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 (93–96% lean); 1/2 cup crumbled feta cheese; 1/4 cup plain Greek yogurt; 1/4 cup finely chopped red onion; 1/4 cup finely chopped fresh parsley; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh mint; 2 cloves garlic, minced or grated; 1 tablespoon lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; 1/3 cup plain breadcrumbs; 1 tablespoon olive oil, plus more for cooking; 1 cup plain Greek yogurt; 1/2 cup grated cucumber, squeezed dry; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon chopped fresh dill; 1 small clove garlic, minced; 1/4 teaspoon salt; 4 to 6 burger buns or pita pockets; sliced cucumber; sliced tomato; thinly sliced red onion; lettuce leaves or baby spinach; extra feta for topping

Best Greek Chicken Burgers Recipe packs juicy herbed chicken, salty feta, bright lemon, and garlicky tzatziki flavor into one seriously satisfying handheld dinner. It suits busy weeknights, casual cookouts, and meal prep, and you can get it on the table in about 35 minutes. I tested versions of this recipe so many times that my neighbors now greet me with, “Got any extra burgers?”

Why Best Greek Chicken Burgers Recipe Is Worth It

These Greek chicken burgers taste fresh, zesty, and rich all at once. You get juicy ground chicken, creamy feta, crunchy veggies, and cool tzatziki in every bite, so nobody misses the beef.

The recipe uses simple ingredients that you likely already keep in your pantry and fridge. You can cook the patties on a grill, grill pan, or skillet, so the recipe works year-round.

“These Greek chicken burgers taste like a trip to a Mediterranean café, but my kitchen stayed clean and my family inhaled them. ★★★★★”

Ingredients You Need

Ground chicken and mix-ins

1 ½ pounds ground chicken (93–96% lean works best; avoid super lean breast-only blends so the burgers stay juicy)
½ cup crumbled feta cheese (block feta in brine gives better flavor than pre-crumbled)
¼ cup plain Greek yogurt (whole milk or 2%; this keeps the patties tender)
¼ cup finely chopped red onion
¼ cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill in a pinch)
2 tablespoons finely chopped fresh mint (optional but adds classic Greek flavor)
2 cloves garlic, minced or grated
1 tablespoon lemon zest (from 1 large lemon)
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon kosher salt (use ¾ teaspoon if your feta tastes very salty)
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional, for a little heat)
⅓ cup plain breadcrumbs (panko or regular; use gluten-free crumbs if needed)
1 tablespoon olive oil (to brush patties before cooking, plus more for pan if needed)

Tzatziki-style sauce

You can use store-bought tzatziki to save time, or mix this quick version:

1 cup plain Greek yogurt
½ cup grated cucumber, squeezed dry
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh dill
1 small clove garlic, minced
¼ teaspoon salt, more to taste

Burger assembly

4–6 burger buns or pita pockets (brioche, whole wheat, or gluten-free buns all work)
Sliced cucumber
Sliced tomato
Thinly sliced red onion
Lettuce leaves or baby spinach
Extra feta for topping (optional but highly recommended)

Equipment

Mixing bowl
Microplane or small grater (for lemon zest and garlic)
Grill, grill pan, or large nonstick or cast-iron skillet
Spatula
Small bowl and spoon for tzatziki
Meat thermometer (helps you hit perfect doneness without guesswork)

Quick Tips & substitutions

Use ground turkey if you cannot find ground chicken; aim for 93% lean for similar juiciness.
Swap fresh herbs as needed: use basil or cilantro if you run out of parsley or mint.
Use gluten-free breadcrumbs and buns to keep the burgers gluten-free.
Chill the burger mixture for 15–20 minutes so the patties hold their shape better.
Oil your hands lightly when you shape patties to prevent sticking.
Press a small dimple in the center of each patty so it cooks evenly and stays flat.
Cook patties to 165°F internal temperature for safe, juicy chicken.
Use store-bought tzatziki and pre-crumbled feta when you need a faster dinner.
Skip the bun and serve the patty over salad if you want a lighter, low-carb option.
Double the batch and freeze uncooked patties between parchment for future meals.

How to Make Best Greek Chicken Burgers Recipe

Mix the burger base

Add ground chicken to a large mixing bowl. Sprinkle in feta, Greek yogurt, red onion, parsley, dill, mint, garlic, lemon zest, lemon juice, oregano, salt, pepper, red pepper flakes, and breadcrumbs.

Use a fork or your hands to mix until everything just comes together. Stop once the ingredients look evenly distributed so you avoid tough burgers.

Shape the patties

Divide the mixture into 4–6 equal portions, depending on how big you like your burgers. Lightly oil your hands, then shape each portion into a patty about ¾-inch thick.

Press a shallow dimple in the center of each patty with your thumb. Set the patties on a plate or tray, cover, and chill in the fridge for 15–20 minutes while you prep the sauce and toppings.

Stir together the quick tzatziki

Add Greek yogurt, grated cucumber, lemon juice, olive oil, dill, garlic, and salt to a small bowl. Stir until the sauce looks smooth and creamy.

Taste and adjust with more salt or lemon juice if you want extra brightness. Chill the sauce until you build the burgers.

Cook the patties: grill method

Preheat your grill to medium-high heat and oil the grates well. Brush both sides of each patty lightly with olive oil.

Place the patties on the grill and cook 5–6 minutes on the first side. Flip gently, then cook another 4–6 minutes, until a thermometer in the center reads 165°F.

Cook the patties: stovetop method

Heat a grill pan or large skillet over medium to medium-high heat. Drizzle in a little olive oil and swirl to coat the surface.

Lay the patties in the pan without crowding. Cook 5–6 minutes on the first side, then flip and cook another 4–6 minutes, until the center reaches 165°F and the outside looks nicely browned.

Toast the buns and prep toppings

Slice your buns or pita and toast them on the grill or in a dry skillet until lightly golden. Lay out lettuce, tomato slices, cucumber slices, red onion, and extra feta.

Spread a generous layer of tzatziki on the cut sides of the buns. Keep everything close so you can assemble quickly while the patties stay hot and juicy.

Assemble the Greek chicken burgers

Place a hot chicken patty on the bottom bun. Top with cucumber, tomato, red onion, lettuce, and extra feta if you want more cheesy goodness.

Spoon more tzatziki over the top, then crown with the top bun. Serve right away while the burgers stay warm and the veggies stay crisp.

Recipe Variations

Gluten-free option: Use gluten-free breadcrumbs and gluten-free buns or lettuce wraps.
Low-carb style: Skip the bun and serve the patty over a big Greek salad with extra veggies.
Vegan twist: Use a seasoned chickpea or lentil patty and vegan feta, then keep the same toppings.
Spicy version: Add extra red pepper flakes or a spoonful of harissa to the burger mix.
Extra-herby: Double the fresh herbs and add a little fresh oregano if you love bold flavor.
Cheesy upgrade: Stuff a cube of feta in the center of each patty for a melty surprise.

Ways to Serve Best Greek Chicken Burgers Recipe

With a side of lemony roasted potatoes and a simple green salad.
In pita pockets with shredded lettuce, tomatoes, cucumbers, and extra tzatziki.
Over a bowl of herbed rice with chopped tomatoes, olives, and cucumbers.
With sweet potato fries and a side of hummus for dipping.
On top of a big Greek-style salad instead of grilled chicken.
As sliders on mini buns for parties, game nights, or kids’ dinners.

Storage Success

Store leftover cooked patties in an airtight container in the fridge for up to 3–4 days. Keep the tzatziki in a separate container so the burgers do not turn soggy. Reheat patties gently in a skillet over medium heat or in the oven at 350°F until warmed through, and add a splash of water or broth to keep them moist. Freeze cooked or uncooked patties for up to 2 months, and thaw overnight in the fridge before reheating or cooking.