Best Greek Chicken Burgers Recipe

Best Greek Chicken Burgers Recipe tastes like a juicy chicken gyro in burger form, loaded with herbs, lemon, and a creamy tzatziki-style sauce. It works perfectly for busy weeknights or casual cookouts, and you can get it on the table in about 35 minutes. I tested versions of this recipe so many times that my neighbors now judge all other burgers against it.

Why Best Greek Chicken Burgers Recipe Is Worth It

These Greek chicken burgers pack big flavor without a ton of effort. You get juicy patties, bright lemon, garlic, and oregano, plus salty feta and a cool cucumber yogurt sauce.

Ground chicken often turns dry, but this method keeps the burgers tender and flavorful. You also cook everything in one skillet or on one grill, so cleanup stays easy.

“These Best Greek Chicken Burgers taste like a Greek vacation in a bun, without the plane ticket. ★★★★★”

Ingredients You Need

You can scale this Best Greek Chicken Burgers Recipe up or down easily, but these amounts serve 4.

For the chicken burger patties

• 1 1/2 pounds ground chicken (prefer dark meat or a 93/7 blend for juicier burgers)
• 1/3 cup crumbled feta cheese
  • I like block feta in brine; it tastes creamier than pre-crumbled.
• 1/4 cup plain Greek yogurt (whole milk if possible; it keeps patties moist)
• 1/4 cup fine breadcrumbs
  • Use panko, regular, or crushed plain crackers. Use gluten free crumbs if needed.
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• 2 cloves garlic, minced or grated
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for cooking, plus more as needed)

For quick tzatziki-style sauce

• 3/4 cup plain Greek yogurt
• 1/3 cup finely grated cucumber, squeezed dry
  • Use English cucumber or peel and seed a regular one.
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill or parsley
• 1 small clove garlic, finely grated
• Pinch of salt and black pepper

You can shortcut this with store bought tzatziki or a thick ranch-style yogurt dressing if you need speed.

For serving

• 4 burger buns or pita pockets
  • Toasted brioche buns taste rich; whole wheat buns add a nutty flavor.
• Lettuce leaves or baby spinach
• Sliced tomato
• Sliced red onion
• Sliced cucumber
• Extra crumbled feta
• Lemon wedges

Equipment list

• Large mixing bowl
• Fork or spatula for mixing
• Measuring cups and spoons
• Microplane or fine grater for lemon zest and garlic
• Large nonstick or cast iron skillet, or outdoor grill
• Instant read thermometer
• Plate or tray for shaped patties

Quick Tips & substitutions

• Use ground chicken thigh or a 93/7 mix so the burgers stay juicy.
• Chill the chicken mixture for 10 to 15 minutes so it firms up and shapes easier.
• Wet your hands lightly with water or oil before shaping patties to prevent sticking.
• Swap ground turkey for ground chicken if that is what you have.
• Use dried herbs if you lack fresh; use one third the amount of dried.
• Skip feta if you avoid dairy and add 1 extra tablespoon olive oil to the mix.
• Toast buns in the skillet after cooking the burgers to soak up flavor.
• Use store bought tzatziki or thick Greek yogurt with a squeeze of lemon when you need a shortcut.
• Shape smaller slider patties for parties and serve in mini pitas.
• Use gluten free breadcrumbs and gluten free buns for a gluten free version.

How to Make Best Greek Chicken Burgers Recipe

Mix the chicken burger base

1. Add ground chicken, feta, Greek yogurt, breadcrumbs, red onion, parsley, dill, oregano, garlic, lemon zest, lemon juice, salt, and pepper to a large bowl.
2. Use a fork or your hands to mix gently until everything just combines. Do not overmix, or the burgers turn dense.
3. Cover the bowl and chill the mixture in the fridge for 10 to 15 minutes while you prep the sauce and toppings.

Make the quick tzatziki-style sauce

1. Grate the cucumber on the small holes of a box grater, then squeeze it in a clean towel or paper towels to remove extra moisture.
2. Add Greek yogurt, grated cucumber, olive oil, lemon juice, dill, garlic, salt, and pepper to a small bowl.
3. Stir until smooth and creamy, taste, and adjust salt or lemon. Chill the sauce until serving time.

Shape the patties

1. Divide the chilled chicken mixture into 4 equal portions for full size burgers.
2. Lightly oil your hands and shape each portion into a patty about 3/4 inch thick and slightly wider than your bun.
3. Press a small shallow indent in the center of each patty so it cooks evenly and stays flat.

Cook on the stovetop

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers.
2. Add the patties in a single layer without crowding; cook in batches if needed.
3. Cook 5 to 6 minutes on the first side until the bottom browns deeply.
4. Flip and cook another 4 to 6 minutes until the center reaches 165°F on an instant read thermometer.
5. Transfer cooked burgers to a plate and let them rest 3 to 4 minutes so the juices settle.

Cook on the grill

1. Preheat the grill to medium heat and oil the grates well so the chicken does not stick.
2. Brush each patty lightly with olive oil on both sides.
3. Place patties on the grill, close the lid, and cook about 5 to 6 minutes per side.
4. Check the internal temperature and cook until it reaches 165°F in the center.
5. Move burgers to a clean plate and rest them a few minutes before serving.

Toast the buns and assemble

1. Split the buns and toast them cut side down in the warm skillet or on the grill until golden.
2. Spread a generous spoonful of tzatziki-style sauce on the bottom bun.
3. Add lettuce or spinach, then the Greek chicken burger patty.
4. Top with tomato, cucumber, red onion, extra feta, and another spoonful of sauce.
5. Squeeze a lemon wedge over the burger if you like extra brightness, then add the top bun.

Recipe Variations

• Gluten free: Use gluten free breadcrumbs and gluten free buns or lettuce wraps.
• Low carb: Skip the bun and serve the burger over a big Greek salad.
• Dairy free: Leave out the feta and use a dairy free yogurt for the sauce.
• Extra spicy: Add red pepper flakes or a spoonful of harissa to the chicken mix.
• Herb heavy: Double the fresh dill and parsley for a very herby burger.
• Stuffed style: Tuck a cube of feta in the center of each patty for a cheesy surprise.
• No yogurt: Use mashed avocado or hummus as the sauce if you skip yogurt.

Ways to Serve Best Greek Chicken Burgers Recipe

• Serve in toasted pita pockets with shredded lettuce, tomato, cucumber, and tzatziki.
• Plate the burger over a chopped Greek salad with olives, tomatoes, and cucumbers.
• Add a side of roasted potatoes with oregano and lemon.
• Pair with grilled vegetables like zucchini, peppers, and red onion.
• Serve with a simple side of rice pilaf and a cucumber tomato salad.
• Offer a platter of toppings so everyone builds their own burger bar style.

Storage Success

Store leftover Greek chicken burger patties in an airtight container in the fridge for up to 3 days. Keep the tzatziki-style sauce in a separate container so the buns do not soften. Reheat patties gently in a skillet over medium low heat or in the oven at 325°F until warm through. Freeze cooked patties on a sheet pan, then move them to a freezer bag and keep them up to 2 months for quick future meals.

Best Greek Chicken Burgers Recipe

Best Greek Chicken Burgers taste like a juicy chicken gyro in burger form, loaded with herbs, lemon, and a creamy tzatziki-style sauce. Perfect for busy weeknights or casual cookouts and ready in about 35 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients

  

• 1 1/2 pounds ground chicken (prefer dark meat or 93/7 blend)
• 1/3 cup crumbled feta cheese
• 1/4 cup plain Greek yogurt
• 1/4 cup fine breadcrumbs
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon dried oregano
• 2 cloves garlic, minced or grated
• 1 lemon, zested
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for cooking, plus more as needed

• 3/4 cup plain Greek yogurt
• 1/3 cup finely grated cucumber, squeezed dry
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill or parsley
• 1 small clove garlic, finely grated
• 1 pinch salt and black pepper

• 4 burger buns or pita pockets
• lettuce leaves or baby spinach
• sliced tomato
• sliced red onion
• sliced cucumber
• extra crumbled feta
• lemon wedges

Instructions

 

1. Add the ground chicken, feta, Greek yogurt, breadcrumbs, red onion, parsley, dill, oregano, garlic, lemon zest, lemon juice, salt, and pepper to a large mixing bowl.
2. Use a fork or your hands to gently mix until everything is just combined, being careful not to overmix.
3. Cover the bowl and chill the mixture in the refrigerator for 10 to 15 minutes while you prepare the sauce and toppings.

1. Grate the cucumber on the small holes of a box grater, then squeeze it in a clean towel or paper towels to remove excess moisture.
2. In a small bowl, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, dill or parsley, garlic, salt, and pepper.
3. Stir until smooth and creamy, adjust seasoning with more salt or lemon to taste, and chill until ready to serve.

1. Divide the chilled chicken mixture into 4 equal portions for full-size burgers.
2. Lightly oil your hands and shape each portion into a patty about 3/4 inch thick and slightly wider than your bun.
3. Press a small shallow indent in the center of each patty so it cooks evenly and stays flat.

1. Heat 2 tablespoons olive oil in a large nonstick or cast iron skillet over medium heat until it shimmers.
2. Add the patties in a single layer without crowding; cook in batches if necessary.
3. Cook for 5 to 6 minutes on the first side until the bottom is deeply browned.
4. Flip and cook another 4 to 6 minutes, or until the center of each burger reaches 165°F on an instant-read thermometer.
5. Transfer the cooked burgers to a plate and let them rest for 3 to 4 minutes so the juices settle.

1. Preheat the grill to medium heat and oil the grates well so the chicken does not stick.
2. Brush each patty lightly with olive oil on both sides.
3. Place the patties on the grill, close the lid, and cook about 5 to 6 minutes per side.
4. Check the internal temperature and cook until it reaches 165°F in the center, then transfer to a clean plate and rest a few minutes before serving.

1. Split the buns and toast them cut side down in the warm skillet or on the grill until golden.
2. Spread a generous spoonful of tzatziki-style sauce on the bottom bun.
3. Add lettuce or spinach, then place a Greek chicken burger patty on top.
4. Top with tomato, cucumber, red onion, and extra feta, plus another spoonful of sauce if you like.
5. Finish with a squeeze of lemon over the burger for extra brightness and add the top bun before serving.

Notes

Nutrition Information
Approximate per serving (1 burger with bun, sauce, and basic toppings): 520 calories; fat 27 g; saturated fat 8 g; carbohydrates 33 g; fiber 2 g; sugars 6 g; protein 37 g; sodium 980 mg. Values will vary based on exact ingredients, brands, bun size, toppings, and portion size.