Greek Chicken Burgers Tzatziki (Printable version)
Succulent chicken patties with Mediterranean herbs, grilled and topped with creamy homemade tzatziki sauce.
# List of ingredients:
→ Chicken Burgers
01 - 1.1 lb ground chicken
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup crumbled feta cheese
05 - 2 tbsp chopped fresh parsley
06 - 1 tbsp chopped fresh dill
07 - 1 tsp dried oregano
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1 tbsp olive oil
→ Tzatziki Sauce
12 - 3/4 cup Greek yogurt
13 - 1/2 cucumber, grated and squeezed dry
14 - 1 clove garlic, minced
15 - 1 tbsp fresh dill, chopped
16 - 1 tbsp fresh lemon juice
17 - 1 tbsp extra virgin olive oil
18 - 1/4 tsp salt
19 - Freshly ground black pepper, to taste
→ Serving Suggestions
20 - 4 burger buns or pita breads
21 - Sliced tomato
22 - Sliced red onion
23 - Crisp lettuce leaves
# Directions:
01 - Combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until ready to serve.
02 - In a large bowl, combine ground chicken, red onion, garlic, feta, parsley, dill, oregano, cumin, salt, and pepper. Mix gently just until incorporated; avoid overworking the meat.
03 - Divide the mixture into 4 equal portions and shape into patties, pressing lightly to form uniform thickness.
04 - Heat olive oil in a grill pan or skillet over medium heat. Cook patties for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
05 - Lightly toast the burger buns or pita breads until golden and warm.
06 - Layer lettuce on the bottom bun, add a chicken patty, spoon tzatziki generously over the top, and finish with tomato and onion slices. Close with the top bun.
07 - Serve immediately with extra tzatziki sauce on the side for dipping.
# Expert Advice:
01 -
- The feta melts into tiny pockets of salty goodness inside each juicy patty
- Homemade tzatziki takes literally five minutes and tastes brighter than anything from a jar
02 -
- Squeezing every last drop of water from the grated cucumber is the difference between creamy tzatziki and sad watery sauce
- Letting the formed patties chill in the fridge for 15 minutes before cooking helps them hold together better
03 -
- Use a box grater and cheesecloth or a clean kitchen towel to really squeeze that cucumber dry
- Let the cooked patties rest for a few minutes so the juices redistribute instead of running out