Labneh & Herb Chicken Burgers

Name: Labneh & Herb 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 (thighs and breasts mixed, or all thighs); ½ cup (120 ml) labneh (or Greek yogurt if labneh is unavailable); ¼ cup (12 g) fresh mint leaves, finely chopped; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 whole lemon, zested (about 1 tablespoon zest); ¾ tsp (4½ g) sea salt; ½ tsp (1 g) freshly ground black pepper; 1 whole garlic clove, minced; ¼ cup (30 g) panko breadcrumbs; 2 tbsp (30 ml) extra-virgin olive oil; 4 whole burger buns (sesame, brioche, or whole wheat); 1 whole cucumber, sliced (optional); 2 whole ripe tomato, sliced (optional); ½ cup (120 ml) labneh (for serving) (optional)

From the MyKitchenBank Kitchen

Juicy grilled chicken burgers infused with creamy labneh, fresh mint, and parsley, brightened with lemon zest. The labneh keeps the meat tender while adding tangy richness. Serve on toasted buns with cucumber, tomato, and extra labneh for a light, Mediterranean-inspired meal.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 burgers

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Ingredients

4 servings

1½ lb (680 g) ground chicken (thighs and breasts mixed, or all thighs)
½ cup (120 ml) labneh (or Greek yogurt if labneh is unavailable)
¼ cup (12 g) fresh mint leaves, finely chopped
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
1 whole lemon, zested (about 1 tablespoon zest)
¾ tsp (4.5 g) sea salt
½ tsp (1 g) freshly ground black pepper
1 whole garlic clove, minced
¼ cup (30 g) panko breadcrumbs
2 tbsp (30 ml) extra-virgin olive oil
4 whole burger buns (sesame, brioche, or whole wheat)
1 whole cucumber, sliced (optional)
2 whole ripe tomato, sliced (optional)
½ cup (120 ml) labneh (for serving) (optional)

Equipment (9)

Cutting board
Chef's knife
Measuring spoons and cups
Large bowl
Gentle hand-mixing tools or wooden spoon
Grill or grill pan
Instant-read thermometer
Burger spatula
Paper towels

Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C), or prepare a grill pan on the stovetop
Pat the ground chicken dry with paper towels so the burgers hold together better
Have all herbs finely chopped and ready to mix in
Chill the burger mixture for at least 30 minutes so the patties don't fall apart on the grill

1
Mix burger base
- In a large bowl, combine the ground chicken, labneh (1/2 cup), chopped mint, chopped parsley, lemon zest, minced garlic, breadcrumbs, sea salt, and black pepper.
- Use your hands gently to fold the ingredients together—do not overmix or the burgers will become dense and tough.
- Mix just until the labneh and seasonings are evenly distributed and the mixture holds together when squeezed.
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Ready when: Mixture holds together when squeezed and shows even distribution of herbs
Tip: Overmixing will compress the chicken and make the burgers tough. Stop as soon as the mixture is just combined.
2
Chill patty mixture
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- This allows the flavors to meld and the mixture to firm up, making it much easier to shape into patties that won't fall apart on the grill.
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Tip: You can chill the mixture for up to 4 hours if needed; just cover it tightly.
3
Preheat grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F / 200°C), or heat a grill pan over medium-high heat on the stovetop.
- If grilling outdoors, oil the grill grates to prevent sticking.
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Ready when: Grill is hot; a drop of water sizzles immediately
Tip: Oil the grates while they're hot for best non-stick results.
4
Shape patties
- Remove the chilled mixture from the refrigerator.
- Divide it into 4 equal portions.
- Gently shape each portion into a burger patty about 3/4 inch (2 cm) thick and 3.5 inches (9 cm) wide.
- Make a small indent with your thumb in the center of each patty (this prevents the burger from puffing up as it cooks).
- Lightly brush both sides with olive oil.
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Ready when: Patties are uniform in thickness and have a center indent
Tip: Make the center indent shallow—about 1/4 inch deep. This helps the burger cook evenly and stay moist.
5
Grill burgersOven 165°F / 75°C
- Place the patties on the hot grill or grill pan and cook without moving them for 5–6 minutes.
- The edges should start to look cooked and opaque.
- Flip each patty once and cook for another 5–6 minutes on the second side.
- The burgers are done when they reach an internal temperature of 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of a patty.
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Ready when: Internal temperature reaches 165°F (74°C); exterior is golden brown with light char marks
Tip: Resist the urge to press down on the burgers while cooking—this squeezes out moisture and dries them out. Flip only once for the best texture.
6
Toast buns
- During the last 2 minutes of cooking the burgers, place the burger buns cut-side down on the cooler part of the grill or on a separate skillet over medium heat.
- Toast until lightly golden and fragrant, about 1–2 minutes per side.
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Ready when: Buns are light golden and crispy on the cut sides
Tip: Toasted buns hold up better to any condiments and add a nice textural contrast.
7
Assemble burgers
- Place each warm burger patty on a toasted bun.
- Top with a dollop of labneh (about 2 tablespoons per burger), cucumber slices, tomato slices, and any other desired toppings.
- Serve immediately while the burgers are warm and the buns are still crispy.
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Ready when: Burgers are assembled with toppings and ready to serve
Tip: Serve the extra labneh on the side as well—guests can add more if they like the cool, tangy contrast.

Good to know

Tips

For extra flavor, add 1/2 teaspoon of ground cumin or sumac to the burger mixture. Sumac is especially nice for a Middle Eastern twist.
If you don't have a grill or grill pan, pan-sear the burgers in a large cast-iron or non-stick skillet over medium-high heat for 5–6 minutes per side, until they reach 165°F internal temperature.
Labneh is a strained yogurt that's creamier and tangier than regular yogurt. Look for it in the refrigerated section near other Middle Eastern or Eastern European foods, or in the international aisle. If you can't find it, homemade labneh is easy: drain Greek yogurt in cheesecloth in the refrigerator for 4–8 hours.
Toast the lemon zest on a fine-grater just before mixing so it releases its aromatic oils. Avoid grating the white pith underneath the zest, which is bitter.

Make ahead

The patty mixture can be made up to 4 hours in advance and kept refrigerated. Shape the patties no more than 1 hour before grilling so they stay firm. You can also grill the burgers up to 2 hours ahead and reheat them gently in a 325°F (160°C) oven for 5 minutes before serving.

Storage & reheating

Cooked burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven for 5–7 minutes or on the grill for 2–3 minutes per side over medium heat. The patty mixture (before grilling) keeps refrigerated for up to 4 hours. Do not freeze uncooked chicken burgers that have been mixed with labneh, as the texture will break down. Cooked burgers can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat as directed above.

Substitutions

labneh (or Greek yogurt if labneh is unavailable) → Greek yogurt (use plain, full-fat for best texture). Labneh is thicker and tangier than Greek yogurt, so Greek yogurt will make a slightly lighter, less tangy burger. Use the same amount and drain it in a fine-mesh sieve for 30 minutes beforehand if it seems very wet.
fresh mint leaves → fresh cilantro or additional parsley. Cilantro adds a different herbal note but works well with the labneh and lemon. Use the same amount.
fresh flat-leaf parsley → fresh dill. Dill adds a slightly more delicate, aniseedy flavor that pairs beautifully with labneh and chicken. Use the same amount.
panko breadcrumbs → finely minced onion (about 2 tablespoons) or ground almonds. Onion adds moisture and a subtle sweetness. Ground almonds create a more tender crumb but change the flavor profile. Either works with the labneh-herb base.