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Greek Chicken Burgers with Tzatziki Recipe
Ben Carraoli

Greek Chicken Burgers with Tzatziki Recipe

I recently made these Greek chicken burgers with tzatziki, and honestly, I didn’t expect them to be this flavorful. The combination of juicy chicken, fresh herbs, and creamy sauce felt like something straight out of a Mediterranean café.
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Total Time 30 minutes
Servings: 4
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1/4 cup red onion finely chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt
  • 1/2 cucumber grated and squeezed
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 tablespoon fresh dill chopped
  • Salt and pepper to taste
  • Burger buns
  • Lettuce leaves
  • Tomato slices
  • Red onion slices

Method
 

  1. Start by grating the cucumber and squeezing out as much liquid as possible. This step is important to keep the sauce thick and creamy. Mix the cucumber with Greek yogurt, garlic, lemon juice, and dill. Season with salt and pepper to taste. Place the sauce in the fridge to chill while you prepare the burgers. This helps the flavors blend beautifully.
  2. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, onion, parsley, oregano, salt, pepper, lemon juice, and olive oil. Mix everything gently until just combined, being careful not to overwork the mixture. This keeps the burgers tender. The mixture should be slightly sticky but easy to shape into patties.
  3. Divide the mixture into equal portions and shape them into round burger patties. Press them gently so they cook evenly without falling apart. Let them rest for a few minutes before cooking to help them hold their shape better. Heat a skillet or grill pan over medium heat and lightly grease it. Cook the patties for about 5–6 minutes on each side until fully cooked and golden brown. Make sure the internal temperature reaches a safe level and the burgers remain juicy inside.
  4. Toast the buns lightly for added texture and flavor. Place lettuce, the cooked chicken patty, tomato, and onion on the bun. Top generously with tzatziki sauce and cover with the top bun before serving.

Notes

  • I always squeeze the cucumber really well; watery tzatziki can ruin the texture.
  • I prefer using slightly fatty ground chicken because it keeps the burgers juicy.
  • I like to chill the patties for 10 minutes before cooking—they hold together better.
  • I sometimes add a little feta inside the patties for an extra Greek touch.
  • I toast the buns lightly; it adds a subtle crunch that makes the burger more satisfying.