Mediterranean Inspired Chicken Patties

This Mediterranean-inspired Greek chicken burger transforms mundane poultry into a flavor explosion that combines herbs, vegetables, and classic Greek ingredients. Perfect for weeknight dinners or weekend gatherings, these burgers deliver authentic flavors without requiring a passport.

I created these Greek chicken burgers when trying to satisfy both my burger-loving husband and my Mediterranean diet goals. They've since become our go-to solution when we're craving something hearty but don't want the heaviness of traditional beef patties.

Ingredients

• Ground chicken provides a lean protein base that absorbs flavors beautifully
• Red onion adds sweet sharpness and beautiful color contrast
• Garlic cloves bring essential aromatic foundation look for firm bulbs with tight skin
• Sun-dried tomatoes infuse concentrated umami flavor choose oil-packed for best results
• Baby spinach incorporates vegetables while adding moisture
• Fresh dill delivers bright herbaceous notes that define Greek cuisine
• Dried oregano contributes authentic Mediterranean character
• Kosher salt enhances all flavors use flaky sea salt for finishing if available
• Black pepper adds necessary warmth and depth
• Olive oil creates a golden exterior while preventing sticking

How To Make Greek Chicken Burgers

Prepare the mixture

Combine ground chicken with diced red onion minced garlic chopped sun-dried tomatoes roughly chopped spinach fresh dill oregano salt and pepper in a medium bowl. Use your hands to gently mix everything until just incorporated overworking will make the burgers tough. The mixture will feel wet compared to beef this is normal and helps keep the burgers moist.

Form the patties

Divide the mixture into four equal portions. With slightly damp hands gently shape each portion into a patty about 4 inches wide and half an inch thick. Make a small indentation in the center with your thumb to prevent the burgers from doming during cooking.

Cook to perfection

Heat olive oil in a large skillet over medium heat until shimmering. Add the patties without overcrowding and cook undisturbed for 5 minutes until golden brown on the bottom. Flip once and cook for another 5 minutes until the internal temperature reaches 165°F. The patties should have a beautiful golden crust while remaining juicy inside.

Assemble and serve

Let the patties rest for 2 minutes before serving. Place each on a bed of butter lettuce or favorite bun and top with tzatziki feta cheese red onion slices tomato and avocado. The cool creamy tzatziki particularly complements the warm savory patties.

The first time I served these to my father-in-law a dedicated beef burger enthusiast he asked for seconds before finishing his first one. The sun-dried tomatoes are my secret weapon here they add incredible depth without overwhelming the delicate chicken flavor.

Make It Your Own

These Greek chicken burgers welcome customization based on your preferences and what you have available. The basic mixture serves as an excellent canvas for experimenting with different Mediterranean flavors. Try adding crumbled feta directly into the patty mixture for pockets of salty creaminess throughout. Alternatively chopped kalamata olives bring briny intensity that complements the herbs beautifully.

Perfect Pairings

These burgers deserve equally impressive sides to complete your meal. Traditional Greek fries seasoned with oregano and lemon make an outstanding accompaniment. For a lighter option a simple cucumber tomato and red onion salad dressed with olive oil and lemon juice provides refreshing contrast. Consider serving with warm pita triangles and additional tzatziki for dipping to create a complete Greek-inspired feast that satisfies without overwhelming.

Storage Solutions

These chicken burgers maintain their quality remarkably well even after storage. For refrigerator storage place cooled patties in an airtight container separating layers with parchment paper. They will remain fresh for 3 to 4 days. To reheat warm gently in a skillet over medium-low heat with a splash of water added to the pan and covered to create steam. This prevents the patties from drying out.

For longer storage freeze completely cooled patties on a baking sheet until solid about 1 hour. Transfer to freezer bags or containers with parchment between layers. They maintain optimal quality for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Recipe FAQs

→ Can I substitute ground turkey for the chicken?

Yes, ground turkey works perfectly as a substitute for ground chicken in these Greek burgers. The flavor profile will remain similar, though turkey may be slightly leaner depending on the cut used.

→ How do I prevent the chicken patties from falling apart?

To prevent the patties from falling apart, make sure to thoroughly mix the ingredients, avoid overhandling the mixture, and refrigerate the formed patties for 15-30 minutes before cooking to help them set.

→ What can I use instead of sun-dried tomatoes?

If you don't have sun-dried tomatoes, you can substitute with roasted red peppers, fresh cherry tomatoes (diced and patted dry), or even a tablespoon of tomato paste mixed with a teaspoon of olive oil.

→ Are these Greek chicken burgers gluten-free?

Yes, the burger patties themselves are naturally gluten-free. Just be sure to serve them with gluten-free buns or lettuce wraps if you need to maintain a gluten-free meal.

→ What's the best way to reheat these chicken burgers?

For best results, reheat the patties in a skillet over medium heat for 2-3 minutes per side. You can also microwave them, covered with a damp paper towel, for about 1 minute. If reheating from frozen, thaw overnight in the refrigerator first.

→ What's a good homemade tzatziki recipe to pair with these burgers?

For homemade tzatziki, combine 1 cup Greek yogurt, 1 grated cucumber (squeezed dry), 2 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon fresh dill, and salt to taste. Mix well and refrigerate for at least 30 minutes before serving.