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.

Ingredients

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

Method

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.