Name: Greek Chicken Burgers with Feta Sauce and Marinated Tomatoes
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1½ pounds ground chicken; 3 tablespoons minced fresh dill; 3 tablespoons panko bread crumbs; 2 tablespoons extra-virgin olive oil; 5 garlic cloves , minced; 1½ teaspoons minced fresh rosemary; ¾ teaspoon dried oregano; ¾ teaspoon ground coriander; ¾ teaspoon table salt; ¾ teaspoon pepper; 6 ounces feta cheese , crumbled (1½ cups); ¼ cup plain Greek yogurt; 1 tablespoon minced fresh dill; 1 tablespoon capers , chopped; 2 tablespoons extra-virgin olive oil , divided; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1 garlic clove , minced; ¼ teaspoon plus ⅛ teaspoon pepper , divided; 1 tomato , cored and sliced thin; 2 teaspoons red wine vinegar; ⅛ teaspoon table salt; 4 hamburger buns , toasted if desired; 1 head Bibb lettuce (8 ounces), leaves separated

Greek Chicken Burgers with Feta Sauce and Marinated Tomatoes

By Lidey Heuck

Published on July 24, 2025

Time

1½ hours

Yield

Makes 4 burgers

Ingredients

Burgers

1½ pounds ground chicken 3 tablespoons minced fresh dill 3 tablespoons panko bread crumbs 2 tablespoons extra-virgin olive oil 5 garlic cloves, minced1½ teaspoons minced fresh rosemary ¾ teaspoon dried oregano ¾ teaspoon ground coriander ¾ teaspoon table salt ¾ teaspoon pepper

Burger Toppings

6 ounces feta cheese, crumbled (1½ cups)¼ cup plain Greek yogurt 1 tablespoon minced fresh dill 1 tablespoon capers, chopped2 tablespoons extra-virgin olive oil, divided1 teaspoon grated lemon zest plus 1 tablespoon juice1 garlic clove, minced¼ teaspoon plus ⅛ teaspoon pepper, divided1 tomato, cored and sliced thin2 teaspoons red wine vinegar ⅛ teaspoon table salt 4 hamburger buns, toasted if desired1 head Bibb lettuce (8 ounces), leaves separated

Before You Begin

Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat-free) in this recipe.

Instructions

for the burgers

Combine 1½ pounds ground chicken, 3 tablespoons minced dill, 3 tablespoons panko bread crumbs, 2 tablespoons oil, 5 minced garlic cloves, 1½ teaspoons minced rosemary, ¾ teaspoon dried oregano, ¾ teaspoon ground coriander, ¾ teaspoon salt, and ¾ teaspoon pepper in bowl, then gently knead with your hands until well combined. Divide into 4 equal portions, then gently shape each portion into ¾-inch-thick patty. Using your fingertips, make ½-inch-deep divot in center of each patty. Refrigerate for 15 minutes or until ready to grill.

for the burger toppings

Meanwhile, using fork, mash 1½ cups crumbled feta; ¼ cup plain Greek yogurt; 1 tablespoon minced dill; 1 tablespoon capers, chopped; 1 tablespoon oil; 1 teaspoon grated lemon zest and 1 tablespoon lemon juice; 1 minced garlic clove; and ¼ teaspoon pepper together until well combined and feta is finely crumbled; set aside until ready to serve. Combine 1 cored and thinly sliced tomato, 2 teaspoons red wine vinegar, ⅛ teaspoon salt, remaining 1 tablespoon oil, and remaining ⅛ teaspoon pepper in bowl; set aside until ready to serve.

FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place burgers on grill and cook, covered, until well browned on both sides and burgers register 165 degrees, 10 to 15 minutes, flipping as needed. Transfer burgers to platter and let rest for 5 minutes. Place burgers on 4 bun bottoms, then top with about ¼ cup feta sauce, marinated tomato slices, and Bibb lettuce leaves. Serve, passing remaining feta sauce separately.