Greek Feta Spinach Chicken Burgers

A note about ingredients

Before we get cooking, let’s talk about what makes these Greek chicken burgers made with ground chicken so flavorful. Yep, we are starting with ground chicken which can sometimes lean toward bland or dry—but not here. To boost both moisture and flavor, we’re mixing in sun-dried tomatoes, shallots, fresh oregano, and a touch of melted butter and sun-dried tomato oil. These simple but powerful ingredients bring richness, aroma, and that signature Mediterranean flair.

• Ground Chicken - Be sure to use standard ground chicken, not ground chicken breast (often labeled 99% fat free). Ground chicken breast is too lean and will result in dry, tough burgers. Look for ground chicken with a mix of dark meat to keep your patties juicy and flavorful.
• Balsamic Glaze - You’ve got two great options here. You can make your own balsamic glaze by bringing ⅓ cup of balsamic vinegar to a simmer in a small saucepan over medium heat. Let it cook until reduced to about 2 tablespoons, 5 to 7 minutes. or, save a step and use a store-bought balsamic glaze—both work beautifully.
• Sun-Dried Tomatoes: Sun-dried tomatoes add an irresistible umami kick and just a touch of sweetness. For extra richness and moisture, we use a bit of the oil from the jar along with a little butter. This combination helps keep the patties juicy while they cook and adds layers of savory depth.
• Shallots and Oregano: A bit of minced shallot brings mild sweetness and a touch of sharpness without overpowering the other ingredients. Fresh oregano adds an herbal, aromatic depth that’s key to the Greek flavor profile in these burgers.
• Feta (for the whipped feta spread): I went a little nontraditional here by using cow’s milk feta instead of the classic Greek versions made with sheep’s or goat’s milk. Why? Cow’s milk feta gives us a firmer, more stable sauce that holds up better at room temperature. To get the perfect texture—smooth but spreadable—we blend the feta with a few tablespoons of milk and extra-virgin olive oil. Rinsing the cheese first keeps the salt in check, and we brighten the flavor with a little garlic, lemon juice, and a touch of oregano.

See recipe card for quantities.

How to make Grilled Greek Chicken Burgers

Let’s walk through exactly how to make these juicy, flavor-packed Greek chicken burgers with ground chicken. Whether it’s your first time cooking with ground chicken or you’re just here for the Mediterranean vibes, I’ve got you covered.

Step 1 | Make (or Grab) the Balsamic Glaze

If you want to go the homemade route, it’s super simple. Just pour ½ cup of balsamic vinegar into a small saucepan and bring it to a simmer over medium heat. Let it bubble away until it’s reduced to about 2 tablespoons—this takes about 5 to 7 minutes. Set it aside to cool while you prep the rest.

No time? No problem. A store-bought balsamic glaze works just as well and saves you a step.

Step 2 | Mix and Shape the Patties

Break up the ground chicken into small pieces in a large bowl.  Add sun-dried tomatoes, oil from the tomato jar, minced shallot, melted butter, chopped fresh oregano and a good grind of  black pepper

Now gently knead everything together with your hands until it’s well combined—but don’t overmix. We want tender patties, not dense ones.

Divide the mixture into 2 equal portions, then gently shape each into a patty about ¾ inch thick. Use your fingertips to press the center of each patty down slightly to make a small divot—this helps them cook evenly and keeps them from puffing up. (photo).   Now you are ready to grill!

Step 3 | Grilling ground chicken burgers

You’ve got options here—whether you're cooking indoors on a grill pan or heading outside to fire up the charcoal or gas grill. Either way, these grilled Greek chicken burgers cook up beautifully with a golden crust and juicy interior.

🔥 Indoor: Use a Grill Pan

Season both sides of the patties lightly with salt and pepper. Heat oil in a cast-iron grill pan (this is the one I like to use) , over medium heat until just smoking.

Place the patties in the pan, divot-side up, and cook without moving them until they’re nicely browned on the bottom—about 4 to 6 minutes. Flip, reduce the heat to medium-low, and cook the second side until browned and the internal temperature reaches 160°F, another 5 to 7 minutes. let rest for 5 minutes before assembling the burgers.

🔥 Outdoor Grilling: Charcoal or Gas

For a Charcoal Grill:

• Using a skewer, poke 12 holes in the bottom of a disposable aluminum pan and place it in the center of the grill. Open the bottom vent completely. Fill a chimney starter two-thirds full (about 4 quarts) with charcoal briquettes and light. Once the top coals are partially covered in ash, pour them into the disposable pan. Set the cooking grate in place, cover the grill, and open the lid vent completely. Let it heat for about 5 minutes.

For a Gas Grill:

• Turn all burners to high, cover, and heat until hot—about 15 minutes. Leave all burners on high for cooking.

Grilling Instructions (for both):

• Clean and oil the cooking grate. Season one side of each patty generously with salt and pepper, flip, and season the other side. Grill patties directly over the coals or high heat, without moving them, until the underside is well browned and releases easily—4 to 7 minutes. Flip and continue grilling until the second side is browned and the internal temp reaches 160°F, about 4 to 7 minutes more.

Step 4 | Let burgers rest.

Transfer burgers to a plate and let them rest for 5 minutes. A few minutes' resting time will allow the juices to redistribute throughout the burger leading to a juicier burger.  In addition, let the carryover cooking finish the burger to the perfect temperature. 

While they rest, lightly toast the buns cut side down on the grill for 1 to 2 minutes until golden. Then it’s time to build your burger masterpiece!

Build the Burgers

Time to assemble! Spread a generous amount of whipped feta on the tops of your toasted buns. Place the burgers on the bottom buns, then top with baby spinach or arugula and a drizzle of balsamic glaze.

Top with the bun and serve right away. These chicken feta spinach burgers are rich, bright, and ready to impress.

Whipped Feta Sauce for Greek Chicken Burgers

A great chicken burger deserves an equally great sauce.   Whipped Feta with lemon and garlic is my go-to.  It adds richness and tang, with a light, fluffy texture that doesn’t overpower the delicate chicken.  To make it, combine lemon juice and minced or grated garlic clove, using a microplane. in a small bowl and set aside.

Now, Break up the feta into rough ½-inch chunks and place in a medium bowl. Add water to cover.

Give it a quick swish to rinse off excess salt, then drain well using a fine-mesh strainer.

We want to do this so the saltiness of the brine does not overwhelm the burger.

Blend everything together into a smooth and creamy sauce.  In a food processor, add the feta, milk and the lemon-garlic mixture. Process until the feta resembles ricotta.   With the processor running, slowly drizzle in the extra-virgin olive oil and continue processing until the mixture reaches a Greek yogurt–like consistency (a few small lumps are fine).  Stir in the oregano.  Now it’s ready for your burger.

Tip:  You can also make it ahead—just let it sit at room temp for 30 minutes before serving. (photo)

More Sauces for Chicken Burgers

While the whipped feta with lemon and garlic is my go-to for these Mediterranean chicken burgers, here are a couple more sauces to consider. 

• Yogurt-Dill Sauce (Tzatziki-Inspired) - This cool and creamy sauce is a lighter option that pairs beautifully with the burger’s bold flavors. Think tzatziki—but faster. To make it, stir together: ½ cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon finely chopped fresh dill, 1 small garlic clove, minced, 2 tablespoons grated cucumber (squeeze out excess water). Season with salt and pepper, to taste. It’s tangy, herby, and refreshingly light—perfect for summer grilling.

• Roasted Red Pepper Aioli. Looking for something with a little smoky heat? This roasted red pepper aioli adds a gorgeous pop of color and deep flavor. To make it, blend together ½ cup mayonnaise, ¼ cup jarred roasted red peppers (patted dry), 1 teaspoon lemon juice, 1 small garlic clove, and a pinch of smoked paprika until smooth and creamy. This one’s great if you like a punchier sauce with a little Mediterranean flair.

Each of these sauces brings a different vibe to your Greek chicken burgers, and they’re all fridge-friendly if you want to prep them ahead. Try one, try all—just don’t skip the sauce.