Image: Jodi Pudge | Food Styling: Ashley Denton | Prop Styling: Catherine Doherty
For a healthier burger option, this piquant Mediterranean version is the way to go. It features lean meat and lots of vegetables and packed with plenty of robust taste.
- ¼ cup grated English cucumber
- ½ cup 2% Greek yogurt
- 1½ tsp harissa paste
- 1½ tsp organic liquid honey
- ½ tsp freshly squeezed lemon juice
- 1 lb lean ground chicken
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tbsp finely chopped fresh mint
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp salt
- 4 pita pockets
- Thinly sliced watermelon radishes and cucumber, crumbled feta cheese, torn fresh mint leaves and fresh sprouts for topping
1 Wrap the grated cucumber in a clean tea towel; squeeze to remove any excess liquid. In a small bowl, mix together the cucumber, yogurt, harissa, honey and lemon juice.
2 In a large bowl, mix together ¼ cup of the yogurt mixture, the chicken, garlic, egg, mint, coriander, cumin and salt.
3 Shape the mixture into four ½"-thick patties. (Patties can be layered between squares of parchment paper in an airtight container and refrigerated for up to 24 hours.)
4 Place the patties on a greased grill over medium- high heat; cook, turning once, until an instant read thermometer inserted sideways into the patties reads 160°F, 8 to 10 minutes.
5 Place the pitas on the grill, turning once, until warmed through, about 1 minute. Spread some of the remaining yogurt mixture on the pitas. Top the pitas with the patties and desired toppings; serve immediately.
Excerpted from Canadian Living's Mediterranean Flavours by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.