May: Month of the Burger... Bonus! - Greek Chicken Burger

May 25, 2020

Bonus – Greek Chicken Burger

-  1 – 2 packages of Elm Run Farms green onion chicken patties
-  Buns… the good ones
-  Feta cheese
-  Lettuce leaves, ripe tomato, onion
Tzatziki topping
-  1 cup whole Greek milk yogurt
-  1 English cucumber, seeded, finely grated & drained
-  2 Cloves garlic, finely minced
-  1 teaspoon lemon zest
-  1 tablespoon fresh lemon juice
-  2 tablespoons chopped fresh oil
-  Kosher salt and freshly cracked black pepper

Start with thaw, cold patties. Patties are easier to work with when they’re cold, but you don’t want them to be frozen in the center.

Bring grill to heat and place patties on grill. The hottest part of the grill is typically in the center and towards the back. Placing the patties above heat will help sear the meat to prevent it from falling apart.

You want to move / flip the patties as little as possible. Also, don’t give into the temptation to press the patties with a flipper. Chicken patties are already lean – leave all the juices in the patty or it may dry out.

Once the patties are on the grill, close the lid and let the heat do its work.

Next, toast the buns. Lightly drizzle the cookie sheet with oil and sprinkle it with salt & pepper. Place the soft part of the bun in the sheet just long enough for it to get a light coating of oil. The oil will help the bun heat up and keep it from sticking to the grill. Buns can also be toasted in a oven set to "Broil".

Flip patties at 2 – 3 minutes or when the bottom has a good sear and prominent grill marks. Shortly after the patties are flipped, place buns soft side down on the grill. Remove buns when the soft side is crispy.

Check the patties 2 – 3 minutes after flipping them. When both sides have grill marks, lower heat on the grill to finish cooking the patties. If possible, turn off inner burners and move the patties to the center of the grill. This allows them to keep cooking from indirect heat.

Make the Tzatziki topping: in a medium bowl, whisk together yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt & pepper.

Have the Tzatziki, Feta cheese, lettuce, tomato, and buns ready before the burgers have finished cooking.

Caleb Bull

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