RECIPES: Recipe Details

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Average: 3.5 (2 votes)

Mediterranean Chicken Burgers with Roasted Red Pepper & Olive Tapenade on Toasted Focaccia Bread



1/2 c. jarred roasted red peppers (oil packed), drained
1 c. black Kalamata olives, drained and pitted
2 Tbsp. capers, drained
3 cloves garlic, coarsely chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. fresh lemon juice
1/3 c. Extra Virgin Olive Oil


2 pounds ground chicken (1 lb. breast meat, 1 lb. thigh meat)
2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 tsp. minced garlic

Vegetable Oil for brushing on the grill

3/4 c. Feta cheese, divided
1/2 cup melted butter
6 bun-sized Focaccia bread sections, sliced horizontally to make 12 pieces
6 slices Heirloom or Beefsteak tomato (about 1/4" thick each)
6 large Romaine lettuce leaves


Preheat a gas grill to medium-high heat.

To make the tapenade, combine the peppers, olives, capers, garlic, salt, pepper, and lemon juice in a food processor. Process until mixture is smooth. Slowly add the olive oil and pulse until the mixture is emulsified. Transfer to medium bowl and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.

To make the chicken patties, place the ground chicken, salt, pepper, and garlic in a medium mixing bowl. Using hands, combine the ingredients until thoroughly mixed. Form into 6 equal patties.

Brush vegetable oil on the grill rack. Place the patties on the rack, close the lid, and cook for about 6-7 minutes on each side, until golden brown and heated through (internal temp. of 165º F). Top each patty with about 2 Tbsp. feta cheese during the last 3 minutes of grilling. Meanwhile, brush the melted butter on the top and bottom pieces of Focaccia bread. Place the bread, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

Remove the patties and Focaccia bread from the grill.

To assemble the sandwiches, spread a generous amount of the Roasted Pepper and Olive Tapenade on the cut side of the Focaccia bread. On each bread bottom, place the feta-topped chicken patties, then top each patty with 1 slice of tomato and 1 slice of lettuce. Finish with the top slice of Focaccia. Serve and enjoy!
Makes 6 chicken burgers.


After 33 years of being on this planet, I just recently discovered olive tapenade...I know, hard to believe, right?? As it turns out, I absolutely love it!! I am forever trying to think of what I can put it on just so I can enjoy its’ deliciousness. I’ve found that it’s fabulous on burgers, pressed sandwiches, fries, fish…and is really just as fabulous when eaten right off the serving spoon (just as long as the waiter isn’t looking, that is).

I wanted to liven up my everyday chicken burger and figured what better way to do it than with a tapenade. Once I got going, I couldn’t stop!! I added the tangy feta, the juicy ripe tomatoes, crisp lettuce and rounded it out perfectly on lightly toasted Foccaccia. This is what dreams are made of! Well, my dreams, anyway…