Makes 12 slid­ers or six burg­ers

Grand Magazine - - FOOD -

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


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

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