For pickled red onion:

1/4 cup vinegar
2 teaspoons brown sugar
3/4 teaspoon salt
1/2 cup water
1/2 thinly sliced large red onion

For Greek yogurt sauce:

1 (6 ounce) plain Greek yogurt
1 tablespoons lemon juice
2 garlic cloves, minced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
1/2 teaspoon salt
for chicken burgers:

500g chicken mince
1/4 cup crumbled feta cheese
1 tablespoon finely minced mint
1 tablespoon finely minced parsley
1/4 cup finely diced red bell pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon green chillies
Baby spinach
6-8 pitas
Directions:

For pickled red onion:

In a small bowl whisk together vinegar, brown sugar, salt and water. When you no longer see any sugar or salt in the mixture add your onion and let sit on the counter for at least an hour.

For Greek yogurt sauce:

In a small bowl add everything and mix together. Keep in the fridge until ready to use. When you are ready to serve give a taste and add more salt if needed.

(Keep in mind the burgers contain feta cheese which will add a bit of salt to the finished sandwich)

For chicken burgers:

In a large bowl add ground chicken, feta cheese, mint, parsley, red bell pepper, salt and black pepper.
Using your hands mix together until thoroughly combined. Divide meat mixture into burgers.
Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.}

COURTESY KHATIJA EBRAHIM