Add baby spinach, season with ¼ teaspoon salt and cook into wilted, about 1 minute. Remove from heat and let cool slightly.
Combine ground chicken, spinach mixture, panko, ½ the dill, ½ the feta, ¼ teaspoon salt and ¼ teaspoon pepper. Form into 6 patties. Place patties on a plate or baking sheet and refrigerate for 10 minutes.
Make tzatziki salad
Meanwhile, whisk ½ the yogurt (reserve rest for another use) with juice of ½ the lemon, ½ teaspoon salt and a few grinds of pepper. Thinly slice cucumbers on the diagonal. Add to yogurt mixture with sliced red onion and remaining dill.
Heat 1 tablespoon oil in a skillet over medium high. Add chicken burgers and cook until browned and cooked through, about 3 minutes per side. Remove from heat and squeeze remaining lemon over the top.
Split pretzel buns and toast. Sandwich burgers on buns with some of the tzatziki salad. Top remaining salad with feta and serve on the side. Enjoy! serve with cucumber salad topped with remaining feta cheese.