Are you looking for a light, versatile, protein-packed dinner idea!? Enter this Greek chicken burger recipe! These flavourful burgers come together quickly, and there are so many ways to enjoy Greek chicken burgers!  Infused with creamy and salty feta, sun-dried tomatoes, and spinach, these delicious burgers offer a refreshing Greek twist to burger night.  

You can easily adjust the add-ins or seasonings to customize these burgers based on your preferences and taste buds.  Ground chicken is so good I caught myself wondering why I don’t often reach for it at the grocery store. I’ll usually pick up lean ground beef or ground turkey instead but not anymore!

This recipe makes about 8-10 chicken burgers (depending on the size and thickness). I usually press the burgers to about 1/2″ thick. The cooking time needed for this recipe will vary depending on if you’ll be baking, frying or grilling the burgers as well as the thickness.

INGREDIENT NOTES

Ground chicken: The base for these juicy Greek chicken burgers! Chicken provides a versatile base and a lighter protein-packed alternative to beef burgers.  But you could substitute ground beef or ground turkey if that’s what you’d prefer.

Grated onion: Grated yellow onion adds moisture to the chicken mixture, making these burgers extra juicy, slightly sweet, and flavourful! I took this little trick from my meatball marinara recipe.  Important to note – I discard the extra liquid from the grated onion before adding it to the ground chicken.

Sun-dried tomatoes: Sun-dried tomatoes add a little sweetness, texture, and colour to these chicken burgers.

Egg: A whisked egg adds moisture and helps the burgers retain their structure. I wouldn’t recommend leaving out the egg for this recipe.

Feta: Feta adds a creamy texture and saltiness and goes so well with spinach and sun-dried tomatoes.  Crumble the feta so that it can be distributed evenly within the mixture.

Breadcrumbs: Serves as a binding agent for the chicken burger mixture and adds structure. I like using panko Japanese breadcrumbs because they’re softer, and I often have them on hand.

RECIPE TIPS 

• Lightly oil your hands before shaping the chicken burgers so that the mixture doesn’t stick to your hands.  The chicken burger mixture will be slightly sticky, but the chicken burgers will hold their shape once pan-fried or baked in the oven.   If necessary, you can add a tablespoon or two of extra breadcrumbs.

• Mix the ingredients together evenly so that there’s consistent flavour in each bite.  But don’t overwork the mixture.  Overworking the chicken can lead to dense or tough burgers.  Combine all of the ingredients until just incorporated to maintain a tender texture.

• You will need to adjust the cooking times based on the thickness of the chicken patties as well as the cooking method. Ensure that the internal temperature of the chicken burgers reaches 165°F (74°C).

HOW TO MAKE GREEK CHICKEN BURGERS: STEP BY STEP 

STEP 1: Prep the ingredients. Peel and grate the onion.  Dice the sundried tomatoes. Chop the spinach. Set aside.

STEP 2: Combine ingredients. In a large bowl, combine the ground chicken, chopped sun-dried tomatoes, grated onion, chopped spinach, crumbled feta cheese, whisked egg, honey, and minced garlic. Mix together until combined. Then add in the breadcrumbs and mix again. If necessary, slowly add more breadcrumbs until the chicken burgers are easy to shape.

STEP 3: Shape the chicken burgers. Lightly oil your hands.  Scoop a couple of tablespoons of the chicken burger mixture into your hands. Roll the mixture into a ball and then gently press down with your palms to shape the ground chicken burgers.  The burgers should be similar in size so that they cook evenly.

STEP 4: Cook the chicken burgers: Heat a couple of tablespoons of oil in a large frying pan over medium heat.  Once hot, place the chicken burgers in the pan.  You may need to fry the burgers in multiple batches to not overcrowd the pan.  Cook the burgers over medium heat, and cook each side for about 6-7 minutes or until the burgers reach an internal temperature of 165°F (74°C).

You can also cook the chicken burgers in the oven. To do this, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.  Place the burgers in the preheated oven and cook for about 20-25 minutes (flipping halfway through) or until the internal temperature reaches 165°F (74°C).  The cooking time for pan-frying and baking the burgers will vary depending on the thickness and size of the chicken burgers.

STEP 5: Assemble the Burgers. Serve these easy Greek chicken burgers on your favourite bun. My personal fave is a brioche bun! Optional toppings include lettuce, tomatoes, onions, tzatziki or mayo. Or create a Greek chicken burger bowl with butter lettuce, diced tomatoes, rice, a side of tzatziki sauce and fries.

SERVING, STORING & RE-HEATING

You can make the chicken burger mixture a day or two ahead of time. Store any leftover uncooked chicken burger patties in the fridge in an airtight container or wrapped tightly in plastic wrap.  I wouldn’t recommend storing any uncooked chicken burgers in the fridge for more than a couple of days. You can store any cooked leftover Greek burgers in an airtight container for 3-4 days.

To freeze the uncooked chicken burger mixture, shape the burgers. Then, separate each patty with parchment paper to prevent them from sticking together. Place the uncooked burgers in a freezer bag or airtight container for up to 3 months in the freezer. Allow the burgers to defrost overnight in the fridge, and then follow the cooking instructions in the recipe card. To reheat cooked chicken burgers, follow the below steps:

Oven: Preheat the oven to 350°F.  Line a cookie sheet with parchment paper and place the chicken burgers on top.  Reheat the cooked chicken burgers for about 15 minutes in the oven or until they’re warmed through.

Stovetop: In a non-stick pan, heat a tablespoon of olive oil over medium heat.  Cook the chicken burgers for a few minutes on each side or until warmed through.

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