Greek Chicken Burgers with Tzatziki

Name: Greek Chicken Burgers with Tzatziki
Prep time: 32 min
Cook time: 12 min
Total time: 44 min
Yield: 4 servings
Cuisine: Greek
Ingredients: ½ medium (about 5 oz) (150 g) English cucumber, coarsely grated, unpeeled; ¼ tsp (1½ g) kosher salt; 1 cup (240 g) plain whole-milk Greek yogurt; 1 small clove (3 g) garlic, finely grated or minced; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) extra-virgin olive oil; 1 tbsp (3 g) fresh dill, finely chopped; 1½ lb (680 g) ground chicken (thigh or 93% lean), cold; 5 oz (140 g) frozen chopped spinach, thawed, then squeezed in a towel until very dry; 4 oz (115 g) feta cheese, crumbled into small pieces; ⅓ cup (20 g) panko breadcrumbs; 1 large (50 g) large egg, lightly beaten; 2 cloves (6 g) garlic, finely grated or minced; 2 tsp (2 g) dried oregano; 1 tsp (2 g) lemon zest, finely grated; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil, for brushing patties and grates; 4 rounds (240 g) pita breads (about 6-inch / 15 cm), soft, plain; 1 large (180 g) ripe tomato, cut into 8 thin slices; ½ small (50 g) red onion, very thinly sliced

From the MyKitchenBank Kitchen

Juicy grilled chicken patties packed with spinach, feta, garlic and oregano, tucked into warm pita with cool cucumber tzatziki, tomato and red onion. The feta and spinach keep lean chicken moist, and the tzatziki can be made while the patties chill.

Prep: 32 min
Cook: 12 min
Wait: 33 min
Total: 1 hr 17 min
Makes: 4 burgers (served in pita)

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Ingredients

4 servings

For the tzatziki
½ medium (about 5 oz) (150 g) English cucumber, coarsely grated, unpeeled
¼ tsp (1.5 g) kosher salt
1 cup (240 g) plain whole-milk Greek yogurt
1 small clove (3 g) garlic, finely grated or minced
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (3 g) fresh dill, finely chopped
For the burgers
1½ lb (680 g) ground chicken (thigh or 93% lean), cold
5 oz (140 g) frozen chopped spinach, thawed, then squeezed in a towel until very dry
4 oz (115 g) feta cheese, crumbled into small pieces
⅓ cup (20 g) panko breadcrumbs
1 large (50 g) large egg, lightly beaten
2 cloves (6 g) garlic, finely grated or minced
2 tsp (2 g) dried oregano
1 tsp (2 g) lemon zest, finely grated
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) olive oil, for brushing patties and grates
To serve
4 rounds (240 g) pita breads (about 6-inch / 15 cm), soft, plain
1 large (180 g) ripe tomato, cut into 8 thin slices
½ small (50 g) red onion, very thinly sliced

Equipment (8)

Gas or charcoal grill (or a heavy grill pan)
Box grater
Clean kitchen towel or cheesecloth
Large mixing bowl
Rimmed baking sheet lined with parchment
Instant-read thermometer
Wide spatula
Tongs and a heatproof brush

Steps

Before you start

Thaw the frozen spinach completely (overnight in the fridge, or 2 minutes in the microwave then cool).
Use ground chicken thigh or 93% lean ground chicken. Very lean breast mince makes dry burgers.
The timing includes a 20-minute chill for the patties. Don't skip it, because it helps them hold together on the grill.
Clean the grill grates well so the patties don't stick.

1
Salt the cucumber
- Coarsely grate the unpeeled half cucumber into a small bowl and toss with ¼ tsp salt.
- Let it sit for 10 minutes so the salt draws out excess water.
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Ready when: A visible puddle of liquid has collected at the bottom of the bowl
Tip: Skipping this step gives a runny sauce.
2
Make the tzatziki
- Wrap the cucumber in a clean towel and squeeze hard over the sink until no more liquid drips out.
- In a bowl, stir the cucumber with the yogurt, 1 grated garlic clove, lemon juice, 1 tbsp olive oil and the dill.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate while you make the burgers.
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Ready when: Sauce is thick and spoonable, similar to sour cream
Tip: Grate the garlic finely so you don't get raw chunks.
3
Dry the spinach
- Place the thawed spinach in a clean towel and twist and squeeze firmly over the sink until it is very dry and forms a compact ball.
- Fluff it apart with your fingers.
- Crumble the feta into small pieces, about the size of peas.
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Ready when: No liquid drips when you squeeze the spinach
Tip: Wet spinach makes soft patties that fall apart on the grill.
4
Mix the patty mixture
- In a large bowl, combine the panko, beaten egg, 2 grated garlic cloves, oregano, lemon zest, ¾ tsp salt and pepper.
- Add the chicken, spinach and feta.
- Mix gently with your hands for about 30 seconds, just until the ingredients are evenly distributed.
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Ready when: Mixture is tacky and evenly speckled green and white, with no dry pockets of panko
Tip: Overmixing makes the burgers tough and rubbery.
5
Shape and chill
- Divide the mixture into 4 equal portions (about 6½ oz / 185 g each).
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow thumbprint dimple in the center of each.
- Place on a parchment-lined baking sheet and refrigerate uncovered for 20 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: Wet your hands lightly with cold water to stop the mixture sticking to them.
6
Heat the grill
- During the last 10 minutes of chilling, preheat the grill to medium-high, about 425°F (220°C).
- Scrub the grates clean.
- Fold a paper towel, dip it in a little of the olive oil, and use tongs to wipe the grates.
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Ready when: You can hold your hand 5 inches above the grates for only 3 to 4 seconds
Tip: A hot, oiled grill is the best protection against sticking.
7
Grill the first side
- Brush the tops of the patties lightly with the remaining olive oil.
- Place them oiled-side down on the grill, close the lid and cook for 6 minutes without moving them.
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Ready when: Patties release easily from the grates and have golden-brown grill marks
Tip: If a patty sticks, give it another 30 seconds. It will release when seared.
8
Flip and finish
- Flip the patties once with a wide spatula.
- Close the lid and grill 5 to 6 minutes more.
- Check the center of the thickest patty with an instant-read thermometer.
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Ready when: Internal temperature reads 165°F (74°C), and juices run clear
Tip: Don't press down on the patties. It squeezes out the juices.
9
Rest and warm pita
- Move the burgers to a clean plate and let them rest for 3 minutes.
- Meanwhile, place the pitas on the grill's cooler edge or over the heat for 20 to 30 seconds per side, until warm and soft with light marks.
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Ready when: Pitas are warm and pliable, not crisp
Tip: Watch the pitas closely. They scorch in seconds.
10
Assemble and serve
- Cut each warm pita open along one edge to make a pocket, or fold it around the burger.
- Spread a spoonful of tzatziki inside, add a patty, 2 tomato slices and a few red onion slices, then top with more tzatziki.
- Serve right away with extra sauce on the side.
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Tip: Serve immediately, because the pita softens as it sits with the sauce.

Good to know

Tips

Squeeze the spinach and cucumber until they are truly dry. Excess water is the main cause of soggy sauce and crumbly patties.
Feta is salty, so taste the tzatziki before adding more salt and don't increase the salt in the patties.
No grill? Cook in a large cast-iron skillet over medium-high heat with 1 tbsp oil, 5 to 6 minutes per side, until 165°F (74°C).
Use a thermometer rather than guessing. Chicken burgers go from safe to dry quickly, and 165°F (74°C) is the target.

Make ahead

Tzatziki keeps up to 2 days in the fridge, so make it ahead. Shape the raw patties up to 24 hours ahead, then cover and refrigerate on the parchment-lined sheet. Slice the onion and tomato just before serving.

Storage & reheating

Store cooked patties and tzatziki separately in airtight containers in the fridge for up to 3 days. Freeze cooked patties, wrapped individually, for up to 2 months. Reheat from fridge in a 350°F (175°C) oven for 10 to 12 minutes (or from frozen for about 20 minutes) until they reach 165°F (74°C). Do not leave cooked burgers at room temperature for more than 2 hours. Raw patties can be frozen for up to 3 months. Grill from frozen over medium heat, adding 3 to 4 minutes per side.

Substitutions

frozen chopped spinach → 6 oz (170 g) fresh baby spinach. Wilt it in a dry skillet, cool, squeeze dry and chop finely before using.
feta cheese → Goat cheese or halloumi (finely diced). Goat cheese is creamier and melts into the patty. Halloumi stays in firm, salty bits.
plain whole-milk Greek yogurt → Plain whole-milk skyr or labneh. Both are thick and tangy. Use the same amount.
pita breads (about 6-inch / 15 cm) → Brioche or whole-wheat burger buns. Toast the cut sides on the grill for about 1 minute.