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 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 12 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!

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Ingredients

• For the Yogurt Sauce

• 1 cup low-fat or whole milk Greek yogurt

• 2 tablespoons finely chopped chives

• 2 tablespoons finely chopped fresh dill

• juice of 1 lemon

• 1 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• For the Chicken Burgers

• 2 pounds ground chicken

• 8 ounces jarred roasted red peppers, drained, and finely chopped

• 3/4 cup crumbled feta cheese

• 1/4 cup kalamata olives, pitted and finely chopped

• 1/4 cup finely chopped basil leaves

• 2 tablespoons yogurt sauce (above)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3/4 teaspoon kosher salt

• neutral oil spray, for cooking

• For Serving

• 6 to 8 gluten-free burger buns, toasted if desired

• lettuce leaves (optional)

• thinly sliced tomatoes (optional)

• thinly sliced red onion (optional)

Directions

• Make the yogurt sauce: Add the yogurt, chives, dill, lemon juice, garlic powder, and salt to a small bowl. Whisk until well combined and set aside.
• Add the ground chicken, roasted red peppers, feta, olives, 2 tablespoons of yogurt sauce, garlic powder, onion powder, and salt to a large mixing bowl. Use a rubber spatula to mix evenly until it forms a uniform mixture.
• Form the mixture into 6 to 8 evenly-sized, flat patties and place on a parchment-lined tray. Note: the mixture can be sticky, so you can cut the parchment paper into squares to make transferring to the grill easier.
• Cook the burgers: Heat a grill or cast-iron grill pan over medium-high heat. If using the grill pan, spray it with neutral oil spray. Once heated, add the burgers, working in batches if needed, and cook until browned on each side and at an internal temperature of 165F, 5 to 7 minutes per side. Set aside on a plate.
• Once all of the burgers are cooked, place each one on a bun and top with 1 to 2 tablespoons of the yogurt sauce. Add toppings of choice (lettuce, tomato, onion) and serve.

Notes

• Storage: Refrigerate the burgers in a sealed container for up to 4 days. Freeze for up to 3 months. Refrigerate the sauce separately in a sealed container for up to 7 days.
• 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. 

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