Greek Chicken Tzatziki Burgers

This hearty Greek chicken burger recipe transforms the often dry and bland poultry burger into a juicy, flavor-packed meal that rivals its beef counterpart. The secret lies in combining both chicken breast and thigh meat with vibrant Mediterranean ingredients like spinach, herbs, and feta cheese, then topping it all with cooling homemade tzatziki.

I first created these burgers during a summer when I was looking for healthier grilling options that wouldn't sacrifice flavor. What started as an experiment quickly became a family favorite that even my beef-loving friends request when they visit for barbecues.

Ingredients

• Ground chicken preferably from pasture-raised birds for optimal nutrition and flavor
• Frozen spinach adds moisture and nutrients while keeping the burgers from drying out
• Fresh garlic provides essential Mediterranean flavor and aromatic depth
• Green onions offer mild onion flavor without overpowering the delicate chicken
• Feta cheese delivers tangy creaminess and authentic Greek flavor
• Dried oregano and basil create that distinctive Greek herb profile
• Coconut oil has a high smoke point perfect for sautéing aromatics
• Sea salt enhances all the flavors and helps bind the ingredients
• English cucumber provides the cool crunch foundation for authentic tzatziki
• Strained yogurt creates the rich creamy base for the tzatziki sauce
• Extra virgin olive oil adds fruity notes and silky texture to the tzatziki

Step-by-Step Instructions

Prepare the aromatics

Mince three garlic cloves and chop three green onions finely. These aromatic ingredients will infuse the chicken with flavor and prevent the burgers from tasting bland. Take your time with the mincing to ensure even distribution throughout the mixture.

Sauté the aromatics

Heat one tablespoon of coconut oil in a pan over medium heat until it shimmers but doesn't smoke. Add the minced garlic and chopped green onions, cooking for exactly two minutes. This brief cooking mellows the harsh flavors while releasing their aromatic compounds. Watch carefully to prevent browning which creates bitterness.

Prepare the spinach

Thoroughly squeeze all excess moisture from one and a half cups of frozen spinach using your hands or a clean kitchen towel. The drier your spinach, the better your burgers will hold together. After draining, finely mince the spinach to ensure it distributes evenly throughout the burger mixture.

Mix the burger base

In a large mixing bowl, combine one pound of ground chicken with the sautéed aromatics and minced spinach. The combination of breast and thigh meat creates the perfect balance of lean protein and moisture-retaining fat for juicy burgers.

Add the seasonings

Incorporate one teaspoon dried oregano, one teaspoon dried basil, half cup crumbled feta, one teaspoon sea salt, and quarter teaspoon black pepper. Use your hands to gently mix everything together, being careful not to overmix which can make the burgers tough.

Form the patties

Divide the mixture into four equal portions and shape into patties slightly wider than your intended serving vessel as they will shrink during cooking. Create a small dimple in the center of each patty with your thumb to prevent the burgers from puffing up in the middle.

Cook to perfection

Grill or sauté the patties over medium heat until they reach an internal temperature of 160°F, about 5-6 minutes per side. Unlike beef, chicken must be cooked thoroughly for safety. Use a meat thermometer for accuracy.

Make the tzatziki

Peel and grate one large English cucumber, then salt generously and let sit for five minutes before squeezing out excess moisture. Combine with mashed garlic, strained yogurt, olive oil, red wine vinegar, and fresh dill. Refrigerate for at least 2-3 hours before serving to allow flavors to develop fully.

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The feta cheese is my secret weapon in this recipe. I discovered its importance when I accidentally left it out once and the burgers were nowhere near as flavorful or moist. My daughter now refers to these as "the special cheese burgers" and gets excited whenever she sees feta in our refrigerator.

The Perfect Tzatziki

The tzatziki sauce elevates these burgers from good to exceptional. The key lies in properly draining both the yogurt and cucumber. For the yogurt, I recommend either purchasing Greek yogurt or straining regular yogurt through cheesecloth overnight in the refrigerator. For the cucumber, after grating, the salt treatment draws out excess water that would otherwise make your sauce watery. Take time with this step for thick, creamy tzatziki that clings beautifully to your burgers.

Serving Suggestions

While traditional burger buns work perfectly well, I prefer serving these Greek chicken burgers on a bed of baby greens drizzled with extra virgin olive oil and a squeeze of lemon. For a more authentic Mediterranean experience, wrap them in warm pita bread with sliced tomatoes, red onion, and extra tzatziki. If you want to create a complete Greek feast, serve alongside a simple Greek salad and lemon potatoes. The cool tzatziki beautifully balances the herbed burgers, creating a refreshing summer meal.

Making It Your Own

These burgers welcome customization to suit your preferences. For a spicier version, add a pinch of crushed red pepper flakes to the mixture. If you prefer a stronger herb flavor, substitute fresh herbs for the dried ones using three times the amount. Lamb can replace chicken for a more traditional Greek flavor profile. For a dairy-free version, omit the feta and add an extra pinch of salt and a tablespoon of nutritional yeast for a similar flavor dimension. The tzatziki works beautifully with coconut yogurt for those avoiding dairy.

Recipe Q&A

→ Can I use pre-ground chicken for these burgers?

Yes, you can use pre-ground chicken, though the recipe recommends pasture-raised ground chicken for optimal nutrition and flavor. If using pre-packaged ground chicken, look for one with a good mixture of light and dark meat to ensure juiciness.

→ How do I prevent the chicken burgers from drying out?

The spinach, feta, and herbs in this recipe help maintain moisture. Additionally, be careful not to overcook the patties—use a meat thermometer and cook just until they reach 165°F internal temperature. The tzatziki sauce also adds moisture when serving.

→ Can I make the tzatziki sauce ahead of time?

Yes, tzatziki actually improves with time as the flavors meld. Make it 2-24 hours before serving and store refrigerated in an airtight container. Just give it a good stir before serving.

→ What can I serve with these Greek chicken burgers?

These burgers pair wonderfully with a Greek salad, roasted lemon potatoes, grilled vegetables, or a simple cucumber-tomato salad. For a complete Mediterranean meal, add some warm pita bread and hummus on the side.

→ Can I freeze these chicken burger patties?

Yes, you can freeze the uncooked patties. Form them, place on a parchment-lined tray to freeze individually, then transfer to a freezer bag. Thaw in the refrigerator before cooking. The tzatziki should not be frozen as the texture will change upon thawing.

→ Why is salting and draining the cucumber important for tzatziki?

This step removes excess moisture from the cucumber, preventing your tzatziki from becoming watery. The salt draws out the water, which you then squeeze away, resulting in a creamy, thick sauce that won't make your burger soggy.