A summer night that started it all

I remember the first time I made what I now call Greek Chicken Burgers with Tzatziki: it was one of those warm, noisy evenings when the grill is doing half the entertaining and everyone hovers with a cold drink in hand. The smell of garlic and herbs hitting the hot grill makes the neighborhood slow down for a moment, and those little memories are why this recipe lives in my regular rotation. If you like the bright, tangy flavors of Greece, you might also enjoy a riff I tried later on — a version that turned into my favorite Greek chicken meatballs with homemade tzatziki, which I sometimes make when I want smaller, snackable bites.

The ingredient lineup that makes these sing

What I love about this burger is how few things you need to get a big, layered flavor. I usually grab three cloves garlic and three green onions because they give a gentle onion-garlic base that isn’t overpowering. For the green, I use 1 1/2 cups frozen spinach; thaw it and squeeze out the excess moisture so you don’t end up with soggy patties. The protein is simple: 1 pound ground chicken, which stays juicy when mixed right. I season with 1 teaspoon dried oregano and 1 teaspoon dried basil, fold in 1/2 cup feta cheese, crumbled, and finish with 1 teaspoon coarse sea salt and 1/4 teaspoon fresh ground black pepper. I also like to have 1 tablespoon coconut oil on hand to oil my grill pan or to brush on the buns for a little toasty richness. If you want more ideas about building a Mediterranean spread around this, check out my take on a Greek chicken souvlaki grazing board which inspired how I assemble toppings for parties.

Getting the texture just right

A big piece of advice from trial and error: do not overwork the meat. I mix everything gently with my hands until just combined, which keeps the burger tender. For the actual method I follow a straightforward set of steps that I can say while juggling a glass and a spatula: In a large bowl, combine minced garlic, chopped green onions, thawed spinach, ground chicken, herbs, feta cheese, salt, and pepper. Mix until well combined., Shape the chicken mixture into burger patties of desired size., Cook the patties on a grill over medium heat until fully cooked, about 4-5 minutes per side., Serve the Greek Chicken Burgers on buns with tzatziki sauce and your favorite toppings. When shaping, I make the patties a touch wider than the buns because they shrink a bit as they cook. One small trick I learned is to chill the formed patties for 15 to 20 minutes before they hit the heat; that helps them keep their shape and prevents them from falling apart on the grill.

You’ll know they’re done when a meat thermometer reads 165 degrees Fahrenheit in the center, the juices run clear, and the patty feels firm but still slightly springy to the touch. If you don’t have a thermometer, cut into a test patty: it should be opaque with no pink in the center.

The ingredient that changes everything (and what I top mine with)

Feta cheese, crumbled, is the ingredient that changes everything for me. That little salty pop mixed into the chicken and spinach is what gives these burgers their unmistakable Greek identity. I serve them on toasted buns slathered with cool tzatziki — you can make tzatziki from Greek yogurt, cucumber, garlic, lemon, and dill, or buy a good one if you’re short on time. For toppings I like sliced tomatoes, crisp lettuce, thin cucumber ribbons, and sometimes a few kalamata olives for extra briny contrast. If you want a more unexpected route, I once used these patties in a bowl instead of a bun and it was fantastic; if you like ground chicken in bowls, take a look at my burrito bowl with ground chicken for inspiration on grains and greens that pair well.

How I make this work for busy nights, plus variations

On weeknights I’ll double the batch so we have leftovers, because they reheat beautifully. To store leftovers, I pop cooled patties into an airtight container and refrigerate them for up to four days. For longer storage, shape the patties and freeze them raw on a baking sheet before transferring to a freezer bag; they’ll keep well for up to three months and can be cooked straight from frozen with a slightly longer grill time. When reheating, I prefer to warm them gently in a skillet with a splash of water and a lid to keep them moist while they heat through.

If you want to mix it up, try a few variations: add a teaspoon of lemon zest and a handful of chopped fresh mint for a brighter profile, or swap the dried oregano and basil for a tablespoon of za’atar for a smokier, herbier twist. For an indulgent alternate, use ground lamb instead of chicken for a richer burger. If you’re chasing a crunchy, spicy flip, consider a riff inspired by my guilty-pleasure sandwich, the Cajun crispy chicken sandwich with garlic aioli — not Greek at all, but a fun contrast when you want heat.

A few things I’ve learned and why I love this recipe

I love this recipe because it’s forgiving and familiar all at once. It’s impressive enough for guests but simple enough for a busy Tuesday. The aroma of garlic frying in coconut oil and the faint tang of feta as you slice into the bun is one of my favorite dinner moments. Three personal tips I keep coming back to: always squeeze out the thawed spinach so the mixture isn’t watery, chill the patties before cooking to help them hold together, and don’t overmix the meat. Another tip is to toast the buns on the grill for the last minute; that sizzle and light char add texture and smell that sell the whole thing.

I have a small, slightly embarrassing memory of trying to “health-ify” a burger night years ago and adding so much spinach that nobody could taste the feta; since then I measure the spinach more carefully and the balance is perfect. On another occasion I swapped the green onions for shallots and everyone asked for seconds without knowing why the flavor seemed deeper.

Conclusion

If you want a different take on Greek Chicken Burgers with Tzatziki, this version from Greek Chicken Burgers with Creamy Tzatziki – All the Healthy Things has a lovely creamy tzatziki spin worth checking out, and for another trusted recipe with clear technique and tips see the version at Greek Chicken Burgers – Downshiftology.