Chicken Burger Patties with yogurt dip

25΄
Preparation Time
15΄
Waiting Time
4
Portions
2
Difficulty Level
Directions
FOR THE CHICKEN BURGER PATTIES
We sauté the pepper, the dried onion and the chicken in the extra virgin olive oil. We put them in a bowl and we add all the other ingredients. We stir carefully until the mixture is homogenized. In a pan heat the refined olive oil up. We make burgers and we fry them on both sides until they get a golden brown color. We put on kitchen towels.
FOR THE DIP
In a blender we put all the ingredients and we homogenize.
Chef: Ioannis Kaloutsis
Ingredients
CALCULATE PORTIONS:
FOR THE CHICKEN BURGERS
- 50 ml Organic Extra Virgin Olive Oil ABEA
- 150 gr red chopped pepper
- 100 gr dry chopped onion
- 100 gr fresh chopped onion
- 100 gr Organic Triticum Dicoccum MILLS OF CRETE
- 2 eggs
- 2 teaspoons worcestershire sauce
- 1 tablespoon mustard
- 1 teaspoon sambal oelek
- 500 gr chopped chicken fillet
- Olive Oil ABEA for the frying
FOR THE DIP
- 100 gr mayonnaise
- 50 gr Goat yogurt VERO CRETAN
- 5 drops Lemon Essential Oil BIOXYM
- lemon zest (1 lemon)
- 1 teaspoon chopped caper
- 2 tablespoons chopped parsley
- 0.5 tablespoon mustard
- 0.5 tablespoon worcestershire sauce
- salt
- pepper
Equipment
- Pan
- Bowl