I don’t know about you, but when I think about summer, burgers are one of the first things that comes to mind. That smokey smell of juicy grilled meat laid on a lightly toasted bun and topped with vibrant, fragrant tomatoes and lettuce from the garden. Isn’t that what summer is about?
Personally though, I like to change my burgers up and play with the flavors of the season by adding in some of the intense tongue tingling tastes of Greece with lemon, chicken, feta, spicy pickled peperoncinsi and creamy refreshing tzatziki.
Greek Chicken Burgers with Tzatziki
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Savor the vibrant flavors of Greece with these juicy chicken burgers, topped with creamy tzatziki sauce and fresh garden vegetables.
Ingredients
- 1 lb (450 g) ground lean chicken
- 1 tsp lemon juice
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 tbsp kalamata olives, chopped
- 1 tsp brine from olives
- 1/4 cup (30 g) feta cheese, crumbled
- 1/4 tsp black pepper
- 4 hamburger buns
- 4 tbsp tzatziki sauce
- 4 slices of tomato
- 4 lettuce leaves
- 4 spicy pickled peperoncini
Instructions
- In a bowl, put the ground chicken and add in lemon juice, oregano, basil, olives, green onions, garlic, olive brine, feta cheese and black pepper. Using your hands, mix everything into the meat, making sure everything is mixed throughout the meat. Wrap with plastic wrap and place in the fridge for about 15 – 20 minutes.
- Grill the mushrooms in a pan with just a little bit of olive oil (about a tsp if it’s a non stick pan) over medium heat.
- Remove the meat from the fridge and make into 4 equal parts. Roll the meat into balls, then flatten with the palm of your hand. Place on a hot grill or in the oven set on broil. Cook the patties for about 10 minutes, flipped half way through. Cook until juices run clear.
- Lightly toast buns on the grill.
Tzatziki Sauce
- Using a cheese grater, grate the cucumber. Once grated, squeeze the extra liquid out of the cucumber and place in a bowl with the garlic.
- Drain any excess liquid from the yogurt with the use of a cheese cloth.
- Put the yogurt into the bowl with the cucumber and mix together, seasoning with the salt and pepper.
- Put a bit of the tzatziki sauce on the bun and layer with lettuce, burger, tomato, pepperocinis and grilled mushrooms.
Notes
- For a spicier kick, add extra peperoncini or a dash of hot sauce.
- These burgers are best served fresh but can be stored in the fridge for up to 2 days.
- Reheat gently to maintain juiciness.
- Substitute ground turkey if preferred.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 75
If You Liked This Recipe, You’ll Love These
- Southwest Chicken Power Bowl
- 30-Minute Chicken Puttanesca with Olives and Capers
- Lemon and Walnut Crusted Cod
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Why does the recipe add olive brine to the burger mixture?
The brine from the kalamata olives carries concentrated salty, briny flavor into every bite of the patty, complementing the feta and lemon juice. It is mixed in along with the chopped olives, oregano, basil, and garlic before the meat goes into the fridge.
Why do you refrigerate the meat mixture before forming patties?
Chilling the seasoned ground chicken for 15 to 20 minutes lets the flavors meld and firms up the mixture, making it easier to roll into balls and flatten into patties that hold their shape on the grill.
How do I make the tzatziki sauce?
Grate the cucumber, then squeeze out the excess liquid. Drain any excess liquid from the yogurt using cheesecloth. Combine the drained yogurt with the cucumber and garlic, then season with salt and pepper. Draining both the cucumber and yogurt is key to keeping the sauce thick and creamy rather than watery.
How long do these burgers keep, and can I substitute the meat?
The notes say these burgers are best served fresh but can be stored in the fridge for up to 2 days; reheat gently to maintain juiciness. The notes also suggest ground turkey as a substitute if preferred.
