Greek Chicken Burgers with Tzatziki: 5 Irresistible Wins

Name: Greek Chicken Burgers with Tzatziki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 3 cloves garlic, minced; 3 green onions, finely chopped; 1 tablespoon coconut oil (for grilling); 1 ½ cups frozen spinach, thawed and squeezed dry; 1 pound ground chicken; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ cup feta cheese, crumbled; 1 teaspoon coarse sea salt; ¼ teaspoon freshly ground black pepper; Burger buns or pita, for serving; Tzatziki sauce, for serving

Jump to Recipe

If your weeknights feel like a nonstop relay race (work, kids, laundry, “what’s for dinner?” on repeat), Greek Chicken Burgers with Tzatziki are about to become your delicious little shortcut. They’re juicy, herby, packed with feta, and taste like you put in way more effort than you actually did—which is my favorite kind of cooking.

These burgers are a lifesaver when you want something lighter than beef but still crave that “real meal” feeling. And the tzatziki? It’s the cool, creamy sidekick that makes everything taste like a vacation… even if you’re eating in yoga pants at the kitchen counter. No judgment. I invented that lifestyle.

Why You’ll Love These Greek Chicken Burgers with Tzatziki

Fast but flavorful: Ground chicken cooks quickly, but the oregano, basil, and feta bring big Greek energy.
Sneaky veggie boost: Spinach blends right in (even picky eaters often don’t notice—because feta is doing its job).
Meal-prep friendly: Make patties ahead and cook when you’re ready.
Crowd-pleaser: They feel “fun” like burgers should, but a little fresher and brighter.

Ingredients You’ll Need

Here’s what’s going into your burger magic (all simple, all doable):

3 cloves garlic, minced
3 green onions, chopped
1 tablespoon coconut oil (for cooking or greasing the grill/griddle)
1 1/2 cups frozen spinach, thawed and squeezed dry
1 pound ground chicken
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup feta cheese, crumbled
1 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper

For serving (highly recommended):

Burger buns or pita
Tzatziki sauce
Optional toppings: sliced cucumber, tomato, red onion, lettuce, extra feta, lemon wedges

Step-by-Step: How to Make Greek Chicken Burgers with Tzatziki

1) Prep the spinach like it matters (because it does)

Thaw your frozen spinach, then squeeze out as much water as you can. Seriously—wrap it in a clean kitchen towel or paper towels and wring it out. If the spinach is watery, your patties can turn soft and fragile. We want burgers, not “Greek chicken casserole patties.”

2) Make the chicken mixture

In a large bowl, combine:

minced garlic
chopped green onions
thawed, squeezed spinach
ground chicken
oregano + basil
feta
salt + pepper

Mix until everything is well combined. I usually use clean hands because it’s faster—and also because forks just kind of toss everything around like they’re confused.

3) Form the patties

Shape the mixture into burger patties (4 larger patties or 5–6 smaller ones—your call).
Pro tip: Press a small dent in the center of each patty. It helps them cook evenly and stay flatter instead of puffing up like a little meatball in disguise.

4) Grill (or cook) the burgers

Preheat your grill to medium heat. Lightly grease the grates with a bit of coconut oil.

Cook patties about 4–5 minutes per side, flipping once, until fully cooked. Ground chicken should reach 165°F internally if you’re using a thermometer (which I love, because guessing is for game shows).

No grill? A skillet or grill pan works beautifully. Medium heat, a little coconut oil, same timing.

5) Serve and make it a moment

Serve your Greek Chicken Burgers with Tzatziki on buns (or pita!) with tzatziki sauce and any toppings you love. My favorite combo: tzatziki + cucumber + tomato + red onion. It’s crisp, cool, and feels like you planned dinner on purpose.

Toppings That Make These Burgers Next-Level

If you want that “wow, this tastes restaurant-y” effect, try one of these combos:

Classic Greek: tzatziki, cucumber, tomato, red onion
Extra cozy: tzatziki, lettuce, extra feta, a drizzle of olive oil
Spicy twist: tzatziki + sliced jalapeños (not traditional, but delicious)
Low-carb bowl: skip the bun, serve over chopped romaine with tomatoes, cucumbers, and a big scoop of tzatziki

Mounia’s Cozy Cooking Tips (So Your Burgers Don’t Stress You Out)

Squeeze that spinach dry: I know I said it already… and I’m saying it again because it’s the difference between sturdy patties and a crumbly situation.
Don’t overmix: Mix just until combined. Overmixing can make chicken patties a little tough.
Chill if needed: If your mixture feels very soft, pop it in the fridge for 10–15 minutes before shaping. It firms up and behaves better.
Flip once: Chicken burgers are a bit delicate. Too much flipping = a burger that tries to become “Greek chicken crumbles.”

And if your patty cracks a little on the grill? Congratulations, you made it homemade. Tzatziki covers many sins.

A Little Story From My Kitchen

I first started making Greek Chicken Burgers with Tzatziki during one of those weeks where everything on my to-do list had a to-do list. I wanted something fresh, but I also needed dinner to be easy—because my brain was already full of schedules, errands, and the mysterious question of why socks disappear in the laundry.

These burgers saved the night. They were quick, smelled amazing, and everyone felt like we ate something “special”… even though the hardest part was squeezing spinach like it owed me money.

Greek Chicken Burgers with Tzatziki stacked with cucumber slices, red onion, and creamy herbed tzatziki on a toasted bun. — Greek Chicken Burgers with Tzatziki piled high with cool cucumber, red onion, and a generous swipe of creamy dill sauce.

FAQs About Greek Chicken Burgers with Tzatziki

Can I make Greek Chicken Burgers with Tzatziki ahead of time?

Yes! You can mix and form the patties up to 24 hours in advance. Store them covered in the fridge. Cook when ready.

How do I store leftovers?

Keep cooked burgers in an airtight container in the fridge for 3–4 days. Store tzatziki separately so the burgers don’t get soggy.

Can I freeze these chicken burger patties?

Absolutely. Freeze uncooked patties on a parchment-lined tray, then transfer to a freezer bag once solid. They’ll keep well for about 2–3 months. Thaw in the fridge overnight before cooking.

What can I use instead of feta?

If feta isn’t your thing, you can try goat cheese (tangy) or shredded mozzarella (milder). It’ll change the flavor, but the burgers will still be tasty.

What if I don’t have coconut oil?

No problem. Olive oil or avocado oil works great for grilling or pan-cooking.

Bring Some Sunshine to Dinner Tonight

When you need dinner to feel comforting and fresh, Greek Chicken Burgers with Tzatziki hit that sweet spot. They’re simple, packed with flavor, and honestly? They make an average Tuesday feel a little more like a patio lunch in the sunshine—minus the travel budget.

If you try these Greek Chicken Burgers with Tzatziki, don’t be surprised if they end up on repeat. That’s not “boring dinner,” that’s you being brilliantly efficient (and deliciously fed).

Keep the Greek-Inspired Yum Going

If you made Greek Chicken Burgers with Tzatziki, I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐!