Best 3 Chicken Or Turkey Spanakopita Burgers And Fries With Yogurt Dip Recipes

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**Tantalize your taste buds with a culinary adventure that blends the flavors of Greece and the Middle East in a symphony of savory delights. Embark on a journey where juicy chicken or succulent turkey, wrapped in the warm embrace of crispy phyllo dough, takes center stage. Accompanied by a medley of aromatic herbs, tangy feta cheese, and the vibrant freshness of spinach, these spanakopita burgers are a symphony of textures and flavors that will leave you craving more.**

**Complement your burger experience with a side of crispy fries, perfectly golden brown and seasoned to perfection. Dip them in the accompanying yogurt sauce, a delightful blend of tangy yogurt, cool cucumber, and refreshing mint, for a harmonious balance of flavors. This culinary masterpiece is a testament to the versatility of spanakopita, transforming it from a traditional Greek dish into a modern fusion burger that embodies the spirit of culinary exploration.**

Let's cook with our recipes!

CHICKEN OR TURKEY SPANAKOPITA BURGERS AND FRIES WITH YOGURT DIP



Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Hot pepper rings or pepperoncini, optional
1 package store-bought frozen fries, any variety
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 tablespoon butter
3 cloves garlic, 2 chopped, 1 crushed
1 red onion, 1/2 chopped, 1/2 thinly sliced
1 box, 10 ounces, frozen spinach, defrosted
2 teaspoons dried oregano, lightly crushed in the palm, divided
1/4 pound feta crumbles
1 1/3 pounds ground chicken or ground turkey breast, 1 package
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 seedless cucumber, thinly sliced lengthwise, plus 1 small, 2-inch piece of cucumber peeled, trimmed and chopped
2 plum tomatoes, thinly sliced lengthwise
Salt and pepper
1 1/2 to 2 cups good quality plain yogurt, look for Greek yogurt
1/2 lemon, juiced
1 cup arugula, coarsely chopped or shredded
4 crusty rolls, split
2 roasted red peppers, drained
1/4 cup flat-leaf parsley, a generous handful
1/4 cup 10 to 12 pitted kalamata olives

Steps:

  • Preheat oven to directions on the package and bake fries until crisp.
  • Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
  • Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
  • Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
  • Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.
  • Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.

RACHAEL RAY'S SPANAKOPITA BURGERS



Rachael Ray's Spanakopita Burgers image

I'm always looking for a good turkey/chicken burger and this is WONDERFUL. Juicy, full of flavor and not a bland thing about it. Serve with a yogurt cucumber sauce if you like. Works very well on the George Foreman.

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil, plus some for drizzling
1 tablespoon butter
2 garlic cloves, chopped
1/2 red onion, chopped
1 (10 ounce) box frozen spinach, defrosted
1 tablespoon fresh oregano (dried will work)
1/4 lb feta, crumbles
1 1/3 lbs ground chicken or 1 1/3 lbs ground turkey breast, 1 package
1 tablespoon grill seasoning (recommended, Montreal Steak Seasoning by McCormick)

Steps:

  • Heat a large nonstick skillet over medium heat.
  • To one side, add a little extra-virgin olive oil and a tablespoon of butter.
  • When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
  • Return pan to heat.
  • Squeeze all the water out of the thawed spinach.
  • Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
  • Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
  • Mix and form into 4 patties, 1-inch thick.
  • Raise heat on pan to medium-high.
  • Add patties and cook 6 minutes on each side.

SPANAKOPITA BURGERS



Spanakopita Burgers image

This is THE best recipe in my collection. Whenever I make this, the house smells so good, everyone wants to stay for dinner. When I take leftovers to work and heat them in the microwave, the lunch room smells delicious and everybody wants what I have. Sometimes I smell this dish when it's been over a week since I've made it, which means I must drop everything and make it! Sometimes I can smell this when I'm making something else. It's a curse, but one I'll happily bear. :) Adapted from a Rachael Ray recipe. Prep time does not include the time to drain the yogurt.

Provided by raisdbywolvz

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground chicken breast
1 small onion, finely chopped
4 garlic cloves, minced
20 ounces frozen chopped spinach, defrosted and wrung out (2 boxes)
6 ounces feta cheese, crumbled
1/2 cup breadcrumbs
1 egg
1 tablespoon steak seasoning (I use Grill Seasoning)
2 tablespoons olive oil, divided
1 teaspoon salt
16 ounces plain low-fat yogurt
1 cucumber, peeled, seeded and finely chopped
2 garlic cloves, pasted
1 lemon, juice of
1 teaspoon salt

Steps:

  • Make the tzatziki sauce first so the flavors have a chance to meld. If you drain the yogurt first, your sauce will be super thick and delicious. Combine all sauce ingredients, stir well and refrigerate.
  • You can either buy drained yogurt (known as Greek, Hungarian or Bulgarian yogurt, and maybe you can find it under other names, it's all the same, and it's very thick) or drain your own. I drain mine by putting it into a coffee filter over a deep container and popping it into the refrigerator for about 24 hours. All of the liquid will drain out and the yogurt will be super thick. I start with 16 ounces and it drains down to about 8 or 10 ounces, which is perfect for the 4 patties the recipe makes. Discard the liquid.
  • To paste the garlic, mince it finely then add a bit of salt to the pile. Lay your blade flat on top of the pile and, with the heel of your hand, apply pressure and push down and away. The salt will act as an abrasive and break the bits of garlic down. After a couple of minutes of this, the garlic will be a paste. Once the garlic is a paste, it will go all through the yogurt smoothly without leaving chunks.
  • Now, to the patties. In a large mixing bowl, combine ground chicken, onion, and garlic. Squeeze all the water out of the spinach and separate it as you add it to the bowl. Crumble the feta cheese into the bowl. Add the breadcrumbs, egg, steak seasoning, salt and 1 tbsp of olive oil. Mix it all together so that all the ingredients are evenly distributed, but don't overwork it.
  • Form the mixture into 4 patties and drizzle each with the remaining olive oil, turning to coat both sides.
  • Brown the patties in a medium hot skillet, about 6 minutes on the first side, and about 4 minutes on the 2nd side. You're looking for a nice brown color on each side. To get the best color, once you put them in the skillet, don't move them until you're ready to flip. Your nose will tell you when they're ready.
  • If you use a non-stick skillet, the olive oil you've drizzled over the patties will be sufficient and there will be no need to add more oil to the skillet.
  • Warning! Your house will smell phenomenal!
  • Serve the patties with a Greek salad, some warm pita bread, and the tzatziki on the side.

Nutrition Facts : Calories 519.5, Fat 23.9, SaturatedFat 10.1, Cholesterol 166.1, Sodium 2102.3, Carbohydrate 32.3, Fiber 5.5, Sugar 13.9, Protein 46

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different herbs and spices: Spanakopita is a versatile dish that can be customized to your taste.
  • Make sure to drain the spinach thoroughly before adding it to the filling: This will prevent the burgers from becoming too watery.
  • Use a large skillet to cook the burgers: This will help to prevent them from sticking.
  • Serve the burgers immediately with your favorite dipping sauce: Tzatziki sauce or yogurt dip are both great options.

Conclusion:

Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip is a delicious and easy-to-make meal that is perfect for any occasion. The burgers are packed with flavor and the fries are crispy and golden brown. The yogurt dip is the perfect accompaniment to the burgers and fries. This dish is sure to be a hit with your family and friends.

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