You are here: Home » Recipes » Greek Chicken Sliders Greek Chicken Sliders Yield servings PrintEmail Ingredients For the Burgers:3 ounces crumbled feta cheese1/3 cup panko -- zest of one large lemon1/4 cup of grated zucchini4 cloves garlic, minced2 tablespoons chopped mint1 tablespoon chopped parsley3/4 teaspoon salt1/2 teaspoon ground pepper1 pound ground chicken2 tablespoons olive oil, divided use3 -- pita breads, cut in halfFor the Greek Salsa:1/2 -- of a large cucumber, seeded and chopped1/2 cup red onion, chopped2 -- plum tomatoes, seeded and chopped1/3 cup pitted kalamata olives, chopped2 tablespoons chopped mint2 tablespoons chopped parsley -- juice from half a lemon1/2 teaspoon saltFor the Creamy Cucumber Sauce:1/2 -- of a seeded cucumber, grated1 -- 6 ounce container of Greek yogurt1 tablespoon olive oil1 clove garlic, minced1/2 teaspoon salt, divided use1/4 teaspoon ground pepper Instructions For the Creamy Cucumber Sauce: Shredded the Cucumber and place in a colander and sprinkle with 1/4 t salt to pull out excess moisture. Set aside In a medium bowl, mix yogurt, olive oil, garlic, 1/4 t salt and pepper. Gently press the excess water out of the cucumber and then mix with the yogurt mixture. For the Greek Salsa: Mix all ingredients in a medium bowl. For the Burgers: Preheat oven to 200 degrees. Wrap the pita bread in foil and seal. Place in the oven to warm slightly while cooking the burgers. Mix all ingredients except the chicken (feta through pepper) in a large bowl. Add the ground chicken, mix well. Form the chicken mixture into 12 mini-burgers. Place a large non-stick skillet over medium-high heat. Once warm, add 1 T olive oil and place 6 mini-burgers in the pan. Cook 4-5 minutes, flip and cook another 4-5 minutes on the other side. Remove burgers from the pan, place on an oven-safe dish and cover with foil, place in the oven to keep warm. Repeat cooking process with remaining mini-burgers. Serve 2-3 mini burgers in each pita half. Serve with greek salsa and creamy cucumber sauce.