Olive Tapenade Chicken Burgers

Name: Olive Tapenade Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (570 g) ground chicken (thighs and breasts mixed preferred); ¾ cup (110 g) kalamata olives, pitted, finely chopped; 3 tablespoons (30 g) capers, packed in brine, drained and finely chopped; 2 fillets (10 g) anchovy fillets packed in oil, minced very fine; 2 cloves (6 g) garlic cloves, minced; ¼ cup (25 g) panko breadcrumbs; 1 (50 g) large egg, beaten; ½ fresh lemon, zest only, finely grated; black pepper, freshly ground; kosher salt; 1½ tablespoons (22 ml) extra-virgin olive oil; 4 burger buns, split

From the MyKitchenBank Kitchen

Seasoned ground chicken patties infused with briny kalamata olives, capers, and anchovies, pan-seared until golden. These burgers deliver bold Mediterranean flavors with a savory, umami-rich bite. Serve on toasted buns with fresh greens and a squeeze of lemon.

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

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Steps

Before you start

Remove ground chicken from the refrigerator 10 minutes before mixing to bring it slightly closer to room temperature—this helps the patties stay moist
Have all ingredients prepped and measured before combining the chicken, as overworking the mixture toughens the patties
Preheat a large skillet over medium-high heat while you form the patties

1
Prepare tapenade components
- On a cutting board, finely chop the kalamata olives (about 3/16 inch / 0.5 cm pieces).
- Drain the capers and chop them fine, then mince the anchovies into very small pieces.
- Mince the garlic.
- In a small bowl, combine these four ingredients and set aside.
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Ready when: Ingredients are finely minced and combined
Tip: Chop the anchovies extra fine so they distribute evenly and their fishiness blends rather than appearing in pockets
2
Form burger patties
- Place the ground chicken in a large bowl.
- Add the tapenade mixture, panko breadcrumbs, beaten egg, lemon zest, and a pinch of salt and several grinds of black pepper.
- Using your hands, gently fold and combine until just mixed—do not overmix or squeeze the meat, as this makes the patties dense and dry.
- Divide into 4 equal portions and gently form each into a patty about 4.5 inches (11.5 cm) wide and 0.75 inch (2 cm) thick.
- Make a shallow indent in the center of each patty with your thumb to help them cook evenly and stay moist.
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Ready when: Patties are uniform in thickness and have a thumb indent
Tip: Chill the patties for 15 minutes in the refrigerator before cooking—this prevents them from falling apart in the pan
3
Heat pan and oil
- Heat a large skillet (12-inch / 30 cm) over medium-high heat for 1 minute.
- Add olive oil.
- Tilt the pan to coat the surface evenly.
- When the oil is shimmering and just barely smoking (about 1 more minute), the pan is ready.
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Ready when: Oil shimmers and barely smokes
Tip: Don't skip the preheat—a properly heated pan gives the burgers a golden crust without drying out the interior
4
Sear first side
- Carefully lay the 4 patties in the hot skillet, spacing them evenly.
- Do not move them for 5–6 minutes.
- They should develop a deep golden-brown crust on the bottom.
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Ready when: Bottom is deep golden brown and releases easily from the pan
Tip: Resist the urge to move the burgers—they need uninterrupted contact with the hot pan to form a crust
5
Flip and finish cookingOven 165°F / 75°C
- Using a spatula, flip each patty carefully.
- Reduce heat to medium and cook for another 5–6 minutes until the second side is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part, or until the meat is no longer pink when cut with a small knife at the center.
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Ready when: Internal temperature reaches 165°F (74°C); no pink remains inside
Tip: Check temperature with a meat thermometer pushed into the thickest part without touching the skillet
6
Toast buns lightly
- While the burgers finish, place the split buns cut-side down on the skillet around the edges (heat should be medium or turn it down).
- Toast for 1–2 minutes until they are light golden and warm.
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Ready when: Buns are light golden and warm to touch
Tip: Toast the buns in the residual oil and browned bits—this adds flavor and keeps them from getting soggy
7
Assemble and serve
- Transfer each burger patty to a toasted bottom bun.
- Top with your choice of fresh greens, sliced tomato, red onion, tzatziki, or feta cheese.
- Add the top bun and serve immediately while hot.
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Ready when: Burgers are assembled and ready to eat
Tip: Serve the burgers immediately—they cool quickly and lose their juiciness if they sit uncovered

Good to know

Tips

Use a mix of dark and white ground chicken (or ask the butcher to grind thighs and breasts together). Dark meat has more fat and stays juicier; white meat alone can dry out.
The anchovies are not meant to taste fishy—they dissolve into the mixture and provide deep, savory umami that enhances the olives and capers.
Do not skip chilling the patties. This step prevents them from falling apart during the sear and helps them stay moist inside.
For serving, pair these burgers with Mediterranean toppings: crumbled feta, sliced cucumber, fresh tomato, red onion, arugula, or a dollop of tzatziki.

Make ahead

Patties can be formed up to 24 hours ahead, wrapped in plastic, and refrigerated. Cook from cold, adding 1–2 minutes to the total cooking time. Alternatively, freeze uncooked patties for up to 3 months in an airtight container (cook from frozen, allowing an extra 2–3 minutes per side)

Storage & reheating

Cooked burgers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes. Do not reheat in a microwave, as it dries them out. Uncooked patties freeze for up to 3 months; thaw in the refrigerator overnight before cooking, or cook from frozen (add 2–3 minutes to cooking time)

Substitutions

kalamata olives, pitted → green Castelvetrano olives or mixed brined olives. Use the same amount. Castelvetrano olives are milder and buttery; mixed olives add complexity. Avoid very salty varieties.
anchovy fillets packed in oil → 1 teaspoon anchovy paste or 1 tablespoon fish sauce. Anchovy paste blends more smoothly; fish sauce adds umami with less fishiness. Use the smaller amount listed.
panko breadcrumbs → crushed saltine crackers or fine breadcrumbs. Saltines add a savory note; use the same amount. Fine breadcrumbs result in a slightly denser patty.
ground chicken (thighs and breasts mixed preferred) → ground turkey (70% dark meat). Turkey is leaner, so add 1 extra tablespoon of olive oil to the meat mixture to keep patties moist.