Greek chicken burgers with spinach and cream cheese
Ingredients
Greek chicken patties: 250 ml frozen spinach, drained & thoroughly dried
15 ml dill, chopped
5 ml oregano
juice of half a lemon
500 g skinless chicken breasts, finely chopped or minced
230 g LANCEWOOD Medium Fat Plain Cream Cheese or Spring Onion & Chives Cream Cheese
or 30 ml LANCEWOOD Greek Delight Double Cream Plain Yoghurt
salt & freshly ground black pepper
oil for spraying and frying
10 mini burger buns
10 lettuce leaves
2 tomatoes , sliced
1 cucumber, sliced
1 red onion, thinly sliced
Lemon & garlic cream cheese spread:
230 g LANCEWOOD Medium Fat Spring Onion & Chives Cream Cheese
60 ml LANCEWOOD Greek Delight Double Cream Plain Yoghurt
grated zest of half a lemon
1 small clove garlic, crushed
5 ml fresh dill, chopped
salt & freshly ground black pepper
Method
Greek chicken patties: In a large bowl, mix the spinach, dill, oregano and lemon juice together. Add the chicken and mix until well combined. In a separate bowl, mix the cream cheese and yoghurt together until smooth. Add this to the chicken mixture and mix through. Shape them into small balls and flatten them between your hands. Place the flattened balls in the freezer for 30 minutes to firm up. Once firm, place on baking paper in the air fryer and spray with oil. Air fry at 180o for 10 – 12 minutes until cooked through. Cut the burger buns in half and place the garnish on the bottom bun. Top with the patty and either spread with a lemon and garlic cream cheese spread or LANCEWOOD DIPde'lite. Close the bun and secure with a short kebab stick.
Lemon & garlic cream cheese spread:
Mix the cream cheese and yoghurt together until smooth. Add the lemon zest, garlic and dill. Mix well and season to taste.
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