Ingredients:

• 1 pound of ground chicken
• 1/4 cup of mixed fresh herbs (dill, chives, parsley)
• 1 large egg, beaten
• 1/2 cup dry herbed breadcrumbs
• 1/2 cup chopped sweet onion
• 2 minced garlic gloves
• salt and pepper to taste
• garlic mayonnaise
• your choice of bread

Method:

• Mix all but the mayonnaise together in a large bowl and make sure the herbs are evenly distributed by adding them a bit at a time.
• Shape into 4 patties and grill or broil for 4 minutes on each size.
• Serve the burgers with crusty bread spread with the garlic mayonnaise.

Suggested burger topping: these are perfect with lots of lettuce and sliced tomato. More burger toppings.
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3. Greek Olive & Chicken Burgers

Ingredients:

• 1 pound of ground chicken
• 10 Greek olives, pitted and chopped
• 1/2 cup Feta cheese, crumbled and drained
• 1/2 cup sour cream
• 1 tablespoon fresh chopped parsley
• 1 minced garlic clove
• salt and pepper
• Olive oil for greasing
• 8 slices Italian bread or olive bread
• Olive Tapenade spread (store-bought, optional)

Method:

• Combine the ground chicken with 5 of the olives, 1/4 cup of the feta cheese, parsley and garlic in a large bowl. Mix well then season with salt and pepper and shape the mixture into 4 patties.
• Pan-fry the burgers in a large skillet greased with a little olive oil. Flip once and cook for about 4 minutes each side.
• Mix the remaining sour cream and olives to make a spread. Serve the burgers on bread spread with Olive Tapenade (optional) and top with the sour cream and olive mixture.

Suggested burger topping: thinly sliced cucumber and Greek yogurt. More burger toppings.
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3. Garlic and Herb Chicken Burgers

Ingredients:

• 1 pound of ground chicken
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup chopped red onion
• 2 tablespoons of curry powder
• 2 teaspoons of chopped fresh mint leaves
• salt and pepper
• olive oil for greasing
• 1/4 cup any Indian chutney (mango, pineapple, lemon)
• Indian Naan bread or pitta bread

Method:

• Mix the ground chicken, half of the sour cream/greek yoghurt, onion, 1 tablespoon of the curry powder and 1 teaspoon of the mint in a large bowl. Season with salt and pepper and shape into 4 patties.
• Pan-fry the burgers in a large skillet greased with a little olive oil. Flip once and cook for about 4 minutes each side.
• Whisk the remaining sour cream/yoghurt with the left over curry powder and mint. You can heat the naan/pitta bread as instructed on the packaging.
• Serve the burgers on the warm naan with the sour cream mixture and chutney on top, add tomato, lettuce and chopped onion to taste.

Suggested burger topping: try serving with a fresh Mango Lassi. More burger toppings.
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2. Garlic and Herb Chicken Burgers
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