The meat mixture in this recipe will be soft and juicy but will hold together if you turn it carefully on the grill. Serve on a whole wheat bun topped with remaining salsa. The salsa also works well with grilled chicken or fish.

Salsa:

¼ cup chopped green olives

¼ cup chopped oil-packed sun-dried tomatoes

2 tablespoons capers

¼ cup chopped red onion

¼ cup parsley

1 teaspoon chopped garlic

¼ cup olive oil

Salt and freshly ground pepper

Chicken:

1½ pounds (750 grams) ground chicken

½ cup feta cheese, crumbled

Preheat grill to high. Combine green olives, sun-dried tomatoes, capers, red onion, parsley, garlic and olive oil in a mini-chop or food processor and process until chunky. Season with salt and pepper to taste.

Stir ½ cup salsa into chicken and gently fold in feta.

Divide evenly into 4 portions and shape into one-inch-thick patties. Grill patties for 4 to 5 minutes a side or until no longer pink. Serve with remaining salsa and more feta if desired. Serves 4.