I've had this recipe idea in my head for weeks now. Every week I make a google keep list that lays out my menu plan for the week. Based on that menu plan then, I make a grocery list and my husband and I spend some quality time together in the Target grocery aisles. Rarely does our week allow for every meal to be executed as planned as events come up, plans change, we're all busy, rabble rabble rabble. Sadly, this recipe kept getting pushed off for another week, basically because I just didn't feel like cleaning the blender. BUT, if any of you have the Ninja blender, you know that's a ridiculous excuse because you can throw it all in the dishwasher.
Today was the day though that I finally had the motivation to pull out the blender and whip up something crazy. And then I realized that it was all pretty simple. This is an easy recipe that doesn't take too much time to prep - you let the blender do it for you. Getting the chicken burgers cooked to temperature is really what takes the longest - so patience young grasshopper.
These Greek Chicken Burgers came as a healthy meal choice after an extended weekend of gorging on foods that were equally delicious as they were unhealthy in Ransom, Pennsylvania (hello Old Forge Pizza). With food that good I just don't have the self-discipline to stop stuffing my face, so when I return to my real world I need some *healthier* meal choices to make up for it. The first thing I made was a "Slimming Detox Soup" that I found on Pinterest that was surprisingly delicious. It's been serving as my lunch ever since. I was needing some meat though so I decided it was time to venture into the Chicken Burger kingdom. For those who know me, I can't keep it at just meat and vegetables...I need to add cheese. Hence the feta, mayo and sriracha sauce, which I would literally put on almost anything. Give me some fresh vegetables, and that'd be my go-to dip. Pizza sauce? Sure, why not? The sky's the limit, this stuff's delicious.
For the Burgers
1 shallot - cut in half
2 cloves garlic
1 tsp. salt
1 tsp. pepper
1 tsp. Dean Jacob's Gourmet Selection
splash of chicken broth
For the Salad
1 15.5 oz can garbanzo beans - drained and rinsed
1 2.25 oz can sliced ripe olives - drained and rinsed
2 T. butter
splash of olive oil
salt and pepper to taste
Handful of shredded red cabbage.
For the Sauce
1/3 c. feta cheese crumbles
1/4 c. mayonnaise
sriracha sauce to taste
In a blender (I used the Ninja), pulse shallot, garlic and pepporoncinis. Add chicken breasts, one piece at a time, adding another after every couple of pulses. Add salt, pepper and kabob seasoning. Pulse until well minced. Pour out onto a plate and form into burger patties. Cover and refrigerate until ready to cook.
Heat a grill pan over medium heat - spray with nonstick cooking spray. Grill chicken burgers 6 minutes per side. Flip again and turn to rotate 45 degrees to get some crosshatching if you're feeling fancy. Add a splash of chicken broth to deglaze the pan anytime you see it starting to burn. This will help avoid smoking up your kitchen and keep your burgers moist. Cook until internal temperature reaches about 165 degrees.
While chicken is underway, heat pan over medium-high heat. Add butter and splash of olive oil (this helps keep the butter from burning). Add garbanzo beans and olives. Saute, stirring occasionally for about 10 minutes or until garbanzos start to brown and get crispy. Add spinach and a pinch of salt and stir. Cover and reduce heat to simmer. If your timing was off like mine and the spinach/garbanzo mixture is done well ahead of the chicken, bring back the heat for a minute and add a splash of chicken stock to add some more moisture, then turn heat off.
In a small bowl, combine feta, mayo and sriracha sauce.
To plate, place shredded red cabbage, followed by the spinach/garbanzo mixture. Top with the chicken burger and then sauce it up. The sauce is quite possibly my favorite part, so in my opinion you should load it up.