This week has been all about adding around-the-world flavors to your basic chicken for me. I tried to go Greek/Middle Eastern with this za’atar (zahatar?) seasoned, tzatziki smothered, spinach chicken burgers. These were delicious and juicy and brought the funk to the Whole Day last days blues.
What you’ll need:
- Few handfuls of chopped white onion
- 1 egg
- 1/2 cup almond meal
- 1 lb lean ground chicken
- Za’atar spice mix – I used a ~4 generous pinches
- Few cranks of sea salt
- 4 handfuls of fresh spinach, chopped
- Olive oil
- Sauté white onions in a little olive oil over medium heat for 2-3 minutes to soften
- While onions cook, add chicken, egg, almond meal, spice, salt, and spinach to a large mixing bowl. Add onions once done.
- Using your hands (yum!), mix it all up so things feel evenly distributed
- Add oil into a heated pan and form mixture into burger patties and place around the pan
- I always get nervous about if I’ve cooked my chicken enough – these should need about 4-5 minutes per side, flipping when the burgers start turning white on the bottom and creep up towards the middle of the burger.
- Cover occasionally for a minute or two at a time to keep in the juices. Make sure enough oil is on the pan to avoid sticking. When you think you’re done, cut into the fattest one and just make sure there’s no rawness.
Serve topped with tzatziki sauce, cucumbers and some fresh dill, if you’re on your A game. They’re good on their own too. I made a side dish to go along with this too – lemon roasted tri-color fingerling potatoes (A+ game).