Ingredients
Scale
- For the Greek Chicken Burgers:
- 1 pound ground chicken
- ¼ cup diced red onion
- 3 garlic cloves, minced
- ¼ cup sun-dried tomatoes, finely chopped
- 1 cup (loosely packed) baby spinach, roughly chopped
- 1 tablespoon chopped fresh dill
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- Optional Items for Serving:
- Butter lettuce
- Tzatziki sauce
- Crumbled feta cheese
- Sliced onion
- Sliced tomato
- Sliced avocado
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the ground chicken, diced red onion, minced garlic, finely chopped sun-dried tomatoes, and roughly chopped spinach. Add the fresh dill, dried oregano, kosher salt, and black pepper. Using your hands or a large spoon, gently mix all ingredients until just combined. Avoid overmixing, as this can result in tough burgers.
- Form the Patties: Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick. Make a small indentation in the center of each patty with your thumb – this prevents the burgers from puffing up during cooking and helps them cook evenly.
- Heat the Pan: Heat the extra virgin olive oil in a large skillet or grill pan over medium-high heat. You can also use an outdoor grill if preferred.
- Cook the Burgers: Once the oil is hot and shimmering, carefully place the patties in the pan. Cook for 5-6 minutes on the first side without moving them, allowing a golden crust to form. Flip the burgers and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Rest and Serve: Remove the Greek chicken burgers from heat and let them rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum flavor and juiciness.
Notes
- For an authentic Greek flavor, serve these burgers with homemade tzatziki sauce (Greek yogurt with cucumber, garlic, and dill).
- Ground chicken can sometimes be sticky to work with. Lightly oil your hands before forming the patties to prevent sticking.
- These patties can be made ahead and refrigerated for up to 24 hours before cooking.
- For a lower-carb option, serve the patties in lettuce wraps instead of buns.
- The burgers freeze well for up to 3 months. Freeze them raw between sheets of parchment paper for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 burger
- Calories: 240
- Sugar: 2g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg