Greek Chicken Burgers with Greek Yogurt Sauce
Greek Chicken Burgers with Greek Yogurt Sauce are bright, herb-forward, and perfect for a weeknight dinner or a relaxed weekend cookout. Juicy ground chicken patties are studded with crumbled feta and crisp red bell pepper, then topped with a cooling Greek yogurt sauce flecked with fresh mint and parsley. These burgers strike a lovely balance of savory, tangy, and fresh — and they come together quickly with just a handful of ingredients.
Why you’ll love this recipe
These sandwiches are all about texture and bright flavors. The chicken stays tender thanks to the yogurt sauce and finely diced bell pepper, while feta adds a pleasant salty tang. Fresh herbs lift the whole thing so the burgers never feel heavy. Plus, the ingredient list is short and straightforward, which means minimal time prepping and maximum dinner happiness.
Ingredients
- ¾ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- 1 tablespoon finely minced parsley
- 1 tablespoon finely minced mint
- ½ teaspoon kosher salt
- 1 pound ground chicken
- ¼ cup crumbled feta cheese
- ¼ cup finely diced red bell pepper
- 1 tablespoon finely minced mint
- 1 tablespoon finely minced parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 burger sized buns
Prep notes
Bring the ground chicken out of the refrigerator for 10–15 minutes before forming patties so it’s easier to shape. Finely mincing the herbs and grating the garlic releases their oils and aroma, making the flavor more pronounced in both the sauce and the patties. If you like a little crunch, toast the buns just until golden.
Step-by-step instructions
Below are the directions rewritten step-by-step using the ingredient list as the source of truth. Follow them in order for the best results.
- Make the yogurt sauce: In a small bowl, combine ¾ cup plain Greek yogurt, 1 tablespoon lemon juice, 2 cloves garlic (grated), 1 tablespoon finely minced parsley, 1 tablespoon finely minced mint, and ½ teaspoon kosher salt. Stir until smooth and well combined. Taste and adjust seasoning if desired. Cover and chill while you prepare the patties so the flavors can meld.
- Prepare the burger mixture: In a medium mixing bowl, add 1 pound ground chicken, ¼ cup crumbled feta cheese, ¼ cup finely diced red bell pepper, 1 tablespoon finely minced mint, 1 tablespoon finely minced parsley, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Use clean hands or a spatula to gently mix everything just until evenly combined — avoid overworking the meat to keep the burgers tender.
- Form the patties: Divide the mixture into 4 equal portions. Shape each portion into a slightly flattened patty about the size of your buns. Press a shallow indentation in the center of each patty with your thumb; this helps the burgers cook evenly and keeps them from puffing up.
- Preheat your cooking surface: Heat a large skillet or grill over medium heat and lightly oil the surface. If using a skillet, add a tablespoon of neutral oil and swirl to coat.
- Cook the burgers: Place the patties on the preheated surface and cook without moving for about 4–5 minutes. Flip carefully and cook the second side for another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and the patties are cooked through. If your skillet or grill runs hot, reduce the heat slightly after flipping to avoid burning while ensuring the center cooks fully.
- Toast the buns: While the burgers finish cooking, split the 4 burger sized buns and toast them cut-side down in a dry skillet or on the grill for 1–2 minutes, until lightly golden.
- Assemble the burgers: Spread a generous spoonful of the chilled Greek yogurt sauce onto the bottom half of each toasted bun. Place a cooked chicken patty on top, then spoon additional sauce over the patty if desired. Top with the bun top and serve immediately.
Serving suggestions
These burgers pair beautifully with a simple cucumber and tomato salad, roasted potatoes, or a side of crisp green beans. For a more substantial meal, add a handful of peppery arugula, thinly sliced red onion, or quick-pickled cucumber to the sandwich. A squeeze of fresh lemon over the assembled burger brightens every bite.
Make-ahead and storage
The yogurt sauce can be made up to 2 days in advance and stored covered in the refrigerator. Formed (but uncooked) patties can be refrigerated for up to 24 hours before cooking; place them on a tray lined with parchment and cover. Cooked burgers will keep in an airtight container in the refrigerator for 3 days. Reheat gently in a skillet over low heat or in a 300°F oven until warmed through.
Troubleshooting tips
- If your patties fall apart while cooking, the mixture may be too loose. Chill the formed patties for 10–15 minutes before cooking to help them hold together.
- To prevent dryness, avoid overcooking the ground chicken. Use an instant-read thermometer and remove the burgers at 165°F (74°C).
- Want more tang? Stir an extra ½ teaspoon lemon juice into the yogurt sauce just before serving.
Notes on ingredients
Stick to the ingredient amounts listed for consistent results. The dual use of mint and parsley — both in the sauce and the patties — creates a cohesive herb flavor. Feta adds salt and creaminess, while the red bell pepper contributes a little sweetness and crunch. Plain Greek yogurt provides the perfect tangy base for the sauce.
Final thoughts
These Greek Chicken Burgers with Greek Yogurt Sauce are straightforward, fresh, and flavorful. They come together quickly, make great leftovers, and are flexible enough for endless toppings. Whether you’re feeding a family or cooking for two, these sandwiches are a delicious way to bring Mediterranean-inspired flavors to your weeknight table.
Greek Chicken Burgers with Greek Yogurt Sauce
Ingredients
- 3/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic grated
- 1 tablespoon parsley finely minced
- 1 tablespoon mint finely minced
- 1/2 teaspoon kosher salt
- 1 pound ground chicken
- 1/4 cup feta cheese crumbled
- 1/4 cup red bell pepper finely diced
- 1 tablespoon mint finely minced (for burgers)
- 1 tablespoon parsley finely minced (for burgers)
- 1/4 teaspoon kosher salt for burgers
- 1/4 teaspoon ground black pepper
- 4 burger-sized buns
Instructions
- Make the Greek yogurt sauce: in a small bowl combine 3/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 2 grated garlic cloves, 1 tablespoon finely minced parsley, 1 tablespoon finely minced mint, and 1/2 teaspoon kosher salt. Stir until smooth, taste, adjust seasoning, then cover and refrigerate until ready to serve.
- Prepare the burger mixture: in a large bowl add 1 pound ground chicken, 1/4 cup crumbled feta, 1/4 cup finely diced red bell pepper, 1 tablespoon finely minced mint, 1 tablespoon finely minced parsley, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
- Combine gently with your hands until evenly mixed, being careful not to overwork the meat.
- Form the mixture into 4 equal-sized patties and place them on a plate or baking sheet.
- To cook in a skillet: heat a 12-inch skillet over medium-high and add 2 tablespoons olive oil. When hot, add the patties and cook until golden and cooked through, about 5 minutes per side, or until internal temperature reaches 165°F.
- To cook on the grill: preheat grill to medium-high and grill patties until firm and cooked through, about 10 minutes total or until internal temperature reaches 165°F, flipping once.
- Assemble burgers: spread the Greek yogurt sauce on top and bottom buns, add the cooked patty, desired greens, and pickled red onions if using, then serve.
Equipment
- Mixing Bowl
- Small Bowl
- 12-inch skillet or grill
- Spatula or tongs
- Measuring Spoons
- Measuring Cups
- Baking sheet or plate
Notes
- Make the sauce ahead and chill for best flavor.
- Do not overmix the meat to keep patties tender.
- Check internal temperature to ensure doneness.
- Feta adds salt, so adjust added salt to taste.
