Description
Delicious and healthy Greek Chicken Burgers made with ground chicken, feta cheese, fresh herbs, and lemon for a flavorful Mediterranean twist. Perfect for a quick weeknight dinner or backyard grill, served on buns, lettuce wraps, or with a fresh side salad.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
Instructions
- Combine Ingredients: In a large bowl, mix together the ground chicken, finely diced red onion, minced garlic, crumbled feta cheese, chopped parsley, oregano, lemon juice, lemon zest, salt, and black pepper. Stir gently to combine without overworking the mixture to keep the burgers tender.
- Form Patties: Divide the mixture evenly into four portions and shape each into a burger patty, about 3/4 inch thick.
- Heat Pan: Heat olive oil in a large skillet or grill pan over medium heat until shimmering.
- Cook Burgers: Place the patties in the hot pan and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the burgers are cooked through and nicely browned on the outside.
- Rest and Serve: Remove the cooked burgers from the pan and let them rest for a few minutes to lock in juices. Serve on your choice of buns, lettuce wraps, or alongside a fresh salad.
Notes
- For a classic Greek taste, serve these burgers with tzatziki sauce, sliced cucumber, and tomato.
- These burgers can also be grilled outdoors over medium heat or baked in a preheated oven at 400°F for 18 to 20 minutes until fully cooked.
- To keep burgers juicy, avoid pressing down on them while cooking.
- Use fresh herbs whenever possible for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
