Quick Greek Chicken Burgers

If you ask me, Greek flavors make everything better, and these burgers prove it.

These juicy chicken patties are loaded with feta cheese, fresh herbs, and garlic for a Mediterranean twist on burger night. The spinach and red onion add a nice bite, while lemon zest brings a little brightness to each patty.

They’re griddled until golden and tucked into toasted whole wheat buns with cool tzatziki sauce. Sliced cucumber, tomato, and thin ribbons of red onion pile on top for crunch and freshness.

It’s an easy weeknight dinner that feels a bit more special than your usual burger, perfect for when you want something different.

What Kind of Ground Chicken Should I Use?

Ground chicken comes in different fat percentages, and for burgers, you’ll want to avoid the leanest option. If you go with 99% lean ground chicken, your burgers might turn out dry and lacking in flavor. Instead, look for ground chicken that’s around 85-93% lean, which has enough fat to keep your burgers juicy and help them hold together on the grill or in the pan. You can usually find ground chicken in the meat section next to ground turkey and beef, but if your store doesn’t carry it pre-ground, most butchers will grind chicken thighs or breasts for you upon request.

Options for Substitutions

These Greek chicken burgers are pretty forgiving when it comes to swaps:

• Ground chicken: You can use ground turkey instead of chicken – they work pretty much the same way. Ground lamb would give you a more traditional Greek flavor, though it’ll be a bit richer.
• Feta cheese: If you’re not a fan of feta, try crumbled goat cheese for a milder tang. In a pinch, shredded mozzarella works too, though you’ll lose some of that Greek flavor.
• Fresh herbs: Don’t have fresh dill? Use 2 teaspoons of dried dill instead. Same goes for oregano – swap 1 tablespoon fresh for 1 teaspoon dried.
• Breadcrumbs: Panko breadcrumbs, crushed crackers, or even rolled oats all work as binders here. If you’re going gluten-free, almond flour is a solid choice.
• Whole wheat buns: Regular burger buns, pita bread, or even lettuce wraps all work great. If using pita, warm it up first so it’s easier to stuff.
• Spinach: Kale or arugula can step in for spinach. Just chop them finely so they mix well into the burger patties.

Watch Out for These Mistakes While Cooking

Ground chicken is much leaner than beef, which means these burgers can dry out fast if you’re not careful – pull them off the heat as soon as they hit 165°F on an instant-read thermometer, since they’ll continue cooking from residual heat.

A big mistake is pressing down on the patties with your spatula while cooking, which squeezes out all the moisture and leaves you with a dry, dense burger instead of a juicy one.

Make sure your patties are evenly thick (about 1 inch throughout) and create a small indent in the center with your thumb before cooking, as this prevents them from puffing up into a dome shape on the grill or in the pan.

If your mixture feels too wet and won’t hold together, refrigerate the formed patties for 15-20 minutes before cooking to help them firm up and stay intact when you flip them.

What to Serve With Greek Chicken Burgers?

These Greek chicken burgers are packed with flavor from the feta and herbs, so they pair perfectly with simple sides that won’t compete with all those Mediterranean tastes. I love serving them with crispy oven-baked fries or a batch of roasted potatoes seasoned with lemon and oregano to keep the Greek theme going. A fresh Greek salad on the side is always a winner – just toss together some cucumbers, tomatoes, olives, and more feta with a quick lemon vinaigrette. If you want something lighter, try serving the burgers over a bed of mixed greens instead of on buns, or wrap them in warm pita bread with extra tzatziki for dipping.

Storage Instructions

Store: Cooked Greek chicken burgers keep well in the fridge for up to 4 days. Just let them cool completely, then stack them in an airtight container with parchment paper between each patty. Store the toppings separately so everything stays fresh and crisp.

Freeze: These burgers are perfect for freezing! You can freeze them cooked or uncooked for up to 3 months. If freezing uncooked, place parchment paper between each patty so they don’t stick together. Cooked burgers can go straight into a freezer bag once they’ve cooled.

Reheat: Thaw frozen burgers in the fridge overnight if you have time. Reheat cooked patties in a skillet over medium heat for about 3-4 minutes per side, or pop them in the microwave for a quick lunch. If cooking from frozen and uncooked, just add a few extra minutes to your cooking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 110-125 g
• Fat: 55-65 g
• Carbohydrates: 180-200 g

Ingredients

For the chicken burgers:

• 1 lb ground chicken (I use Perdue for a leaner patty)
• 2 eggs
• 3/4 cup breadcrumbs (I like Ian’s Panko for a lighter crunch)
• 3/4 cup feta cheese (crumbled into small pea-sized bits)
• 1/2 cup spinach (finely chopped into 1/4-inch ribbon strips)
• 1/3 cup red onion
• 1 tbsp oregano
• 3 tbsp dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 garlic cloves
• 1 tsp lemon zest

For assembly:

• 5 whole wheat buns (toasted until golden for extra texture)
• 1/2 cup tzatziki
• 1/4 red onion (sliced into very thin half-moons)
• 1/2 cucumber
• 1 tomato

Step 1: Prepare All Ingredients and Make the Patty Mixture

• 2 garlic cloves, minced
• 1/2 cup spinach, finely chopped
• 1/3 cup red onion, diced
• 1 tsp lemon zest
• 3/4 cup feta cheese, crumbled
• 3/4 cup breadcrumbs

Mince the garlic cloves finely and finely chop the spinach into thin ribbons.

Dice the red onion into small pieces and zest the lemon directly into a small bowl.

Crumble the feta cheese into small pea-sized pieces, keeping them separate from the other ingredients.

Measure out the breadcrumbs and set aside.

Arrange all prepped ingredients near your work surface for efficient assembly.

Step 2: Combine and Form the Burger Patties

• 1 lb ground chicken
• 2 eggs
• dry ingredient mixture from Step 1
• 1 tbsp oregano
• 3 tbsp dill
• 1/2 tsp salt
• 1/4 tsp pepper

In a large bowl, add the ground chicken and crack both eggs directly into it.

Sprinkle the breadcrumbs, oregano, dill, salt, and pepper over the top.

Add the minced garlic, lemon zest, and finely diced red onion.

Gently fold everything together with your hands until just combined—avoid overworking the mixture, as this can make the patties dense.

Fold in the chopped spinach and crumbled feta last, being careful not to break up the cheese too much.

Divide into 5 equal portions and shape each into a 1-inch thick patty.

I like to make a small indentation in the center of each patty with my thumb—this helps them cook evenly and prevents them from puffing up during cooking.

Step 3: Cook the Burgers to Perfection

Heat a large skillet or griddle over medium heat for about 2 minutes until hot but not smoking.

Carefully place the patties into the pan, leaving space between each one.

Cook for 4-6 minutes on the first side without moving them—this allows a light crust to form and the feta to hold the patty together.

Flip gently and cook for another 4-6 minutes on the second side.

Check the internal temperature with an instant-read thermometer; it should reach 165°F when inserted into the thickest part of a patty.

Remove the burgers from heat and let them rest on a plate for 2 minutes before assembling.

Step 4: Prepare Fresh Toppings and Toast the Buns

• 1/4 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1 tomato, sliced or chopped
• 5 whole wheat buns

While the burgers cook, slice the red onion into very thin half-moons and place in a small bowl.

Slice the cucumber into rounds or spears and chop the tomato into slices or wedges.

Toast the whole wheat buns until golden brown and crispy—this adds structural support and prevents them from falling apart when you add the wet toppings.

I find that a toasted bun makes all the difference with these juicy burgers because the breadcrumbs can release moisture during cooking.

Step 5: Assemble and Serve

• cooked burgers from Step 3
• toasted buns from Step 4
• 1/2 cup tzatziki
• fresh toppings from Step 4

Place each cooked burger patty on the bottom half of a toasted bun.

Spread about 2 tablespoons of tzatziki on the top half of the bun.

Layer the fresh cucumber slices, tomato, and thin red onion slices on top of the burger.

Close the bun and serve immediately while the patty is still warm and the vegetables are fresh and crisp.

Quick Greek Chicken Burgers

Delicious Quick Greek Chicken Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the chicken burgers::

• 1 lb ground chicken (I use Perdue for a leaner patty)
• 2 eggs
• 3/4 cup breadcrumbs (I like Ian's Panko for a lighter crunch)
• 3/4 cup feta cheese (crumbled into small pea-sized bits)
• 1/2 cup spinach (finely chopped into 1/4-inch ribbon strips)
• 1/3 cup red onion
• 1 tbsp oregano
• 3 tbsp dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 garlic cloves
• 1 tsp lemon zest

For assembly::

• 5 whole wheat buns (toasted until golden for extra texture)
• 1/2 cup tzatziki
• 1/4 red onion (sliced into very thin half-moons)
• 1/2 cucumber
• 1 tomato

Method

 

1. Mince the garlic cloves finely and finely chop the spinach into thin ribbons. Dice the red onion into small pieces and zest the lemon directly into a small bowl. Crumble the feta cheese into small pea-sized pieces, keeping them separate from the other ingredients. Measure out the breadcrumbs and set aside. Arrange all prepped ingredients near your work surface for efficient assembly.
2. In a large bowl, add the ground chicken and crack both eggs directly into it. Sprinkle the breadcrumbs, oregano, dill, salt, and pepper over the top. Add the minced garlic, lemon zest, and finely diced red onion. Gently fold everything together with your hands until just combined—avoid overworking the mixture, as this can make the patties dense. Fold in the chopped spinach and crumbled feta last, being careful not to break up the cheese too much. Divide into 5 equal portions and shape each into a 1-inch thick patty. I like to make a small indentation in the center of each patty with my thumb—this helps them cook evenly and prevents them from puffing up during cooking.
3. Heat a large skillet or griddle over medium heat for about 2 minutes until hot but not smoking. Carefully place the patties into the pan, leaving space between each one. Cook for 4-6 minutes on the first side without moving them—this allows a light crust to form and the feta to hold the patty together. Flip gently and cook for another 4-6 minutes on the second side. Check the internal temperature with an instant-read thermometer; it should reach 165°F when inserted into the thickest part of a patty. Remove the burgers from heat and let them rest on a plate for 2 minutes before assembling.
4. While the burgers cook, slice the red onion into very thin half-moons and place in a small bowl. Slice the cucumber into rounds or spears and chop the tomato into slices or wedges. Toast the whole wheat buns until golden brown and crispy—this adds structural support and prevents them from falling apart when you add the wet toppings. I find that a toasted bun makes all the difference with these juicy burgers because the breadcrumbs can release moisture during cooking.
5. Place each cooked burger patty on the bottom half of a toasted bun. Spread about 2 tablespoons of tzatziki on the top half of the bun. Layer the fresh cucumber slices, tomato, and thin red onion slices on top of the burger. Close the bun and serve immediately while the patty is still warm and the vegetables are fresh and crisp.