Greek Whipped Feta & Dill Chicken Burgers

Name: Greek Whipped Feta & Dill Chicken Burgers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1¼ lb (570 g) ground chicken (93/7 lean-to-fat ratio); ⅓ cup (12 g) fresh dill, finely chopped; 1 tbsp (3 g) fresh oregano, finely chopped; 1 lemon, zest only; 1 garlic clove, minced; ¼ cup (30 g) panko breadcrumbs; 1 large egg; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ¾ cup (170 g) crumbled feta cheese; ⅓ cup (80 ml) Greek yogurt (plain, full-fat); 1½ tbsp (22 ml) lemon juice, fresh; ⅛ tsp (0.3 g) red pepper flakes (optional); 4 burger buns; 1 tbsp (15 ml) olive oil; ½ cucumber, thinly sliced (optional); ¼ red onion, thinly sliced (optional); 1 tomato, sliced (optional)

From the MyKitchenBank Kitchen

Tender ground chicken patties infused with fresh dill and oregano, topped with a creamy whipped feta mixture and served on toasted buns. These Mediterranean-inspired burgers deliver bright citrus and herb flavors with a luxurious feta topping that melts into the warm burger.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 burgers

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Ingredients

4 servings

1¼ lb (570 g) ground chicken (93/7 lean-to-fat ratio)
⅓ cup (12 g) fresh dill, finely chopped
1 tbsp (3 g) fresh oregano, finely chopped
1 lemon, zest only
1 garlic clove, minced
¼ cup (30 g) panko breadcrumbs
1 large egg
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the whipped feta topping
¾ cup (170 g) crumbled feta cheese
⅓ cup (80 ml) Greek yogurt (plain, full-fat)
1½ tbsp (22 ml) lemon juice, fresh
⅛ tsp (0.3 g) red pepper flakes (optional)
4 burger buns
1 tbsp (15 ml) olive oil
½ (0.5) cucumber, thinly sliced (optional)
¼ (0.3) red onion, thinly sliced (optional)
1 tomato, sliced (optional)

Equipment (5)

Large mixing bowl
Small bowl
Grill or grill pan (or cast-iron skillet)
Instant-read thermometer
Spoon or small ice-cream scoop (optional, for uniform patties)

Steps

Before you start

Preheat grill to medium-high (about 400°F/200°C) for 10 minutes
Chill ground chicken in the freezer for 15–20 minutes before forming patties—this prevents them from falling apart on the grill
Have all ingredients measured and buns ready to toast

1
Prepare whipped feta
- In a small bowl, combine the crumbled feta cheese, Greek yogurt, fresh lemon juice, and red pepper flakes (if using).
- Stir vigorously with a spoon or fork until the mixture is smooth, creamy, and spreadable, about 1–2 minutes.
- Taste and adjust lemon juice or red pepper flakes as desired.
- Set aside at room temperature.
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Ready when: Mixture is smooth and creamy, no large feta lumps
Tip: Use full-fat Greek yogurt for the richest texture; low-fat versions can make the whipped feta grainy.
2
Form patties
- In a large bowl, combine the ground chicken, chopped fresh dill, chopped fresh oregano, lemon zest, minced garlic, panko breadcrumbs, egg, kosher salt, and black pepper.
- Mix gently with your hands until just combined—do not overwork the mixture, as this can make the patties dense and tough.
- Divide into 4 equal portions and shape each into a patty about ¾ inch (2 cm) thick and 3½ inches (9 cm) wide.
- Make a shallow indent in the center of each patty with your thumb to prevent them from puffing up during cooking.
- Place on a plate, cover with plastic wrap, and refrigerate for 20–30 minutes.
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Tip: The indent prevents burgers from doming up during cooking, ensuring even cooking and easier topping.
3
Preheat and oil grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F/200°C), or if using a grill pan or cast-iron skillet, place it on the stovetop over medium-high heat.
- Once hot, lightly brush the grill grates or pan with olive oil to prevent sticking.
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Ready when: Grill is hot and oil shimmers across the surface
Tip: Test heat by holding your hand 3 inches above the grate—you should feel intense heat within 2–3 seconds.
4
Grill burgersOven 165°F / 75°C
- Carefully place the chilled patties on the hot grill, spacing them at least 2 inches (5 cm) apart.
- Do not move or press them for 5–6 minutes.
- You should hear a sizzle on contact.
- The first side is done when it releases easily from the grill and has golden-brown char marks.
- Flip once and cook the second side for 4–5 minutes, until the internal temperature reaches 165°F (74°C) at the thickest point (use an instant-read thermometer inserted horizontally without touching bone or gristle).
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Ready when: Internal temperature of 165°F (74°C); first side has golden-brown char marks and releases easily
Tip: Resist the urge to flip early or press the patties—this causes them to lose juices and become dry. Gently handle them with a thin spatula.
5
Toast buns
- During the last 1–2 minutes of cooking the burgers, place the burger buns cut-side down on the outer edge of the grill (or on a separate pan if using a skillet) until lightly toasted and golden, about 1–2 minutes.
- Remove and set aside.
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Ready when: Buns are light golden and warm
Tip: Toasting the buns adds structure so they don't fall apart when topped with the creamy whipped feta.
6
Assemble burgers
- Place each toasted bun bottom on a plate or cutting board.
- Spread about 3 tablespoons (45 ml) of whipped feta on the bottom bun, then top with a warm grilled patty.
- If using cucumbers, red onion, and tomato, layer them on top of the burger.
- Place the top bun on and serve immediately while the burgers are warm and the feta is soft and creamy.
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Tip: Assemble and serve immediately so the whipped feta warms slightly and melts into the burger without the bun getting soggy.

Good to know

Tips

Chill the ground chicken mixture before shaping and refrigerate the formed patties for 20–30 minutes. Cold chicken holds together better on the grill and stays juicier.
Use a meat thermometer to ensure the burgers reach 165°F (74°C) at the center without overcooking. Insert the thermometer horizontally through the thickest part of the patty.
Toast the buns to add structure and prevent sogginess from the creamy whipped feta topping.
Fresh herbs are essential to this recipe's bright Greek flavor. If using dried oregano or dill, reduce amounts by two-thirds and mix in before grilling—dried herbs can become bitter if over-cooked.

Make ahead

Whipped feta can be made up to 1 day ahead and stored covered in the refrigerator. Patties can be shaped and refrigerated for up to 4 hours before grilling.

Storage & reheating

Cooked burgers (without buns) can be refrigerated for up to 3 days. Reheat gently on a skillet over medium heat for 2–3 minutes per side until warmed through. Do not freeze cooked burgers, as they become dry upon thawing. Whipped feta keeps refrigerated for up to 3 days.

Substitutions

fresh dill → 1 tablespoon fresh mint or 1 teaspoon dried dill. Fresh mint provides a brighter, slightly sweet flavor. If using dried dill, reduce to ½ teaspoon in the patty mixture.
Greek yogurt (plain, full-fat) → Sour cream or crème fraîche (same amount). These will give a tangier whipped feta with a slightly looser texture. Mix well to combine.
panko breadcrumbs → Crushed saltine crackers or fine breadcrumbs (same amount). Fine breadcrumbs will give a denser texture; use panko if possible for lighter, airier patties.
ground chicken (93/7 lean-to-fat ratio) → Ground turkey (93/7 or 99/1 lean-to-fat ratio). Turkey will produce very similar results. Avoid ground chicken breast alone, as it can be too dry.