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Gluten-free Friday: Greek chicken burgers with cauliflower buns

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

This gluten-free Greek chicken burger with a cauliflower bun is simple and delicious

Burgers don't have to be boring or even standard, and these chicken burgers prove it. These bring Greek flavor to the table and then some.

This gluten-free Greek chicken burger with a cauliflower bun is simple and delicious

So you want a Greek burger? Easily make this version starring chicken. This delicious gluten-free recipe includes flavorful buns made from cauliflower, along with a creamy tzatziki sauce to drizzle over the top to round things out.

This gluten-free Greek chicken burger with a cauliflower bun is simple and delicious

You'll love all the flavors in these burgers. Red bell pepper, spinach and olives are added to the burgers. I love the touch of saltiness the olives bring. The buns are a fun, gluten-free option and a great way to add extra veggies to your meal.

Greek chicken burgers with cauliflower buns and tzatziki recipe

These burgers (and buns and sauce) are really big on flavor. If you'd like to enhance things further, then add a little chopped mint to the burgers, and maybe some diced onion. You'll love the combination of burger, bun, sauce and feta cheese.

Yields 6

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 1 hour

Ingredients:

For the buns

  • 3 cups cauliflower, pulsed very small in a food processor
  • 1-1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup almond meal or finely ground almonds
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • Parchment paper

For the burgers

  • 1 pound ground chicken
  • 1 cup chopped spinach
  • 1/4 cup diced red bell pepper, seeds and membrane removed
  • 1/4 cup chopped black and green olives
  • 1 garlic clove, minced
  • 2 tablespoons almond meal or finely ground almonds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • Nonstick cooking spray
  • Crumbled feta, for garnish
  • Tomato slices and red onion slices, for garnish

For the tzatziki

  • 1/2 small cucumber, peeled and seeds removed, cut into slices
  • 1/2 cup plain Greek yogurt
  • 1 large garlic clove, sliced
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

For the buns

  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. After pulsing the cauliflower in a food processor, add it to a microwave-safe bowl with 3 tablespoons of water. Microwave (to steam it) for 3 to 4 minutes.
  3. Allow the cauliflower to cool to the touch, and then place it in a cheesecloth (or thin, clean dish towel). Work in a few batches. Twist the cloth or towel, and squeeze out as much liquid as possible. Add the cauliflower to a mixing bowl.
  4. Add the mozzarella and Parmesan cheese to the cauliflower, along with the almond meal, garlic and egg. Mix well to combine. Add the dried oregano, salt and black pepper, and mix well.
  5. Divide the mixture, and form it into 12 (5-inch) rounds about 1/2 inch thick (6 for the bottoms and 6 for the tops of the buns).
  6. Bake for 12 to 15 minutes or until golden. Flip, and bake for an additional 3 to 4 minutes.
  7. Remove from the oven, and let cool. Keep the oven on for the burgers.

For the burgers

  1. Lightly spray a baking sheet with the nonstick cooking spray. Set aside.
  2. To a medium bowl, add the chicken, spinach, bell pepper, olives, garlic, almond meal, salt and peppers. Use your hands to mix it until combined.
  3. Divide the mixture, and shape it into 6 (5-inch) rounds about 1/2 inch thick. Place on the baking sheet so they're not touching.
  4. Bake at 400 degrees F on 1 side for 8 to 10 minutes, then flip, and cook for another 3 to 4 minutes or until done. The U.S. Department of Health and Human Services notes that a safe internal temperature for ground chicken is 165 degrees F, as measured by a meat thermometer.
  5. Remove from the oven, and serve warm on the buns, garnished with feta cheese, onions, tomatoes and tzatziki sauce.

For the tzatziki

  1. To a food processor, add all the ingredients, and blend until smooth.
  2. Taste, and adjust the seasonings as needed.
  3. Refrigerate until ready to serve.

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More gluten-free recipes

Vegetarian moussaka
Vegetable ceviche and quinoa salad
Cilantro-lime shrimp and guacamole sopes

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