Falafel burgers with lemon yogurt sauce mark the first recipe I created myself. Use leftover mix to make chicken falafel or falafel with veggies or fish. —Nicole Mederos, Hoboken, New Jersey
Falafel Chicken Burgers with Lemon Sauce
Ingredients
- 4 frozen onion rings, optional
- sauce:
- 1 carton (5.3 ounces) fat-free lemon Greek yogurt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dill weed
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- burgers:
- 1/4 cup minced fresh parsley
- 3 tablespoons crumbled cooked bacon
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 3/4 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1 pound ground chicken
- 1 package (6 ounces) falafel mix
- 4 teaspoons canola oil
- 4 sesame seed hamburger buns, split
- 1 cup fresh arugula or baby spinach
- Optional: Sliced tomato and cucumber
Directions
- If desired, prepare onion rings according to package directions.
- Meanwhile, in a small bowl, mix sauce ingredients. In a large bowl, mix the first 7 burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Place 1/2 cup falafel mix in a shallow bowl (save remaining mix for another use). Press patties into falafel mix, patting to help coating adhere.
- In a large nonstick skillet, heat oil over medium-high heat. Add burgers; cook 4-5 minutes on each side or until a thermometer reads 165°. Serve burgers on buns with sauce and arugula; if desired, add an onion ring, sliced tomato and cucumber slices to each.
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