These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.
This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.
Yield: 7 to 8 burgers
For the Burgers:
- 1 1/2 pounds ground chicken (can substitute ground turkey)
- 4 cups baby spinach, long and/or thick stems removed, chiffonade
- 4 large or 6 small scallions, thinly sliced
- 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
- 2 oz feta cheese, crumbled (about 5-6 tablespoons)
- 1 1/2 teaspoons ground cumin
- 1 tsp Kosher salt
- freshly ground black pepper
- 1 egg, lightly beaten
- 3 T panko breadcrumbs
- vegetable oil and/or cooking oil spray, for grill
- 8 potato rolls, split, lightly toasted (if desired), for serving
- sliced red onion, tomato, and/or avocado, for topping, as desired
- tzatziki sauce, for topping (see below)
For the Tzatziki:
- 1/2 cup whole milk Greek yogurt
- coarse salt and freshly ground black pepper
- dash cumin
- 1 small garlic clove, finely grated or pushed through a garlic press
- 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
- 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
- fresh dill or parsley, minced, to taste
To Make the Burger Patties:
- Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
- In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
- Add the ground meat; mix gently with a fork until just combined.
- Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.
To Make the Tzatziki:
- Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
- Refrigerate so that the flavors can develop while the burgers are cooked.
- Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.
To Finish & Serve:
- Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
- Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
- Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
- Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.
Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.