Greek Chicken Burger Bowls with Sundried Tomato Yoghurt, Lime Feta Sweet Potatoes and Tomato Olive Salad
These greek chicken burgers have all the flavours of a chicken souvlaki but in healthier form. The chicken burgers are made with plenty of fresh herbs, garlic, lemon, oregano, cumin and paprika and the baked sweet potatoes with a hit of lime and salty feta are so moreish. You could of course have them with pitta breads or in a burger bun, but little gem lettuce leaves are another alternative for some crunch and texture. Healthy, filling and super tasty.
(Serves 4 - £3.25 per portion)
Heat the oven to 200C fan/220C. Slice 4 sweet potatoes into wedges and drizzle with olive oil. Add 1 tsp garlic granules, 1 tsp smoked paprika, some sea salt flakes and toss together until well coated in the spices. Roast for 20 mins.
Meanwhile make the chicken burgers by adding 500g chicken mince to a bowl with a finely chopped red onion, a large handful of finely chopped parsley, a couple of crushed garlic cloves,1.2 1 tbsp oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt and some pepper. Use your hands to mix together well and form four patties. Set aside until ready to cook.
Once the potatoes have had 20 mins, turn them over and roast for a further 20 mins until cooked through and slightly crispy.
For the salad, add three large deseeded and finely sliced tomatoes to a bowl with the other half of the red onion finely sliced, a deseeded and finely sliced cucumber, 75g chopped Kalamata olives and a handful of torn mint leaves. Mix well, add the juice of a lemon and some salt and pepper to taste.
For the yoghurt, add 100g drained sundried tomatoes to a food processor with 150g yoghurt, the juice of a lemon and some seasoning. Blitz, adding more yoghurt if necessary.
When the potatoes are almost ready, fry the burger patties in a hot griddle or frying pan with a little olive oil until slightly charred on each side and cooked all the way through.
When the potato wedges are ready, add the zest of a lime and juice of a lime, toss together and top with some crumbled feta.
Serve in bowls with some baby gem lettuce leaves or some pitta breads. Enjoy.