Friday, August 14, 2009
Greek Chicken Burgers
Day three of electricians and I’ve got power back! I’m told that the bedroom and two bathrooms are all on one circuit (?) because 40 years ago builders didn’t think about a single room with a TV, cable box, clock radio, and a computer, not to mention halogen lamps, and bathrooms with blow dryers, electric toothbrushes … you get the idea.
Busy day, too. Emergency run to the Motor Vehicle Administration with my birth certificate to prove a connection between my daughter and my mother. Mom’s giving up her car and we had to prove the family relationship. With three different last names, it’s not easy, but it’s done.
Matt‘s coming for dinner, and in between trying to get some work done from home, I made two trips to the grocery store for ingredients but still had to ask Matt to pick up a cucumber. I remember scanning one at the store but it escaped between there and home.
Dinner: Greek chicken burgers, corn on the cob, and grilled baby zucchini and asparagus.
Diced red and green peppers
Chopped kalamata olives
Whole wheat bun
Yogurt sauce to spread on bun:
Seeded diced cucumber
Shake of dill
It's best if you make the yogurt spread in advance so the flavors have time to come together. Due to late arrival of the cuke, mine was a little blah but not bad.
I find that buns these days are just too big. I cut the bun in thirds, using the top and bottom for the burger and save the middle for fresh breadcrumbs.
Propane ran out on the grill, so I used a cast iron skillet for the burgers and veggies. Would have preferred the grill but the skillet came in a strong second place.