Filled with feta cheese and sun-dried tomatoes, and topped with tzatziki sauce, these Greek chicken burgers are bursting with Mediterranean flavor. Serve them on hamburger buns or on top of salad for a healthy summer meal.
Chicken burgers have a reputation for being dense and dry, and, quite frankly, most of them are. Ground chicken, especially when made with leaner cuts, is low in fat and therefore tends to dry out quickly when grilled, resulting in a meatball-like texture.
Fortunately, by adding some ingredients rich in healthy fats, like feta cheese and olive oil, you can create more tender and juicy chicken burgers, and that’s exactly what this Greek chicken burger recipe does. Plus, the addition of the Greek flavors to these chicken burgers ensures they are absolutely delicious.
Why You’ll Love Them
- High in Protein – These burger patties contain 22 grams of protein each.
- Low in Fat – The use of ground chicken ensures these Greek burgers are low in calories.
- Full of Flavor – The combination of oregano, feta, and sun-dried tomatoes fills the burger with Greek flavors.
- Good for Meal Prep – These Greek chicken burgers keep well in the fridge and freezer, making them a good meal prep idea.
Ingredients + Instructions
- Chicken – To add some animal protein. You can use ground chicken breast meat or thigh meat, or a mixture of both, or you can use ground turkey instead.
- Feta Cheese – To add some more protein and flavor to the burger patties.
- Sun-Dried Tomatoes – To further flavor the burger patties and add some micronutrients. If using sun-dried tomatoes packed in oil, drain them to remove any excess oil.
- Onion and Garlic – To flavor the chicken burger patties. The recipe calls for a red onion and garlic cloves, but you can use onion powder or garlic powder if preferred. See the notes section of the recipe card for details.
- Greek Yogurt – To make the tzatziki sauce. You can use regular or Greek yogurt. While the recipe calls for you to make homemade tzatziki, you can use store-bought tzatziki if preferred.
- Cucumber – To make the tzatziki.
- Lemon Juice – To balance the acidity in the tzatziki. You can use fresh lemon juice or bottled lemon juice.
- Herbs – A mixture of dried herbs and fresh herbs to flavor the burgers and tzatziki.
- Salt and Pepper – To season the burgers.
- Buns – I think brioche buns work best, but any hamburger buns will work.
- Toppings – The recipe calls for crisp lettuce, sliced tomato, and red onion, but you can use any toppings you like. Roasted red peppers and spinach would also work nicely.
Dietary Adaptions
To Make them Gluten-Free: Use gluten-free buns.
To Make them Dairy-Free: Omit the feta cheese and yogurt, or swap them for non-dairy versions.
Red’s Nutrition Tip
Ground chicken is one of the best high-protein, low-calorie foods. Because it’s low in fat, chicken burgers are a great way to enjoy burgers while eating in a calorie deficit or maintaining weight loss.
Serving Suggestions
These Greek chicken burgers are high in protein, moderate in fat, and low in carbs. You can easily make them a balanced meal by serving them on a hamburger bun to add a source of complex carbohydrates and fiber. The recipe can also be adapted to suit your personal dietary needs, for example:
- To make them low-carb, use low-carb buns or lettuce wraps instead.
- To make them lower in fat, use fat-free feta cheese and 0% Greek yogurt.
- To make them higher in fiber, serve the chicken burgers with a side salad.
Storage + Reheating
To Refrigerate: Once cooked and cooled, the chicken burgers can be stored in an airtight container in the fridge for up to 4 days. The tzatziki sauce can be stored in a separate airtight container in the refrigerator for up to 2 weeks.
To Freeze: You can freeze the raw chicken burger patties by placing them on a baking sheet in the freezer for 30 minutes, then wrapping the chicken patties individually in plastic wrap, and then storing the wrapped patties in a plastic bag or airtight container for up to 3 months. Once cooled, cooked chicken burger patties can be wrapped individually in plastic wrap and then stored in a plastic bag or an airtight container for up to 3 months.
To Reheat: You can reheat cooked Greek chicken burger patties in the oven at 350℉ for 7 to 10 minutes, flipping halfway through, or until the center of the patty is hot. Alternatively, you can reheat the chicken burgers in an air fryer at 350℉ for 2-3 minutes or in the microwave for 1-2 minutes. If using frozen cooked burger patties, be sure to thaw them before reheating.
More Healthy Burger Recipes:
- Jalapeno Lime Chicken Burgers
- Cajun Chicken Burgers
- Spinach Feta Turkey Burgers
- Easy Black Bean Burgers
- Salmon Burgers
- Shrimp Burgers
Greek Chicken Burgers
These Greek chicken burgers are high in protein, low in fat, and full of flavor. Serve them on top of a salad, in a lettuce wrap, or on a bun for an easy and healthy weeknight meal.
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Prep Time: 15 minutes -
Cook Time: 10 minutes
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Total Time: 25 minutes
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Yield: 4 burgers 1x
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Category: Dinner
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Method: Grilled
Prep Time:
Yield:
Category:
Method:Ingredients
Chicken Burgers:
- 1 pound ground chicken
- 1/4 red onion, minced
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Tzatziki (optional):
- 1 cup Greek yogurt
- 1/2 English cucumber
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1 clove garlic, grated
- 2 tablespoons chopped fresh dill and/or mint
- 1/4 teaspoon salt
To Serve (optional):
- Burger buns
- Lettuce
- Tomato, sliced
- Red onion, sliced
Instructions
- Begin by making the tzatziki sauce. Using a box grater on a cutting board or a food processor with the shredding blade, grate the cucumber into small pieces. Then transfer the grated cucumber to a fine mesh sieve, tea towel, or double-lined paper towels, sprinkle with a pinch of salt, and press out as much water as possible.
- In a medium bowl, add the Greek yogurt, grated cucumber, lemon juice, olive oil, grated garlic, chopped herbs, and salt and stir until well combined. Set aside.
- Next, make the burger patties. In a large bowl, add the ground chicken, minced onion, minced garlic, chopped sun-dried tomatoes, crumbled feta cheese, dried oregano, salt, and pepper, then using your hands, mix the ingredients until well incorporated.
- Once mixed, divide and shape the chicken burger mix into 4 evenly sized burger patties.
- Heat a grill, cast-iron skillet, or large frying pan to medium-high heat, add a bit of oil, then add the patties and cook for 4-5 minutes per side or until cooked through to an internal temperature of 165ºF.
- If you’d like to grill the burger buns, add them to the grill or pan at this time, open side down, and toast for 15-30 seconds until golden brown.
- Once the burgers are cooked, remove them from the grill and assemble them on buns with tzatziki sauce and additional toppings of your choice.
- Any leftover chicken burgers can be cooled and stored in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. Any leftover tzatziki sauce can be stored in an airtight container in the fridge for up to 2 weeks.
Notes
To Use Ground Turkey: Swap the ground chicken for 1 pound of ground turkey.
To Use Onion Powder: Swap the red onion for 1/2 teaspoon of onion powder.
To Use Garlic Powder: Swap every garlic clove for 1/2 teaspoon of garlic powder.
To Use Fresh Oregano: Swap the dried oregano for 1/2 tablespoon of fresh oregano.
To Use Dried Dill: Swap the fresh dill for 1 teaspoon of dried dill.
To Use Dried Mint: Swap the fresh mint for 1 teaspoon of dried mint.
To Use Pre-Made Tzatziki: Omit the tzatziki ingredients and use 1 cup of tzatziki instead.
Nutrition
- Serving Size: 1 burger patty
- Calories: 231 calories
- Sugar: 2 grams
- Fat: 15 grams
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 22 grams
when making these burgers, is it freezer friendly. so then i can take when i want then bbq it?
Absolutely! It’s noted in the storage instructions.
These were so good! I did not use the sun dried tomatoes because of an allergy. Everyone loved them! I served them with a spinach salad and orzo.
Love that! Thanks for sharing.