Name: Best Greek Chicken Burgers Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds ground chicken (about 93% lean); 1/2 cup red onion, finely chopped; 3 cloves garlic, minced; 1/2 cup baby spinach, finely chopped; 1/3 cup feta cheese, crumbled; 1/4 cup plain Greek yogurt; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh dill, finely chopped; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 lemon, zested; 1 tablespoon fresh lemon juice; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons plain breadcrumbs or panko; 1–2 tablespoons olive oil; 4–6 burger buns or pita pockets, toasted; lettuce leaves or baby spinach; sliced tomato; sliced cucumber; thinly sliced red onion; extra feta, crumbled; tzatziki sauce or garlic yogurt sauce

Best Greek Chicken Burgers Recipe packs juicy herbed chicken, salty feta, and bright lemon into a burger that tastes like a trip to a sunny island in sandwich form. It works perfectly for busy weeknights or casual weekends, since you can get it on the table in about 35 minutes. I tested versions of this recipe so many times that my neighbors now call me “the burger lady,” and honestly, I accept the title with pride.

Why You Should Try This Best Greek Chicken Burgers Recipe

These Greek chicken burgers taste juicy, zesty, and loaded with flavor in every bite. You get garlic, oregano, lemon, and feta all tucked into one easy patty that cooks quickly on a skillet or grill.

This recipe works for meal prep, picky eaters, and lighter dinners that still feel satisfying. You mix everything in one bowl, shape, cook, and eat, which keeps cleanup simple and stress levels low.

“These Best Greek Chicken Burgers taste like a Greek salad and a juicy burger had the most delicious baby.” ★★★★★

Ingredients You’ll Need

Here is everything you need to make this Best Greek Chicken Burgers Recipe, plus some helpful notes from my kitchen.

Ground chicken

1 ½ pounds ground chicken (93% lean works best; leaner can dry out)
- You can use ground turkey if you cannot find ground chicken.
- Avoid extra-lean blends, since they turn out tough and crumbly.

Mix-ins for juicy, flavorful patties

½ cup finely chopped red onion
3 cloves garlic, minced
½ cup finely chopped baby spinach (or kale, very finely chopped)
⅓ cup crumbled feta cheese
- I like sheep’s milk feta in brine because it tastes creamier and saltier.
- Pre-crumbled feta works if you want a shortcut, though it tastes slightly drier.
¼ cup plain Greek yogurt (adds moisture and tang)
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)
1 teaspoon dried oregano
½ teaspoon ground cumin
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon kosher salt (reduce slightly if your feta tastes very salty)
½ teaspoon black pepper
2 tablespoons plain breadcrumbs or panko
- Use gluten-free breadcrumbs if you need a gluten-free option.

For cooking

1–2 tablespoons olive oil (for skillet or grill grates)

For serving

4–6 burger buns or pita pockets
- Brioche buns taste rich and soft, but whole wheat buns add a nice nutty flavor.
Lettuce leaves or baby spinach
Sliced tomato
Sliced cucumber
Thinly sliced red onion
Extra feta, crumbled
Tzatziki sauce or garlic yogurt sauce
- Store-bought tzatziki saves time; I like brands that list cucumber and yogurt first.

Helpful equipment

Large mixing bowl
Fork or clean hands for mixing
Measuring cups and spoons
Microplane or small grater for lemon zest
Large nonstick skillet, cast iron skillet, or outdoor grill
Spatula
Instant-read thermometer (helps you avoid dry burgers)

Tips & Tricks

Chill the mixture for 10–15 minutes so the patties hold their shape better.
Wet your hands lightly with water before shaping patties to prevent sticking.
Press a shallow thumbprint in the center of each patty so it cooks evenly and stays flat.
Oil your skillet or grill grates well, since ground chicken sticks more than beef.
Cook to 165°F internal temperature, then rest the patties 3–4 minutes so juices settle.
Taste a tiny spoonful of the mixture cooked in a skillet to check salt and seasoning before you shape all the patties.
Toast the buns lightly so they stand up to the juicy burger and toppings.
Keep toppings simple so the Greek flavors in the burger stay front and center.

How to Make Best Greek Chicken Burgers Recipe

Mix the burger base

Add ground chicken to a large mixing bowl and break it up gently with a fork.
Add red onion, garlic, chopped spinach, feta, Greek yogurt, parsley, dill, oregano, cumin, lemon zest, lemon juice, salt, pepper, and breadcrumbs.
Mix everything until it looks evenly combined, but stop before you mash it into a paste.
Cover the bowl and chill the mixture in the fridge for 10–15 minutes while you prep toppings and heat your pan or grill.

Shape the patties

Divide the mixture into 4–6 equal portions, depending on how big you like your burgers.
Lightly wet your hands, then shape each portion into a patty about ¾ inch thick.
Press a small indent in the center of each patty with your thumb to help it cook evenly.
Place the patties on a plate or tray and keep them in the fridge until you cook them so they stay firm.

Cook on the stovetop

Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat.
When the oil shimmers, place the patties in the skillet, leaving a little space between each one.
Cook the burgers for about 5–6 minutes on the first side, until the bottom browns deeply.
Flip carefully, lower the heat slightly if they brown too fast, and cook another 5–6 minutes, until the center reaches 165°F.

Cook on the grill

Preheat your grill to medium heat and oil the grates well.
Place the patties on the grill and close the lid.
Grill for 5–6 minutes per side, turning once, until the patties feel firm and reach 165°F in the center.
During the last minute, place the buns cut side down on the grill to toast lightly.

Build the burgers

Spread tzatziki or garlic yogurt sauce on the bottom bun.
Add lettuce or spinach, then place a Greek chicken burger patty on top.
Layer sliced cucumber, tomato, and red onion over the patty.
Sprinkle with extra feta, add more sauce if you like, cap with the top bun, and serve right away.

What to Serve with Best Greek Chicken Burgers Recipe

These Best Greek Chicken Burgers pair nicely with a simple Greek salad loaded with cucumber, tomato, olives, and a sprinkle of feta. You can add a side of roasted potatoes with oregano and lemon for a cozy, hearty plate. If you want something lighter, serve them with crisp carrot sticks, bell pepper strips, or a quinoa salad with herbs and lemon. A tall glass of iced tea, sparkling water with lemon, or a cucumber-mint lemonade rounds out the meal perfectly.

Storage Options

Store leftover cooked burgers in an airtight container in the fridge for up to 3 days.
Keep buns and toppings separate so they stay fresh and do not turn soggy.
Freeze cooked patties on a parchment-lined tray, then move them to a freezer bag and keep them up to 2 months.
Reheat chilled patties in a covered skillet over low heat with a splash of water until hot, or warm them in a 325°F oven for about 10–12 minutes.
Reheat frozen patties straight from the freezer in a 325°F oven for 18–20 minutes, or thaw overnight in the fridge and reheat gently.