Greek Chicken Burgers are my go-to weeknight dinner when I want bold, satisfying flavors without spending much time in the kitchen. These juicy ground chicken patties are loaded with fresh dill, sun-dried tomatoes, spinach, and oregano, giving you everything you love about a great burger with a lighter Mediterranean twist. The first time I made these on a Thursday night after soccer practice, my kids asked for them again before I had even cleared the table.
Table of Contents
Ingredients for Greek Chicken Burgers
I always keep ground chicken on hand for recipes like these because it takes on seasoning beautifully and cooks faster than beef. Choosing 93% lean ground chicken rather than extra-lean makes a real difference since leaner blends tend to dry out and fall apart. Here is everything you will need:
For the Burger Patties:
- 1 lb ground chicken – I recommend 93% lean for the juiciest, most tender results
- 1/4 cup red onion, finely diced
- 3 cloves garlic, minced fresh
- 1/4 cup sun-dried tomatoes, finely chopped – my preference is oil-packed for extra richness and moisture
- 1 cup baby spinach, loosely packed and roughly chopped
- 1 tbsp fresh dill, chopped – in my experience, fresh dill makes a noticeably brighter flavor than dried
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp extra virgin olive oil (for cooking)
Optional Toppings:
- Butter lettuce
- Tzatziki sauce
- Crumbled feta cheese
- Sliced onion, tomato, and avocado
Step-by-Step Instructions
I recommend chilling the formed patties for 15 to 30 minutes before cooking if time allows. Ground chicken is softer than beef and this one step makes them hold together so much better in the pan.
Step 1: In a medium mixing bowl, combine the ground chicken, red onion, garlic, sun-dried tomatoes, spinach, dill, oregano, salt, and pepper. Use your hands to mix until just combined. Stop as soon as the ingredients are evenly distributed. Overmixing compresses the proteins and makes the texture dense and rubbery rather than tender.
Step 2: Divide the mixture into 4 equal portions and shape into patties roughly 3/4 inch thick. Press a slight indent into the center of each one with your thumb. This prevents the middle from puffing up as the patty cooks. Chill for 15 to 30 minutes if time allows.
Step 3: Heat the olive oil in a large skillet over medium heat until it shimmers. Add the patties and cook for 5 to 7 minutes per side until deep golden brown on the outside. Cover the skillet with a lid for the last 2 minutes to help the center finish cooking without drying out the outside. The internal temperature must reach 165 degrees F. Use a meat thermometer for accuracy since the color alone is not reliable with ground chicken.
Step 4: Transfer the patties to a plate and let them rest for 2 to 3 minutes before assembling. Spread tzatziki generously on your toasted bun or pita, add the Greek chicken burger patty, then layer with crumbled feta, sliced tomato, butter lettuce, and any other toppings you like. Serve immediately.
Best Sides to Serve with Greek Chicken Burgers
The right sides bring out the fresh Mediterranean flavors of these burgers and round out the meal beautifully. Here are my favorite pairings:
Crispy Oven Baked Sweet Potato Fries: The natural sweetness of oven-roasted sweet potato fries contrasts perfectly with the savory, herby Greek chicken burger. They bake while you prep and chill the patties, so timing works out easily on a weeknight.
Mediterranean Chickpea Salad with Lemon Vinaigrette: This bright, protein-packed salad doubles down on the Mediterranean theme and makes the whole plate feel cohesive. The lemon dressing echoes the freshness of the tzatziki beautifully.
Chickpea Feta Avocado Salad: Creamy avocado and salty feta alongside fresh chickpeas make this an effortless side that requires zero cooking. It is particularly great for summer cookouts or a light dinner party spread.
Dump and Bake Chicken Tzatziki with Rice: If you want to build a full Greek-themed dinner night, this easy baked rice dish shares the same tzatziki sauce and serves as a hearty, satisfying base alongside the burgers.
Greek Turkey Meatballs with Tzatziki: Another Greek-inspired recipe that works wonderfully as a starter or side when you are hosting. The shared herb profile with the Greek chicken burgers makes them a natural combination on the same table.
Sun-Dried Tomato Chicken Orzo: Sharing the same sun-dried tomato base, this creamy orzo dish is a great companion recipe for when you want a more filling dinner spread or need a second dish for a crowd.
Classic Greek Salad: Crisp cucumber, ripe tomatoes, kalamata olives, and crumbled feta dressed in a simple lemon-oregano vinaigrette is always the most natural pairing. It is fresh, light, and echoes every flavor already in the patty.
Make-Ahead and Storage Tips
Uncooked Greek chicken burger patties keep well in the refrigerator for up to 2 days in an airtight container. To freeze uncooked patties, separate them with parchment paper and store in a freezer bag for up to 3 months. Cooked patties keep in the fridge for up to 4 days and freeze just as well individually wrapped.
To reheat, warm cooked patties in a skillet over medium heat for 2 to 3 minutes per side, in the oven at 350 degrees F for about 10 minutes, or in the air fryer at 350 degrees F for 5 minutes. I recommend the stovetop or oven over the microwave, which tends to make the texture rubbery and uneven.
Pro tip: make a double batch and freeze half for a future weeknight. Prep the tzatziki and chop your toppings a day ahead so assembling dinner takes less than 5 minutes on a busy evening.
Frequently Asked Questions
Can I grill Greek chicken burgers instead of pan-searing them?
Yes. Grill the patties over medium-high heat at 375 to 400 degrees F for 5 to 6 minutes per side. Oil the grates well before cooking since ground chicken sticks more than beef. Always confirm the internal temperature reaches 165 degrees F before removing from the grill.
Why do my Greek chicken burger patties fall apart during cooking?
This usually happens from overmixing the mixture or skipping the chilling step. Mix just until combined, shape patties at least 3/4 inch thick, and refrigerate them for 15 to 30 minutes before cooking. This firms up the mixture and helps them hold together through the whole cook.
Can I make these Greek chicken burgers ahead of time for a dinner party?
Absolutely. Form the patties up to 2 days in advance and store them covered in the fridge. You can also fully cook them the day before and reheat in the oven at 350 degrees F for about 10 minutes before serving. Prep all your toppings and tzatziki ahead of time for a smooth and stress-free assembly.
Greek Chicken Burgers
Ingredients
Equipment
Method
- In a medium mixing bowl, combine the ground chicken, red onion, garlic, sun-dried tomatoes, spinach, dill, oregano, salt, and pepper. Mix with your hands until just combined. Do not overmix. Divide into 4 equal portions and shape into patties roughly 3/4 inch thick. Press a slight indent into the center of each patty. Chill for 15 to 30 minutes before cooking if time allows.
- Heat the olive oil in a large skillet over medium heat until it shimmers. Add the patties and cook for 5 to 7 minutes per side until deep golden brown. Cover with a lid for the last 2 minutes to help the center cook through without drying out. The internal temperature must reach 165 degrees F.
- Remove the patties from the heat and let them rest for 2 to 3 minutes before assembling.
- Spread tzatziki sauce generously on a toasted bun or pita. Add the Greek chicken burger patty and top with crumbled feta, sliced tomato, butter lettuce, and any other desired toppings. Serve immediately.
