Try this recipe for a delicious summer burger that is really good for your waist – InForum

Try this recipe for a delicious summer burger that is really good for your waist - InForum

FARGO — These Mediterranean Chicken Burgers are inspired by the Greek Salad Salsa recipe I presented here last week. With an abundance of salsa left over from my shoot, I was looking for new ways to serve it other than on a pita bread. Out of nowhere, my son, Giovanni, scooped up a slice of salsa and said, “This would be great on a burger.”

I’d been toying with the idea of ​​making a ground chicken burger for a while, and this was just the push I needed to make a recipe a reality. I ran out and bought a large pack of ground chicken (from Sam’s Club for $8.83/2.75 pounds) and then set out on the task of making a recipe that would complement the Greek Salad Salsa. The result is a hearty, delicious alternative to chicken.

Sarah’s Greek Salad Salsa is the perfect topping for her Mediterranean Chicken Burgers, pictured here with lettuce and a brioche bun.

Sarah Nasello / The Forum

This burger is also good for your waistline. I ran the recipes for both the Mediterranean Chicken Burger and Greek Salad Salsa through an online calorie calculator, yielding a result of about 225 calories combined per serving, before charging for a sandwich. I served the burgers with Target brioche buns, and even then the whole sandwich is only about 400 calories — can summertime dining get any better?

These burgers are not only healthy and deliciously addictive, they are also super easy to prepare. All ingredients – ground chicken, onion, spinach, Parmesan cheese (I use the shredded version I have in my fridge), minced garlic, lemon juice, oregano, crushed red pepper flakes, salt and pepper – are mixed by hand until fully combined , which takes about a minute. The onion and spinach are key, as their water content keeps the chicken breast moist and juicy.


Sarah’s Mediterranean Chicken Burgers contain a healthy and flavorful blend of ground chicken seasoned with spinach, onion, garlic, Parmesan cheese, oregano, lemon, ground red peppers, salt and pepper.

Sarah Nasello / The Forum

Since ground chicken is usually soft and somewhat sticky, I refrigerate the mixture for at least 20 minutes before forming the patties, which makes it easier to handle. If you have food-safe gloves, now is the time to use them. If you don’t, you can just run your hands under cold water so that the mixture doesn’t stick while you form the patties.

To keep the patties from spreading while cooking, I water my thumb and make a notch in the center of each, about halfway through but not pressing all the way to the bottom.


Press the center of each patty with your thumb to keep it from shrinking during cooking.

Sarah Nasello / The Forum

I’ve made these Mediterranean Chicken Burgers three times in the last 10 days, once on the stove and twice on the grill, each time serving them with my Greek Salad Salsa. They’re great either way, but at their best when they’re filled with the smoky flavor of grilled food.

These Mediterranean Chicken Burgers are easy to prepare and have a great taste. They’re a great option if you’re looking for a low-fat alternative to chicken – and I hope you enjoy them as much as we do.


For the best flavor experience, Sarah’s Mediterranean Chicken Burgers are grilled over an open fire until fully cooked and an internal temperature of 165 degrees is reached.

Sarah Nasello / The Forum

Check out these links for more great burger recipes:

Mediterranean Chicken Burgers

PRINT: Click here for a printer-friendly version of this recipe

1 pound ground chicken
1 medium yellow onion, finely chopped
½ cup fresh spinach, finely chopped
¼ cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
Greek Salad Salsa, as topping (optional)

Travel directions:
In a large bowl, use your hands to mix all of the burger ingredients until fully combined.

The mixture will be soft and sticky, so place in the fridge for 20 minutes to set before making patties.

Preheat the grill to medium heat (about 400 degrees Fahrenheit).

Divide the mixture into 4-6 equal heaps and then shape into patties. Place the patties on a baking sheet lined with wax paper and use your thumb to make an indentation in the center of each patty. This ensures that the burgers cook evenly and keep their shape on the grill. Brush or drizzle the top of each patty with olive oil until lightly coated. Discard the wax paper once the burgers are on the grill.

Using a brush or cloth, wipe the grill with vegetable oil, place the patties on a hot grill and cook for about 4-5 minutes on each side, until an internal temperature of at least 165 degrees is reached. For best results, use a meat thermometer for accuracy. To prevent the meat from sticking to the grill, let the patties cook for at least 3 minutes per side before lifting.

Once the burgers have reached the desired temperature, remove them from the grill and place on a plate or baking sheet lined with wax paper.

Scrape any leftover chicken from the grill. Cut the buns in half and place on the grill, cut side down, and grill until lightly toasted. Remove and spread Southwest sauce on the inside of the top of the bun. Place a burger on the bottom half of each bun and sprinkle with Greek sauce and your favorite toppings. Top with the top bun, serve and enjoy.

This week on…

Recipes can be found with the article on
“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes from her husband, Tony Nasello. The couple owned Sarello’s in Moorhead and live in Fargo with their son Giovanni. Readers can reach them at [email protected]

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