These Greek chicken burgers are a must-make dinner recipe during summer! The chicken patties are elevated with glorious Mediterranean flavors. And you can enjoy them on their own, topped onto buns, lettuce-wrapped, or turned into a burger bowl. Endless options!
Why You’ll Make These Greek Chicken Burgers Often
The secret to a really good chicken burger recipe lies in the flavor, and this Greek version has it all – from sun-dried tomatoes and spinach to aromatic dill and oregano. When I pair these burgers with my roasted Greek fries, it becomes my favorite way to do burger night, especially during the summer! But here are a few other reasons why you’ll find yourself making these chicken patties on the regular:
- It’s an easy high-protein meal: Similar to my turkey burgers, this is an easy and delicious way to get more protein into your diet. Plus, it fits the bill for a Mediterranean diet!
- They are great for meal prep: Burger patties are my favorite for meal prep, especially since you can double (or triple) a batch and freeze them.
- There are multiple ways to enjoy it: You can make a lettuce wrap, create a deconstructed burger bowl, or eat the patties on their own with a side of greens. I’ve got more fun ideas below!
Greek Chicken Burger Ingredients
- Ground chicken: A pack of ground chicken is typically made from a blend of white and dark meat, which is good for homemade patties to ensure they’re not super dry.
- Vegetables: Crisp red onions, sun-dried tomatoes, and spinach add lots of flavor and texture to these patties. If you can’t get your hands on sun-dried tomatoes, you can substitute with roasted red peppers.
- Herbs: I’m using fresh dill in the burgers, so that I can also use some of it to make a fresh batch of tzatziki sauce. But if you have dried dill on hand, use just one teaspoon.
- Optional feta cheese: If you’re not dairy-free, adding a bit of crumbled feta cheese to your patty mix will taste great!
Find the printable recipe with measurements below.
How To Make Greek Chicken Burgers
Make the burger patties. Using your hands, mix together the ground chicken, red onion, garlic, sun-dried tomatoes, spinach, dill, oregano, salt, and pepper. Then divide the mixture to form 4 large patties.
Cook the patties. In a large skillet over medium heat, heat the oil. Cook the patties for about 5 minutes per side or until cooked through. You can use an instant-read thermometer to check and see if they have reached an internal temperature of 165°F. Alternatively, you can grill the chicken patties on a grill for a lovely charred flavor.
COMMON QUESTIONS
These chicken burgers aren’t prone to falling apart, but they can become overly soft and sticky if you leave the ground chicken out at room temperature too long before mixing everything together. If that happens, simply chill the raw chicken mixture for 15 minutes or so.
You sure can! This is a wonderful summertime chicken burger recipe to toss on the grill. If doing so, I recommend chilling the formed patties for 30 minutes in the fridge, to help firm them up a bit.
Serving Ideas
- Serve up a classic chicken burger. Grab your favorite burger buns and layer them with lettuce, sliced red onions, feta cheese, and a dollop of tzatziki sauce.
- Make a lettuce wrap chicken burger: Whether you’re gluten-free or looking for a healthier low-carb option, lettuce-wrapped chicken burgers are equally delicious. For the best texture, I’d go with butter leaf lettuce.
- Create a deconstructed chicken burger bowl: Protein bowls are here to stay and these chicken patties are perfect for them. There are many ways you can go about this, but my favorite combination is leafy greens, sliced avocado, red onions, cherry tomatoes (or sliced bell peppers), crumbled feta, and a dollop of tzatziki sauce.
Storage Tips
- To store in the fridge: These patties will last 3 to 4 days in an airtight container.
- Freeze the patties for later: I love making a double batch to enjoy in the future when I need a quick bite! Just let the patties cool to room temperature, then freeze the cooked patties on a baking sheet. Transfer them to a freezer-safe bag or container with parchment paper in between. They will keep in the freezer for up to 3 months.
- Make-Ahead Tips: If you want to pre-make raw chicken burgers, you can do so a day in advance and store them in the fridge. Just add parchment paper between each patty and layer them on top of one another before storing them in an airtight container.
More Greek Recipes
- Greek Lemon Chicken: The perfect pairing with roasted potatoes!
- Greek Chicken Souvlaki: A summer grilling staple along with these Greek chicken kabobs.
- Greek Salad: An essential side salad for any Mediterranean meal.
- Avgolemono Soup: The best chicken and rice combo.
If you make these Greek chicken burger patties, I’d love to know how they turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Ballarini Non-Stick Pan One of my favorite non-stick pans to use!
- OXO Garlic Press A staple kichen tool.
Ingredients
- 1 pound ground chicken
- ¼ cup diced red onion
- 3 garlic cloves, minced
- ¼ cup sun-dried tomatoes, finely chopped
- 1 cup (loosely packed) baby spinach, roughly chopped
- 1 tablespoon chopped fresh dill
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Optional Items for Serving
- butter lettuce
- tzatziki sauce
- crumbled feta cheese
- sliced onion
- sliced tomato
- sliced avocado
Instructions
- Make the burger patties. In a medium bowl, combine the ground chicken, red onion, garlic, sun-dried tomatoes, spinach, dill, oregano, salt, and pepper. Use your hands to mix everything together. Divide the mixture evenly and form 4 large patties.
- Cook the patties. In a large skillet over medium heat, heat the oil. Cook the patties for approximately 5 minutes per side, or until golden brown and cooked through. Alternatively, you can grill the chicken patties.
- Assemble the chicken burger. Enjoy the patties plain or assemble them into chicken burgers with your favorite toppings and condiments!
Lisa’s Tips
- To store in the fridge: These patties will last 3 to 4 days in an airtight container.
- Freeze the patties for later: I love making a double batch to enjoy when I need a quick bite! Just let the patties cool to room temperature, then freeze the cooked patties on a baking sheet. Transfer them to a freezer-safe bag or container with parchment paper in between. They will keep in the freezer for up to 3 months.
- Make-Ahead Tips: If you want to pre-make raw chicken burgers, you can do so a day in advance and store them in the fridge. Just add parchment paper between each patty and layer them on top of one another before storing them in an airtight container.
- Don’t forget to make my Greek fries to accompany these chicken burgers – so yum!
- And if you’re wondering what to do with leftover sun-dried tomatoes in your jar, make my Mediterranean baked feta or Tuscan chicken.
Nutrition
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Behind-The-Scenes
As is often the case in my world, the inspiration for one recipe comes from leftover ingredients from another (because you know I don’t like food waste). So after I tested my Mediterranean baked feta I had about half a jar of leftover sun-dried tomatoes. And I started pondering what to make with them.
At the same time, I’ve been trying to get more protein in my diet, because this 40-something needs all the help she can get when it comes to building muscle! And as most of you know, I almost always have baby spinach in my fridge.
Thus, after a quick trip to the market to get some fresh herbs, this Greek version of a chicken burger was stuck in my brain! I was thrilled with how it turned out, and it’s a definite “pro” to have several leftover patties that are easy for me to reheat. Sunny summer days never tasted so good!
I really enjoyed the Greek “Chicken” burger. I put chicken in quotes because I accidentally bought ground turkey. I figured they are both birds and I do like turkey. They were very good especially when I topped them with cranberry sauce. Looking forward to trying another wonderful recipe.
Haha, yes, ground turkey works just as well as ground chicken in these burgers! So happy you enjoyed them, Diane!
Oh my wow! I made this as a deconstructed burger. Just took all the ingredients and browned it all together in a pan. I will put it into butter lettuce leaves to make a healthy option. Also I will top with the cucumber feta dip from Sprouts. It is SO good! My family is going to love this! Thank you so much Lisa for your incredible recipes!
I’m sure this tasted amazing as a deconstructed burger bowl, Stephanie. Enjoy!
I would give it 10 stars if I could! I made this last week to change things up from beef burgers and they were AMAZING! My neighbors were out by the pool without any food and we shared with them and they raved about it for days. I have 9 guests this coming weekend and I am definitely making them again. We added the feta and grilled them. Super YUM!
What a great meal to serve poolside! Glad these burgers were a hit, Lisa.
I doubled the recipe, and I was so glad that I did it. They turn out great, sooooo good. I froze some so I could have them another time. Thank you, Lisa, this recipe is a keeper.
Hollis
So smart to double the recipe, Hollis! You’ll be so glad you did in the future. ;)
I made these and they were delicious!! I added sliced kalamsta olives and feta cheese, and fresh dill is a game changer!!
Taziki is a must to lather on and so good with these! Served without a bum and they were amazing!! Love this recipe!! One of my favs ❤️
So glad you loved these Greek chicken burgers, Monica!