Bring the flavors of Greek cuisine to your dinner table with this quick and easy chicken burger recipe. Stuffed with lemon, garlic, oregano, rosemary, and feta, this recipe is bursting with flavor, and an easy way to please a crowd. Plus, they’re on the table in under 30 minutes, and loaded with nutrition. Hooray for burger night!
For as long as I can remember I’ve been a burger fan. It was one of my go-to kids meals at restaurants, and remains one of my favorite dishes. And I’ve devoured some pretty delicious patties in my day.
In Boston, I was all about the Craigie Burger at Craigie on Main. It’s only served at the bar, and virtually impossible to replicate (read more about that here). I once waited over two hours for that burger, and it was worth it.
In San Francisco, Roam Burger has been my go-to. Their burgers are affordable thoughtfully-sourced and most importantly, delicious. If we’re going to eat out, Roam Burger is usually on our short list.
We also do burgers at home, and this Greek chicken burger recipe has fast become one of my favorite weeknight meals. It’s made with a handful of kitchen staples, like powdered garlic, dried oregano, dried rosemary, and lemon, and on the table in under 30 minutes. The grated zucchini keeps the patties extra moist and adds an extra (hidden) helping of veggies. Ground chicken can be substituted for turkey, and the result is just as good.
Easy Greek Chicken Burgers with Tzatziki
1lb (455g) ground chicken
2 tsp dried oregano
1 tsp dried rosemary
½ tsp garlic powder
¼ cup feta
¼ tsp salt
6 whole grain hamburger buns
1-2 ripe tomatoes
Grate the zucchini.
Add the grated zucchini, ground chicken, oregano, rosemary, garlic powder and salt to a medium-large mixing bowl.
Crumble the feta over the bowl.
Juice the lemon, and add the juice to the other ingredients in the mixing bowl.
Mix the ingredients together thoroughly with either your hands or a wooden spoon, and form the chicken into 6 patties roughly 4-inches (10cm) in diameter.
Spray a large non-stick pan with cooking spray. Place the pan on the stove and heat over medium heat for 2 minutes or so. (Alternatively, you can cook the patties on the grill).
Add 2-3 patties to the pan. Flip the patties when the bottom side is golden brown.
Continue to cook until both sides are medium brown, and patties have reached an internal temperature of 165℉ (74℃) or the juices run clear.
Remove the burgers from the pan, and repeat with the remaining chicken patties.
Toast the hamburger buns, and thinly slice the tomatoes.
Add a chicken burger to each bun and top with lettuce, tomato slices, and tzatziki. Bon appétit!
Makes 6 burgers.
I like to serve this recipe with a big pile of greens, dotted with tomatoes, cucumbers and balsamic, but any salad will do. If you’re watching your carb intake you can pair the patties with a whole grain English muffin or toast instead of a big pillowy hamburger bun.