Ingredients:
2 Sprigs oregano, fresh leaves removed and chopped
1 Teaspoon pepper, cayenne
0.75 Cup parsley, flat-leaf roughly chopped, divided
1 Medium cucumber, English
1 to taste salt and pepper
0.25 Cup pepper, pepperoncini sliced
0.5 Cup olives, Kalamata pitted and roughly chopped
1 Small onion, red chopped
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Directions:
Mix sour cream into plain yogurt. Peel and finely chop 1/4 of the cucumber and chop the rest into bite-size pieces.
In a bowl, combine the ground chicken with the thyme, oregano, coriander, cumin cayenne pepper, 1/4 cup of the parsley, zest of one lemon, salt and pepper. Mix to combine.
With the side of your hand, score the meat in the bottom of the bowl into 4 equal portions. Form each portion into 4 patties, each about 1-inch thick. Using your palm, make a small indentation in the center of each patty to prevent dreaded burger bulge when they cook up.
Preheat a large skillet or grill pan over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Sprinkle the patties with a little of the Cavender's Greek Seasoning and cook on each side for 6 to 7 minutes, or until cooked through.
Place the rolls in the toaster or in the oven and toast until golden brown.
While the burgers are cooking make the tzatziki: For the tzatziki, combine the yogurt mixture, garlic and the finely chopped cucumber in a bowl. Add the juice of half a lemon and season with salt and pepper.
For the salad, combine the bite-sized cucumber pieces, peperoncini, olives, tomatoes, red onion, green bell pepper, the remaining parsley, crumbled feta in a bowl. Add the juice of one and half lemons, a little salt and pepper and give it a healthy drizzle of oil. Toss to combine.
To serve, place the gyro burgers on top of the toasted buns, top with some lettuce and tzatziki. Serve with the Greek salad and some fancy chips alongside. |