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–+ servings

Juicy Greek Chicken Burger

These juicy Greek chicken burgers are packed with flavor and topped with a refreshing tzatziki sauce, perfect for a summer barbecue or a weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound ground chicken
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Topping
  • 1 cup Greek yogurt
  • 1/2 cucumber cucumber grated
  • 1 tablespoon fresh dill chopped
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
For Serving
  • 4 whole burger buns
  • 1 cup lettuce
  • 1 tomato tomato sliced
  • 1/2 red onion red onion sliced

Method
 

Prepare the Chicken Patties
  1. In a large bowl, combine ground chicken, oregano, minced garlic, lemon juice, salt, and black pepper. Mix until well combined.
  2. Form the mixture into 4 equal patties, about 1 inch thick.
Cook the Patties
  1. Heat a grill or skillet over medium-high heat.
  2. Cook the chicken patties for 5-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C).
Make the Tzatziki Sauce
  1. In a bowl, combine Greek yogurt, grated cucumber, chopped dill, minced garlic, and lemon juice.
  2. Mix until well blended, and season with salt to taste.
Assemble the Burgers
  1. Toast the burger buns lightly on the grill or in a toaster.
  2. Place lettuce on the bottom half of each bun, followed by the chicken patty, sliced tomato, and red onion.
  3. Top with a generous dollop of tzatziki sauce and close with the top half of the bun.
Serve
  1. Serve the burgers immediately with extra tzatziki sauce on the side.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g

Notes

For added flavor, marinate the chicken in the seasoning for at least 30 minutes before cooking. Serve with a side of Greek salad for a complete meal.

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