I still remember the first time I made this for my little weekend supper crowd and watched everyone hover over the plate like moths to a porch light. The kitchen filled with that warm, garlicky scent and a bright, herby note that made the whole room feel like a tiny Mediterranean escape. Within the first few bites there were smiles, napkins, and a hurried request for the recipe. Greek Chicken Burgers landed in my weeknight rotation because they are fast, fresh, and somehow both light and satisfying at the same time. They make dinner feel special without the fuss, and they are the kind of recipe that works for a family meal, meal prep, or an impromptu gathering. If you love easy, flavorful dinners that still taste like you took your time, these burgers are a little miracle. For a crisp side that echoes the flavors, I often serve them with a bright salad like this Healthy Greek Salad with Chicken that keeps the meal feeling sunny and balanced.
Kitchen Essentials You’ll Need
A few good tools make this recipe so simple. You do not need anything fancy, but the right basics help the patties hold together, cook evenly, and get that lovely golden sear.
- Mixing bowl. A medium bowl gives you space to fold the ingredients gently without overworking the meat.
- Sharp knife and cutting board. For dicing the red onion, mincing garlic, and chopping sun-dried tomatoes and dill.
- Cast iron skillet or heavy nonstick pan. These give a nice, even crust on the patties.
- Instant-read thermometer. For safe cooking and perfect juiciness when they hit 165°F.
- Silicone spatula or fish spatula. Helpful for flipping without breaking the patties.
- Measuring spoons and cups. For consistent seasoning.
These are the small comforts that make cooking feel organized and calm. I always keep my thermometer and cast iron within arm’s reach for quick weeknight wins.
Why You’ll Love This Greek Chicken Burgers
There is comfort in a sandwich that is both bright and substantial. These patties are tender and juicy from the ground chicken, but they are flavored so vividly that every bite is layered and interesting. The sun-dried tomatoes lend a sweet, concentrated umami. The fresh dill and oregano add an herbaceous lift. Garlic and red onion provide a little kick, while the spinach melts into the meat, keeping things moist and adding a sneaky pop of green nutrition.
Reasons you’ll fall for them:
- Flavor harmony. Tangy feta and cool tzatziki create contrast with the warm, savory chicken patties.
- Texture balance. Searred edges, soft interior, crunchy sliced onion, and crisp butter lettuce make every bite satisfying.
- Versatility. They make weeknight dinners, office lunches, or picnic fares without drama.
- Health-forward comfort. Using ground chicken and butter lettuce keeps things lighter without skimping on satisfaction.
The Greek flavors are familiar but not boring. These make dinner feel like a small celebration, whether it’s a busy Tuesday or a weekend gathering. They are especially lovely when you want something that tastes homemade and thoughtful, but still comes together quickly.
Greek Chicken Burgers Ingredients
1 pound ground chicken, ¼ cup diced red onion, 3 garlic cloves, minced, ¼ cup sun-dried tomatoes, finely chopped, 1 cup 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, Butter lettuce (for serving), Tzatziki sauce, Crumbled feta cheese, Sliced onion, Sliced tomato, Sliced avocado
In addition to those exact ingredients, keep pantry staples nearby like a little extra olive oil for cooking and an extra pinch of salt or pepper to adjust seasoning at the end. If you want a touch more moisture while mixing, a tablespoon of plain yogurt or a splash of low-sodium chicken broth can help bind and keep the patties tender. But this list above is everything you need to build the bright, Mediterranean flavor that makes these burgers sing.
Step-by-Step Instructions
- In a medium bowl, combine the ground chicken with the diced red onion, minced garlic, finely chopped sun-dried tomatoes, roughly chopped baby spinach, chopped fresh dill, dried oregano, kosher salt, and ground black pepper. Use a gentle folding motion with your hands or a spatula until everything is evenly distributed. The mixture should feel cohesive but not overworked. You should still see flecks of green spinach and little pieces of tomato throughout.
- Divide the mixture into four equal portions and shape each into a patty about 3/4-inch thick. Press gently in the center of each patty to create a slight dimple; this helps them cook evenly and keeps them from puffing up. The texture should be slightly sticky but firm enough to handle without falling apart.
- Heat 2 tablespoons extra virgin olive oil in a heavy skillet over medium heat until the oil shimmers and gives off a faint aroma. Add the patties carefully, leaving space between them. Cook without moving for about 5 minutes until the undersides turn a deep, golden brown and you smell a savory, caramelized aroma. Edges should begin to look firmer and the patties will release easily from the pan.
- Flip each patty and continue to cook another 5 minutes. Check for doneness with an instant-read thermometer inserted into the center; the internal temperature should reach 165°F. The patties should be cooked through but still moist. If they brown too fast, reduce the heat slightly and cover the pan briefly to finish cooking through without charring.
- Remove the patties and let them rest for a couple of minutes. Serve each burger on a butter lettuce leaf, spoon on a generous dollop of tzatziki sauce, sprinkle with crumbled feta, and add sliced onion, sliced tomato, or sliced avocado as you like. The contrast of warm patty and cool tzatziki is delightful and makes the meal feel both fresh and comforting.
Fun Variations You Can Try
- Lemon zest & pine nuts. Stir a teaspoon of lemon zest and a tablespoon of toasted pine nuts into the mix for a nutty, citrusy lift.
- Spicy kick. Add 1/4 teaspoon crushed red pepper flakes or a thin slice of diced jalapeño to the mixture for gentle heat.
- Herby swap. Replace dill with fresh mint for a brighter, almost tabbouleh-like flavor profile.
- Cheesy inside. Press a teaspoon of crumbled feta into the center of each patty before shaping for a melty surprise.
- Gluten-free bun. Serve on grilled portobello caps or thick slices of roasted eggplant instead of lettuce for a cozy plate option.
- Meal-prep version. Bake the patties at 375°F for 15–18 minutes on a parchment-lined sheet; cool and refrigerate. Reheat gently in a skillet or microwave.
- Vegetarian-ish twist. Use a mixture of finely chopped mushrooms and shredded halloumi with a small amount of chickpea flour to mimic textures if you want to reduce meat some nights.
These swaps keep the spirit of the dish while letting you tailor it to your pantry, mood, or dietary needs.
How I Love to Serve It
For weekday dinners I keep the plating simple and comforting. I arrange four butter lettuce leaves on a large board, place the warm patties on top, spoon tzatziki over them, and scatter crumbled feta like little snowflakes. Fresh sliced tomato and onion add crunch and brightness while sliced avocado brings creaminess. A drizzle of extra virgin olive oil and a sprinkle of flaky sea salt finishes everything.
Sides I often reach for:
- A lemony couscous or orzo lightly tossed with parsley.
- Crispy oven fries seasoned with smoked paprika.
- A cool cucumber and tomato salad dressed simply with lemon and olive oil.
When friends come over I lean into sharing. I place the patties on a big platter with bowls of tzatziki, feta, sliced veggies, and warm pita nearby so everyone can build their own. It creates a casual, communal meal full of laughter and little plate-stacking experiments. If you want a heartier companion, these pair wonderfully with garlicky roasted potatoes or a bright Mediterranean grain salad. For another easy chicken side that plays nicely with these flavors, try this Air Fryer Honey Butter Garlic Chicken Tenders for a sweet-salty contrast.
Helpful Tips from My Kitchen
Treat the mixture gently. Overworking ground chicken can make the texture dense. Fold ingredients until just combined so the patties stay tender.
Keep the pan hot but not smoking. A properly heated skillet gives you that golden crust with minimal sticking. If the pan is too hot the outside will scorch before the middle cooks.
Use an instant-read thermometer. Chicken must reach 165°F for safety. This tool takes the guesswork out of doneness and preserves juiciness.
Let patties rest. A brief 2-minute rest after cooking helps redistribute juices for a moister bite.
Chop ingredients consistently. Small, even pieces of sun-dried tomato and spinach distribute flavor and ensure every bite is balanced.
Adjust salt at the end. Feta can be salty, so taste a small piece if possible and balance accordingly before plating.
If the mixture seems too wet, chill for 10–15 minutes. A quick rest in the fridge firms the patties and makes them easier to handle.
If you’re prepping ahead, shape the patties and freeze them flat on a sheet pan, then transfer to a bag. Cook from frozen, adding a few extra minutes per side and covering the pan to keep them moist.
These small practices are the reset buttons of the kitchen. A little patience yields a burger that tastes like you made time for it.
Important Cooking Reminders
- Food safety: Cook chicken patties to an internal temperature of 165°F to prevent foodborne illness.
- Cooling & storage: Cool leftovers within two hours, store in an airtight container, and refrigerate for up to 3 days.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth and a lid to retain moisture. Microwave on medium power in short bursts if needed.
- Freezing: Freeze raw patties on a sheet tray, then transfer to a labeled freezer bag for up to 3 months. Thaw overnight before cooking.
- Common mistakes: Over-mixing makes dense patties. Cooking on too-high heat burns outsides while leaving centers underdone. Skimping on seasoning results in flat flavor.
- Texture tips: If patties are crumbly, add a tablespoon of plain yogurt or an egg to bind. If too wet, chill briefly.
Nutritional Information (Estimated)
Per patty with a butter lettuce wrap and basic toppings (tzatziki, a little feta, tomato and onion): roughly 300–360 calories depending on amounts of tzatziki and avocado. Carbohydrates are low, about 6–10g, mostly from vegetables and any added condiments. Fat is moderate, around 18–22g, coming from olive oil, feta, and optional avocado. Protein is high for a light meal, at roughly 28–32g per serving. These numbers are estimates and will vary based on portion sizes and extras like pita or sides.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Common Questions You Might Have
What if my patties fall apart when I flip them? They sometimes do the first time you try this. Make sure the mixture is chilled for 10 minutes before cooking if it feels loose. Shape them with gentle, firm hands and press a small dimple in the center to help them hold shape. Use a flat spatula and let a golden crust form before flipping; that crust is what helps them release.
Can I make these ahead for a party? Yes. You can shape the patties and keep them covered in the fridge for up to a day before cooking. For longer storage, freeze on a sheet pan and then move to a freezer bag for up to 3 months. When cooking from frozen, add a few extra minutes per side and cover the pan briefly to ensure they cook through without burning.
What can I swap for tzatziki or feta if I have dietary restrictions? You can use a dairy-free yogurt-based sauce or a simple cucumber-yogurt alternative made with non-dairy yogurt for a similar cooling effect. For feta, try crumbled firm tofu tossed in lemon and a pinch of salt to mimic texture, or omit cheese and boost the herbs and lemon zest for brightness.
Conclusion
When evenings are rushed and you still want something that feels lovingly homemade, these Greek Chicken Burgers are the kind of recipe that delivers delight with very little fuss. They fill the kitchen with an inviting aroma of garlic and oregano, and their bright, layered flavors — sun-dried tomato sweetness, fresh dill, and cooling tzatziki — create a comforting contrast that always makes people gather. I reach for this recipe when I want to serve something that looks like I treated the household to dinner with intention, even on ordinary nights. The simple swap to butter lettuce keeps the meal light and approachable, while the feta and avocado add those indulgent notes that make the meal feel complete. If you try these, I hope the first bite brings that little uplift I always get: contentment, connection, and a nudge to linger at the table a bit longer. Greek Chicken Burgers have this wonderful way of turning a quick supper into a memory. Enjoy, and cook with warmth.
Print
Greek Chicken Burgers
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
These Greek Chicken Burgers are quick, flavorful, and perfect for a healthy family meal or an impromptu gathering, offering a delightful Mediterranean taste.
Ingredients
- 1 pound ground chicken
- ¼ cup diced red onion
- 3 garlic cloves, minced
- ¼ cup sun-dried tomatoes, finely chopped
- 1 cup 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
- Butter lettuce (for serving)
- Tzatziki sauce
- Crumbled feta cheese
- Sliced onion
- Sliced tomato
- Sliced avocado
Instructions
- In a medium bowl, combine the ground chicken with the diced red onion, minced garlic, finely chopped sun-dried tomatoes, roughly chopped baby spinach, chopped fresh dill, dried oregano, kosher salt, and ground black pepper. Mix gently until evenly distributed.
- Divide the mixture into four equal portions and shape each into a ¾-inch thick patty.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the patties carefully and cook for about 5 minutes per side, or until golden brown and cooked through (165°F).
- Remove the patties and let rest for a couple of minutes. Serve each burger in a butter lettuce leaf, topped with tzatziki, crumbled feta, and desired toppings.
Notes
For added moisture, mix in a tablespoon of plain yogurt or a splash of low-sodium chicken broth. Make sure not to overwork the chicken mixture to keep the patties tender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Greek, Chicken Burger, Healthy Dinner, Mediterranean, Quick Meal