- Meat and poultry
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- Chicken burgers
These chicken burgers scream with Mediterranean flavour. The combination of sun-dried tomatoes, basil, oregano and feta cheese, make these burgers superb for any meal.
90 people made this
IngredientsMakes: 5 burgers
- 450g chicken, blitzed in a food processor until minced
- 55g bread crumbs
- 1 egg
- 1 tablespoon lemon juice
- 2 tablespoons chopped sun-dried tomatoes
- 1 tablespoon chopped fresh basil or 1/2 tablespoon dried basil
- 1 tablespoon chopped fresh oregano or 1/2 tablespoon dried oregano
- salt and pepper to taste
- 50g feta cheese, crumbled
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat an outdoor barbecue for medium-high heat and lightly oil the grid.
- Mix the chicken, breadcrumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt and pepper together in a bowl; form the mixture into 5 burgers. Divide the feta cheese between the 5 burgers; place a portion of the feta cheese atop each burger and fold the chicken mixture around the cheese so that the cheese is in the centre.
- Cook on the preheated barbecue until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the centre should read 75 degrees C.
Alternative cooking methods
Cook the burgers in a frying pan or on the grill.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(107)
Reviews in English (87)
Very particular and sharp flavour...my husband loved it!!!-15 Jan 2011
I'm not sure why they took off my recommendation when I posted the recipe - I suggested serving them with a roasted red pepper sauce, but tzatziki or something similar would be just as good. Definitely better with some sort of sauce though, I agree!-02 Aug 2009
Oh my goodness!! Delicious! I love this site.com and use it all the time, but this was the first recipe to make me right a review. These burgers had so much flavor! I was a little worried because I made them for a group of 12, but after eating them, I printed out the recipe for everyone per request. A few minor changes: I used more breadcrumbs, and before throwing them on bbq, I fried on a skillet with minimal oil to get them nice and firm so they wouldn't fall through the grill. I served with "Easy Greek Yogurt Cucumber Sauce" from this site, and it was an A+ dinner that I will continue to make for the rest of my life! Thanks DC Katie-22 Sep 2011
Mediterranean Roasted Chicken
You will love this simple roasted chicken in a tomato, olive and feta sauces with basil. Inspired by flavours of the Mediterranean, this is an easy and healthy chicken recipe.
Rather than baking a dry roasted chicken with flavours on the skin, I roasted the chicken in a delicious combination of tomatoes, basil and garlic. The tasty twist to this recipe is adding feta cheese to the sauce toward the end of the roast. The Feta doesn’t melt completely but gives the sauce an extra flavour and texture.
A great thing about this Mediterranean roasted chicken is that the sauce is packed around the chicken, keeping the chicken moist as well as making it a one pan roast chicken. Roasting the chicken in a sauce is the future, declared the Chief Taster. We are now “debating” about other suitable sauces for roasting with a chicken.
The beauty about a roast chicken is that it is a cheap option and can last a couple of meals if it’s just the two of you. What I found with this Mediterranean roasted chicken is that the leftovers kept moist in the fridge for lunch the next day. Again, it’s the joy of roasting the chicken in a sauce. Rather than keeping carved slices of chicken and slathering with mayonnaise the next day to stop the meat from drying out, we had moist chicken for lunch the next day.
- 1 tablespoon avocado oil, divided
- ½ cup sliced fresh mushrooms
- ½ cup chopped fresh spinach
- ¼ cup chopped onion
- 1 clove garlic
- 1 pound ground chicken breast
- 2 teaspoons chicken soup base (such as Better than Bouillon® Roasted Chicken Base)
- salt and ground black pepper to taste
- 5 sandwich buns
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inchbaking pan with avocado oil.
Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Tandoori-Style Chicken Burgers
A simple recipe for today. It’s Monday and this is usually my busiest day…but only for a few more weeks. There are only 24 days until I walk across the stage to grab my diploma (well, fake diploma really), but who’s counting. 24 days to write a 20pg paper, 8 min speech essay, 5pg paper and a presentation. I could totally do that….right?
So for busy times like this, I have “backup” food. Yup…food that I can just throw on the grill or in the oven and it is magically ready for me in minutes.
I made these tandoori chicken burgers quite a while ago, but I froze some of the patties for “disaster relief”….in cases like this! And since we bought our new grill/smoker yesterday, I am soo excited to use it! If anyone has amazing smoker/grill recipes…send ’em this way!
These burgers are super easy. All you do is add amazing spices and whip up a simple yogurt sauce, which I make all the time. Large pita bread instead of burger buns and top with fresh tomato. This is my kinda summer-grillin’!
Chicken Fajita Cheeseburgers
Chicken Fajita Cheeseburgers are a festive and fun twist on beef burgers with tons of flavor and spice!
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Hello from the other side of another summer weekend! I hope you had a wonderful past couple of days. ?
We made some headway on our Summer Bucket List and went produce picking at our favorite little farm – Berry Patch Farms in Nevada, IA (just south of Ames) – on Saturday morning. We’ve been apple picking there every fall for years, but this was the first time we’ve made it out for tart cherries, strawberries, and snap peas. Our little cherry picker did so with a strawberry stained mouth – they were sweeter than candy!
We walked away with a nice haul of strawberries and tart cherries, which Ben turned into pie on Sunday (?) plus some sugar snap peas to snack on. There is nothing better than freshly picked produce that YOU picked yourself, not to mention getting a chance to show your children that food doesn’t just come from the grocery store. The fact that Lincoln has previously refused to try sugar snap peas that I’ve brought home from the store, yet showed zero hesitation chowing down on the ones he picked from the vine speaks volumes. Can’t wait to come back in the fall for apples!
Sunday was a lazy day spent running errands and typing up this fine chicken burger recipe that you’re going to want to find room for on your menu plan this week. No grill, no problem because Chicken Fajita Cheeseburgers can be cooked indoors or out!
Homemade Brat Burgers
Burgers are synonymous with summer, and we eat them quite often around here. They take just a few minutes to whip up and since Lincoln loves ground beef I know he’ll always eat a great dinner when they’re on the menu. I make them so often, though that I decided to switch things up recently and make these juicy chicken burger instead.
Simply seasoned ground chicken is sauteed in a skillet indoors, or grilled outdoors, then topped with Pepper Jack Cheese for some spice, an unethical amount of easy homemade guacamole, because of course, and a mountain of sizzling fajita vegetables. These babies are as delicious as they are gorgeous!
Start by making a batch of homemade guacamole for topping the burgers with. I always order fajitas from our favorite Mexican restaurant with a side of guac instead of corn tortillas – can’t have one without the other!
Simply mash 2 large ripe avocados (or 3 small ones) with 1 clove pressed or minced garlic, the juice from 1/2 lime (or more or less to taste,) and a heavy sprinkling of salt until smooth.
Pro tip: Cover the guacamole’s surface with a layer of plastic wrap then stash in the fridge. You can do this up to a day ahead of time as the saran wrap directly on the guacamole will prevent it from browning. Woot!
Next make the chicken burger patties. You’ll need 1-1/3lbs ground chicken (I used a combination of 1lb ground chicken breasts and 1/3lb ground chicken,) 2 Tablespoons melted butter, 1 teaspoon chili powder, 1/2 teaspoon cumin, the juice of 1/2 lime, pepper, and homemade seasoned salt. Ground chicken burgers have a reputation for being dry so the butter helps keep them juicy, and I love the flavor it adds too (you know what they say about butter making everything better!) Mix everything together until just combined then shape into 4 patties.
Time to cook! Place a large skillet over heat that’s just a touch above medium then spray with extra virgin olive oil or nonstick spray. Add the patties then saute for 4 minutes a side, or until cooked through. Place a slice of Pepper Jack Cheese on top of the patties during the last minute then cover with a lid and allow the cheese to melt. If you’d rather fire up the grill and cook these burgers outside, that’s fine too! Grill for the same amount of time over medium/medium-high heat then add the cheese during the last minute.
HOLY MELTED SPICY CHEESE. I definitely did not eat all the crusty golden brown cheese off the bottom of the skillet, in case you were wondering. #Lies
Ok! While the chicken burgers are sauting in one skillet, get the fajita vegetables sizzling in another. They cook in the same amount of time which I love.
Heat 1 Tablespoon neutral tasting oil like avocado, almond or vegetable in a large skillet over medium-high/high heat then add 1/2 the mixture of 2 sliced bell peppers and 1 sliced sweet onion. Season with seasoned salt and a pinch of cumin then sear until the vegetables are crisp-tender, 3-4 minutes, and then remove to a plate. Sear the remaining vegetables in another Tablespoon oil, seasoning with seasoned salt and cumin.
Fajita fabulousness!! FYI this mixture is insane on top of blue corn tortilla chips with guacamole. Just something to think about.
Finally, toast gluten-free buns (Canyon Bakehouse has the closest I’ve tasted to the real thing) then top with a patty, guacamole, and tons of fajita vegetables. These burgers are also amazing without a bun, if you please. However you serve them, ENJOY!
15+ Healthy Ground Chicken Recipes for Lunch and Dinner
Here's how to make the most of this underrated ingredient.
Unlike its beefier counterpart, ground chicken is lean, with hardly any saturated fat (the stuff the World Health Organization wants you to stay away from). While we still love our easy ground beef recipes, ground chicken is also typically half the price of ground beef. Add to that the fact that it can easily adapt to flavor combinations from around the world, and you have what is more or less the perfect protein. Most of these meals are simple to make and easy on both your waistline and your wallet, and they're great dinner ideas for kids. And if you love chicken, give these other chicken recipes a try as well.
This low-carb dish pairs well-seasoned chicken with coconut-infused basmati rice and diced mango for a fast, flavorful weeknight meal.
Throw some zoodles into soup for a new take on a tried-and-true classic.
Chicken works just as well as turkey in these light, flavorful sloppy joes. But don't forget to make the quick-pickled cucumber and onions. They bring a lot to the dish.
Tart, tangy, and sweet, pickled red onions and Chinese hoisin sauce make a surprisingly flavorful but simple topping for lean chicken burgers.
You'll need one pound of ground turkey to make these sloppy Joes. They're seasoned with the works: garlic powder, oregano, paprika, chili powder, and more.
Last but not least on our list of ground chicken recipes are these saucy, pan-fried delights slathered in barbecue sauce.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
To celebrate Burger Month 2019, this post is part of a fun and tasty burger grill giveaway hosted by Girl Carnivore who has teamed up with 100 epic food bloggers! Join in the deliciousness of all things burger by following the hashtag #BurgerMonth2019 For many, a good burger is a perfect food. This Mediterranean Burger is a delicious twist to a typical burger. For this year’s Burger Month Burger, I decided to go with a flavorful veal burger, which by default ends up being a Keto Burger (without a roll)!
Burgers can be made with a variety of proteins and flavor profiles. Instead of limiting yourself to the traditional idea of a burger. I challenge you to open up your mind, excite your palate and start experimenting with a variety of proteins, and even some vegetables in burger form.
My Mediterranean Burger recipe is simple to make and the harmony of flavors and textures really work well together. The burger itself is tender and juicy. It’s studded with Feta cheese and a handful of fresh ingredients that make it sing. The topping is fresh and vibrant, together, bite after bite, it’s a party in your mouth! Enjoy it on a roll or on a plate, either way, it’s equally delicious!
Today’s post is sponsored by The Beef Checkoff Program. The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. In states with qualified beef councils, states may retain up to 50 cents of the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
I grew up in Philly, my father is Polish and my mother Irish. My mom loves veal. It has always been her “out to dinner” favorite. For whatever reason, she didn’t make it at home growing up. My Italian friends, however, had veal dishes often for dinner. I loved going to eat at their houses, so much so that one year I asked Santa Claus for an Italian horn necklace.
My thinking was since I loved Italian food, I must be Italian . Sadly, Santa did not bring me my coveted Italian horn necklace and as a result, my parents broke the news to me that I was in fact not Italian (trust me I did go back and forth with them trying to convince them that I was, lol). Live and learn!
Today, many people still associate veal with Italian food, and while that is both fine and delicious veal and the veal industry have both had a paradigm shift since I was a kid, I just don’t think everyone knows it yet.
In addition to my Mediterranean Veal Burger, There are SO many exciting recipes to make with veal that do not involve red sauce. Recently I enjoyed Veal Carpaccio which was an AMAZING appetizer. I also had a very exciting Veal Loin with asparagus, ramps, and fiddleheads ( you just have to love those two delicious but brief gifts of Spring!! ), and a Herb Pasta Veal Ragu with a Ramp Ricotta (swoon!).
The Veal Made Easy website has fantastic recipes and videos like Homemade Veal Egg Rolls, Veal Za’atar Flatbreads, Crispy Veal & Walnut Salad, and Caribbean Jerk Veal Chops to name a few. Visit VealMadeEasy.com to explore their library of recipes, bet you find a few exciting recipes you want to try asap!
How Do You Make Mediterranean Burgers?
Start with ground veal, which you can find at just most supermarkets and butchers. To that, you will add in a little garlic oil (just combine garlic, oil salt & pepper and let it sit for 15 minutes) chopped red onion, parsley, an egg yolk, lemon zest, salt & pepper and crumbled Feta cheese. Form the burgers, let them chill for 30 minutes or more so the flavors can develop. Grill or pan-fry until done to your liking. These burgers happen to be gluten-free, no filler is needed. Make a topping by combining Feta cheese, fresh lemon juice, parsley, tomatoes, capers, scallions or chopped red onion and olives.
What Are The Health Benefits Of Veal?
We all know that our bodies require a large a mount of protein to function efficiently. “The current recommendation for protein intake is 10% – 35% of total calories. The Daily Value for protein is 50 grams. While most Americans meet these recommendations for protein, it is common for people in the U.S. to consume too many calories overall. When choosing among different protein foods, it’s important to consider calories.”
ONE SERVING OF LEAN VEAL HAS 27 GRAMS OF PROTEIN AND 170 CALORIES.
TO GET THAT MUCH PROTEIN, IT TAKES ABOUT…
- 4 servings firm tofu (260 calories)
- 4-1/2 servings of almond butter (880 calories)
- 4-1/2 medium hard-boiled eggs (330 calories)
- 1-2/3 cups hummus (900 calories)
Find out more about veal nutrition by visiting www.vealmadeeasy.com
How Has The Veal Industry In The United States Changed?
Veal farmers are committed to the values that have guided American farmers for generations. Farmers know animals raised for food deserve the highest standards of care and compassion. Today’s veal farmers are focused on animal comfort, farm, and animal sustainability and cutting edge scienc e.
Practices such as castration, dehorning, and tail docking are not necessary when raising veal. Additionally, hormone implants are not permitted for use in veal production. Today’s veal is raised similarly to the other meats we enjoy such as chicken, beef, turkey, and pork.
Did you know that at veal calves reach 500 pounds or so when they go to market? For more information as well as educational videos about veal farming visit www.vealfarm.com
I do hope you try out this Mediterranean Veal Burger! Let me know how you like it!
20 of Summer's Best Hamburger Recipes
Check out our comprehensive collection of burgers to find the perfect patty for you.
&bullADD A KICK: Baste the meat with Worcestershire sauce during the last 2 minutes of cooking for an extra-savory punch.
&bullSPECIAL SAUCE: Get your swirl on: Gently fold BBQ sauce, sriracha or hoisin through mayonnaise for a tasty streaked effect.
&bullFRIZZLED ONIONS: Slice shallots, separate into rings, then coat in flour. Fry in oil over medium heat until golden brown. Transfer to a paper towel&ndashlined plate (they'll crisp as they cool).
&bullGLAZED BACON: Cook 8 slices bacon until crisp, then brush with 2 Tbsp thin BBQ sauce and let set for 3 minutes before piling on your burger.
&bullTHE TASTIEST MELT: Go beyond American with Pepper Jack, smoked Gouda or crumbled blue cheese.
Whole30 Sun-Dried Tomato Chicken Burgers
Sun-Dried Tomato Chicken Burgers are a great addition to your weekly meal plan. They’re easy to make, Whole30 and Paleo-friendly, and can be enjoyed between a lettuce bun, over a salad or alongside eggs and sweet potatoes in the morning!
You wouldn’t know it from this recipe but when it comes to burgers I’m actually somewhat of a purist. I’m talking a great mince of high-quality chuck seasoned with nothing more than coarse salt and freshly-cracked peppercorn. If we’re talking cooking method, I’ll always prefer a griddle-smashed burger over a flame-grilled one. Lately, though, I’ve been experimenting with flavours and textures. It turns out that not only is there a whole world of burger possibilities, but some of them can actually taste pretty frickin’ amazing! And, as usual, no bun required.
You may have already seen/made my Whole30 Greek Burgers, which use lamb mince, pine nuts and are heavy on the Greek-inspired flavours. Yes, pine nuts! Trust me, it works. This time around, I went a different, albeit similarly mediterranean, route. It should come as no surprise that these Sun-Dried Tomato Chicken Burgers have sun-dried tomatoes in them. They’ve also got sautéed onion, garlic and fresh oregano, which I proudly grow in my garden (read: terracotta pot on my deck). Lastly, and perhaps most importantly, I use ground chicken, which is more delicate than beef or lamb and doesn’t overpower the flavours of the sun-dried tomatoes.
I grilled these Whole30 beauties to perfection on my handy, though not as flavourful as charcoal, propane grill. If you don’t have a grill and want to make some seriously delicious burgers, I recommend getting a cast-iron skillet. Please, don’t try to cook burgers in a non-stick pan. If you want that beautiful, crispy, caramelized meat, you’ll need a skillet that can handle high-heat cooking. I always recommend this Lodge Cast-Iron model. Equally well-suited, though not as conducive to the ‘smashed’ technique, is this Lodge Cast-Iron grill pan. It will give you those perfect grill marks, which are cool but not necessarily tastier. Lodge makes some of the best cast-iron products I’ve ever had the pleasure of using and for around 15 bucks you can’t go wrong. As with other cast-iron products, you will have to maintain and season it regularly. The trade-off is a high-quality, non-stick pan that will likely outlast you. (*Disclaimer: the links above are Amazon Affiliate links and I receive a very small commission if you choose to purchase. This is one of the ways you can help support my blogging activities.)
The (not-so) Definitive Guide to Making Whole30 Burgers From Scratch
I feel like this warrants a blog post of its own. However, since we’re already on the topic of burgers, I see no harm in sharing the tips that help me achieve great results. These apply to Whole30 and non Whole30 burgers alike.
I realize that most people have a hard time keeping their burgers from falling apart on the grill. Yet the urge to use ‘binders’ and ‘fillers’ is one that I neither understand nor endorse. There is absolutely no need to add milk-soaked, crusty bread or to crack eggs into the mix when making burgers. Sure, you can do it if you want, but why? Is it because you once heard that you have to? Or is it because it tastes better? Call me crazy, but I don’t really like the sound of a meat-bread sandwiched between a bun. Instead, take advantage of the fact that when you are making burgers from scratch you are in control of what goes in it. And with great responsibility comes great burgers. Wait. I think I switched those around. Anywho, I encourage you to forego the fillers and want you to focus on the art of burger-shaping. I don’t really know if this is actually an art form, or a word for that matter, but it should be. Here are a few tips that have helped me keep burgers intact during cooking.
- Remove Burgers From Fridge 45min before cooking:Cold meat on a hot grill will result in a tough finished product. The meat will seize up and stiffen a bit. Allowing the meat to come to room temperature will also help to ensure a perfectly cooked burger because the centre of the meat will be at the same temperature as the outer edges.
- Work the Mixture Well, But Not Too Much:People have a tendency to either over-work or under-work the meat. I refer here to how much time is spent mixing the meat with the other ingredients. Overworking the meat will result in a tougher finished product. Underworking it will lead to a burger that falls apart. There is no golden rule here. You will have to make a few burgers from scratch to get the hang of it. Note that this does not apply to ‘purist’ burgers with nothing more than ground meat. Those require very little ‘mixing’.
- Air Bubbles Are Your Enemy:Most people form the burgers into patties and stop there. This is a mistake. There will inevitably be little pockets of air that develop within the patty and these can start to crumble away if you’re not careful. I use a ‘baseball and glove’ technique to remedy this problem. It’s actually the same technique I use to makeMeatballs.Form a ball with the ground meat mixture. Then, pretend that the ball of meat is a baseball and that you have on a catchers mitt in one hand. Hold the meat-ball using your free hand and proceed to ‘whip’ it into the other hand that has on the imaginary mitt. Kind of like you would if you were tossing a baseball into a glove. Does that make sense? Maybe I’ll make a YouTube video on it so that you know exactly what I mean. In any case, this will help expel any trapped air in the meat. After doing this a few times you can proceed to form the ball into a patty.
- Let the Grill Do It’s JobIf the burger sticks to your grill it’s because a) it’s not hot enough, b) you tried to flip it too soon or c) your grill is not clean. Be patient, don’t play with the burger, and always clean your grill before cooking. It also helps to ‘grease’ your grill grates by brushing them with a bit of avocado oil. I use a paper towel to do this.
That should do for now. I’ll try to think of some other tips for the more in-depth Guide to Better Burgers post coming soon. Or, maybe you have a tip that I’m forgetting? If so, please share it in the comments below so that we can all benefit from the experience of others. It’ll be like crowd-sourcing but for the sake of healthier, more delicious food!