Chicken Burgers w/ Cumin-Garlic Tatziki

I made this last night at the cardiac rehab cooking demo. Grape seed oil has a great unsaturated fatty acid (think Omega 3) profile for heart and nervous system health but has a very neutral flavor so that the cumin, garlic and lemon can really shine through.

Cumin-garlic Tatziki (makes approximately 2 cups)
6oz Greek yogurt, non fat (I used Fage)
1 TB Dijon mustard
1 TB ground cumin
¼ tsp salt (kosher preferred)
1 oz lemon juice (about ½ lemon’s worth of juice)
¾ C olive oil
¾ C Grapeseed oil
1 garlic clove

Chicken Burgers
2# ground chicken
4 TB tatziki
1 each small, sweet onion, small diced

1. Combine yogurt, mustard, cumin, salt, lemon juice, garlic in food processor
2. Stream in oil while mixing so that tatziki emulsifies
3. In a bowl mix onion with tatziki with chopped onion and chicken. Don’t over mix or tightly pack
4. Grease grill and let heat up
5. Form chicken into 6 patties (each is about 1/3 of a pound)
6. Grill each side about 8-10 minutes until cooked through to 165 degrees.
7. Serve on a toasted ciabatta bun buttered with some more of the tatziki, with slices of cucumber, tomato and/or watercress.

ENJOY!!!