Greek Chicken Burgers
Light and flavorful Greek chicken burgers made with ground chicken, sun-dried tomatoes, spinach, dill, and feta, perfect for a fresh weeknight meal.
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1/4 cup diced red onion (mild-sweet)
- 3 cloves garlic minced
- 1/4 cup sun-dried tomatoes finely chopped (oil-packed or rehydrated)
- 1 cup baby spinach loosely packed, roughly chopped
- 1 tablespoon fresh dill (or 1 tsp dried if unavailable)
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil (for cooking)
Toppings
- Butter lettuce leaves or burger buns for serving
- Tzatziki sauce
- Crumbled feta cheese
- Sliced onion, sliced tomato, sliced avocado for topping
Instructions
Preparation
- In a medium bowl, add the ground chicken, diced red onion, minced garlic, chopped sun-dried tomatoes, chopped spinach, dill, oregano, kosher salt, and black pepper.
- Use clean hands to gently mix until ingredients are evenly distributed but don’t overwork the meat—overmixing can make patties dense.
- Divide the mixture into four even portions. Shape each into a large patty about 3/4-inch thick. Press a slight dimple in the center of each patty to help them cook evenly.
Cooking
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the patties without crowding the pan.
- Cook for about 5 minutes on the first side, until golden brown. Flip carefully and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C).
- Alternatively, grill the patties over medium heat for the same timing, aiming for a nice sear and no pink in the center.
- Let the patties rest for 3 minutes. Serve plain, or assemble burgers on butter lettuce or buns with tzatziki, crumbled feta, sliced tomato, onion, and avocado.
Notes
If you're exploring make-ahead options, shape the patties and freeze immediately for convenience. They can be cooked from slightly thawed for the best results. For substitutions, try using parsley instead of dill, or plant-based ground substitutes for a vegan option.