Beet & Feta Chicken Burgers

Name: Beet & Feta Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) ground chicken, 93% lean; ¾ cup (150 g) roasted beets, finely diced (about ¼-inch pieces); ½ cup (115 g) feta cheese, crumbled into small pieces; ¼ cup (40 g) red onion, finely minced; 3 tbsp (9 g) fresh dill, finely chopped; ¼ cup (25 g) panko breadcrumbs; 1 large egg, lightly beaten; 2 garlic cloves, minced; ¾ tsp (5 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) olive oil (optional); 4 burger buns (optional); ½ cup (120 ml) tzatziki sauce or Greek yogurt (optional); 2 cups (50 g) fresh lettuce or arugula (optional); 1 medium (150 g) tomato, sliced (optional); ¼ (75 g) cucumber, thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy grilled chicken burgers studded with roasted beets and creamy feta, seasoned with fresh dill and red onion for a bright, earthy flavor. The natural sweetness of the beets complements lean ground chicken, while feta adds tangy richness. Perfect for a Mediterranean-inspired summer meal.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: 4 burgers

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Ingredients

4 servings

1½ lb (680 g) ground chicken, 93% lean
¾ cup (150 g) roasted beets, finely diced (about ¼-inch pieces)
½ cup (115 g) feta cheese, crumbled into small pieces
¼ cup (40 g) red onion, finely minced
3 tbsp (9 g) fresh dill, finely chopped
¼ cup (25 g) panko breadcrumbs
1 large egg, lightly beaten
2 garlic cloves, minced
¾ tsp (5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) olive oil (optional)
4 burger buns (optional)
½ cup (120 ml) tzatziki sauce or Greek yogurt (optional)
2 cups (50 g) fresh lettuce or arugula (optional)
1 medium (150 g) tomato, sliced (optional)
¼ (75 g) cucumber, thinly sliced (optional)

Equipment (7)

Large bowl
Medium mixing bowl
Measuring cups and spoons
Sharp knife and cutting board
Grill thermometer (optional but helpful)
Grill spatula
Instant-read meat thermometer

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C) for 10 minutes
Have all ingredients prepared and within reach of your grill station
If using roasted beets from a can or jar, drain and pat very dry with paper towels

1
Mix burger filling
- In a large bowl, combine ground chicken, diced roasted beets, crumbled feta, minced red onion, fresh dill, minced garlic, panko breadcrumbs, and lightly beaten egg.
- Sprinkle with kosher salt and black pepper.
- Using your hands, gently fold and mix until just combined—do not overmix or the burgers will become dense.
- The mixture should hold together but still look slightly loose and chunky with visible beet and feta pieces.
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Tip: Overmixing develops gluten in the chicken, making burgers tough and rubbery. Mix just until ingredients are barely combined.
2
Form patties
- Divide the mixture into 4 equal portions.
- Gently shape each portion into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) wide.
- Make a small shallow indent in the center of each patty with your thumb—this prevents them from puffing up and helps them cook evenly.
- Place patties on a plate.
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Tip: The indent is key—without it, burgers cook unevenly and the centers stay raw while edges dry out.
3
Oil and preheat grillOven 400°F / 205°C
- If using the optional olive oil, lightly brush it over both sides of each patty.
- Confirm your grill is preheated to medium-high heat (about 400°F / 200°C).
- If you have a grill thermometer, the grate should feel hot enough that you can hold your hand 4 inches (10 cm) above it for only 2–3 seconds.
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Tip: Oil prevents sticking and adds a slight char. If you skip it, ensure your grill grates are very clean and well-oiled.
4
Grill first side
- Carefully place patties on the hot grill, working away from you to avoid flare-ups.
- Do not move them for 5–6 minutes.
- You should hear a sizzle immediately and see light browning on the underside after the first minute.
- They'll develop a golden-brown crust with light char marks.
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Ready when: Golden-brown crust with light char marks appears on the underside
Tip: Resist the urge to flip or press the burgers. Flipping too early causes them to fall apart; pressing releases flavorful juices.
5
Flip and grill second sideOven 165°F / 75°C
- Using a grill spatula, carefully flip each patty.
- Grill for another 5–6 minutes on the second side until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the patty (avoid touching the feta or a beet chunk, which will give a false reading).
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Ready when: Internal temperature reaches 165°F (74°C); burgers feel firm to the touch and no pink remains inside
Tip: Ground chicken must reach 165°F for food safety. Check temperature in the center, not near the edges where it cooks faster.
6
Rest and toast buns (optional)
- Transfer cooked burgers to a plate and let rest for 2 minutes before serving.
- If desired, place burger buns cut-side down on the grill grates for 1–2 minutes until lightly toasted and warm.
- Watch closely—they toast quickly.
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Ready when: Buns are golden and warm; burgers are rested
Tip: Resting allows carryover cooking to complete while juices settle, keeping burgers moist. Toasting adds texture and prevents soggy buns.
7
Assemble and serve
- Spread tzatziki sauce or Greek yogurt on the bottom half of each toasted bun.
- Layer lettuce, sliced tomato, and cucumber slices on top.
- Place a warm burger patty on the vegetables, then top with the bun's upper half.
- Serve immediately while the burger is still warm.
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Tip: Layer fresh vegetables on top of the sauce so they don't slide out, and add the burger last so it stays warm against your hands.

Good to know

Tips

Drain canned or jarred roasted beets very thoroughly on paper towels—excess moisture will make the patties fall apart on the grill.
Don't skip the small thumb indent in each patty; it's the difference between evenly cooked burgers and ones with raw centers.
Use an instant-read meat thermometer for guaranteed food safety. Ground chicken must reach 165°F (74°C) throughout; visual cues alone are unreliable.
Serve with traditional Mediterranean toppings like tzatziki, fresh lettuce, cucumber, and tomato for a cohesive, bright flavor profile that complements the earthy beets and tangy feta.

Make ahead

Burger patties can be shaped, wrapped individually in plastic wrap, and refrigerated for up to 24 hours or frozen for up to 3 months. Thaw frozen patties in the refrigerator before grilling. Cook directly from the fridge—no need to bring to room temperature.

Storage & reheating

Cooked burgers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill or in a skillet over medium heat for 2–3 minutes per side until warmed through. Uncooked patties freeze well for up to 3 months when wrapped individually; do not thaw before cooking (add 1–2 minutes per side).

Substitutions

roasted beets → roasted red bell pepper or sun-dried tomato, finely diced. Both offer similar earthiness and moisture. Sun-dried tomato will add more tang; use the same weight.
feta cheese → crumbled goat cheese or feta-style salad cheese. Goat cheese offers a brighter tang and creamier texture. Use the same amount.
fresh dill → fresh mint or a mix of oregano and parsley. Mint keeps the Mediterranean theme but adds brightness; oregano adds herbiness. Reduce to 2 tablespoons if using oregano alone.
ground chicken, 93% lean → ground turkey (93% lean) or lean ground beef. Turkey mimics chicken's lean texture; beef will be richer and require slightly shorter cooking time (check temp at 5 minutes).