Greek Chicken Burger

How to Make Greek Chicken Burger

1. 1

   Step 1: Combine ingredients and form patties

   In a large bowl, gently combine ground chicken, finely chopped red onion, minced garlic, dried oregano, crumbled feta, chopped parsley and salt and pepper. Mix just until combined to avoid compacting the meat, then divide into four equal portions and shape into patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly on the grill.

   For this step

   • 1 1/2 lbGround chicken (preferably 93% lean)
   • 1/2 cupRed onion, finely chopped
   • 2 clovesGarlic, minced (about 2 cloves)
   • 1 tspDried oregano
   • 1/2 cupReduced-fat feta, crumbled
   • 1/4 cupFresh parsley, chopped
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Chill to firm up

   Cover the patties and refrigerate for 15 minutes to help them hold together on the grill. Chilling also helps the flavors meld and prevents excessive shrinkage during cooking.
3. 3

   Step 3: Preheat grill and oil grates

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Lightly brush the hot grates with olive oil using a folded paper towel or brush to prevent sticking before placing the patties on the grill.

   For this step

   • 1 tbspOlive oil (for grates)
4. 4

   Step 4: Grill patties and toast buns

   Grill the patties 5–6 minutes per side, flipping once, until an instant-read thermometer inserted into the center reads 165°F (74°C). During the last 1–2 minutes, place buns cut-side down on the grill to toast lightly. Transfer cooked patties to a plate and tent loosely with foil to rest for 2–3 minutes.

   For this step

   • 4 bunWhole-wheat burger buns
5. 5

   Step 5: Assemble and serve

   Spread tzatziki on both cut sides of each toasted bun, place a rested chicken patty on the bottom bun and top with extra crumbled feta and a sprinkle of parsley if desired. Serve immediately with a side salad, grilled vegetables, or your favorite lighter sides.

   For this step

   • 1/2 cupTzatziki sauce (store-bought or homemade)

1. In a large bowl, gently combine ground chicken, finely chopped red onion, minced garlic, dried oregano, crumbled feta, chopped parsley and salt and pepper. Mix just until combined to avoid compacting the meat, then divide into four equal portions and shape into patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly on the grill.
2. Cover the patties and refrigerate for 15 minutes to help them hold together on the grill. Chilling also helps the flavors meld and prevents excessive shrinkage during cooking.
3. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Lightly brush the hot grates with olive oil using a folded paper towel or brush to prevent sticking before placing the patties on the grill.
4. Grill the patties 5–6 minutes per side, flipping once, until an instant-read thermometer inserted into the center reads 165°F (74°C). During the last 1–2 minutes, place buns cut-side down on the grill to toast lightly. Transfer cooked patties to a plate and tent loosely with foil to rest for 2–3 minutes.
5. Spread tzatziki on both cut sides of each toasted bun, place a rested chicken patty on the bottom bun and top with extra crumbled feta and a sprinkle of parsley if desired. Serve immediately with a side salad, grilled vegetables, or your favorite lighter sides.