Greek Chicken Sliders

  • Yield: servings


For the Burgers:
3ounces crumbled feta cheese
1/3cup panko
-- zest of one large lemon
1/4cup of grated zucchini
4cloves garlic, minced
2tablespoons chopped mint
1tablespoon chopped parsley
3/4teaspoon salt
1/2teaspoon ground pepper
1pound ground chicken
2tablespoons olive oil, divided use
3-- pita breads, cut in half
For the Greek Salsa:
1/2-- of a large cucumber, seeded and chopped
1/2cup red onion, chopped
2-- plum tomatoes, seeded and chopped
1/3cup pitted kalamata olives, chopped
2tablespoons chopped mint
2tablespoons chopped parsley
-- juice from half a lemon
1/2teaspoon salt
For the Creamy Cucumber Sauce:
1/2-- of a seeded cucumber, grated
1-- 6 ounce container of Greek yogurt
1tablespoon olive oil
1clove garlic, minced
1/2teaspoon salt, divided use
1/4teaspoon ground pepper


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.