Name: Greek‑Style Chicken Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 pound (≈ 450 g) ground chicken; ¼ cup diced red onion; 3 garlic cloves, minced; ¼ cup sun‑dried tomatoes, finely chopped; 1 cup loosely packed baby spinach, roughly chopped; 1 tablespoon fresh dill, chopped; 2 teaspoons dried oregano; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons extra‑virgin olive oil; Optional for serving: Butter lettuce or burger buns, Tzatziki sauce, Crumbled feta cheese, Sliced onion, tomato, avocado

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Light, herby, and packed with fresh Mediterranean flavor, these Greek‑Style Chicken Burgers are everything I crave when I want a healthier twist on a classic. Infused with lemony herbs, garlic, and sun-dried tomatoes, they’re juicy, satisfying, and perfect for weeknight dinners or laid-back weekend meals. I love serving them with tzatziki, crumbled feta, and crisp veggies for a fresh, vibrant bite every time.

Greek‑Style Chicken Burgers

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 pound (≈ 450 g) ground chicken

¼ cup diced red onion

3 garlic cloves, minced

¼ cup sun‑dried tomatoes, finely chopped

1 cup loosely packed baby spinach, roughly chopped

1 tablespoon fresh dill, chopped

2 teaspoons dried oregano

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 tablespoons extra‑virgin olive oil

Optional for serving:

Butter lettuce or burger buns

Tzatziki sauce

Crumbled feta cheese

Sliced onion, tomato, avocado

Directions

I start by mixing the ground chicken with the red onion, garlic, sun-dried tomatoes, spinach, dill, oregano, salt, and pepper in a medium bowl. Using my hands, I gently combine everything until the mixture is just blended.

Then, I divide the mixture into four equal parts and shape them into large patties.

I heat the olive oil in a skillet over medium heat and cook the patties for about 5 minutes on the first side. After flipping, I let them cook for another 5 to 7 minutes, until they're golden and cooked through (an internal temperature of around 165°F / 75°C).

Once cooked, I let the burgers rest for a minute. While they rest, I prep the buns or lettuce, then assemble with my favorite toppings: a dollop of tzatziki, a sprinkle of feta, and some fresh sliced veggies.

Servings and timing

Servings: 4 burgers

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Calories: approx. 280 kcal per burger

Variations

I sometimes swap the ground chicken for ground turkey for a slightly different flavor.

To make them dairy-free, I skip the feta and use a plant-based yogurt sauce in place of tzatziki.

When I want a low-carb option, I always go for lettuce wraps instead of burger buns.

Adding a bit of crumbled feta into the burger mixture itself gives it an extra creamy bite.

I’ve also grilled these patties in summer, and they hold up beautifully on a grill.

Storage/Reheating

If I have leftovers, I store the cooked patties in an airtight container in the fridge for up to 3 days. To reheat, I simply warm them in a skillet over medium heat for 3–4 minutes per side or pop them in the microwave for about 1 minute. They also freeze well — I wrap each cooked patty individually and freeze for up to 2 months. I reheat from frozen in the oven at 350°F (175°C) until hot through.

FAQs

How do I keep chicken burgers from drying out?

I make sure not to overmix the meat and include moisture-adding ingredients like chopped spinach and sun-dried tomatoes. Cooking just until they reach 165°F also helps keep them juicy.

Can I grill these burgers instead of using a skillet?

Yes, I’ve grilled them with great results. I preheat the grill to medium and cook the patties for about 5–6 minutes per side, using a grill-safe spatula to handle them gently.

What can I use instead of sun-dried tomatoes?

I’ve used finely chopped roasted red peppers or even kalamata olives when I’m out of sun-dried tomatoes — both bring great flavor and moisture.

Are these burgers gluten-free?

They are naturally gluten-free if served without buns or with gluten-free buns. I always check the tzatziki sauce label too, just to be sure.

Can I make the burger mixture ahead of time?

Yes, I often mix and shape the patties a few hours ahead and refrigerate them until I’m ready to cook. I wouldn’t go more than 24 hours in advance, though, for freshness.

Conclusion

These Greek‑Style Chicken Burgers are my go-to when I want something fresh, flavorful, and fast. They pack in tons of herbs and Mediterranean goodness without the heaviness of a traditional burger. Whether I serve them in a bun or tucked into lettuce wraps, they never disappoint — especially with a big spoonful of tzatziki and a side of crispy veggies.

Recipe:

Greek‑Style Chicken Burgers

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 burgers
Diet: Gluten Free

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Description

These Greek-style chicken burgers are light, herby, and packed with Mediterranean flavors like sun-dried tomatoes, dill, and oregano. Moist and juicy thanks to spinach and olive oil, they make a healthy and flavorful meal served with tzatziki, feta, and crisp veggies.

Instructions

In a medium bowl, mix together ground chicken, red onion, garlic, sun-dried tomatoes, spinach, dill, oregano, salt, and pepper until just combined.
Divide the mixture into four equal portions and shape into patties.
Heat olive oil in a skillet over medium heat. Cook patties for about 5 minutes on the first side.
Flip the patties and cook for another 5 to 7 minutes, until golden brown and cooked through (internal temperature of 165°F / 75°C).
Let the burgers rest for 1 minute after cooking.
Serve on buns or in lettuce wraps with desired toppings like tzatziki, feta, and sliced veggies.