White on White on White

I wrote this post last night… twice. And it got eaten by Ecto TWICE. It was a lovely post where I was waxing poetic about the lovely spices in these creative and delicious chicken burgers I’d come up with last night… and then when I went to hit “publish” the post disappeared. I’d even saved drafts that were supposed to go to WordPress, and they disappeared too. So a question for you all: is there a better Mac blog editing program than Ecto? I’m not opposed to paying a little bit for one!

Now, onto the food. When I made gyros a couple weeks ago, I immediately fell in love with the spice combination that was used. There’s something so inherently ”Greek” about the combination of marjoram, garlic, and oregano that was both nostalgic and intriguing to me. I grew up eating foods of many cultures, and while I could easily replicate Italian and Asian flavors, that true “Greek” flavor eluded me…until I made those gyros.

When I was grocery shopping, I found that my produce market had ground skinless/boneless chicken breast on sale, I knew that it was destined for a recipe similar to gyros, but without the added fat and cost of ground lamb. I had an idea in my head, but little did I know that I would end up using more dishes and implements in my kitchen than I had in a long time! Besides making a great dinner, I made something else in the kitchen that Adam jokes I make the best: a mess!

Grecian Chicken Burgers with Yogurt Sauce

Ingredients

2 lb. ground white meat chicken

2 eggs

1 medium onion, peeled and coarsely chopped

3 garlic cloves, peeled

1 Tbsp. marjoram

1 Tbsp. oregano

1 Tbsp. dried parsely

2 eggs

S&P to taste

Yogurt sauce (recipe follows)

Directions

Add the onion and garlic to a food processor and process until very finely chopped. Scoop the onion/garlic mixture onto a small towel and squeeze until all liquid is drained. Return to food processor. Add chicken and spices and process until it’s a fine paste, then add the eggs. Pulse a few times to combine. Form the mixture into patties with wet hands and cook on a griddle until done, about 6 minutes per side. Serve with yogurt sauce

Yogurt sauce ingredients

1 c. fat free Greek yogurt

1 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. garlic powder (or more to taste)

Directions

Mix all ingredients together, place in refrigerator at least 20 min. before serving.

I found myself not only loving what I was eating, but also really wishing I’d had something green on my plate too. The chicken was white. The potatoes? Yeah, white too. The yogurt sauce? Also white. Delicious, yes, but also fairly devoid of nutrition. Why hadn’t I put a bed of spinach down first? Where was my broccoli? Oh right, I hadn’t made any. It’s really amazing to me  how we know exactly what we need if we actually LISTEN to what our bodies are saying…

Now that I’ve finally gotten this post written, I’m crossing my fingers that it actually POSTS!

Tagged as: burgers, chicken, chicken/turkey, Greek, simple recipe