greek chicken burger salads

Greek Burgers:  yields 4 4oz. burgers

1 LB Organic Ground Chicken

1/4 scant Cup Kalamata Olives (about 8 large olives)

1/4 Cup chopped Artichoke Hearts packed in Olive Oil (about 2 whole artichoke hearts)

2 Tbsp finely diced Shallot

1/4 Cup chopped Italian Parsley

1/2 tsp Kosher Salt

1/4 tsp Ground Black Pepper

Mix together in a bowl and divide into 4 portions. Form into patties. Place on Plate while you heat 1 Tbsp Olive Oil in 10" sautee pan set to high. 

When oil shimmers place each patty into pan. There is a lot of moisture in these so watch out for splatter!  On high heat, sear side one for 2 1/2 minutes then flip to side two for an additional 2 1/2 minutes. Reduce heat to medium low for 8 minutes. After 8 minutes flip back to side one and cook for 12 minutes or until a thermometer placed into the center of the largest patty reads 165 degrees Fahrenheit. 

*These patties can also be baked on a baking sheet lined with parchment paper at 375 degrees Fahrenheit for 15 minutes but they will not get brown so they will look different than photos on this page*

Greek Salad with avocado oil vinaigrette

(makes 4 medium salads)

5 oz Olivia's Organics Spring Mix with Herbs (or greens of your choice)

1/2 English Cucumber, diced

1 Cup Cherry Tomatoes, quartered

1/4 Red Onion Sliced into very thin rings

1/2 tsp. dried oregano

Optional: Diced Pepperoncinis, more Olives, more Artichoke Hearts

Vinaigrette (enough for 8 salads)

1/4 Cup Avocado Oil

1/8 Cup White Wine Vinegar

1/2 tsp. Kosher Salt

1/2 tsp Dried Oregano

Toss Greens and vegetables with a few Tablespoons of vinaigrette in a large bowl. portion out onto four plates evenly and top with one Greek chicken burger.  Enjoy!  Winter is almost over!