Israeli-Style Chicken Burgers

  • Yield: servings

Ingredients

HUMMUS
1-- 15 ounce can Garbanzo Beans drained
2cloves Garlic finely minced
-- Juice of 2 Lemons
2tablespoons Olive Oil
3tablespoons Tahini
1teaspoon Salt or to taste
SHEPHERD'S SALAD
1cup shredded & chopped Iceberg Lettuce
1/2cup finely diced Cucumber (peel on)
1/2cup finely diced Tomato
1/4cup chopped Parsley
1tablespoon chopped Mint plus 6 8 sprigs for garnish
1teaspoon Olive Oil
-- Juice of 1/2 Lemon plus 6 8 slices for garnish
1/4teaspoon Sea Salt or to taste
CHICKEN SHEWARMA BURGER
2pounds ground Chicken
2tablespoons fresh Minced Onion
1tablespoon Minced Garlic
1/2teaspoon Ground Coriander
1/4cup Fresh Mint finely chopped
1/2teaspoon Salt
1/4teaspoon Black Pepper
Cooking Spray
6-- Pocketless Pita Breads warmed
6leaves Red Leaf Lettuce
1cup crumbled Feta Cheese

Instructions

HUMMUS

Place all ingredients in the blender. Blend on high for 2-3 minutes until all ingredients are well combined and texture is smooth and creamy. It is sometimes necessary to stop blender and stir part way through the process. Transfer to a bowl. Cover bowl with plastic wrap. Refrigerate until ready to use.

SHEPHERD'S SALAD

Combine all ingredients in small bowl. Cover bowl with plastic wrap. Refrigerate until ready to use.

CHICKEN SHEWARMA BURGER

Combine all ingredients and form 6 patties. Spray Broiler with Cooking Spray. Broil Burgers for 5-7 minutes per side or until no longer pink in the center.

To serve, spread a thin layer of Hummus onto each Pita Bread. Top each with a Lettuce Leaf, one Burger, then some Shepherd's Salad, a sprinkling of Feta and a dab or two of Harissa (if desired). Garnish each plate with a sprig or two of mint and a lemon slice. Enjoy!

Serves: 6

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