My Big Fat Greek Chicken Burger

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

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

• Tabbouleh and tzatziki are some of my favorite toppings for Greek chicken burgers because they are both healthy and easy to make. Tzatziki is 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 bulger 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.

How to Make Greek Chicken Burgers

Start with 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.

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, bulger, 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.

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 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! Try our Chimichurri Steak Tacos or Eggplant Caprese Grilled Cheese for another delicious handheld meal!

What to serve it with

• 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

Recipe FAQs