Israeli-Style Chicken Burgers

  • Yield servings

Ingredients

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