Greek Yogurt Herb Chicken Burgers

Name: Greek Yogurt Herb Chicken Burgers
Prep time: 23 min
Cook time: 14 min
Total time: 37 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) ground chicken (thigh or dark-meat blend), cold, straight from the fridge; ¼ cup (60 g) plain full-fat Greek yogurt; ½ cup (30 g) panko breadcrumbs; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped, lightly packed; ¼ cup (10 g) fresh dill, fronds finely chopped, lightly packed; 2 cloves (8 g) garlic, finely grated; 1 tsp (2 g) lemon zest, finely grated (from about 1 lemon); 1 tsp (1 g) dried oregano; 1½ tsp (6 g) kosher salt (Diamond Crystal); ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) extra-virgin olive oil, for the skillet; ½ cup (120 g) plain full-fat Greek yogurt; ½ cup (75 g) cucumber, coarsely grated, then squeezed in a clean towel to remove as much liquid as possible; 1 tbsp (3 g) fresh dill, finely chopped; 1 tbsp (15 ml) fresh lemon juice; 1 small clove (3 g) garlic, finely grated; ¼ tsp (1½ g) kosher salt (Diamond Crystal); 4 buns (240 g) brioche or whole-wheat burger buns, split; 1 large (180 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick; ½ small (40 g) red onion, sliced into thin rings; 4 large leaves (40 g) butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Juicy pan-seared chicken burgers packed with dill, parsley, lemon and garlic, with Greek yogurt in the patty for tenderness and a cool cucumber-dill yogurt sauce on top.

Prep: 23 min
Cook: 14 min
Wait: 23 min
Total: 1 hr
Makes: 4 burgers (one 6-oz / 170 g patty each)

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken (thigh or dark-meat blend), cold, straight from the fridge
¼ cup (60 g) plain full-fat Greek yogurt
½ cup (30 g) panko breadcrumbs
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped, lightly packed
¼ cup (10 g) fresh dill, fronds finely chopped, lightly packed
2 cloves (8 g) garlic, finely grated
1 tsp (2 g) lemon zest, finely grated (from about 1 lemon)
1 tsp (1 g) dried oregano
1½ tsp (6 g) kosher salt (Diamond Crystal)
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) extra-virgin olive oil, for the skillet
For the yogurt-dill sauce
½ cup (120 g) plain full-fat Greek yogurt
½ cup (75 g) cucumber, coarsely grated, then squeezed in a clean towel to remove as much liquid as possible
1 tbsp (3 g) fresh dill, finely chopped
1 tbsp (15 ml) fresh lemon juice
1 small clove (3 g) garlic, finely grated
¼ tsp (1.5 g) kosher salt (Diamond Crystal)
To serve
4 buns (240 g) brioche or whole-wheat burger buns, split
1 large (180 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick
½ small (40 g) red onion, sliced into thin rings
4 large leaves (40 g) butter lettuce leaves, washed and dried

Equipment (7)

12-inch (30 cm) heavy skillet, cast iron or stainless steel
Large mixing bowl
Small mixing bowl
Box grater
Rimmed baking sheet or large plate lined with parchment paper
Instant-read thermometer
Wide spatula

Steps

Before you start

Keep the ground chicken in the fridge until you need it; cold meat is easier to shape and stays juicy.
Buy ground chicken thigh or a mix labeled 'ground chicken' with some dark meat. Ground breast alone makes dry burgers.
Use full-fat (5% or 10%) plain Greek yogurt; nonfat is more watery and can make the patties loose.
Plan about 1 hour total, including 20 minutes of chilling the patties.
Have an instant-read thermometer ready. Chicken burgers must reach 165°F (74°C).

1
Make the yogurt sauce
- In a small bowl, stir together the ½ cup (120 g) Greek yogurt, the squeezed grated cucumber, 1 tbsp chopped dill, lemon juice, 1 grated garlic clove and ¼ tsp salt.
- Taste and add a pinch more salt if it needs it.
- Cover and refrigerate while you make the burgers.
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Ready when: Sauce is thick, creamy and spoonable, not watery.
Tip: Squeeze the grated cucumber hard in a towel. Extra water will thin the sauce.
2
Mix the patty mixture
- In a large bowl, combine the 60 g yogurt, panko, parsley, ¼ cup dill, 2 grated garlic cloves, lemon zest, oregano, 1½ tsp salt and pepper.
- Stir into a loose paste and let it sit for 1 minute so the panko absorbs moisture.
- Add the cold ground chicken and mix gently with your hands, just until the herbs are evenly spread and no streaks of yogurt remain, about 30 to 45 seconds.
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Ready when: Mixture is tacky and evenly speckled with green, but not mushy.
Tip: Overmixing makes chicken burgers rubbery. Stop as soon as everything is combined.
3
Shape the patties
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- With wet hands, gently shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple, about ¼ inch deep, into the center of each with your thumb.
- Place on a parchment-lined baking sheet.
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Ready when: Patties are uniform in size with smooth edges that don't crack.
Tip: Wet hands keep the sticky mixture from clinging to your fingers. The dimple stops the centers from puffing up as they cook.
4
Chill the patties
- Refrigerate the patties, uncovered, for 20 minutes.
- This firms the fat and yogurt so the burgers hold together in the pan.
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Ready when: Patties feel firm to the touch and hold their shape when lifted.
Tip: Don't skip this step. Soft patties stick to the pan and break when flipped.
5
Heat the skillet
- Set a 12-inch (30 cm) skillet over medium heat for 2 minutes.
- Add the olive oil and swirl to coat the surface.
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Ready when: The oil shimmers and flows easily, and a pinch of patty mixture sizzles on contact.
Tip: Medium heat is enough. Higher heat browns the outside before the center reaches a safe temperature.
6
Sear the first side
- Place the patties in the skillet with at least 1 inch (2.5 cm) between them.
- Cook undisturbed for 5 minutes, until the underside is deep golden brown and the patties release easily when nudged with a spatula.
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Ready when: Underside is deep golden brown and the edges look opaque and white about ¼ inch up the sides.
Tip: Don't press down on the patties. It squeezes out the juices.
7
Flip and cook through
- Flip the patties once with a wide spatula.
- Cook another 4 to 5 minutes, until the second side is golden.
- Insert an instant-read thermometer horizontally into the center of a patty.
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Ready when: Thermometer reads 165°F (74°C) in the center and the juices run clear.
Tip: If the outsides are browning too fast before reaching 165°F, lower the heat to medium-low and cover the pan for 1 to 2 minutes.
8
Rest the burgers
- Move the patties to a clean plate and let them rest for 3 minutes.
- Wipe out any burnt bits from the skillet but leave a little of the browned oil.
9
Toast the buns
- Place the split buns cut-side down in the same skillet over medium heat.
- Toast for 1 to 2 minutes, until golden brown and lightly crisp.
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Ready when: Cut sides are golden brown and smell toasty.
Tip: Watch closely. Brioche browns in seconds.
10
Assemble and serve
- Spread a generous spoonful of the yogurt-dill sauce on both halves of each bun.
- Layer lettuce, a tomato slice, a chicken patty and a few red onion rings on each bottom bun, add a little more sauce, then top with the bun tops.
- Serve immediately with any extra sauce on the side.
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Tip: Put the lettuce directly on the bun to keep the juicy tomato and sauce from soaking it.

Good to know

Tips

Chicken is lean and mild, so don't be shy with the salt and herbs. Seasoning is what makes these taste like more than plain chicken.
Use a thermometer rather than guessing by color. Chicken can look done before it reaches 165°F, and overcooking dries it out.
Cook the burgers in two batches if your skillet is smaller than 12 inches. Crowding steams them instead of browning them.
Add crumbled feta or sliced pickled peppers to the burgers for a saltier, tangier Mediterranean twist.

Make ahead

The yogurt sauce keeps in the fridge up to 2 days. Shaped, uncooked patties can be covered and refrigerated for up to 24 hours (separate with parchment), or frozen for up to 2 months; cook frozen patties 2 to 3 minutes longer per side over medium-low heat and confirm 165°F (74°C).

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooked patties and sauce separately in airtight containers for up to 3 days. Freezer: wrap cooked patties individually and freeze up to 2 months; thaw overnight in the fridge. Reheat in a covered skillet over medium-low heat for 3 to 4 minutes per side, until hot throughout and 165°F (74°C) in the center. The sauce does not freeze well.

Substitutions

ground chicken (thigh or dark-meat blend) → ground turkey (dark meat or 93% lean). Works in the same amounts and timing; the patties will be slightly drier, so keep the yogurt in.
panko breadcrumbs → fine dry breadcrumbs or quick oats. Use ⅓ cup (30 g) of breadcrumbs or ⅓ cup of oats. For gluten-free, use gluten-free breadcrumbs.
fresh dill → fresh mint or extra parsley. Use the same amount for a different fresh flavor. Dried dill is too harsh here.
brioche or whole-wheat burger buns → large pita or lettuce wraps. Pita makes it a sandwich-style meal; lettuce cups make it low-carb.