Greek Chicken Burgers with Feta Yogurt Sauce
sandravalvassori.com
If you love Mediterranean flavors like Kalamata olives, sun-dried tomatoes, spinach, and oregano, you will love these Greek Chicken Burgers. But the secret to making them exceptionally juicy and tender, is the creamy, herby feta yogurt sauce which is used both inside the patties and slathered on top. A low-effort, high-reward move that ensures these chicken burgers will never taste dry. Perfect for cooking in a skillet or on the grill.
Servings: 4 patties
Ingredients
For the Feta Yogurt Sauce
- 4 ounces Greek feta (preferably from a block in brine)
- 1 cup plain Greek yogurt (whole milk or low-fat)
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons lemon juice
- 1 garlic clove, grated
- 1/2 teaspoon salt (see notes)
- freshly ground black pepper
For the Chicken Burger
- 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, finely chopped
- 1/4 cup pitted Kalamata olives, finely chopped (optional)
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt (see notes)
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil, for pan frying
Optional Toppings
- burger buns (homemade or store-bought, preferably toasted)
- thinly sliced tomatoes
- thinly sliced red onion
- lettuce leaves
Instructions
- Make the feta yogurt sauce: In a medium bowl, crumble the feta and mash it with a fork. Add the Greek yogurt, dill, lemon juice, garlic, salt, and several grinds of black pepper. Mix until well combined, then set aside.
- Make the chicken burgers: In a large bowl, combine the ground chicken, red onion, garlic, sun-dried tomatoes, spinach, olives (if using), oregano, salt, and black pepper. Add 3 tablespoons of the feta yogurt sauce and gently mix with your hands or a rubber spatula just until everything is evenly combined. Avoid overmixing, as this can make the burgers tough.
- Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick. The mixture will be soft and slightly sticky; lightly wet your hands with water to make shaping easier, if needed.
- Cook the burgers: Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the patties and cook for about 5 minutes per side, or until golden brown and the chicken is cooked through, reaching an internal temperature of 165°F.
- To grill: Place the formed patties on a parchment-lined plate or baking sheet and refrigerate for at least 20 minutes to help them firm up. Meanwhile, preheat a well-oiled grill to medium heat. Grill the burgers for about 5 minutes per side, or until cooked through and the internal temperature reaches 165°F.
- Assemble the burgers: Serve the chicken burgers on toasted buns with a generous spoonful of feta yogurt sauce and your favorite toppings, such as lettuce, sliced tomato, and red onion. Serve any remaining sauce alongside for dipping or drizzling.
Notes
*Chill, if necessary: Heat is the enemy of the uncooked burger mixture. If your kitchen is really hot, or the burgers seem very soft, chill them for 20 to 30 minutes.
Toast the buns! I am a firm believer that toasted buns make a much better burger. Right before serving, toast the buns in a grill or in the skillet until lightly toasted. Extra tip: Store-bought buns are great, but my homemade brioche hamburger buns are super easy to make and absolutely delicious - give them a try!
A note on salt: I use Diamond Crystal Kosher Salt in all my recipes. Because different salts vary in crystal size and density, start with less if you're using another type or brand, then adjust to taste.