Easy chicken burger recipe with the juiciest, most flavorful chicken patties seasoned Mediterranean-style! No outdoor grill necessary. 

A close up of a chicken burger on plate.
Photo Credits: Katherine Irwin

If you've been afraid to try chicken burgers for fear of dry patties; worry no more! I've got you covered with this juicy, flavor-filled chicken burger! You're gonna love it!

The one knock on chicken burgers is they can be bland and dry, but I have a few tricks to ensure you get the juiciest, most delicious chicken patties. First, use bread crumbs (you can use gluten free) to lock in the moisture, preventing the patties from drying out as they cook. (It's also my secret to the juiciest Italian Chicken Meatballs and Chicken Piccata Meatballs, by the way.) Greek yogurt brings a good tang and additional moisture, while a small drizzle of good extra virgin olive oil adds a rich flavor and healthy fats.

Now that we have the juicy part taken care of it's time to throw a flavor party! I keep things pretty simple, with grated onion and my homemade Italian Seasoning blend, but if you want to take the chicken burgers up a notch, add about ½ to 1 teaspoon of Urfa Biber, which will give the chicken mixture a bit of a kick while adding depth of flavor.

This chicken burger recipe is a family favorite: I love it for a Sunday BBQ, but it works just as well for a casual weeknight dinner. No grill required! 

Table of Contents
  1. Chicken Burger Ingredients and Substitutions 
    1. For the Chicken Patties 
    2. To Serve
  2. Ingredient Spotlight
  3. How to Make Chicken Burgers 
  4. Ways to Mix it Up
  5. What to Serve with Chicken Burgers 
  6. More Mediterranean-Style Burgers and Wraps 
  7. Best Ever Chicken Burger with Mediterranean-Spiced Chicken Patties Recipe
Ingredients for chicken burgers including ground chicken, bread crumbs, greek yogurt, yellow onion, italian seasoning, urfa biber salt, pepper, olive oil, buns, lettuce, a tomato and red onion.

Chicken Burger Ingredients and Substitutions 

This chicken burger recipe is meant to be made on repeat with all the ingredients I try to keep stocked. Grab the meat, some fixings, and you’re good to go! 

For the Chicken Patties 

  • Ground chicken is lean and light, but you could also use beef, lamb or turkey if you’d like. 
  • Dried bread crumbs do three things: bind the chicken patties, keep them juicy, and add an extra crunchy outer layer. Gluten-free bread crumbs work too.  
  • Greek yogurt adds tang and richness. I wouldn’t try to substitute a plant-based yogurt, but you can leave it out if you avoid dairy. 
  • Yellow onion adds sweet and savory depth. Shallot or red onion work in its place.
  • Italian seasoning adds depth of flavor and an aromatic quality. Here’s our salt-free homemade Italian seasoning recipe, or you can use a store-bought version.
  • Urfa Biber adds a complex heat (more below). Red pepper flakes work well too. 
  • Kosher salt and black pepper enhance the flavor. 
  • Olive oil adds a nuance in flavor and some healthy fat to balance the leanness of the meat. Any high-quality extra virgin variety works well, but I especially love something bold and peppery with this recipe like our Spanish Hojiblanca. 

To Serve

  • Burger buns or lettuce wraps for low carb/gluten free option.
  • Homemade Garlic Aioli brings a bolder, more nuanced flavor than store-bought mayo, or Toum (Whipped Garlic Sauce) would also be incredible if you love garlic! 
  • Romaine lettuce adds texture and freshness, but any crunchy lettuce works well. 
  • Tomato adds acidity and freshness to balance the richness of the chicken patty.
  • Red onion adds a good bite. White or yellow onion will be quite a bit more overpowering, but shallot could work here. 
A close up of half of a chicken burger on a wooden serving platter.

Ingredient Spotlight

The Urfa biber is optional in this recipe, but I never skip it. This lesser-known Turkish dried chili flake adds a layer of heat like any chili flake would. But rather than just adding a kick, Urfa biber also adds an earthy, sun-dried, slightly tannic quality that plays well with the savory ground chicken and aromatic Italian seasoning. It’s a subtle touch that makes all the difference! 

3 chicken burgers on a wooden serving platter. Next to this is a plate of sliced onions.

How to Make Chicken Burgers 

The key to the best chicken burger recipe is a great chicken patty. The rest you can play around with, but you don’t want to skimp on the patty: it needs a lot of flavor or the toppings will overwhelm it. Here’s how it’s done:

  • Make the chicken patty mixture. In a medium mixing bowl, add 1 pound ground chicken, ¼ cup bread crumbs, 1 tablespoon Greek yogurt, 1 grated yellow onion, 1 ½ teaspoons Italian seasoning, and ½ teaspoon Urfa Biber (or red pepper flakes). Add a drizzle of olive oil (about 1 tablespoon) and use your hands to mix well (use gloves, or wash your hands very well afterwards).  The ingredients for chicken burgers in a mixing bowl with a fork just before being combined. Next to this is a ½ cup measuring cup and bowls of salt and pepper.
  • Bread the chicken patties. Spread ¼ cup bread crumbs on a plate. Divide the chicken mixture into 4 large meatballs and gently roll each one in the bread crumbs. Gently press with your palms to flatten into about ¾-inch thick chicken patties. 4 uncooked chicken burgers on a plate, surrounded by bowls of salt and pepper and an empty ½ cup measuring cup.
  • Pan-sear the chicken patties. Brush the bottom of a large cast iron skillet or grill pan with a thin layer of olive oil (about 2 teaspoons) and set over medium heat. Once the oil begins to shimmer, arrange the patties in the skillet without touching. Cook until browned, 4 to 5 minutes, then flip and cook for until golden brown and cooked through, about 3 minutes. 4 chicken burgers cooking in a cast iron skillet surrounded by bowls of salt and pepper and an empty ½ cup measuring cup.
  • Build the chicken burgers. Start by spreading a thin layer of Garlic Aioli or Toum on the buns. Add the chicken patties, lettuce, sliced tomatoes and onions. Serve immediately. A close up of a chicken burger on plate next to a kitchen towel and a plate of sliced red onions.

Ways to Mix it Up

There are endless ways to play with this chicken burger recipe. Here are some ideas.

  • Add tang with your favorite store-bought pickles, Quick-Pickled Cucumbers, or replace the fresh onion with Sumac-Pickled Red Onion.
  • Change up the seasoning: Za’atar, the Middle Eastern spice blend would be incredible. We carry za’atar at our shop, or you can read more about it in our Guide to Za’atar
  • Add creaminess: Crumble feta into the chicken patty mixture so it gets melty and delicious, then top with more feta just before serving. 
  • Add heat: If you’re a fan of a kick, Harissa, a North African wonder-condiment, would add just the perfect citrusy, smoky, assertive punch–we carry harissa at our shop, or you can make it from scratch with this harissa recipe. Whisk a big spoonful into the aioli to make a fancy spicy aioli, or you can just spread it right on the bun.   
A close up of a chicken burger on plate next to a kitchen towel.

What to Serve with Chicken Burgers 

Aside from the buns or lettuce wraps, I like to serve these chicken patties with a little Garlic Aioli or Toum (whipped garlic sauce), fresh tomato, lettuce, and onion.

For sides, you can keep it classic with fries (these Baked Sweet Potato Fries go perfectly). But I usually go for something just a bit lighter with burgers, like a Fresh Fruit Salad when the berries are singing, Italian Potato Salad, or a veg lettuce salad like Bulgarian Shopksa Salad made with roasted red peppers and tomatoes.

More Mediterranean-Style Burgers and Wraps 

No ratings yet

Best Ever Chicken Burger with Mediterranean-Spiced Chicken Patties

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A close up of a chicken burger on plate next to a kitchen towel.
The trick to juicy, flavorful chicken burgers is a really excellent chicken patty. And this recipe pulls out all the stops: seasoning to perfection with Mediterranean-style aromatics and breading the patty for an extra crispy exterior. For a gluten-free option, simply use gluten free breadcrumbs and serve wrapped in lettuce or on top of your favorite salad.
Prep – 15 minutes
Cook – 7 minutes
Total – 22 minutes
Cuisine:
American/Mediterranean
Serves – 4
Course:
Entree/Poultry

Ingredients
  

For the Chicken Patties

  • 1 pound ground chicken
  • ½ cup dried bread crumbs (you can use GF bread crumbs)
  • 1 tablespoon Greek yogurt
  • 1 small yellow onion, grated
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon Urfa Biber (Urfa will lend a slight kick while adding a more complex depth of flavor, or use red pepper flakes)
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil

To Serve

  • 4 burger buns (or lettuce wraps for low carb/gluten free option)
  • Garlic Aioli
  • Romaine lettuce
  • 1 large tomato, thinly sliced
  • 1 medium red onion, thinly sliced

Instructions
 

  • Make the chicken patty mixture. In a medium mixing bowl, add the ground chicken, ¼ cup of the bread crumbs, Greek yogurt, onion, Italian seasoning, and Urfa Biber (or red pepper flakes). Add a drizzle of olive oil (about 1 tablespoon) and use your hands to mix well (use gloves, or wash your hands very well afterwards).
  • Bread the chicken patties. Spread the remaining ¼ cup of bread crumbs on a plate. Divide the chicken mixture into 4 large meatballs and gently roll each one in the bread crumbs. Gently press with your palms to flatten into about ¾-inch thick chicken patties.
  • Pan-sear the chicken patties. Brush the bottom of a large cast iron skillet or grill pan with a thin layer of olive oil (about 2 teaspoons) and set over medium heat. Once the oil begins to shimmer, arrange the patties in the skillet without touching. Cook until browned, 4 to 5 minutes, then flip and cook for until golden brown and cooked through, about 3 minutes.
  • Build the chicken burgers. Start by spreading a thin layer of garlic aioli on the buns. Add the chicken patties, lettuce, tomatoes, and onions. Serve immediately.

Notes

Nutrition

Calories: 314.5kcalCarbohydrates: 28.6gProtein: 25.3gFat: 11.1gSaturated Fat: 3.1gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.4gTrans Fat: 0.1gCholesterol: 97.7mgSodium: 285.9mgPotassium: 807mgFiber: 2.4gSugar: 6.4gVitamin A: 272.6IUVitamin C: 8.9mgCalcium: 100.8mgIron: 2.9mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. SM says:

    Superb! Such great flavors. I made these with ground turkey as that's what I had on hand. They were excellent. Instead of having these as a sandwich, we had the patties served alongside your roasted green beans and with a dollop of tzatziki. Next we'll try these as a burger as instructed. Between this website and your book, we have tried nearly a dozen recipes in the past couple weeks and have not been disappointed once. Can't wait for the next book!

    1. TMD Team says:

      Thank you so much for your sweet review!

  2. Dani says:

    Suzy, thank you so much for sharing your content! I am unable to use any onion at all when I cook (leek, scallion, onion, shallot, etc). I know that they will also impart some moisture, so do I need to make up for that when I leave them out of the recipe?

  3. Rose says:

    Can you make these on the BBQ or do they have to be pan seared? TY