Chicken Gyro Stufz Burger

Some friend invited us over for stuffed burgers.  I’m trying to eat healthier these days, so I needed to come up with a Stufz burger that won’t go straight to my thighs.  :)   My solution is the Chicken Gyro Stufz Burger.  Here’s how to make it…

Chicken Gyro Stufz Burger in Romaine Lettuce Wrap

Chicken Gyro Stufz Burger in Romaine Lettuce Wrap

Ingredients (for 2 Stufz Burgers):

  • 1 pound lean ground chicken
  • 1 teaspoon of Mediterranean Seasoning (I used Steven Raichlen’s Mediterranean Barbecue Rub)
  • 1 medium tomato, diced
  • 1/2 cucumber, diced
  • 1 teaspoon apple cider vinegar (optional)
  • 1/2 medium onion, finely diced
  • Crumbled Fat-Free Feta Cheese
  • Romaine lettuce leaves, cleaned and dried

Instructions:

Do all the prep work first and it will all come together quickly at the end.  Start by dicing the tomato, cucumber, and onion.

Put the cucumber in a small storage container with the apple cider vinegar.  Shake it up to coat the cucumber.  You essentially are making very quick pickles.  They’ll have a slightly acidic tang to them which helps make the burger taste fresh.

Next, mix the Mediterranean Seasoning into the chicken until it is well blended.  Put the chicken in the freezer for about 10 minutes to make it easier to work with in the Stufz Stuffed Burger Maker.

Divide the chicken into thirds.  Take one of those chunks and divide that in half.  You now have 2 larger pieces for the bottom portions of the burgers and 2 smaller pieces for the tops.

Put one of the large pieces in your Stufz Stuffed Burger Maker and press it into a bowl shape.  Add the tomato, cucumber pickles, onion, and feta cheese.

Make a flat patty out of one of the small pieces of chicken and place it in the Stufz.  Seal the burger and repeat for all the burgers you are going to make.

Grill over medium heat until cooked through.  Since there’s nothing oozy in this burger, it holds together quite well.

Wrap the burger in a couple of romaine lettuce leaves and enjoy.  You can also put it on a bun.  Nothing wrong with that.

Coulda, Woulda, Shoulda’s

  • I also added some thinly sliced cucumbers on top of the burger for a little more texture.
  • Mix some diced cucumber and onion with some sour cream or plain greek yogurt to make a tzaziki sauce to go on top of the burger.
  • Put the burger on flatbread or in a pita
  • Add some jalapenos or some hot sauce if you like a little heat.
Print Friendly

About Raun Lauterbach

Optimistic realist, life enthusiast, outdoor cook, Midwest traveler, husband, father... Follow me: Twitter | Facebook | Get updates in your email
This entry was posted in Outdoor Cooking and tagged , , , , , , , , . Bookmark the permalink.