For the yogurt sauce

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1 cup Greek yogurt

2 tbsp chives, finely minced

2 tbsp fresh dill, finely minced

Juice of 1 lemon

1 tsp salt

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For the burgers

2 lb ground chicken

⅔ cup finely chopped roasted red peppers

⅔ cup crumbled feta

½ cup kalamata olives, pitted and finely chopped

½ cup fresh chopped basil leaves

2 tbsp yogurt sauce (above)

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

Avocado oil or olive oil spray, for cooking

For serving: burger buns (I used Trader Joe's GF buns), lettuce, tomato

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1. Make the yogurt sauce by adding all ingredients to a small bowl and whisking until smooth. Set aside.

2. In a large mixing bowl, add the ground chicken, roasted red peppers, crumbled feta, olives, yogurt sauce, and spices. Mix to fully incorporate all ingredients, until a uniform mixture.

3. Form the mixture into 6-8 evenly sized patties, then heat a grill pan or non-stick skillet over medium heat with a few sprays of oil (you can also choose to grill them).

4. Once the pan is heated, add the chicken burgers in batches of 3-4 and cook for 5-8 minutes per side, until crisp on each side and at an internal temperature of 165 degrees.

5. Once all of the burgers are cooked, serve with fixings of choice and top with 1-2 tablespoons of the yogurt sauce. Store the burgers and sauce separately in airtight containers for up to 4 days.