Double Decker Greek Chicken & Falafel Burgers

Ever had a double decker burger? How about a Greek version? With a feta stuffed quinoa-chicken burger and homemade falafel this double decker burger is none like you have ever seen before.

This St. Patrick’s Day behind us that leaves me with a unfinished list of St. Patrick’s Day recipe ideas. Every year this happens to me and I try to finish it off the following year but I always manage to come up with more recipes. Oh well, until next year let’s dive back into my Greek obsession.

We’ve all heard of the double decker burger, but it usually comes with a side of “I can feel my arteries clogging”. This burger is more like “I can feel my heart singing”. With a feta stuffed quinoa-chicken burger and homemade falafel this double decker burger is none like you have ever seen before. Top it off with homemade tzatziki sauce, feta, lettuce, cucumber, red onion, and tomato. I even made small homemade pitas to use as the buns.

One year ago: Rutabaga Hash with Corned Beef

Two years ago: Hoisin Glazed Corned Beef with Colcannon

Four years ago: Stuffed Oatmeal Raisinet Cookies

DOUBLE DECKER GREEK CHICKEN & FALAFEL BURGERS

Serves 3

Ingredients:

FALAFEL

1 cup uncooked quinoa

1 (15 oz.) can chickpeas, rinsed and drained

1 small red onion

4 garlic cloves

1/4 cup fresh parsley

1/4 cup fresh cilantro

2 tsp salt

2 tsp baking powder

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp dried red pepper flakes (optional)

1/4 cup flour

2 Tbsp cornmeal

FILLING

2 oz. feta, crumbled

1 oz. reduced fat cream cheese, room temperature

1 Tbsp chopped Kalamata or black olives

BURGERS

1 lb. ground chicken breast

Half of the cooked quinoa from making the falafel

1 Tbsp chopped fresh flat-leaf parsley

1 tsp ground coriander

1/4 tsp ground cumin

Pinch ground cinnamon

Salt and pepper, to taste

Olive oil, for cooking

ASSEMBLY

6 small pitas or 3 regular pitas cut in half (I made small homemade pitas)

Crumbled feta

Tzatziki sauce (I used homemade)

Lettuce

Tomato

Red onion

Cucumber

Directions:

1. Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
2. In a food processor, combine the chickpeas, red onion, garlic, parsley, and cilantro. Process until well blended. Stir in half of the cooked quinoa, salt, baking powder, coriander, cumin, and red pepper (if using). Refrigerate for at least 30 minutes (or overnight).
3. Form 3 patties from the batter. On a small plate, combine the flour and cornmeal. Dip the patties (both sides) in the flour mixture.
4. Preheat the oven to 350°F.
5. In a large skillet or heatproof pan, heat a little oil over medium heat. Add the patties and cook for a few minutes so that side can get a little crisp to it. Flip the patties over, then immediately move the skillet (or pan) from the stove top to the oven. Continue to bake for 12-15 minutes.
6. Meanwhile in a small bowl, blend together the feta, cream cheese, and olives. Set aside.
7. In a large bowl, combine the chicken, half of the cooked quinoa, parsley, coriander, cumin, cinnamon, and salt and pepper. Thoroughly mix and divide into 6 patties, flattening with the palm of your hand. Place stuffing mixture onto the center of one patty, making sure to leave a space on the edge. Put the other half of patty over the top and seal the edges tightly. Do the same for remaining patties. Set aside.
8. In another large skillet, heat oil over medium-high heat. Add the burger patties and sear until browned on both sides and cooked all the way through, 10–12 minutes total. Set aside.
9. Place one of each patty on top of one small pita, top with extra feta, tzatziki sauce, lettuce, tomato, red onion and cucumber, and sandwhich with another small pita. Serve immediately.

Source: Adapted from A Beautiful Mess and my Chicken-Quinoa Burgers.

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