These juicy greek chicken burgers are stuffed with feta, spinach, red onion, and herbs for a mouthwatering combination that’s ready in less than 20 minutes!
I feel like so many blog posts start with, my kids LOVED this recipe and ate it all up. Well, guess what? My kids hated this recipe, and BOTH of them, INCLUDING the baby, were greatly offended by these burgers on their plates. I’m sharing them anyway because they were juicy, full of flavor, and absolutely delicious!
If you’ve followed me for any length of time, you already know that I could give two sh*ts whether my kids eat one bite of dinner or not. I NEVER force them to eat, and they are not allowed to say food is “yucky.” They can drink their milk and say they are done. That’s fine. They will not starve, and I will not make them another meal. My oldest knows it, and my youngest is slowly learning, but he’s never liked anything green which is why he is offended by these chicken burgers. My oldest was offended because they are not plain beef burgers.
What do kids know about how good food tastes anyway? Last night my oldest repeatedly dipped his asparagus in ketchup and licked off the ketchup without eating the asparagus. So, ya know. Mr. Hungry and I LOVED this dinner, but it was not kid-approved in our family. It was quite heavily rejected, so enjoyed it two nights in a row since there were so many leftovers. And my kids drank milk for two nights in a row for dinner.
I’ve been struggling with making enough to have leftovers with two growing boys and two adults. Now I know the secret. Make meals at least someone doesn’t like. There will be plenty left over! I’m kidding I probably wouldn’t do that on purpose. And yes, I gave them side dishes they liked. They loved the toasted hamburger buns. So ya know, it was more than just milk. The baby even ate his hamburger bun with tzatziki, so that was a win!
I know I’m really selling these burgers, but I promise they were juicy and full of flavor, and we LOVED them! Plus, they were SO easy to make!
How to Make Greek Chicken Burgers
Combine all your ingredients in a large bowl and mix it up so that everything is combined really well! Then divide the mix into five equal balls. Flatten the balls to make evenly thick burgers, about one inch.
Next, you’ll place the burgers on a preheated grill, grill pan, or cast iron skillet with 1 tablespoon of oil. I used avocado oil (see grocery shopping 101: cooking oils.) Burgers will take 8-10 minutes to cook fully, flipping halfway through.
Then, build your burgers! Easy peasy!
Swaps and Substitutions
- Ground chicken – you could sub any other lean ground meat here such as 93 or 99% lean turkey. If you had really lean ground pork, that would be delicious too! Beef may be a little weird, but ya never know! If you want to try it, I say go for it. Just make sure it’s 93% or leaner.
- Egg – this is your binder, but you probably can just skip it. If your burgers don’t hold their shape when rolling into balls, add a flax egg or more bread crumbs.
- Breadcrumbs – oat flour or chickpea flour works as well for gluten-free.
- Feta – I made another batch without the feta for my son, who was off dairy at the time. They still tasted great!
- Spinach – Make sure to use 1/2 cup after defrosting and squeezing dry of excess liquid. You could, in theory, use kale or chard instead of spinach if you wanted to!
- Red Onion – Sub any onion you have on hand. Red onion is just the most traditional. Omit if you have to, and add some onion powder seasoning.
- Oregano|Dill|Salt|Pepper – You can adjust these seasonings, but you obviously can’t “adjust to taste” because you can’t taste the raw chicken. So adjust seasoning levels at your own risk.
- Minced Garlic – sub 1/2 tsp garlic powder if you don’t have any garlic cloves laying around.
How to Freeze and Store Greek Chicken Burgers
Store: Store in an airtight container for up to 3 days.
Freeze: Let them cool overnight in the fridge and then freeze them in a freezer-safe container like a ziplock bag for up to 3 months. Defrost in the microwave or under refrigeration. Reheat to 165F.
What to Serve with Greek Chicken Burgers:
- Homemade Tzatziki Sauce
- Mediterranean Quinoa Salad
- Chicken Shawarma Mediterranean Salad – Pita Jungle Copy (make salad without chicken)
- Quinoa Tabbouleh
- Greek Yogurt Hummus and veggies
- Chop Chop Salad
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Greek Chicken Burgers
- 1 lb ground chicken
- 1 egg
- 1/2 cup breadcrumbs or oat flour
- 1/2 cup crumbled feta cheese
- 1/2 cup frozen spinach thawed, squeezed dry
- 1/3 cup red onion finely diced
- 1 tbsp dried oregano
- 2 tbsp fresh or freeze-dried dill
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 garlic clove minced
- 5 whole wheat buns
- 1/2 cup tzatziki sauce
- 1/4 red onion sliced
- 1/2 cucumber sliced
- 1 tomato sliced
- Mix all the chicken burger ingredients until well combined. Make five even size balls out of the mix and then flatten with the palm of your hand to a thickness of 1 inch.1 lb ground chicken, 1 egg, 1/2 cup breadcrumbs, 1/2 cup crumbled feta cheese, 1/2 cup frozen spinach, 1/3 cup red onion, 1 tbsp dried oregano, 2 tbsp fresh or freeze-dried dill, 1/2 tsp salt, 1/8 tsp black pepper, 1 garlic clove
- Place on a preheated grill, grill pan, or cast iron skillet with oil, cooking for 4-6 minutes on each side. Keep the heat on medium to avoid burning. The burgers are done when they've reached 165F on the inside. Mine took 4 minutes per side on a cast iron skillet on medium low.
- Assemble burgers with tzatziki, cucumbers, red onion, tomatoes, lettuce, and whatever else you enjoy!5 whole wheat buns, 1/2 cup tzatziki sauce, 1/4 red onion, 1/2 cucumber, 1 tomato
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