If you’ve ever been to a neighborhood Greek festival, you know just how delicious the food is. Grape leaves, gyros, spanakopita. So many amazing foods! One that Phillip Wiglesworth saw during his festival a few months back was a phenomenal Greek chicken burger. So, he recreated them into a recipe for you. This recipe is so simple, yet incredibly satisfying and delicious. And even better, it’s Keto-friendly!
Making your Sauce
The trickiest (and probably most time consuming part) of this recipe is creating the tzatziki sauce. When preparing your cucumber, make sure you drain the water from it. After peeling, removing the seeds, and chopping, put your cucumber pieces into a cheese cloth and squeeze out all that excess liquid. If you leave it in, your sauce will be too watery. (But if you like a thinner sauce, by all means, leave the water in!)
Additionally, Phillip Wiglesworth says you can safely substitute dill for mint in your sauce and still get that unique “Greek” flavor for your chicken burger. Just be careful how much dill you add. One teaspoon of fresh dill is a good place to start. Then taste test from there until you find the right balance.
Cooking your Greek burger
In the recipe, Phillip Wiglesworth tells you to cook your burger in a grill pan. Alternatively, in the warmer months, you can always go straight outside to the grill. Whatever you decide to use, keep a close eye on the chicken’s internal temperature. Letting it cook too much will lead to a dry, bland burger. As soon as the internal temperature gets to around 165 degrees F, take those babies off the grill and serve them up.
Kalí óreksi!
Or as we more commonly say, “Bon apetit!” You’re ready to enjoy your Greek chicken burger. If you aren’t on the Keto diet, you can always serve the burger on a bun or bread of your choice. You can also add mixed greens, tomatoes, and whatever other fixings you like on your burgers.
Like this recipe? Try our Philly Cheesesteak recipe next!
The perfect recipe for when you're in a "Big Fat Greek" mood.
- 1/2 cup plain nonfat Greek yogurt (plus 2 additional Tbsp)
- 1/2 medium cucumber (peeled, seeded, and finely chopped)
- Juice of 1/2 lemon
- 3 cloves garlic, minced (divided)
- 2 tsp finely chopped fresh mint
- 1/8 tsp salt
- 1/8 tsp ground white pepper
- 1 lb ground chicken breast
- 3 oz feta cheese
- 4 kalamata olives (rinsed, dried, and minced)
- 1 egg
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- Mixed greens (optional)
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Combine yogurt, cucumber, lemon juice, 2 cloves of garlic, mint, salt, and white pepper in a medium bowl. Mix well. Cover and refrigerate until ready to serve burgers.
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Combine ground chicken, cheese, olives, egg, oregano, black pepper, and remaining 1 clove of garlic in a large bowl. Mix well. Shape the mixture into four round patties.
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Spray grill pan with nonstick cooking spray; heat over medium-high heat. Grill patties 5-7 minutes or until cooked through (165 degrees F)
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Serve burgers with sauce and mixed greens, if desired.
