Best Greek Chicken Burgers Recipe tastes bright, herby, and juicy with salty feta, garlic, and a pop of lemon in every bite. It works perfectly for busy weeknights because you can get it on the table in about 30 minutes, and it still feels special enough for guests. I tested this on my own picky family and they asked for seconds before I even sat down.
Why Best Greek Chicken Burgers Recipe Is Worth It
These Greek chicken burgers pack big flavor without a lot of effort or fancy ingredients. You mix everything in one bowl, shape, cook, and dinner walks to the table in under half an hour.
Ground chicken soaks up garlic, oregano, and lemon like a sponge, so the patties stay juicy and taste like a trip to your favorite Greek spot. Crumbled feta and grated onion keep the burgers moist and tender, even if you slightly overcook them while you chase kids or answer emails.
“Juicy, herby, and loaded with feta, this Best Greek Chicken Burgers Recipe tasted like a restaurant meal at home ★★★★★”
Ingredients You Need
Burger mixture
- 1 1/2 pounds ground chicken
- Use ground chicken thigh for the juiciest burgers. If you only find lean breast, add an extra tablespoon of olive oil.
- 1/2 cup crumbled feta cheese
- I like sheep’s milk feta in brine for the best flavor. Pat it dry so the mixture does not get watery.
- 1/3 cup finely grated yellow onion
- Grate it on the small holes of a box grater. The juice keeps the burgers moist.
- 2 cloves garlic, minced or grated
- Use jarred minced garlic as a shortcut if needed.
- 1/4 cup finely chopped fresh parsley
- Curly or flat leaf both work. Dried parsley does not bring the same freshness.
- 2 tablespoons finely chopped fresh dill
- You can swap in 1 teaspoon dried dill if you need a pantry option.
- 1 teaspoon dried oregano
- Greek or Mediterranean oregano tastes best, but any oregano works.
- 1 teaspoon kosher salt
- If you use table salt, drop it to 3/4 teaspoon.
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- Use a microplane so you only get the yellow part, not the bitter white pith.
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- Add this straight into the mixture to keep lean chicken juicy.
Tzatziki-style sauce
- 1 cup plain Greek yogurt
- Whole milk yogurt gives the creamiest sauce, but low fat works too.
- 1/2 cup finely grated cucumber, squeezed dry
- Use English cucumber so you do not need to peel or seed it.
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh dill or mint
- 1/4 teaspoon salt, more to taste
Burger assembly
- 4 to 6 burger buns or toasted pita
- Brioche buns taste rich, but whole wheat buns add a nutty flavor. Pita pockets give a more classic Greek style.
- Sliced tomato
- Sliced red onion
- Lettuce or baby spinach
- Extra feta for topping, optional
- Sliced cucumber or quick pickled cucumber, optional
Equipment
- Large mixing bowl
- Box grater or microplane
- Measuring cups and spoons
- Large skillet, grill pan, or outdoor grill
- Spatula or grill tongs
- Small bowl and whisk for the sauce
- Instant read thermometer for perfect doneness
Quick Tips & substitutions
- Use slightly wet hands when you shape the patties so the mixture does not stick.
- Chill the formed patties in the fridge for 15 minutes if the mixture feels too soft.
- Swap ground turkey for ground chicken if you prefer, and keep the same seasonings.
- Use lactose free feta and yogurt if you need a gentler dairy option.
- Skip the bun and serve the patties over salad for a lighter low carb plate.
- Add a tablespoon of breadcrumbs if your mixture feels very loose, especially with extra juicy onions.
- Brush the patties with a little olive oil before grilling so they do not stick.
- Use store bought tzatziki when you need a shortcut, and just stir in extra lemon to brighten it.
How to Make Best Greek Chicken Burgers Recipe
Mix the burger base
Add the ground chicken to a large mixing bowl. Sprinkle in the grated onion, garlic, parsley, dill, oregano, salt, pepper, lemon zest, lemon juice, olive oil, and crumbled feta. Use your hands or a sturdy spoon and mix until everything looks evenly combined, but stop before you mash it into a paste.
If the mixture feels very sticky, place it in the fridge for 10 to 15 minutes. Chilling helps the flavors meld and makes shaping easier. Taste a tiny pinch of the mixture by cooking it quickly in a skillet, then adjust salt or lemon if needed.
Shape the patties
Divide the mixture into 4 to 6 equal portions, depending on how big you like your burgers. Wet your hands lightly and shape each portion into a patty about 3/4 inch thick. Press a small indent in the center of each patty with your thumb so they cook evenly and do not puff up.
Place the patties on a plate or tray. Cover and chill while you prepare the sauce and heat the pan or grill. This short rest helps the patties hold together better during cooking.
Stir together the sauce
In a small bowl, add the Greek yogurt, grated and squeezed cucumber, olive oil, lemon juice, garlic, dill or mint, and salt. Whisk until the mixture looks smooth and creamy. Taste and add more salt or lemon juice if you want a brighter flavor.
Keep the sauce in the fridge until serving time. The flavors deepen while it chills. If it thickens too much, thin it with a teaspoon of water or extra lemon juice.
Cook on the stovetop
Heat a large skillet or grill pan over medium heat. Drizzle in a little olive oil and swirl it around the pan. Place the patties in the hot pan, leaving space between them so they brown instead of steam.
Cook the burgers for about 5 to 6 minutes on the first side until the bottoms look golden. Flip carefully and cook another 4 to 6 minutes, until the internal temperature reaches 165°F. If the burgers brown too fast, lower the heat slightly and give them another minute or two.
Cook on the grill
Preheat your grill to medium high heat and oil the grates well. Brush each patty lightly with olive oil on both sides. Place the burgers on the grill and close the lid.
Grill for about 4 to 5 minutes per side, turning once, until the burgers reach 165°F in the center. Move them to a cooler part of the grill if they char too quickly. Let them rest for a couple of minutes on a plate while you toast the buns.
Toast the buns and assemble
Slice your buns or pita and toast them in the skillet, on the grill, or in a toaster until they feel lightly crisp and warm. Spread a generous spoonful of the yogurt cucumber sauce on the bottom bun. Add lettuce or spinach, then place a burger patty on top.
Layer on tomato slices, red onion, cucumber, and extra feta if you want more salty bite. Spoon more sauce over the top and crown it with the top bun. Serve right away while everything feels hot and juicy.
Recipe Variations
- Use gluten free buns or lettuce wraps for a gluten free version.
- Swap the chicken for a plant based ground product and use vegan feta and dairy free yogurt for a vegan option.
- Skip the bun and serve the patties over cauliflower rice or a big Greek salad for a low carb meal.
- Add chopped sun dried tomatoes or roasted red peppers into the mixture for extra flavor.
- Stir a pinch of smoked paprika into the burger mix for a subtle smoky note.
Ways to Serve Best Greek Chicken Burgers Recipe
- Serve with a big Greek salad with cucumber, tomato, olives, and extra feta.
- Add a side of roasted potatoes with oregano and lemon.
- Pair with sweet potato fries and extra yogurt sauce for dipping.
- Serve over warm rice with chopped cucumber, tomato, and olives for a bowl style meal.
- Offer a platter of hummus, pita chips, and raw veggies on the side.
Storage Success
Store leftover cooked Greek chicken burgers in an airtight container in the fridge for up to 3 days. Keep the yogurt cucumber sauce in a separate container so the buns do not soften. Reheat the patties in a skillet over medium heat or in the oven at 350°F until hot, and add a splash of water to the pan if they look dry. Freeze cooked patties on a tray, then move them to a freezer bag for up to 2 months, and thaw in the fridge before reheating.
Best Greek Chicken Burgers Recipe
Ingredients
Instructions
- Add the ground chicken to a large mixing bowl. Add the grated onion, garlic, parsley, dill, oregano, salt, pepper, lemon zest, lemon juice, olive oil, and crumbled feta.
- Mix gently with your hands or a sturdy spoon until everything is evenly combined, stopping before the mixture becomes paste-like.
- Divide the mixture into 4 to 6 equal portions and shape each into a patty about 3/4 inch thick.
- Press a small indent in the center of each patty with your thumb so they cook evenly and do not puff up. Set the patties on a plate or tray and chill while you make the sauce and heat the pan or grill.
- In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, olive oil, lemon juice, garlic, dill or mint, and salt.
- Whisk until smooth and creamy, then refrigerate until ready to serve.
- For stovetop, heat a large skillet or grill pan over medium heat and add a little olive oil. Cook the patties for 5 to 6 minutes on the first side until golden, then flip and cook another 4 to 6 minutes, until cooked through.
- For grill, preheat the grill to medium-high and oil the grates. Grill the patties for about 4 to 5 minutes per side, turning once, until cooked through.
- Toast the burger buns or pita until lightly crisp and warm.
- Spread some of the yogurt-cucumber sauce on the bottom bun, add lettuce or spinach, then place a burger patty on top.
- Top with sliced tomato, red onion, and cucumber, plus extra feta if desired. Spoon on more sauce and add the top bun. Serve hot.
Notes
Approximate per serving (1 burger patty with sauce on a bun, based on 4 servings): 520 calories; fat 27 g; saturated fat 8 g; carbohydrates 34 g; fiber 2 g; sugars 6 g; protein 35 g; sodium 980 mg. Values are estimates and will vary based on exact bun size, feta, yogurt, and toppings used.
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