Best Greek Chicken Burgers Recipe brings juicy, herb-forward patties with bright lemon, garlic, and feta in every bite. It suits weeknight cooks and backyard grillers, and you can finish it in about 35 minutes. I first made these after a sun-soaked trip to Santorini, and my family still asks for them weekly.
Why Best Greek Chicken Burgers Recipe Is Worth It
Best Greek Chicken Burgers Recipe shines because it turns lean ground chicken into a juicy, flavorful burger. Fresh dill, oregano, and lemon zest punch up the meat, while briny feta locks in moisture. You get big Greek vibes with quick prep and pantry-friendly steps.
Ground chicken takes on seasoning fast, so you do not need long marinating or complex techniques. The patties hold together and stay tender on the grill or in a skillet. Your kitchen smells like a seaside taverna, which counts as a vacation in my book.
Big flavor, quick cook, and the kind of burger that earns zero leftovers. ★★★★★
Ingredients You Need
- Ground chicken: 1.5 pounds, 93 percent lean works best for juicy burgers
- Feta: 1/2 cup, crumbled; block-in-brine tastes richer than pre-crumbled
- Panko breadcrumbs: 1/3 cup; use gluten free panko if needed
- Egg: 1 large, binds the mix
- Red onion: 1/4 cup very finely grated or minced, adds moisture and savor
- Garlic: 2 cloves, grated or pressed; jarred garlic works in a pinch
- Fresh dill: 2 tablespoons chopped; or 2 teaspoons dried dill
- Dried oregano: 2 teaspoons; or 1 tablespoon fresh oregano, chopped
- Lemon zest: 1 teaspoon, plus 2 tablespoons lemon juice
- Olive oil: 2 tablespoons in the mix, plus more for cooking
- Kosher salt: 1 teaspoon; black pepper: 1/2 teaspoon
- Buns: 4 sturdy burger buns or pocketless pitas
- Toppings: tomato slices, cucumber ribbons, thin red onion, butter lettuce, chopped Kalamata olives, roasted red peppers
Quick tzatziki sauce
- Greek yogurt: 1 cup, 2 percent or whole; I like Fage for thick texture
- Cucumber: 1/2 cup grated, squeezed dry in a towel
- Lemon juice: 1 tablespoon
- Olive oil: 1 tablespoon
- Fresh dill: 1 tablespoon chopped
- Garlic: 1 small clove, grated
- Pinch of salt and pepper
- Pantry shortcut: use store-bought tzatziki and call it a win
Equipment
- Mixing bowls, box grater, microplane, and measuring spoons
- Grill or grill pan or cast iron skillet
- Spatula, tongs, and parchment for easy transfer
- Instant-read thermometer
Quick Tips & substitutions
- Choose 93 percent lean ground chicken for the best balance of flavor and moisture.
- Mix gently with a fork or your hands to keep the texture tender.
- Grate onion instead of chopping to add moisture without chunks.
- Form 4 equal patties and press a slight dimple in the center to prevent doming.
- Chill patties 10 to 20 minutes so they hold shape on hot grates.
- Oil the grill grates and preheat to medium-high before you cook.
- Swap panko with almond flour or crushed gluten free crackers if needed.
- Skip feta and use dairy free yogurt for tzatziki if you need dairy free.
- No grill at home? Sear in a cast iron skillet for great browning.
- Aim for 165 F internal temp; pull at 163 F and rest a minute to finish.
How to Make Best Greek Chicken Burgers Recipe
Mix the tzatziki, 5 minutes
- Stir yogurt, grated cucumber, lemon juice, olive oil, dill, garlic, salt, and pepper in a bowl.
- Taste and adjust salt and lemon. Chill while you cook.
Make the patty mix, 8 minutes
- In a large bowl, combine ground chicken, feta, panko, egg, grated onion, garlic, dill, oregano, lemon zest, lemon juice, olive oil, salt, and pepper.
- Use a fork or your hands to mix just until the ingredients look evenly distributed.
Form and chill, 10 to 20 minutes
- Divide into 4 patties, about 4.5 to 5 ounces each. Press a small dimple in the center of each.
- Place patties on parchment and chill to firm up while you preheat the grill or pan.
Cook on the grill, 8 to 10 minutes total
- Preheat grill to medium-high and oil the grates.
- Grill patties 4 to 5 minutes per side, turning once, until they reach 165 F.
- Move to a cooler zone if flare-ups start, and let the patties rest 2 minutes.
Or cook on the stovetop, 8 to 10 minutes total
- Heat a cast iron skillet over medium-high with a thin film of oil.
- Sear patties 4 to 5 minutes per side until they reach 165 F.
- Reduce heat to medium if they brown too fast.
Toast and assemble, 3 minutes
- Toast buns or warm pitas on the grill or skillet until golden.
- Spread tzatziki on both sides, add lettuce, patty, tomato, cucumber, onion, and olives.
- Add extra lemon juice over the veggies if you like a bright finish.
Variations
- Spinach and feta: Fold 1 cup finely chopped baby spinach into the mix.
- Sun dried tomato and basil: Add 1/3 cup chopped sun dried tomatoes and 2 tablespoons basil.
- Spicy: Mix in 1 to 2 teaspoons harissa or a pinch of red pepper flakes.
- Stuffed: Wrap the meat around a cube of feta and seal well for a molten center.
- Herb swap: Use mint and parsley if you do not have dill.
- Low carb: Skip the bun and serve in crisp lettuce cups with extra tzatziki.
Ways to Serve
- Piled into warm pitas with tzatziki, tomatoes, onions, and a shower of dill.
- Over Greek village salad with extra olives and a squeeze of lemon.
- With oregano fries and a side of garlicky green beans.
- With lemony rice or orzo salad and a crisp cucumber tomato plate.
- Pair with a chilled pilsner, Sauvignon Blanc, or Greek Assyrtiko.
Storage
Cook patties and cool them, then store in an airtight container in the fridge for up to 4 days. Keep tzatziki separate and use it within 3 days. Reheat patties in a skillet over medium with a splash of water, or air fry at 350 F for 3 to 5 minutes. Freeze raw or cooked patties between parchment in a freezer bag for up to 3 months, then thaw in the fridge overnight before cooking or reheating.
Best Greek Chicken Burgers Recipe
Best Greek Chicken Burgers are juicy ground chicken patties seasoned with classic Greek flavors like garlic, oregano, and lemon, then topped with fresh cucumber, tomato, red onion, and tangy tzatziki sauce in a soft bun.
Ingredients
Instructions
- In a large bowl combine ground chicken, feta cheese, red onion, parsley, Greek yogurt, garlic, oregano, cumin, salt, and black pepper.
- Mix gently with clean hands or a spatula just until evenly combined; do not overmix.
- Divide the mixture into 4 equal portions and form into patties about 1/2-inch thick. Make a small indentation in the center of each patty to help them cook evenly.
- Heat a large skillet or grill pan over medium heat and add the olive oil. Alternatively, preheat an outdoor grill to medium heat and oil the grates.
- Place the chicken patties on the hot surface and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are nicely browned.
- Transfer cooked patties to a plate and let rest for 3–4 minutes.
- Lightly toast the burger buns or pita pockets, if desired.
- Spread a spoonful of tzatziki sauce on the bottom half of each bun.
- Place a Greek chicken patty on each bun, then top with lettuce, cucumber, tomato, and red onion.
- Add an extra dollop of tzatziki on top, cover with the top bun, and serve immediately.
Notes
Nutrition Information
Approximate per serving (1 burger with bun and toppings): 430 calories; fat 21 g; saturated fat 7 g; carbohydrates 30 g; fiber 2 g; sugars 5 g; protein 31 g; sodium 820 mg. Values will vary based on brands, exact ingredients, and portion size.
Approximate per serving (1 burger with bun and toppings): 430 calories; fat 21 g; saturated fat 7 g; carbohydrates 30 g; fiber 2 g; sugars 5 g; protein 31 g; sodium 820 mg. Values will vary based on brands, exact ingredients, and portion size.