1
1 egg
1/3 cup Balkan-style yogurt
1 tsp salt
2 slices sandwich bread, or 1/2 cup fine dry bread crumbs
750 g ground chicken, or ground turkey
2 green onions
2 cups baby spinach
1/4 cup crumbled feta
1/4 cup chopped fresh basil, or cilantro
Lightly oil grill and heat barbecue to medium-high. In a large bowl, whisk egg with yogurt and salt. If using sliced bread, it isn't necessary to remove crusts. Tear into small pieces, then stir into egg mixture. Or stir in dry bread crumbs. Crumble in chicken. Thinly slice onions. Coarsely chop spinach. Sprinkle over chicken along with feta and basil. Using your hands or a fork, mix just until all ingredients are evenly distributed. Mixture will feel wet compared to most burgers.
Shape into 6 burgers, each about 3/4 inch (2 cm) thick. Grill with lid closed until juices run clear and meat is firm when pressed, 5 to 6 minutes per side. Don't worry if centre of burgers has a slight pink colour--sometimes even when fully cooked, chicken burgers have this pinkish hue. Serve in a pita or on a toasted whole-wheat bun and top with additional spinach, sliced tomatoes and feta.
Calories 255, Protein 23.3g, Fat 14.4g, Fibre 0.9g, Sodium 581mg.
Both folacin-rich spinach and feta cheese are added to burgers, giving them a creamy, yet healthy burst of sunny summery flavour.