I’m sharing my Greek Chicken Burgers With Feta, a summer dinner idea packed with Mediterranean flavors, loads of vegetables and a bright homemade tzatziki that hides a clever twist.

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I never expected a weeknight burger to taste this bright and satisfying. These Healthy Greek Chicken Burgers muddle Mediterranean flavors, color, and the lean texture of ground chicken 85% lean into patties that somehow feel fancy but are totally doable.

Throw in crumbled feta cheese (optional) for that salty tang and dont skip the cooling companion, it turns every bite into a little adventure. Call it Greek Chicken Burgers With Feta or a protein rich twist for your dinner rotation, it also nails Meals With Tzatziki Sauce pairings.

If you like bold flavors and less fuss youll want these on repeat

Ingredients

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Ground chicken: lean protein, moist burgers, less saturated fat than beef, cooks quick.
Zucchini: adds moisture and fiber, mild flavor, keeps patties from drying out.
Greek yogurt (tzatziki): creamy, tangy, protein rich, cools heat and adds probiotic benefit.
Feta cheese: salty tang, boosts flavor, adds calcium and little extra fat, crumbles nicely.
Fresh herbs: dill, parsley, mint add brightness, freshness and aromatic complexity, low calorie.
Lemon zest and juice: brighten flavors, adds acidity and light sour note, cuts richness.
Panko or breadcrumbs: binder to hold patties, adds slight texture, use whole grain for fiber.
Olive oil: healthy monounsaturated fats, helps browning, use sparingly to keep calories lower.

Ingredient Quantities

1 lb ground chicken 85% lean

1/2 cup finely chopped red onion (about 1 small)

1/2 cup grated zucchini

1/2 cup plain breadcrumbs or panko

1 large egg

2 cloves garlic minced

1/4 cup chopped fresh parsley

2 tbsp chopped fresh dill

1 tbsp chopped fresh mint (optional)

1 tsp dried oregano

1 tsp lemon zest

1 tbsp lemon juice

1 tsp kosher salt

1/2 tsp black pepper

1/4 cup crumbled feta cheese (optional)

1-2 tbsp olive oil for cooking

1 cup plain Greek yogurt

1/2 cup grated cucumber (seeds removed)

1 clove garlic minced

1 tbsp extra virgin olive oil

1 tbsp fresh dill chopped

1/4 tsp salt for tzatziki

1/8 tsp black pepper for tzatziki

4 burger buns (brioche or whole wheat)

1 tomato sliced

1 small red onion thinly sliced

4-8 lettuce leaves or baby spinach

extra crumbled feta for topping (optional)

How to Make this

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1. Make the tzatziki first so it can chill: grate 1/2 cup cucumber (remove seeds), squeeze out as much moisture as you can, then stir into 1 cup plain Greek yogurt with 1 clove minced garlic, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill, 1/4 tsp salt and 1/8 tsp black pepper. Taste, adjust salt, cover and refrigerate.

2. Prep the veg for the patties: finely chop 1/2 cup red onion and grate 1/2 cup zucchini, then squeeze the zucchini in a towel or paper towel to remove excess liquid.

3. In a large bowl combine 1 lb ground chicken, the chopped red onion, squeezed grated zucchini, 1/2 cup plain breadcrumbs or panko, 1 large egg, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1 tbsp chopped fresh mint if using, 1 tsp dried oregano, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. If you want feta in the patties add 1/4 cup crumbled feta now.

4. Mix gently with your hands until just combined, dont overwork it or the burgers will be tough. Form into 4 equal patties slightly wider than your buns and press a shallow dimple into the center of each to keep them flat while cooking. Chill 10 minutes if you have time so they hold together better.

5. Heat a skillet or grill over medium, add 1 tbsp olive oil and when hot cook the patties 5 to 6 minutes per side, or until internal temp reaches 165 F and they are nicely browned. Add the second tablespoon of oil if the pan is dry or if using lean chicken it helps prevent sticking.

6. While patties cook, toast 4 buns in the oven or on the grill until golden. Slice 1 tomato and thinly slice the small red onion for topping. Wash lettuce leaves or baby spinach.

7. Assemble each burger: spread a generous spoonful of chilled tzatziki on the bottom bun, add lettuce, a chicken patty, sliced tomato and red onion, more tzatziki on top if you like, and sprinkle extra crumbled feta if using.

8. Serve immediately with any extra tzatziki on the side. Leftover burgers keep 2 days in the fridge, tzatziki up to 3 days.

9. Tips: squeeze excess moisture from zucchini and cucumber, dont overmix the meat, indent the patties so they cook flat, and use a thermometer to be sure they reach 165 F.

Equipment Needed

1. Box grater or microplane (for cucumber and zucchini)
2. Two mixing bowls, one large for the patties and one smaller for the tzatziki
3. Chef knife and cutting board
4. Clean kitchen towel or paper towels for squeezing out moisture from veggies
5. Measuring cups and spoons
6. Large skillet or grill pan and a spatula for flipping
7. Instant read thermometer to check 165 F
8. Mixing spoon or your hands for gentle mixing (youll probably use both)
9. Baking sheet or oven rack to toast the buns

FAQ

Q: Will these burgers be dry since the chicken is 85% lean? A: They shouldn't be, the grated zucchini, egg and breadcrumbs add moisture and the feta helps too, just don't overcook them and aim for an internal temp of 165 F, rest for a few minutes after cooking so the juices settle.

Q: My patties keep falling apart, how do I fix that? A: Make sure you squeeze excess water from the zucchini, chill the formed patties 20 to 30 minutes so they firm up, and handle them gently when flipping, if the mix feels too wet add a little more breadcrumbs.

Q: Can I make these gluten free? A: Yes, swap the breadcrumbs for gluten free crumbs, crushed GF crackers or a few tablespoons of oat or almond flour and use gluten free buns or lettuce wraps.

Q: Can I freeze the burgers? A: Yes, flash freeze the raw patties on a tray then bag them for up to 3 months, cook from frozen adding a few extra minutes per side or thaw overnight in the fridge before cooking; cooked patties freeze well too.

Q: What's the best way to cook them so they're juicy? A: Pan fry or grill over medium to medium high heat with a little olive oil, sear 3 to 5 minutes per side until 165 F inside, cover for a minute if needed, then let them rest 3 minutes before serving.

Q: Any quick swaps or extras to change the flavor? A: Try mixing in chopped spinach, swap dill for basil, use ground turkey or lamb if you want a different taste, or turn them into meatballs baked in the oven for 15 to 20 minutes.

Healthy Greek Chicken Burgers Recipe Substitutions and Variations

Ground chicken: swap for lean ground turkey (very similar), ground pork or lamb if you want richer flavor, or try crumbled firm tofu or plant based crumbles for a vegetarian option
Plain breadcrumbs or panko: use almond flour for low carb, quick oats pulsed in a blender, or crushed gluten free crackers for the same binder and crunch
Crumbled feta: goat cheese or ricotta salata are close in tang, grated Parmesan adds nuttiness, or just skip and boost the herbs instead
Burger buns (brioche or whole wheat): use whole wheat pita, large lettuce leaves for a low carb wrap, or roasted portobello mushroom caps as a savory swap

Pro Tips

– Squeeze the zucchini and cucumber really well: salt them, wait 5 minutes, then wring in a towel. If you skip this you’ll get soggy patties and watery tzatziki, trust me dont be lazy here.

– Chill the formed patties 10 to 15 minutes (or pop them in the freezer for 10) before cooking so they hold together better. Cold patties sear nicer and are less likely to fall apart on the grill.

– Start hot just to get a good brown crust, then turn the heat down to finish so the inside cooks through without drying out. A quick sear locks flavor in, then gentle heat finishes without toughness.

– Use an instant read thermometer and pull at 165 F, then rest the burgers 3 to 5 minutes before serving. Resting keeps them juicy, and the thermometer is the only way to be sure theyre safe.

– Don’t overcrowd the pan, and add a little oil to the pan or brush a thin layer on the patties before cooking. More space means better browning, less sticking, and less steam that makes them rubbery.

Healthy Greek Chicken Burgers Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Greek Chicken Burgers With Feta, a summer dinner idea packed with Mediterranean flavors, loads of vegetables and a bright homemade tzatziki that hides a clever twist.

Servings

servings

Calories

697

kcal

Equipment: 1. Box grater or microplane (for cucumber and zucchini)
2. Two mixing bowls, one large for the patties and one smaller for the tzatziki
3. Chef knife and cutting board
4. Clean kitchen towel or paper towels for squeezing out moisture from veggies
5. Measuring cups and spoons
6. Large skillet or grill pan and a spatula for flipping
7. Instant read thermometer to check 165 F
8. Mixing spoon or your hands for gentle mixing (youll probably use both)
9. Baking sheet or oven rack to toast the buns

Ingredients

1 lb ground chicken 85% lean
1/2 cup finely chopped red onion (about 1 small)
1/2 cup grated zucchini
1/2 cup plain breadcrumbs or panko
1 large egg
2 cloves garlic minced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh dill
1 tbsp chopped fresh mint (optional)
1 tsp dried oregano
1 tsp lemon zest
1 tbsp lemon juice
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup crumbled feta cheese (optional)
1-2 tbsp olive oil for cooking
1 cup plain Greek yogurt
1/2 cup grated cucumber (seeds removed)
1 clove garlic minced
1 tbsp extra virgin olive oil
1 tbsp fresh dill chopped
1/4 tsp salt for tzatziki
1/8 tsp black pepper for tzatziki
4 burger buns (brioche or whole wheat)
1 tomato sliced
1 small red onion thinly sliced
4-8 lettuce leaves or baby spinach
extra crumbled feta for topping (optional)

Directions

Make the tzatziki first so it can chill: grate 1/2 cup cucumber (remove seeds), squeeze out as much moisture as you can, then stir into 1 cup plain Greek yogurt with 1 clove minced garlic, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill, 1/4 tsp salt and 1/8 tsp black pepper. Taste, adjust salt, cover and refrigerate.
Prep the veg for the patties: finely chop 1/2 cup red onion and grate 1/2 cup zucchini, then squeeze the zucchini in a towel or paper towel to remove excess liquid.
In a large bowl combine 1 lb ground chicken, the chopped red onion, squeezed grated zucchini, 1/2 cup plain breadcrumbs or panko, 1 large egg, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1 tbsp chopped fresh mint if using, 1 tsp dried oregano, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. If you want feta in the patties add 1/4 cup crumbled feta now.
Mix gently with your hands until just combined, dont overwork it or the burgers will be tough. Form into 4 equal patties slightly wider than your buns and press a shallow dimple into the center of each to keep them flat while cooking. Chill 10 minutes if you have time so they hold together better.
Heat a skillet or grill over medium, add 1 tbsp olive oil and when hot cook the patties 5 to 6 minutes per side, or until internal temp reaches 165 F and they are nicely browned. Add the second tablespoon of oil if the pan is dry or if using lean chicken it helps prevent sticking.
While patties cook, toast 4 buns in the oven or on the grill until golden. Slice 1 tomato and thinly slice the small red onion for topping. Wash lettuce leaves or baby spinach.
Assemble each burger: spread a generous spoonful of chilled tzatziki on the bottom bun, add lettuce, a chicken patty, sliced tomato and red onion, more tzatziki on top if you like, and sprinkle extra crumbled feta if using.
Serve immediately with any extra tzatziki on the side. Leftover burgers keep 2 days in the fridge, tzatziki up to 3 days.
Tips: squeeze excess moisture from zucchini and cucumber, dont overmix the meat, indent the patties so they cook flat, and use a thermometer to be sure they reach 165 F.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.