This recipe worked well for me. I was looking for a quick and easy recipe to use up some ground chicken and found this one. It is similar to one I used from the site for ground turkey. I don't have a handy grill in the winter, so I just broiled them indoors on a foil lined baking sheet. Meat comes in 1 lb packs, so I used that but kept the rest of the ingredient amounts basically the same. I actually weighed out the 2 oz of feta and it came to 1/3 of a cup. I didn't have kalamata olive tapenade. So, I finely chopped 1 tablespoon and mixed with a tsp of olive oil and a sprinkle of salt. For the 1 tablespoon of fresh oregano I used 1 tsp of dried. The garlic took an amount about 5 ex large cloves. Mincing the garlic was the most time consuming part of the recipe. I got 7 chicken burgers using 1/4 cup scoop at 130 calories made as written. ty
This was VERY good! Flavorful, moist, and ready in a snap! I don't do bread (gotta watch my girl-ish figure) so I put it on a salad instead. Thank you!
What a winner! Really yum. I used 1 lb ea of ground chicken & turkey because that's what I had on hand when I found the recipe online today. I also used 2 Tbsp of chopped black olives instead of the tepenade as someone suggested thanks! 2 Tbsp dry instead of fresh oregano also because that's what I had on hand. I made 8 smaller patties. Used grill on stove-top instead of BBQ. I might put in 50% more feta next time. This recipe would also make awesome meatballs. Thank you!
Made according to directions. Grilled on the bbq and put with melted provolone on ciabatta rolls. I added shredded lettuce & hubby added coleslaw. The patties were awesome! Family thought I bought them prepared from grocery deli. Made extra for lunches & salad toppers. Recommend!!
This recipe is excellent and those little burgers go straight to your heart! Could only buy what seemed like a pretty big (jam size) jar of kalamata tapenade....but wouldn't you know we used that whole jar up in about 6 months making this recipe over and over and over. It even turned a hard-core red meat man into a chicken burger guy.
I love this recipe. I cook them in the oven at 400 for about 15-20 minutes. Rather than eating these with hamburger buns I would suggest either plain or on pita bread with hummus.
We enjoyed these burgers used goat cheese not feta i find feta to salty.I left the Kalamata-olive tapenade out because i had none.I baked them and they turned out very good and the goat cheese melted nicely inside. I had roasted mixed veggies. and garlic mayo as a dip for the burgers thank you Jeanette for the recipe. Will be making these again..
Fixed these using a green olive and orange tapenade. I think you could use whatever kind you have in hand. The flavor and moistness is outstanding. I pan fried them and they did not need oil in the pan. We don't eat our burgers on buns and these were wonderful on their own...no sauce needed but would benefit from sauce if you wanted to add it. Will go into my favorites file
This recipe came out AMAZING! I did not use the tapenade because I'm not a fan of Olives. I made the chicken burgers patties with ground chicken salt pepper minced garlic feta cheese as the recipe says but I added an egg and quarter cup of bread crumbs. I used a whole egg and only 1lb of meat so the patty was a bit sticky. If you use the full 1.5lbs or should be good. I put all of the ingredients in a bowl mixed them made the patties and set them in the freezer for about 20 minutes. I grilled them about 6.5 minutes each side since they were a bit thicker. I also added some grilled onions. I took a white onion and sliced into rings. Put some canola oil Sally and pepper. Grilled them directly on the grate for a bit little less than the burgers. Set the burgers on a bowl of 50/50 blend salad with halved grape tomatoes. Set the onions on top and drizzle with tzatziki sauce.
Liked the taste but the cooler was weird being so grey I also ate it without a bun so with a bun color would have been hidden. Taste was a 5 star but color just knocked it down.
