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These easy Greek Chicken Burgers are the perfect hamburger alternative for the BBQ! Make these simple chicken and feta burgers with oregano, garlic and parsley for a deliciously simple dinner. Filled with Mediterranean flavours!
These Chicken Feta Burgers are SO Delicious!
- Why choose this recipe? These Greek Chicken Burgers are so delicious and easy! Made with ground chicken, feta, oregano, garlic and parsley. So simple, easy to make ahead of time and great fro BBQs!
- Top Tip: You can easily make these ground chicken burgers with feta up to 24 hours in advance – or freeze them flat ready to defrost and cook when needed. Which makes them great for meal prep!
- Serving Suggestions: Pop these burgers in a gluten free burger bun with a good slather of tzatziki sauce – or serve them in a gluten free flatbread for something different. Or pair them with air fryer chips and a fresh Greek salad.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these easy Chicken and Feta Burgers with the full quantities. But here are the main ingredients and ideas for any swaps.
- Chicken Mince: Ground chicken is readily found in supermarkets now, but you could use turkey mince if you prefer.
- Gluten Free Bread: I find gluten free white bread works best to bind these burgers, or use a large handful of gluten free breadcrumbs if you have any.
- Egg: This helps to bind the burgers together and keep them moist.
- Feta Cheese: You can use a dairy free version if needed – it adds a lovely tang.
- Garlic: Peel and crush/mince fresh garlic or use pre-chopped garlic or garlic paste.
- Oregano: For that classic Greek flavour.
- Parsley: This adds lovely green flecks to the burger but omit if you don’t like it.
To serve you’ll also need gluten free burger buns, shredded lettuce, tomatoes and a sauce of choice – I love using homemade tzatziki sauce.
How to Make Greek Chicken Burgers
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Greek-style chicken burgers are to make.
Take the two slices of gluten free bread and blitz them in a food processor until they form crumbs.
Add all of the ingredients for the meatballs to a large bowl. Using your hands, combine the mixture thoroughly.
Divide the mixture into 4 and roll each portion into a ball, squashing slightly to form a burger patty. Use your thumb to press a little dent into the centre of each one.
Heat a little oil in a pan or griddle. Once hot, add the burger patties and cook for 3-4 minutes on each side until cooked through.
Internally the temperature of the burger patties should be above 74C / 165F – I recommend getting a cheap food thermometer to check!
Remove from the pan, rest for a couple of minutes then serve stacked in burger buns with your fave salad, sauces and toppings.
Storing and Freezing Instructions
TO MAKE AHEAD: Shape the patties, pop them on a plate and refrigerate for up to 24 hours before cooking. You can also freeze them (do this flat so they don’t misshape) and then defrost thoroughly before cooking.
TO STORE/FREEZE: You can keep any leftover burgers in the fridge – enjoy them cold or reheat thoroughly before eating. You can also freeze them after cooking.
More Gluten Free BBQ Recipes
If you like this gluten free Greek chicken burgers recipe then make sure you check out these other gluten free barbecue recipes too…
- Cajun Ground Chicken Burgers
- BBQ Prawn Kebabs
- Gluten Free Beef Burgers
- Lean Pork Koftas
- Gluten Free Potato Wedges
- Mexican Corn Salad
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Greek Chicken Burgers Recipe
Equipment
Ingredients
- 500 g chicken mince, (ground chicken)
- 2 slices gluten free bread, (I use white bread but any will work, especially if you have crusts or slightly stale slices)
- 1 large egg
- 100 g feta cheese, (crumbled)
- 3 garlic cloves, (peeled and crushed)
- 1 tbsp dried oregano
- Handful fresh parsley, (finely chopped)
- 0.25 tsp salt
To Serve:
- 4 gluten free burger buns, (I use Schär or my homemade ones)
- Lettuce, (shredded)
- Tomato, (slices)
- 4 tbsp Tzatziki Sauce
Instructions
- Take the two slices of gluten free bread and blitz them in a food processor until they form crumbs.
- Add all of the ingredients for the meatballs to a large bowl. Using your hands, combine the mixture thoroughly.
- Divide the mixture into 4 and roll each portion into a ball, squashing slightly to form a burger patty. Use your thumb to press a little dent into the centre of each one. (If making ahead of time, you can chill the patties on a tray or plate in the fridge until ready to cook).
- Heat a little oil in a pan or griddle. Once hot, add the burger patties and cook for 3-4 minutes on each side until cooked through (internally the temperature should be above 74C / 165F). Remove from the pan, rest for a couple of minutes then serve.
Notes
- Storing and Freezing: These burgers can be made up to 24 hours in advance and kept in the fridge, or frozen raw (freeze them flat) for up to 6 months. Defrost before cooking.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a comment about this Greek Chicken Burgers recipe. A little review helps support my website hugely, so thank you! Plus I love hearing how you serve yours! xx
Nutrition
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Loved these. The feta gives a nice tang to them, hard to explain but it really adds to the flavour and they were lovely and moist. Will definitely make again.
I’m so glad you enjoyed them – can’t beat feta in chicken burgers!!