The Feta Turkey Burger recipe at AllRecipes is one I make often. I would think you could use ground chicken as a sub for the turkey.

Feta Cheese Turkey Burgers

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste

1. Preheat the grill for medium high heat.
2. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
3. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

Teresa

Trixie - I make tons of these ahead of time and freeze them. I usually wing it and put in whatever seasonings I like and/or cheese. These two recipes are usually combined in some weird sort of way:

BIEROCKS
(Pronounced Beer-ox)

1 lb. ground beef
1/2 cup chopped onion
2 cups shredded cabbage (or pre-shredded coleslaw mix)
1/2 cup beer
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
1 Tblsp. flour
Hot roll dough for crust (**see note below**)

Brown meat and onions in nonstick pan or heavy skillet. Add cabbage, beer, flour and seasonings; simmer about 20 minutes, stirring frequently. If mixture appears dry, add a couple tablespoons water. When tender, remove from fire and cool slightly. When using fresh dough, let rise once. Roll thin and cut into 4-inch squares or 6-inch circles. Fill with heaping 1/4 cup meat mixture, then bring corners or edges together and pinch opening shut. Bake on cookie sheet at 375 F. for 20 minutes or until lightly browned. These also freeze well.

**Note** - Any uncooked bread dough may be used for the crust, such as hot roll mix, frozen rolls, freshly made hot roll dough. Canned biscuits may be also be used.

GERMAN FILLED BUNS

While thawing store-bought, frozen bread dough for rolls, brown in a large skillet 1 pound of sausage or lean hamburger, crumbled, with 2 Tblsp. Worcestershire Sauce. When cooked "nearly" through, drain juices, reserving 1 Tablespoon and set aside this meat. Combine the following ingredients with the reserved liquid and saute:
1/2 sweet onion, diced
3-4 lg. carrots, shredded
1-2 shredded zucchini
1 head shredded (green) cabbage
1/4 cup brown sugar
1/2 tsp. garlic powder
It's a lot of cabbage, so I add it in 2 or 3 stages, cooking and stirring until the volume somewhat reduces, then adding the meat back to bring the filling to a consistent temperature. When it looks right (the cooked cabbage glistens), tastes right (personal preference) and smells right (mmmm!), you are ready to use this filling in the bread dough which has thawed and is ready-to-bake in your (preheated) oven. The cabbage and savory sweetness of this recipe makes for an incredible filling: spoon a heaping tablespoon into a somewhat "flattened" (thawed) frozen bread dough roll which has been laid out over the palm of your hand. With the fingers of your other hand, work the dough up and over the meat and vegetable filling, pinching it together at the top. Place filled buns on a cookie sheet, brushing tops with a bit of beaten egg (optional -- sprinkle tops with poppy or sesame seeds). Buns are done when golden brown -- about 20 minutes at 350° F., and yes, what isn't eaten does indeed freeze well.
Adjust this recipe to your heart's content, but what really makes it is the cabbage (yum!). By all means, experiment with other herbs... or meats, such as chicken... or diced mushrooms, green bell peppers, thinly-sliced celery, bits of broccoli, or whatever is lurking inside your refrigerator... remember, go for a complete meal-in-your-hand.

Trixie, I often made "calzones" for the girls just by rolling out bread dough very thinly, cut into rounds and add filling. they were much like homemade hot pockets. They liked pepperoni, canadian bacon, mushrooms, pizza sauce and mozzarella. I liked them filled with Rueben ingredients or ham, broccoli and cheese. I also made them with egg, cheese and sausage, filled some with sausage gravy a couple of times and even used hot dogs and chili a couple of times. I made a bunch at a time, the dough went through the first rise but then I just started rolling dough and baking, I didn't let the pockets rise again.

It might be easier for you to just make really big calzones and cut them into pieces, use bread dough, roll it flat and add filling of your choice, roll up like a cinnamon roll and bake, then slice.

We just had a thread about my favorite cookies, molasses, it's in the "Old Original Annie" thread, LOL.

So what kind of sides are you looking for? Can it be warm, or kept in a cooler, does it need to be eaten with the hands or are utensils available?

gotta feed those farmers, so they can feed us!

Annie

Teresa, what do you put on the feta turkey burgers? The regular tomato, lettuce and onion with mayo or mustard? I would probably just like it on a toasted bun. Your recipe sounds great.

Pat, I have never made bierocks, but I bet my crew would love them. I have always wondered how to pronounce bierock, now I know!

Annie, the calzones would be perfect and don't know why I haven't thought of that.

I take "take out" divided plates during wheat harvest, the kind that the top folds over the bottom and clasps. I put in a fork, if it is needed. We live in town, so it is 13 to 25 miles to take meals out. I like to take something that travels well.

Thanks again for your recipes and ideas. I will put them to good use.

Turkey feta burgers sound great! I've found that the "lean" Jenny-O Ground Turkey makes good taco salads, asian lettuce wraps and spaghetti sauce. Quick and easy- just enough fat to be flavorful and not dry!

For myself, I put some onion and tomato on the feta turkey burger - no mayo for me on a burger, please! When serving them to family I put out the mustard, mayo, lettuce, tomato, onion, and dill pickles so everyone can dress their burger to their liking.

Teresa

How about tortilla wraps. Easy to eat "out-of-hand" and you can fill with meat, cheese and veggies for a one dish meal.

To me, easy sides (or even the main dish, really) would be finger foods. Meats cheese, crackers, chips, fresh veggies & fruits, etc.

What about foil pocket meals (ground beef, onion, potato, carrots, beans, etc.). Fill a foil square with all the raw stuff, wrap and bake. Then put into your take out plates with a fork and voila!

Could also be done with chicken, turkey or pork, or beef roast 'chunks'.

Spaghetti burgers??? Rub the buns with garlic butter and heap on spaghetti/sauce mix.

Breads with meat, cheese, veggies baked right in???

Do they like hot meals or cold most of the time??

Deanna

One good thing about a hungry farmer, they are not hard to please. Hot or cold doesn't matter, they just want good food.

I have seen the Jenny-O brand ground turkey and will buy some when I go to the grocery store. I think I will put lettuce, tomato and onion on the burgers. I bet it would be good on taco salads also.

Deanna, I hadn't thought of tortilla wraps. Last night I put two chicken tacos (rolled up like a burrito,)chips and made pico for their dinner boxes. I need to start putting in more fruit, veggies and dip in their boxes.

Thanks for the ideas!