While I am so ready for all of this rain to go away, my garden couldn't be happier right now. The tomatoes are singing and the herbs are just exploding. When I saw how crazy my mint and dill had gotten, I went looking for some ideas to use them up in the kitchen.
Mint and dill, mint and dill, hmmm...oh yes, Greek flavors! And since it's summertime, how about something light and delicious like a greek chicken patty smothered in tatziki sauce and topped with fresh arugula. Don't mind if I do.
The ground chicken (or you could use ground turkey) really lightens this up, compared to an all-beef slider. Plus, the green onions, celery, and spinach not only make great fillers, but up the veggie intake, which is always a plus when you have kids. And you don't have to make sliders. You could make these into full-sized burgers or roll them smaller into meatballs. My kids just think sliders are fun, and, to be honest, so do I.
And oh, that tatziki sauce! This is really the star of the recipe and where all those fresh herbs from my garden shine. I'm just gonna go ahead and tell you to double the recipe for this stuff - it is that good! I have been pouring it on salads, dipping fresh vegetables in it, and sometimes even just licking it off a spoon. Sorry, that last bit was probably too much information.
Greek Chicken Sliders with Tatziki and Arugula.
- 1 lb ground chicken
- zest of 1 lemon
- 1/4 c. crumbled feta cheese
- 1 egg
- 1 green onion, diced
- 1 rib celery, diced
- 4 oz. frozen chopped spinach, thawed and drained of water
- salt and pepper to taste
- 6-8 slider rolls
- fresh arugula for topping
- 1 c. plain Greek yogurt
- juice of 1 lemon
- 2 cloves garlic, chopped
- 2 tbsp fresh mint
- 1 tbsp fresh dill
- small English or Persian cucumber, chopped
- salt and pepper to taste
- Preheat oven to 350 degrees. Spray baking sheet with cooking spray. (I baked these patties in the oven, but you could also grill them on a grill pan.)
- Mix the first 8 slider ingredients together in a medium mixing bowl. Form into slider-sized patties and arrange on the baking sheet. Depending on the size you want your sliders to be, this should yield about 6-8 patties.
- Brush tops of the patties with olive oil.
- Bake in the oven for 25 minutes or until no longer pink. Flip them about halfway through baking for even browning.
- While the patties bake, prepare the tatziki sauce. Put all ingredients in a food processor or blender and pulse until smooth and well-combined.
- Top patties with tatziki sauce, arugula, or any other topping of your choice.
And there you go! A fresh and light slider recipe that is chock full of veggies and perfect for a hot summer day.