Greek Inspired Chicken Burgers with Yogurt Herb Sauce

An easy way to get a lot of protein in without stress is to make burgers, and these Greek inspired chicken burgers with yogurt herb sauce make for easy protein WITH veggies inside. Not only are these chicken burgers packed with Mediterranean inspired veggies I love like olives, roasted red peppers, and basil, but every bite is so flavorful and crave-worthy. Make a batch of these for your next family dinner or barbecue and everyone will be happy–plus, the yogurt sauce has two different uses, inside the burger mix and on top!

Greek Inspired Chicken Burgers with Yogurt Herb Sauce Ingredients Notes

Ground chicken: Lean and mild, ground chicken is a versatile protein base that absorbs the bold Mediterranean flavors in this recipe. It keeps the burgers juicy while offering a lighter alternative to beef. Its neutral taste lets the herbs, feta, and olives shine through.

Kalamata olives: These briny, dark purple olives add a bold, salty punch that brings a classic Greek flair to each bite. Finely chopped, they distribute evenly throughout the patties for consistent flavor. They also pair perfectly with creamy feta and fresh herbs.

Roasted red peppers: Sweet and smoky, roasted red peppers add both flavor and moisture to the chicken burgers. Their tender texture blends seamlessly into the patty mixture. They bring vibrant color and a subtle depth to the dish.

Greek yogurt: This creamy, tangy base is used twice in the recipe—both in the burger mix and as a refreshing sauce on top. Its high protein content supports the meal’s nutrition, while fresh herbs and lemon juice turn it into a bright, flavorful topping. The yogurt sauce ties all the Mediterranean flavors together.

GREEK INSPIRED CHICKEN BURGERS WITH YOGURT HERB SAUCE

Recipe by Jenn Lueke

5.0 from 11 votes

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cooking time

15

minutes

An easy way to get a lot of protein in without stress is to make burgers, and these Greek inspired chicken burgers with yogurt herb sauce make for easy protein WITH veggies inside. Not only are these chicken burgers packed with Mediterranean inspired veggies I love like olives, roasted red peppers, and basil, but every bite is so flavorful and crave-worthy. Make a batch of these for your next family dinner or barbecue and everyone will be happy–plus, the yogurt sauce has two different uses, inside the burger mix and on top!

Cook Mode

Keep the screen of your device on

Ingredients

• For the Yogurt Sauce

• 1 cup Greek yogurt

• 2 tablespoons chives, finely minced

• 2 tablespoons fresh dill, finely minced

• juice of 1 lemon

• 1 teaspoon kosher salt

• For the Chicken Burgers

• 2 pound ground chicken

• 2/3 cup finely chopped roasted red peppers

• 2/3 cup crumbled feta

• 1/2 cup kalamata olives, pitted and finely chopped

• 1/2 cup fresh chopped basil leaves

• 2 tablespoons yogurt sauce (above)

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• avocado oil or olive oil spray, for cooking

• for serving: burger buns (I used Trader Joe’s GF buns), lettuce, tomato

Directions

• Make the yogurt sauce by adding all ingredients to a small bowl and whisking until smooth. Set aside.
• In a large mixing bowl, add the ground chicken, roasted red peppers, crumbled feta, olives, yogurt sauce, and spices. Mix to fully incorporate all ingredients, until a uniform mixture.
• Form the mixture into 6-8 evenly sized patties, then heat a grill pan or non-stick skillet over medium heat with a few sprays of oil (you can also choose to grill them).
• Once the pan is heated, add the chicken burgers in batches of 3-4 and cook for 5-8 minutes per side, until crisp on each side and at an internal temperature of 165F.
• Once all of the burgers are cooked, serve with fixings of choice and top with 1-2 tablespoons of the yogurt sauce. Store the burgers and sauce separately in airtight containers for up to 4 days.

Notes

• Storage: Refrigerate the burgers in a sealed container for up to 4 days. Freeze for up to 3 months. 
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat and cover with a lid until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.