Don’s GyroBurgers

For a pre-paddle Wednesday night dinner, we cooked up what I call GyroBurgers, one of my favorite things to grill.

Ingredients

Olive oil
Onion (we like sweet onion or Videalia) minced.
Bag of baby spinach
oregano
1/4 lb of crumbled feta cheese
1 package of ground chicken or turkey (we like chicken better)
1 tbs grill seasoning, we like McCormic’s Chicken
1/3 cucumber, sliced
Sour cream or Greek yogurt
handful of Kalamata olives
Buns (we like potato buns, anything works)
Sliced roasted bell peppers. We use jarred bell peppers.

Instructions

In a medium mixing bowl and put in the spinach, (if it is frozen, defrost it and drain it) onion, garlic and oregano. Add the crumbled feta, chicken and seasoning and mix it up by hand. Pour in a drizzle of olive oil, and keep mixing it.

Heat up your grill and spray some PAM Grill on the surface, or cover each burger with some olive oil. Drop the grill temp to medium and form burgers. You should make six of them.

Form six burners by hand (olive oil your hands) and toss them on the grill. The heat should be medium by now. Cook about 7 minutes each side. This is raw chicken, no less than 7 minutes a side should be good on a medium heat. If you have no flare-ups, and you’re worried about under-cooking, you might be able to go with 10 minutes a side. But only if your heat is low.

For toppings (this is the rest of the ingredients) and you should have done this while the burgers are cooking) slice up the cucumber, olives and red bell pepper. We like mixing the cucumbers in a little sour cream…not much.

When the burgers are done, top with the cucumber mix, olives and red bell peppers. You can toss some feta on too!