Name: Greek Chicken Burgers
Prep time: 5 min
Cook time: 12 min
Total time: 25 min
Ingredients: 1 pound ground chicken (Can substitute with ground turkey.); 1/4 cup diced red onion (Mild and slightly sweet.); 3 cloves garlic (Minced.); 1/4 cup sun-dried tomatoes (Finely chopped, oil-packed preferred.); 1 cup baby spinach (Loosely packed and roughly chopped; can substitute with baby kale.); 1 tablespoon chopped fresh dill (Or 1 teaspoon dried.); 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons extra virgin olive oil (For cooking.); Butter lettuce leaves or burger buns (For serving.); Tzatziki sauce (For topping.); Crumbled feta cheese (For topping.); Sliced onion, tomato, and avocado (For topping.)

I make these Greek chicken burgers all the time when I want something bright, quick, and a little Mediterranean without a huge fuss. They’re juicy, herb-forward patties studded with sun‑dried tomatoes and spinach, finished with salty feta and cool tzatziki — perfect for weeknights, easy entertaining, or a healthier cookout option. If you like lemony Greek flavors, they pair nicely alongside a bowl of soup like avgolemono soup for a full Greek-style meal.

Why you’ll love this dish

These burgers manage to be light and satisfying at the same time. Ground chicken keeps the burger lean, while sun‑dried tomatoes and garlic add umami and depth so you don’t miss the beef. Herbs like dill and oregano give an unmistakable Mediterranean note, and tzatziki plus feta bring creamy tang that elevates every bite. They’re fast — from bowl to skillet in about 20 minutes — and flexible: serve on buns, in lettuce cups, or over a salad.

"A weeknight staple: bright herbs, melty feta, and juicy chicken in under 30 minutes — a keeper."

If you enjoy swapping protein styles in comforting recipes, these burgers sit well alongside other family favorites like white chicken chili for a menu full of crowd-pleasers.

Step-by-step overview

Mix the ground chicken with aromatics, herbs, and add-ins until just combined.
Divide and shape into four even patties with a slight dimple to prevent doming.
Pan-sear in olive oil over medium heat until golden and cooked to 165°F (74°C).
Rest briefly, then assemble on buns or lettuce with tzatziki, feta, tomatoes, onion, and avocado.

This preview helps you plan: mixing takes about 5 minutes, cooking 10–12 minutes, and assembly 2–3 minutes.

What you’ll need

1 pound ground chicken
1/4 cup diced red onion (mild and slightly sweet)
3 garlic cloves, minced
1/4 cup sun‑dried tomatoes, finely chopped (oil‑packed preferred; if dry, rehydrate in warm water)
1 cup loosely packed baby spinach, roughly chopped (can substitute with baby kale)
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil (for cooking)
Butter lettuce leaves or burger buns for serving
Tzatziki sauce, for topping
Crumbled feta cheese, for topping
Sliced onion, tomato, and avocado, for topping

Notes: If you can’t find ground chicken, ground turkey is an easy swap. For a dairy‑free option, skip the feta and use a lemony tahini sauce instead. For a moister patty, mix in 1–2 tablespoons plain Greek yogurt.

Directions to follow

Place the ground chicken in a medium bowl. Add the diced red onion and minced garlic.
Stir in the chopped sun‑dried tomatoes and roughly chopped spinach.
Add the dill, oregano, kosher salt, and black pepper. Use clean hands to gently fold everything until evenly distributed — don’t overwork.
Divide the mixture into four equal portions. Shape each into a patty about 3/4‑inch thick. Press a slight dimple in the center of each patty so they cook flat.
Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, place the patties in the pan without crowding.
Cook the patties for 5 minutes on the first side, until golden brown. Flip and cook 4–5 minutes more, or until the internal temperature reaches 165°F (74°C). Use an instant‑read thermometer for accuracy.
Transfer patties to a plate and let them rest for 3 minutes. This keeps them juicy.
Serve on butter lettuce leaves or toasted buns. Top with tzatziki, crumbled feta, sliced tomato, onion, and avocado.

Short sentences, clear verbs, and temperature guidance help you nail timing and food safety.

Best ways to enjoy it

Go classic: bun, tzatziki, feta, sliced tomato, red onion, avocado.
Low‑carb: swap the bun for butter lettuce leaves and serve a Greek cucumber‑tomato salad on the side.
Make it a platter: serve four patties with bowls of tzatziki, olives, pickled red onion, and grilled flatbreads for grazing.
Side dish ideas: crispy oven fries, lemon‑herb quinoa, Greek orzo salad, or a simple cucumber‑dill salad.

For outdoor meals, these burgers are great on the grill too — cook over medium heat and watch for flareups because the sun‑dried tomatoes can char quickly.

Storage and reheating tips

Refrigerator: Store cooked patties in an airtight container for up to 3 days. Keep toppings separate to avoid soggy buns.
Freezing: Cool completely, then wrap each patty individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a skillet over medium-low heat with a splash of olive oil for 3–4 minutes per side, or in a 350°F (175°C) oven until heated through. Microwaving works for a quick heat but can dry the patty.
Food safety: Always reheat to at least 165°F (74°C) and never refreeze patties that were thawed if they were left out at room temperature longer than 2 hours.

Pro chef tips

Don’t overmix — handling ground meat too much makes burgers dense. Mix until ingredients are evenly distributed.
The dimple trick prevents the center from bulging and helps even cooking.
Use an instant‑read thermometer to ensure a safe 165°F (74°C) internal temp — visual cues can be misleading with poultry.
If the mixture seems loose, chill it 15 minutes before shaping; it firms up and holds together better.
For extra flavor, sauté the diced onion and garlic briefly before mixing them in. For a smoky twist, try smoked paprika.
For inspiration on adapting chicken recipes to different textures and sauces, see this detailed method for roasting and flavoring chicken here.

Different ways to try it

Mediterranean lamb swap: use ground lamb with the same aromatics for a richer burger.
Spicy version: add 1/4 teaspoon red pepper flakes or a spoonful of harissa to the mix.
Cheese melt: place a slice of halloumi or provolone on the patty during the last minute of cooking.
Gluten‑free: serve in lettuce cups or on a gluten‑free bun; ensure tzatziki and other condiments are gluten‑free.
Meal‑prep bowls: slice cooked patties and layer over grain bowls with olives, roasted peppers, cucumbers, and a dollop of tzatziki.
Want different textures? Try folding in 2 tablespoons of finely chopped walnuts for a subtle crunch.

Your questions answered

Q: Can I make these ahead and freeze raw patties?
A: Yes. Shape raw patties, freeze on a tray until firm, then transfer to a freezer bag. Cook from frozen but add a few extra minutes per side and ensure internal temp reaches 165°F (74°C).

Q: What can I use instead of sun‑dried tomatoes?
A: Roasted red peppers or finely chopped roasted tomatoes work well. They offer sweetness and color without the intense concentrated flavor.

Q: Are these safe for kids?
A: Absolutely. They’re mild, moist, and easy to chop into small pieces. Omit any spicy add-ins and serve with familiar sides like baked fries or steamed veggies.

Q: How long does preparation and cooking take?
A: About 5–10 minutes prep, 10–12 minutes cooking, plus 3 minutes resting — roughly 20–25 minutes total.

Q: Can I grill these instead of using a skillet?
A: Yes. Brush the patties lightly with oil and grill over medium heat, turning once, and watch closely to prevent charring.

Conclusion

If you want a quick, bright, and family‑friendly burger that leans Mediterranean, these Greek chicken burgers deliver. For an alternate take on the same flavor family, see this other recipe for a similar-style chicken burger at Greek Chicken Burgers – Downshiftology. For more variations and plating ideas that emphasize Greek toppings and sauces, check out Greek Chicken Burgers – Laughing Spatula.