Greek Chicken Burgers

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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!

Greek chicken burgers on a plate with lettuce.
Photo: Gayle McLeod

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!
Ingredients for Greek chicken burgers.

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. sauce, garlic, salt, and pepper. Then divide the mixture to form 4 large patties.

Greek chicken burger patties on a sheet pan.

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.

Pan frying Greek chicken burger patties.

COMMON QUESTIONS

How do I keep the chicken burgers from falling apart?

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.

Can you grill these chicken burgers?

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.
Greek chicken burger bowl.

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.
Greek chicken burger lettuce wrap.

More Greek Recipes

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.

Chicken burger on a plate.

Greek Chicken Burgers

5 from 28 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

These Greek chicken burgers will become a dinner staple! The patties are packed with Mediterranean flavors and are incredibly easy to make. Watch the video below to see how I make them in my kitchen!

Video

Equipment

Ingredients 
 

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.
    Mixing Greek chicken burger 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.
    Greek chicken burger patties in a pan.
  • Assemble the chicken burger. Enjoy the patties plain or assemble them into chicken burgers with your favorite toppings and condiments!
    A plate of lettuce and chicken burger patties.

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

Calories: 263kcal | Carbohydrates: 6g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 716mg | Potassium: 1070mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5661IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 3mg
Course: Dinner
Cuisine: Greek
Keyword: greek chicken, Greek chicken burger
Did you make this recipe?Mention @downshiftology or tag #downshiftology!
Greek chicken patty on a plate.

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!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

5 from 28 votes

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Recipe Rating




66 Comments

  1. This Greek chicken burger is amazing! I make at least once a week now. Also, excellent time saver as they freeze and re-heat well.5 stars

  2. I make these at least once a week! They are delicious and great for meal prep for a great tasting quick meal. I also have made them for my family members. Delicious! This one is a keeper!5 stars

  3. I just made these for dinner and they were a huge hit, delicious! I followed the recipe exactly except for adding chopped fresh red pepper since I didn’t have roasted or sun-dried tomatoes and some Feta cheese. I might try adding a small amount of Kalamata olives next time? Just curious why you wouldn’t freeze them without cooking? I definitely plan on making them a lot in the future and also for our next bbq with friends. Thanks Lisa for a great recipe! This is my first time making a recipe from your site but plan on making a lot more!!5 stars

    1. You could freeze them raw if you’d like, but I personally like to freeze after cooking as they’re easier to store and great for a quick and easy reheat in the future! But, I’m so glad you enjoyed this recipe.

  4. These were really tasty! Easy to make and super flavorful! We put our on a pita w red onion, lettuce and tzatziki. I’m sure these would work well with ground turkey if you had to sub, as well. We will make these again and again!5 stars

  5. These look wonderful. Just wondering if you used chicken breast or a combination of light and dark chicken. Thanks so much

    Marcia

    1. Hi Marcia – I’m using packaged chicken breast, which is most likely a combination of both. But you can use either!

  6. These are fantastic. SO much flavor and still not dry. I didn’t have the sun dried tomatoes, so I just put some fresh ones on top. Oh, and don’t skip the homemade tzaziki sauce. It really makes these!!5 stars

  7. The Greek burgers were a huge hit. My family was talking about them for a week. Super delicious twist on a burger. I’ve made them twice now and plan to keep them on rotation.5 stars

  8. This was delicious and simple to make – will make again and again! I didn’t have ground chicken but was able to substitute ground turkey. Was delicious on Dave’s Killer bread with avocado slices and pickled onions. I think I’ll make some bowls with the leftovers.5 stars

  9. They are sooo juicy and incredibly tasty. Thanks a lot for the recipe. Now it will be one of my loved ones5 stars

  10. My husband and son were effusive in their praise for this meal! They both agreed, as did I, that these burgers with the delicious tzatziki sauce should become part of our regular rotation. I love when fresh ingredients are combined to create a healthy meal that’s packed with nutrition and taste! Thank you!5 stars

  11. I baked these on parchment paper in the oven, and they were delicious. Thinking about this recipe as a meatloaf rather than patties. Would any changes be needed?5 stars

    1. Hi Gary – I think a meatloaf sounds like a great idea! I don’t think you would need to make any changes. Enjoy, and let us know how it turns out!

  12. I made this and put it in my lunchbox. I went to the park and happily ate this! I also made the Greek fries and had a Greek salad, and some apple and orange slices.5 stars

  13. Made these and the Greek fries for the Fourth of July yesterday! Everybody just loved them – even my picky 11-year-old! Followed the recipes to a T and the videos were very helpful, thank you!5 stars

    1. Wonderful! I’m so glad everyone loved the chicken burgers and that you found the videos helpful. Hope you had a great 4th of July!

  14. Wow!! I was so excited to make these and they did not disappoint. So much flavor! Easy to make of course. Served it with tzatziki sauce and a slice of tomato. Had one in a lettuce wrap, but while delicious was a bit of a struggle for me to eat. Definitely making this one again.5 stars

  15. Incredible! They were moist and very flavorful. The best Chicken Burgers I’ve ever had. Definitely a keeper. I also paired them with the Greek Fries which were also delicious. Definitely have both with the Tzatziki sauce.5 stars

    1. That’s great that you made both recipes together, Suzy! They really are a perfect pair. Enjoy!

  16. These are delicious. I made the Greek fries and your tzatziki as well. So Good! I put everything in a bowl with some greens, extra cucumber, tomato, red onion and feta. I have made many of your recipes and I think this is my favorite.5 stars

    1. Oh wonderful! It sounds like you enjoyed the whole Greek feast. So thrilled you loved these chicken burgers, Michelle!

  17. This looks really really good and I just put in my online order and included items for this. Due to the high oxalate in spinach I can’t have that do you think arugula would be a good substitute?5 stars

    1. Hi Susan – you could really add any leafy green that you enjoy eating. :) Hope you love the recipe!

    2. I made these Greek chicken burgers for the first time last night and they were absolutely delicious. I used organic grilled turkey for the burgers and sun-dried tomatoes from a jar because that’s what I had in the fridge. I added sliced tomatoes and tzatziki on the side. The dill really comes through in this recipe and the chopped spinach gives it beautiful color. I couldn’t believe how good these burgers were, and a recipe that uses one bowl and one pan gets five stars in my book! I am planning to make another batch or two and pop them in the freezer so that I have a quick and easy meal ready to go after upcoming shoulder surgery. I am so glad I found Downshiftology!5 stars

      1. Yay, so happy you loved this recipe, Patricia! And you’re so smart to prep an extra batch (or two) to have on hand. Hope you enjoy them, and best of luck on your shoulder surgery!

  18. Incredibly easy to make and packs so much flavour punch. We also made your Tzatziki which was amazing. A new family favourite! Thank you5 stars

  19. Made these tonight with turkey instead of chicken. Looked just like the pictures and tasted great! The potatoes and tzatziki were awesome too. Will definitely make again.5 stars

  20. Fabulous! The flavor profile was spot-on, my picky eater said this was now added to our regular dinner rotation :)

    Our sun-dried tomatoes were packed in oil and had a fair amount of salt, so I cut the recipe’s salt in half. Glad I did, but is something for others to watch out for.

    Will definitely be making again!5 stars