These Mediterranean Chicken Burgers are bursting with fresh flavours, and work up in just minutes. Sure to become a summer favourite!

Several years ago, I posted my Fresh Salmon Burgers with Spinach & Feta recipe.

It had started as a non-recipe recipe: It was just a burger that I threw together often, not really measuring anything, and loving it every time.

Eventually, I worked it out as an actual recipe, to share with all of you!

Earlier this year, I’d intended to make those salmon burgers, and couldn’t find the frozen salmon I’d intended to use. I DID, however, have some ground chicken... and here we are/

The thing is, the flavours of that salmon burger? They also work really well with chicken!

You can make this as a chicken burger or a turkey burger. Either way, the ground poultry is a great base for the spanikopita-inspired flavours you’ll add to it: spinach, dill, green onions, lemon, nutmeg, etc.

Given that I can’t have Spanakopita - or my Spanakopita Tortellini - anymore (gluten!), it’s a nice way to be able to enjoy those flavours again.

Less effort, too!

Anyway, let’s get to that recipe...

PS: Tossing a bit of olive oil, shredded feta, dill, and ground pepper on fries makes an AMAZING side!

Ingredients

This recipe uses really simple ingredients that should be easy to find in any grocery store.

A few notes:

Bread Crumbs

The recipe originally started out using Panko Breadcrumbs, which have always worked well.

Gluten Free Panko Bread Crumbs, crushed pork rinds, and almond meal are all great substitutes, depending on your dietary needs.

I’ve been using the GF bread crumbs for a few years now, and do a 50/50 mix of pork rinds and almond meal when I’m low carbing.

Shredded Feta Cheese

We buy pre shredded feta in the resealable baggies, sold alongside all the other shredded cheese products. Super handy for burgers!

If you can’t find shredded Feta, you can use crumbled - just drain it really well, measure about ½ cup (it’s far more salty than shredded, for some reason!), and crumble it finely.

Fresh Spinach

While I’m a big fan of the convenience of frozen spinach in general, fresh spinach works SO much better in this recipe.

I don’t recommend substituting frozen, even if thawed and drained well.

Hamburger Buns

We’ll usually use some form of brioche buns for these burgers. You want something relatively mild / neutral flavoured.

When I’m keto, I use iceberg lettuce leaves as a bun.

Lemon Mayo

If you aren’t able to find a lemon aioli or lemon mayonnaise, you can whip some up at home!

Measure about ½ cup of mayonnaise into a small bowl.

Add some lemon zest - the juice of ½ - 1 lemon, depending on your tastes - and stir well to combine.

Season with salt and pepper, to taste.

Cover and chill until you’re ready to use it.

Everything Else

Rounding out this recipe, you will need:

Ground Chicken (or ground turkey)
4 Burger Buns
Lettuce
Red Onion
Fresh Dill
Green Onions
1 Lemon
Garlic Cloves
Ground Black Pepper
Salt
Ground Nutmeg
Olive Oil or Pan Spray

... I just don’t have anything else to add, here!

How to Make Mediterranean Chicken Burgers

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:

Spinach Chicken Burgers:

Measure spinach, dill, and green onion into the food processor. Blitz until finely chopped.

Add the spinach mixture to a large mixing bowl, along with remaining ingredients.

Mix gently until thoroughly combined.

Divide mixture into 4 equal mounds, shape into burgers.

Heat nonstick pan, spray or coat with a small amount of olive oil.

Cook over medium heat for a few minutes, until it looks to be cooked halfway through. Gently flip – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through - registering 165 F on an instant read thermometer - and lightly browned.

Assembly:

Spread both halves of each bun with a bit of lemon mayo / lemon aioli.

Arrange a few lettuce leaves on the bottom half of each bun, top each with a cooked burger.

Top with onion slices and the top bun, serve immediately.

Leftovers

Leftover chicken burgers - BEFORE assembly - can be cooled to almost room temperature, then stored in an airtight container in the fridge for up to 3 days.

Alternately, uncooked chicken patties can be individually frozen, then transferred to a freezer bag. Keep in a freezer for up to 3 month.

When ready to serve them, cook from frozen - I don’t thaw them out first.

More Burger Recipes

In the mood for a burger, and wanting to branch off from regular cheeseburgers? We've got you covered!

Ahi Tuna Burgers
Apple Chicken Burgers with Basil and Gouda
Copycat White Castle Burgers
Dukkah Spiced Falafel Burgers
Dukkah Spiced Lamb Burgers
Fresh Salmon Burgers with Spinach & Feta
Juicy Goosey Burger
Lemongrass Chicken Banh Mi Burgers
Moroccan Spiced Beyond Burgers
Moroccan Spiced Lamb Burgers
Paneer Burgers
Tandoori Chicken Burgers
Vegetarian Chorizo Burgers

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

A Mediterranean chicken burger. The chicken patty is flecked with spinach and feta, there are fries behind it.

Print Recipe Pin Recipe Save Recipe

5 from 1 vote