A juicy Greek Chicken Burger with a delicious tzatziki and tabbouleh topping. Make this perfect burger all summer long with your own fresh toppings, or cut the time in half and buy them at the store and use this as a meal prep for weeknights!
If you're looking for more recipes on the grill, try Italian Ring Sausage (Chevalatta), Goat Cheese and Fig Jam Sliders, or Italian Sausage and Peppers
A Quick Look at The Recipe
- ✅Recipe Name: Greek Chicken Burger
- ⏲️Ready in: 40 minutes
- 👪Makes: 4 burgers
- 📋Main ingredients: Ground chicken, feta, tzatziki, and tabbouleh
- ⭐Why You'll Love This Recipe: Greek chicken burgers can be the best meal prep, but these are also a delicious dinner for any summer night!
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Meal Prep or Summer BBQ
This light Greek chicken burger is a fire recipe that you can add to your weekly meals because it is so easy to make! Turkey and chicken burgers, like our Gorgonzola Grilled Chicken Burger, have always been a big favorite of mine. This burger can take on a regular burger any day of the week.
Greek chicken burgers are one of my favorites to make for weekly meal preps, especially in the summer. Typically, I'll make 8 burgers and have some as a sandwich, and others I'll cut up and put in a salad or just have for lunch with rice and a vegetable, like Sauteed Rapini with Garlic.
Ingredient Notes and Substitutions
- Tzatziki is one of my favorite toppings for Greek chicken burgers because it is healthy and easy to make. It's like a less processed and more nutritious alternative to mayonnaise or ketchup.
- Tabbouleh is mostly parsley and is exponentially better tasting and more nutritious than iceberg lettuce. It's easy to make and can be stored in the fridge for a few days. The key difference is that it doesn't have the crunch iceberg lettuce has. Make sure you toast your buns.
- Ground Chicken. I usually use ground chicken in the recipe, but it can definitely be substituted with ground turkey.
- Bulgur. Typically, I use bulgur to make tabbouleh, but sometimes I substitute quinoa if that's all I have.
- White wine vinegar. You can substitute lemon in the tzatziki for the white wine vinegar.
*Please see the recipe card below for more information on ingredients.
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How to Make Greek Chicken Burgers
Start by making your toppings first, so they have time to marinate. I like to give my tabbouleh about 3-4 hours in the fridge so it can soak up the oil and flavors.
Making the Tzatziki and Taboulleh
Step 1: Boil the bulgur first and give it time to cool before you continue. Just follow the instructions on the package and set it aside.
Step 2: Use a cheesecloth to drain all of the liquid from the chopped tomatoes and chopped cucumber. You can use a strainer or paper towels, but a cheesecloth will work best.
Step 3: Add the parsley, bulgur, cucumber, tomato, red onion, lemon juice, and olive oil to a bowl and combine. Cover and store in the fridge.
Step 4: Mix together Greek yogurt, white vinegar, and the drained cucumber to make this Greek yogurt burger sauce. It's not a traditional tzatziki, but it's easy and tasty for a burger topping.
Making the Greek Chicken Patties
Step 5: Mix the ground chicken, feta, chopped parsley and spinach, breadcrumbs, olive oil, olives, and spices in a large bowl. Combine it well so that the ingredients are spread evenly throughout.
Step 6: Make 4 patties out of the ground chicken mixture.
Step 7: Preheat your grill to its highest temperature. Once you clean the grill, place the burgers on it and lower the heat to medium. Cook them for 3-5 minutes on each side or until the internal temperature is 165 degrees. Let them rest for 5 minutes once you pull them off the grill.
Step 8: Toast the buns and top them with tabbouleh.
Step 9: Add your chicken burger and the tzatziki and enjoy!
This burger is the perfect sandwich for a weeknight meal! Serve with Caprese Tortellini Salad or Italian Red Potato Salad (No Mayo)!
Try our Chimichurri Steak Tacos or Eggplant Caprese Grilled Cheese for another delicious handheld meal!
Pro-tips
- Marinate ground chicken for 3-4 hours before making the patties and grilling.
- Get yourself a cheesecloth to drain the vegetables. It can be useful in a lot of recipes, and they are relatively cheap.
- When forming patties, press the center down with your thumb so that the center doesn't puff up like a little Italian meatball.
- Cut down the time and work, and just buy the tzatziki and tabbouleh in the store.
What to Serve with Greek Chicken Burgers
- Cold pasta. A cold pasta salad always goes great with some grilling. Serve some Italian Pasta Salad or Caprese Tortellini Salad.
- Add an easy vegetable. Make an Italian Green Bean Salad or Summer Farro Salad with Cannellini Beans
- Add a side salad to your Greek Chicken Burger. Try adding a Caesar Salad or Grilled Shrimp Salad with Mango Lime Dressing
FAQs about Greek Chicken Burgers
You can eat Greek chicken burgers over a salad or just eat them over a larger portion of tabbouleh. Try it with a bean salad like Orzo and Garbanzo Bean Salad or Kale and Cannellini Bean Salad.
Yes, form the patties and place a sheet of wax paper between each patty. Then store them in a large ziploc bag to freeze. These burgers are a great way to stock up the freezer with meal prep.
Store them in an airtight container in the refrigerator for up to 3 days. The best way to reheat them is to use the microwave.
If your chicken burgers are falling apart, add a teaspoon of Dijon mustard as a binder, but this recipe should have no problem with the burgers sticking together.
Yes! Just leave out the feta, and you will still get the Mediterranean flavor without the cheese!
Sides for Burgers
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
My Big Fat Greek Chicken Burger
Equipment
- grill or cast iron
- 3 mixing bowls
Ingredients
Burger
- 1 lb Ground Chicken
- ¼ cup Feta
- ½ cup Fresh Spinach Chopped
- 2 tablespoon Fresh Parsley Chopped
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt
- ¼ tsp Pepper
- 1 teaspoon Oregano
- 1.5 tablespoon Breadcrumbs
- 2 tablespoon Kalamata Olives Chopped
Tabbouleh
- 1 cup Parsley Chopped
- 2 tablespoon Bulgur drained
- 1 tablespoon Red Onion Chopped
- 1 tablespoon cucumber chopped drained with cheese cloth
- 1 tablespoon tomato chopped drained with cheese cloth
- 2 tbsp Extra Virgin Olive Oil
- ½ Lemon Juiced
Simple Tzatziki
- 1 cup Greek Yogurt
- 1 tbsp White Vinegar
- ½ cup Cucumber Chopped drained with cheese cloth
Instructions
Tabbouleh
- Boil ¼ cup of bulgur following directions on package. Allow to cool
- Finely chop tomatoes and cucumber and drain with cheese cloth. Try to squeeze out as much liquid as you can.
- Mix together all ingredients until combined well and store in fridge.
Simple Tzatziki
- Finely chop cucumber and drain with cheese cloth
- Mix all ingredients and store in fridge until serving.
Burger
- Mix together all of the ingredients in a large bowl until combined. Marinate in fridge for 1-4 hours
- Heat grill to high heat and wait until temperature reaches 600℉
- Form four patties. Place patties on grill and lower heat to medium. Grill for 3-5 minutes on each side. Let rest for five minutes
- Place tabbouleh on bottom bun with burger on top. Then top with tomato and red onion with your tzatziki sauce on top.
Video
Notes
- Don't skip the step of squeezing out the vegetables with a cheesecloth. All that extra liquid will ruin the tzatziki.
- Always use an instant-read thermometer on your chicken. Make sure it is 165℉.
- If you have time, let the ground chicken marinate for 3-4 hours before making the patties and grilling.
Vinny says
I love these burgers for meal prep. They're perfect with all the fixins but I also love to use them in my salads the next day! Enjoy