Mediterranean Chicken Patties
What sets these chicken patties apart from the usual store-bought version If you think chicken patties are all the same, this recipe will change your mind. Instead of a bland, dense disk masquerading as dinner, these Mediterranean chicken patties are brightened with lemon and dill, moistened with Greek yogurt, and kept tender by a short…
What sets these chicken patties apart from the usual store-bought version
If you think chicken patties are all the same, this recipe will change your mind. Instead of a bland, dense disk masquerading as dinner, these Mediterranean chicken patties are brightened with lemon and dill, moistened with Greek yogurt, and kept tender by a short sauté of onion and garlic. I started making them on weeknights when I wanted something faster than a casserole but more homey than a salad. If you like lighter ground chicken dishes, you might also enjoy this take inspired by flavorful Mediterranean chicken tenders.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 1 cup baby spinach, chopped
- 1 lb. ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
The usual chicken patty problem (and how this fixes it)
Most homemade chicken patties either fall apart or dry out. The problem is moisture management and binding. Greek yogurt does double duty here: it adds tang and keeps the mixture pliable, so you can handle the patties without them turning gluey from too much mixing. Breadcrumbs are the neutral binder; they soak up excess moisture and give some structure without toughness.
The citrus and herbs are not just for show. The lemon juice brightens the fairly neutral chicken, and the dill works with the oregano to give a Mediterranean profile without relying on feta or olives, which keeps these friendly to picky eaters and kids.
If you want a different presentation, try the patties in a pita with tzatziki; for a more composed plate, read about gyro-style serving ideas at Mediterranean chicken gyros.
The method that actually works on a busy night
Here is the exact cooking method I use, step for step:
Heat one tablespoon of olive oil in a skillet over medium heat. Sauté the diced onions until translucent (about 5 minutes), then add minced garlic and cook for an additional 30 seconds., In a large bowl, combine the sautéed onions and garlic with chopped spinach, ground chicken, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Mix until well combined., Shape the mixture into approximately eight patties (½ inch thick)., In the same skillet, heat the remaining olive oil over medium heat. Cook each patty for about 5-6 minutes on each side until golden brown and cooked through., Drain on paper towels and serve warm with your favorite garnishes.
I usually shape the patties right after mixing and pop them into the fridge for 10 minutes if I have the time; that helps them hold shape. If you want the work split over time, you can make the mixture in the morning and cook in the evening.
The onion-and-garlic trick
Sauteing the onion first is a small extra step that rewards you. Raw onion can taste sharp and watery inside a patty. Taking the onion limp and sweet before it meets the meat gives a gentler, more integrated flavor. The garlic added at the end of the sauté gives you that warmed, aromatic hit without burning.
Tip 1: Don’t skip the spinach. It wilts and disappears, giving color and a hint of vegetal freshness without altering texture.
Tip 2: If your mixture feels too wet, add a tablespoon of breadcrumbs at a time. If it is too dry, a tablespoon of Greek yogurt will rescue it.
Tip 3: Use a light touch when mixing. Overworking ground chicken makes patties tough.
Getting that golden crust without burning
The key to a good sear is temperature control and patience. Heat the skillet, then add one tablespoon of oil. When the oil shimmers, add the patties and resist the urge to move them around for the first 3 minutes. Let them develop a crust; this seals in juices and gives color.
You want a medium heat that lets the interior cook through without charring the outside. If the exterior is browning too fast before the center cooks, lower the heat and cover the pan for a couple of minutes to finish gently.
How to know when it is done right: the internal temperature should reach 165 F for safety with ground poultry. If you do not have a thermometer, a firm springy feel and no visible pink in the center when you cut one open are reliable cues.
Two quick variations that keep life interesting
- Herb-forward: swap half the dill for chopped parsley and add a teaspoon of lemon zest for extra lift.
- Spiced-up: increase paprika to 1 teaspoon and add 1/4 teaspoon chili flakes for a warm kick.
If you prefer skewered meat, the same flavor profile works well on skewers; consider the notes on Greek chicken souvlaki for ideas on marinades and serving.
Leftovers, storage, and the next-day miracle
These patties keep really well and are great for meal prep. Store cooled patties in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months.
To reheat: thaw if frozen, then warm in a skillet over medium-low heat with a splash of oil for a few minutes per side, or heat in a 350 F oven until warmed through. They also work cold in a salad or sandwich.
Tip 4: If you plan to refrigerate the raw mixture, press plastic wrap directly onto the surface to prevent drying and store for no more than 24 hours.
What to serve with these patties
These are flexible. They pair beautifully with a simple cucumber-tomato salad, lemony quinoa, or roasted potatoes. For a lighter meal, tuck the patties into pita with sliced cucumber, red onion, and a spoonful of tzatziki. If you want a one-pan dinner, serve over quick-sautéed veggies; a quick reference for stir-fry ideas is here: Mediterranean chicken stir fry.
Personal touch: the first time I made these, my neighbor dropped by and we ended up sharing patties on paper plates. He liked them so much he started bringing dill from his garden whenever he visited. That small ritual turned a simple weeknight into a recurring tradition of swaps and stories.
Final practical checklist before you start
- Prep the onion and spinach first so everything goes together fast.
- Use room temperature meat for easier shaping.
- Measure the seasonings once, taste the raw components (not raw meat), then adjust.
- Bring a meat thermometer to the party if you want foolproof results.
Conclusion
If you prefer a quick convenience option that mimics some flavors here, check the store-bought alternative Kirkwood Mediterranean Style Chicken Patties for a comparison on texture and seasoning. For another home-cooked take with similar flavor notes and an alternate method, see this detailed recipe for Mediterranean Chicken Patties.
Mediterranean Chicken Patties
Ingredients
Method
- Heat one tablespoon of olive oil in a skillet over medium heat.
- Sauté the diced onions until translucent (about 5 minutes), then add minced garlic and cook for an additional 30 seconds.
- In a large bowl, combine the sautéed onions and garlic with chopped spinach, ground chicken, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Mix until well combined.
- Shape the mixture into approximately eight patties (½ inch thick).
- In the same skillet, heat the remaining olive oil over medium heat.
- Cook each patty for about 5-6 minutes on each side until golden brown and cooked through.
- Drain on paper towels and serve warm with your favorite garnishes.
