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Greek Chicken Burgers with Tzatziki Recipe
Ash Tyrrell

Greek Chicken Burgers with Tzatziki Recipe

I recently made these Greek chicken burgers, and honestly, I didn’t expect them to turn out this flavorful. The combination of juicy chicken, fresh herbs, and creamy tzatziki slaw felt like a mini Mediterranean vacation on a plate. I loved how light yet satisfying they were compared to regular burgers
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken – Use fresh ground chicken for juicy patties; avoid overly lean meat to prevent dryness.
  • 1 small red bell pepper finely chopped – Adds natural sweetness and moisture.
  • 1 cup chopped spinach – Fresh spinach works best for texture and flavor.
  • ½ red onion chopped – Gives a mild sharpness and depth.
  • 1 tbsp fresh dill chopped – Essential for that authentic Greek taste.
  • 2 garlic cloves minced – Fresh garlic enhances aroma; avoid garlic powder here.
  • 1 tbsp Mediterranean citrus seasoning – Adds a zesty herby flavor boost.
  • For the Tzatziki Slaw
  • ¼ cup mayonnaise – Adds creaminess to balance the tang.
  • 2 tbsp Greek yogurt – Use full-fat for richer texture.
  • 2 tbsp fresh dill chopped – Enhances freshness.
  • Juice of ½ lime – Fresh juice is always better than bottled.
  • 1 garlic clove grated – Gives a bold kick without chunks.
  • ¼ cup scallions chopped – Adds mild onion flavor.
  • ½ cucumber grated (water squeezed out) – Prevents soggy slaw.
  • Salt and pepper – Adjust to taste.
  • ½ bag coleslaw mix – Provides crunch and structure.

Method
 

  1. Start by combining ground chicken with chopped vegetables, herbs, garlic, and seasoning in a large bowl. Mix gently to avoid overworking the meat, which can make patties tough. Once combined, shape into evenly sized burger patties.
  2. Heat your grill or skillet to medium-high temperature before cooking. Place the patties and cook for about 5–6 minutes on each side until fully cooked through. Make sure the internal temperature reaches safe levels and avoid flipping too often.
  3. After cooking, remove the patties from heat and let them rest for a few minutes. This helps retain juices and improves texture. Resting ensures your burgers stay moist and flavorful when assembled.
  4. In a separate bowl, mix mayonnaise, yogurt, dill, lime juice, garlic, cucumber, and scallions. Stir well until creamy, then fold in the coleslaw mix. Let it sit briefly so the flavors blend beautifully.
  5. Toast your buns lightly for better texture and flavor. Spread hummus on the bottom bun, place the chicken patty, and top generously with tzatziki slaw. Add extra toppings if desired and serve immediately.

Notes

  • I always squeeze excess water from cucumber to avoid watery slaw
  • I prefer adding a bit of feta cheese for extra flavor and creaminess
  • I avoid overmixing the chicken mixture to keep patties tender
  • I toast buns lightly—it really enhances the final taste
  • I sometimes add lemon zest for a fresh citrus kick