GREEK CHICKEN SLIDERS

Makes 12 sliders or six burgers

Loosely based on spanakopita, these tiny burgers deliver lots of flavour. To keep with the Greek theme, top with slices of cucumber and a dollop of garlic-kissed tzatziki. 30 ml (2 tablespoons) vegetable oil, divided 1 onion, finely chopped 2 cloves garlic, crushed 1 300 g packaged chopped frozen spinach, defrosted and drained 125 g (4 ounces) feta, crumbled 30 ml (2 tablespoons) finely chopped fresh dill 15 ml (1 tablespoon) finely chopped fresh mint 15 ml (1 tablespoon) finely grated lemon zest 500 g (1 pound) ground chicken 1 large egg

TOPPING

Cucumber slices Tzatziki

1. Heat 15 ml (1 tablespoon) oil in a non-stick skillet over medium-high heat. Cook the onion until soft, about five minutes. Add the garlic and cook one more minute. Set aside to cool.

2. Squeeze all the moisture out of the drained spinach using paper towels. It should be reduced to about the size of a tennis ball. Crumble spinach into a large bowl.

3. Add the onion mixture, feta, dill, mint, and lemon zest to the spinach. Mix to combine.

4. Break the ground chicken into large pieces, add to spinach mixture along with the egg. Stir to combine.

5. Divide mixture into equal portions – six for large burgers or 12 for sliders – roll into balls without compressing. Gently flatten to between 2 cm to 2.5 cm (3/4 inch and 1 inch) for burgers and 1.25 cm to 2 cm (1/2 inch to ¾ inch) for sliders. Using your thumb or a spoon, create an indentation in the centre of the burger. Refrigerate until ready to cook.

6. Heat 15 mL (1 tablespoon) oil in non-stick skillet over medium heat. Cook patties until internal temperature reaches 74°C (165°F), about five minutes per side for large patties or three minutes a side for sliders, flipping once. Transfer to a platter and allow to rest five minutes before placing on bun and topping with cucumber slices and tzatziki.

Prep time: 20 minutes Cook time: 15 minutes