These feta chicken burgers combine juicy ground chicken with crumbled feta, sun dried tomatoes, and fresh basil, then get stacked on toasted pretzel buns with a creamy pesto mayo.
Each patty cooks in a skillet in about 12 minutes, so dinner is ready fast. Spinach, tomato, red onion, and avocado add crunch and freshness, and the pesto spread ties the Mediterranean flavors together.
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Why This Feta Chicken Burgers Recipe Works
Feta and sun dried tomatoes season the meat from the inside, so the patties taste savory even without heavy spices. Cooking them in the oil from the tomato jar adds more flavor to the crust.
Mixing the meat gently keeps the patties tender. Overworking ground chicken makes burgers tough and dry, so stir just until everything is combined.
The pesto mayo brings creaminess and herb flavor in one spread. Toasting the pretzel buns keeps the bottoms from going soggy under the juicy patty.
Ingredients for Feta Chicken Burgers
- 1 pound ground chicken or turkey
- 2 ounces crumbled feta cheese
- 1/3 cup chopped oil packed sun dried tomatoes, drained with the oil reserved
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 to 2 tablespoons oil from the sun dried tomatoes, for cooking
- 1/4 cup mayonnaise
- 3 tablespoons basil pesto
- 2 tablespoons sour cream
- 4 pretzel buns, insides lightly toasted
- 4 lettuce leaves or a handful of baby spinach
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1 ripe avocado, sliced
Ground chicken. A lighter base than beef. Ground turkey works if you prefer it.
Feta cheese. It adds salty, tangy bites that soften slightly as the patties cook.
Sun dried tomatoes. Chop them small so they spread evenly, and save the oil for cooking.
Pesto mayo. Mayonnaise, basil pesto, and sour cream make a creamy sauce with herb flavor.
Pretzel buns. Their chewy texture holds up to the juicy patty and the toppings.
How to Make Feta Chicken Burgers
1. Mix the patty base In a large bowl, combine the ground chicken, feta, sun dried tomatoes, basil, salt, and pepper.
2. Combine gently Mix with your hands just until the ingredients come together. Overmixing makes the burgers tough.
3. Shape the patties Divide the mixture into 4 patties of equal size, pressing each into a round about the width of the bun.
4. Heat the oil Warm 1 to 2 tablespoons of the reserved tomato oil in a skillet over medium heat.
5. Cook the patties Cook the patties for 5 to 6 minutes on each side, until golden brown and cooked through to 165 degrees F.
6. Stir the sauce In a small bowl, mix the mayonnaise, pesto, and sour cream until smooth.
7. Toast the buns Lightly toast the insides of the pretzel buns while the patties finish cooking.
8. Build the burgers Spread pesto mayo on the bottom buns, add the lettuce or spinach, tomato, onion, and avocado, then top with a patty and the top bun.
How to Serve Feta Chicken Burgers
Serve the burgers hot with a pile of crispy homemade fries and a scoop of macaroni salad on the side. A bright Greek lemon orzo salad suits the feta and basil flavors, and a bowl of homemade baked beans adds a filling side.
How to Store and Reheat Feta Chicken Burgers
Refrigerate cooked patties and extra pesto mayo in separate covered containers for up to 3 days. Reheat the patties in a skillet or microwave until they reach 165 degrees F, and assemble fresh buns and toppings just before serving.
Tips and Variations for Feta Chicken Burgers
Reserve the tomato oil. Drain the sun dried tomatoes over a bowl and use the oil for frying the patties.
Rest the mixture. Letting it sit for about 30 minutes before shaping gives the flavors time to blend.
Add heat. A pinch of red pepper flakes in the mixture adds a little spice.
Do not overwork the meat. Mix just until combined so the patties stay tender.
Swap the herbs. Chopped parsley or oregano can replace some of the basil.
Use turkey if you like. Ground turkey can replace the chicken without any other changes.
Toast the buns. A quick toast keeps the buns from getting soggy.
Check the temperature. Chicken patties should reach 165 degrees F, and the Texas AgriLife Extension food safety guide covers safe handling of raw poultry.
Frequently Asked Questions About Feta Chicken Burgers
What makes feta chicken burgers juicy?
Mixing the meat gently and cooking the patties just until done keeps them moist. The oil from the sun dried tomatoes also helps.
How do I know when feta chicken burgers are done?
Use an instant read thermometer. The center should reach 165 degrees F, and the surface should be golden brown.
Can I make feta chicken burgers ahead of time?
Shape the patties up to a day ahead, cover them, and keep them refrigerated. Cook just before serving, and make the pesto mayo ahead too.
Can I use ground turkey?
Yes. Ground turkey works in the same amount, cooked to 165 degrees F.
Which toppings suit these burgers?
Spinach or lettuce, sliced tomato, red onion, and avocado are the classic choices, and roasted red pepper or cucumber also suit them.
Feta and Sun Dried Tomato Chicken Burgers with Pesto Mayo
Equipment
- Large skillet
- Large mixing bowl
- Small mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground chicken or ground turkey
- 2 oz crumbled feta cheese
- ⅓ cup chopped oil packed sun dried tomatoes drained, oil reserved
- 1 tbsp chopped fresh basil
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 tbsp oil from the sun dried tomatoes for cooking, 1 to 2 tablespoons
- ¼ cup mayonnaise
- 3 tbsp basil pesto
- 2 tbsp sour cream
- 4 pretzel buns insides lightly toasted
- 4 lettuce leaves or a handful of baby spinach
- 1 large tomato sliced
- ½ red onion thinly sliced
- 1 ripe avocado sliced
Instructions
Cooking
- Mix the patties. Combine the ground chicken, feta, sun dried tomatoes, basil, salt, and pepper and mix gently until just combined, then shape into 4 patties.
- Make the pesto mayo. Stir the mayonnaise, pesto, and sour cream together until smooth.
- Cook the patties. Heat the reserved tomato oil in a skillet over medium heat and cook the patties 5 to 6 minutes per side, until golden brown and 165 degrees F in the center.
- Toast the buns. Lightly toast the cut sides of the pretzel buns.
- Assemble. Spread pesto mayo on the bottom buns and layer on the lettuce, tomato, onion, avocado, and a patty, then add the top bun.
