Want a healthier burger option? Look no further than this piquant Mediterranean version. Lean meat, lots of vegetables and plenty of robust taste make these hearty and filling.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Burgers:
Toppings (optional):
Method
Squeeze excess moisture from cucumber. In small bowl, mix together cucumber, yogurt, harissa, honey and lemon juice.
In large bowl, mix together 1/4 cup of the yogurt mixture, the chicken, garlic, egg, mint, coriander, cumin and salt.
Shape mixture into four 1/2-inch thick patties (Make-ahead: Layer patties between parchment paper in airtight container; refrigerate for up to 24 hours.)
Place patties on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 160°F, 8 to 10 minutes.
Place pitas on grill, turning once, until warmed through, about 1 minute. Spread some of the yogurt mixture on pitas. Top pitas with patties and toppings (if using).
Tip from The Test Kitchen: For flat burgers that don’t shrink, make an indent in the centre of each patty with your thumb, about one-third of the way through, before grilling.
BEER PAIRING: Western Newfoundland Brewing Co. (Pasadena, N.L.)
Killdevil Pale Ale: Full-bodied with tangy flavours of grapefruit and freshly baked bread, it goes well with the mildly spicy and herbacous flavour in the burger.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 1001 mg
- Sugars 5 g
- Protein 30 g
- Calories 414
- Total fat 14 g
- Potassium 468 mg
- Cholesterol 121 mg
- Saturated fat 4 g
- Total carbohydrate 40 g
%RDI
- Iron 31
- Folate 25
- Calcium 18
- Vitamin A 7
- Vitamin C 8
