Take Five Burgers 4/4/2013

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Chicken Gyro Burger with Tzatziki

1 lb. ground chicken

Seasoning: ½ tsp. salt, 1 tbs. paprika, ½ tsp. cumin, ¼ tsp. onion powder, ¼ tsp. garlic powder, ¼ tsp. black pepper, 1 tbs. herbs de Provence

Mix all of the seasonings with the ground chicken and form into patties.  You can grill or pan fry these burgers.  Make sure to cook them all the way through as you should with all poultry products.

Tzatziki Sauce

I medium/large cucumber (seeds removed)

1 cup plain Greek yogurt

1 cup sour cream

1 Tbs. garlic powder

1 cup of fresh dill (slightly chopped)

Chop the cucumber into chinks and pulse them in the food processor until they are small bits.  Add the rest of the ingredients and pulse until evenly combined and relatively smooth in consistency.  Refrigerate any leftovers. 

Add the burger to a bun and top the burger with a generous amount of tzatziki .  This burger is best served with fresh tomato, purple onion and feta cheese to make it in the style of a Greek gyro sandwich.


Turkey Burger with Poblano Pepper Relish

1 lb. ground turkey

¼ tsp. garlic powder

¼ tsp. onion powder

1 tablespoon Italian seasoning (more if desired)

Mix all ingredients and form into patties.  You can cook them on the grill or pan fry them just make sure they are cooked all the way through like you should do with all poultry.

Poblano Pepper Relish

1 medium poblano pepper

1 large dill pickle

1 medium bunch of fresh cilantro

The trick to the great flavor is roasting the pepper.  You can do this on the grill, stovetop of a gas oven (right on the grate) or in the broiler of your oven.  Open flame works best.  Roast the pepper whole until is blackened on all sides.  This will help sweeten the pepper and cut down on some of the heat and leave it with just a little kick of spicy.  Once the pepper is roasted, run it under cold water and remove the blackened skin.  Best to have a strainer or colander in the sink to catch this so cleanup is easier.  Once you have most of the skin removed, open the pepper and removed the seeds too. 

Now put the cleaned pepper, slightly chopped dill pickle and cilantro into a food processor and pulse until combined.  You can make this as chunky or fine chopped as you desire.  You can serve this immediately but make sure to taste it and see if you prefer more pickle to cut the pepper's heat or for more dilly flavor.  Refrigerate any leftovers.

Add the burger to the bun with sharp cheddar cheese (or any of your favorites) and add a generous amount of the relish.  Top this burger with any of your favorite condiments and fresh vegetables.  Hey, you saved some calories...sneak some bacon on there!

White Lake Area Community Education


The calorie comparison is:

Beef Cheeseburger 847 calories, 54 grams of fat, 51 grams of protein Ground Chicken Burger 530 calories, 20 grams of fat, 47 grams of protein Ground Turkey Burger 500 calories, 20 grams of fat, 53 grams of protein

Courtesy of:

Bob Switzer, Attendance Officer/Student Retention White Lake Area Community Education

4600 N. Gibson, Muskegon, MI 49445

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