Tasty Greek Chicken Burgers

This is my weeknight lifesaver: juicy Greek-style chicken burgers loaded with lemon, herbs, and feta, piled high with cool tzatziki and crunchy veg. They’re ridiculously flavorful, a little messy (in a good way), and way lighter than beef but still feel like a capital-B Burger. If you’ve got 30 minutes and a skillet, you’ve basically got summer on a bun.

My husband calls these “Tuesday vacation burgers,” which is hilarious because we eat them on Thursdays, too. The first time I made them, I forgot the buns and we did lettuce wraps at the coffee table with the baby stealing cucumber coins like a very cute raccoon. Now they’re on repeat: grill when it’s nice, skillet when it’s not, always with a side of something salty and a lemon wedge I forget to use until the end.

How to Make It

Grab a bowl and throw in 1 lb ground chicken, 1/2 cup crumbled feta, 1/4 cup finely chopped red onion, 1/4 cup chopped baby spinach, 2 tbsp chopped sun-dried tomatoes (oil-packed is best, pat them dry), 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/2 tsp dried dill (or 1 tbsp fresh), 2 cloves grated garlic, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 egg, and 1/3 cup panko. Mix it with your hands—gently—like you’re folding laundry you care about. If it’s super sticky, dust in another tablespoon of panko.

Let that sit 5–10 minutes so the panko drinks up the juices. Meanwhile, slice toppings: cucumbers, tomato, red onion, maybe a handful of arugula. Toast buns if you’re a bun-toaster (I am). Tzatziki ready? Store-bought totally flies.

Form 4 patties about 1/2–3/4 inch thick and press a tiny dimple in the center so they don’t puff like little chicken UFOs. Heat a slick of olive oil in a skillet over medium, or preheat the grill to medium-high, clean and oil the grates.

Cook the patties 4–5 minutes per side (skillet) or 4 minutes per side (grill), until the middle hits 165°F. Don’t overcook—ground chicken gets grumpy and dry if you push it.

Rest them 3 minutes. Build: bun, swipe of tzatziki, burger, cucumbers, tomato, onion, more tzatziki, squeeze of lemon if you remember. Eat immediately; napkins required.

✔Ingredient Notes

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– Ground chicken: Go for 93% lean if you can. Super lean (99%) dries out faster than my houseplants.
– Feta: Salty, creamy, and the whole “oh wow what is that” factor. Crumble it small so it distributes.
– Panko: Soaks up moisture and keeps things tender. Breadcrumbs work in a pinch; almond meal if gluten-free.
– Egg: The glue. Skip it and the patties can be moody and fall apart. A tablespoon of yogurt can help if you’re egg-less.
– Lemon zest + juice: Brightens everything. Zest first, always. Ask me how many times I’ve tried to zest a squeezed lemon.
– Oregano + dill: Classic Greek vibes. Fresh is lovely, dried totally fine—just use less.
– Garlic: Two cloves minimum. Measure with your heart, but don’t burn it in the pan—it gets bitter fast.
– Sun-dried tomatoes: Little umami pops. Oil-packed > dry-packed. Pat them so the mix isn’t slick.
– Red onion + spinach: Tiny chop so the patties hold together. Big chunks make them crumble.
– Tzatziki: Store-bought lifesaver or DIY with Greek yogurt, cucumber, garlic, dill, lemon, salt.
– Buns: Brioche for soft and squishy, sesame for classic. Lettuce wraps if you’re going bun-less.

✔Recipe Steps

1. Stir together 1 lb ground chicken, 1/2 cup feta, 1/4 cup red onion, 1/4 cup chopped spinach, 2 tbsp sun-dried tomatoes, 2 tbsp parsley, 1 tsp oregano, 1/2 tsp dill, 2 grated garlic cloves, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp pepper, 1 egg, and 1/3 cup panko.
2. Rest mixture 5–10 minutes to hydrate; add 1–2 tbsp extra panko if very sticky.
3. Shape into 4 patties, 1/2–3/4 inch thick; press a small dimple in each center.
4. Heat 1–2 tsp olive oil in a skillet over medium (or preheat grill to medium-high and oil grates).
5. Cook patties 4–5 minutes per side until browned and 165°F internal; rest 3 minutes.
6. Toast buns, spread tzatziki, stack burgers with cucumber, tomato, and onion; squeeze lemon and serve.

What to Serve It With

– Salt-and-vinegar potato wedges or sweet potato fries.
– Simple Greek salad with olives, cucumbers, tomatoes, and feta.
– Lemon-herb orzo or rice pilaf.
– Watermelon + mint salad when it’s hot out.
– Pickled red onions if you’re fancy for five seconds.

✔Tips & Mistakes

– Don’t overmix. Gentle hands = juicy burgers.
– Dimple the patties so they don’t puff.
– Use a thermometer. Pull at 165°F; not 180°F, not “eh, probably.”
– If grilling, oil the grates and don’t flip early—wait for release.
– Too wet? Add a touch more panko. Too dry? Mix in 1 tbsp Greek yogurt or olive oil.

✔Storage Tips

Fridge: Cooked patties keep 3–4 days in a sealed container. Store tzatziki and veggies separately so things don’t get soggy. Cold fridge burger with extra tzatziki at 10am? Been there. No regrets.
Freezer: Freeze cooked patties on a sheet, then bag up to 3 months. Reheat covered in a skillet with a splash of water or in the oven at 350°F for 10–12 minutes. Toast the bun so it feels fresh.

✔Variations and Substitutions

– Ground turkey instead of chicken: Works great; add 1 tsp olive oil to the mix if extra lean.
– No feta? Try crumbled goat cheese or a little shredded mozzarella plus extra salt.
– Gluten-free: Swap panko for GF breadcrumbs or crushed GF crackers; use GF buns or lettuce wraps.
– Dairy-free: Skip the feta, add 1–2 tbsp olive oil for moisture, use dairy-free tzatziki.
– Herb swap: Basil or mint can tag in for parsley; just keep the lemon.
– Spice kick: Add 1/2 tsp red pepper flakes or a pinch of cayenne.
– No sun-dried tomatoes: Chopped roasted red peppers give a sweeter vibe.
– Bun swap: Pitas are fun—tuck in arugula, tomato, and tzatziki like a little handheld picnic.

Frequently Asked Questions

Tasty Greek Chicken Burgers

Juicy ground chicken burgers infused with feta, dill, lemon, and oregano, then topped with cool tzatziki, crisp cucumber, and tomato for a fresh Greek-inspired bite.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb ground chicken
• ▢ 0.5 cup feta cheese, crumbled
• ▢ 1 cup baby spinach, finely chopped
• ▢ 0.25 cup red onion, finely grated
• ▢ 2 clove garlic, minced
• ▢ 2 tbsp fresh dill, chopped
• ▢ 1 tsp dried oregano
• ▢ 1 tsp lemon zest
• ▢ 1.25 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.5 cup panko breadcrumbs
• ▢ 1 large egg egg, lightly beaten
• ▢ 2 tbsp olive oil for the pan or grill grates
• ▢ 4 bun brioche burger buns split and toasted
• ▢ 0.75 cup tzatziki sauce
• ▢ 1 tomato ripe tomato, sliced
• ▢ 0.5 cucumber English cucumber, thinly sliced
• ▢ 4 leaf butter lettuce

Instructions

Preparation Steps

• In a large bowl, combine ground chicken, feta, spinach, red onion, garlic, dill, oregano, lemon zest, salt, pepper, panko, and egg. Mix gently until just combined; do not overwork.
• Cover and chill the mixture for 10 minutes to firm up, making it easier to shape.
• Divide the mixture into 4 equal portions and form into patties about 0.75 inch thick. Press a slight dimple in the center of each patty.
• Preheat a skillet or grill over medium-high heat. Brush with olive oil.
• Cook patties for 5 to 6 minutes per side, until browned and the internal temperature reaches 165°F.
• Toast buns. Spread tzatziki on the bottom buns, add lettuce, the burger patty, tomato, and cucumber. Top with more tzatziki if desired and close with the top buns.
• Serve immediately while hot.

Notes

Lightly oil hands when shaping patties to prevent sticking. For grilling, oil grates well and avoid moving the patties too early—flip once they release easily. If the mixture feels too wet, add 1 to 2 tablespoons more panko; if too dry, mix in 1 tablespoon olive oil. Always cook chicken to 165°F.