Chicken and Feta Burgers in 5 Easy Steps

How These Chicken and Feta Burgers Became a Family Favorite

There’s something about chicken and feta burgers that brings everyone to the table with a smile. I started making these one summer when my kids were craving something “different but still yummy”—their words, not mine! I had a little leftover feta in the fridge, and before I knew it, this simple recipe became a family favorite.

They’re light, flavorful, and come together in no time, which is a blessing on those busy weeknights or lazy weekends when you’d rather be outside than stuck in the kitchen. The creamy, salty bite of feta with the tender ground chicken makes these burgers feel a little extra special—without being fussy.

Why You’ll Love These Chicken and Feta Burgers

These chicken and feta burgers check all the boxes: juicy, full of flavor, and wonderfully light compared to your usual beef burger. The creamy bits of feta melt into the patties just enough to keep things moist and tender, while the herbs give each bite a little extra something.

They’re one of those recipes that come together quickly—perfect for those evenings when dinner needs to happen now, but you still want it to feel like a treat. I’ve even made them on a whim when friends pop by, and they always disappear fast.

And if you’ve got a picky eater or two at your table (believe me, I’ve been there), these are super easy to tweak. Leave out the green onion, add a pinch of garlic powder, or shape them into sliders for little hands—whatever works for your crew.

What You’ll Need to Make Chicken and Feta Burgers

Here’s everything you’ll need to make these tender, flavorful chicken and feta burgers. It’s a short list, and most of it you probably already have on hand. That’s one of the reasons I love this recipe—simple ingredients that come together beautifully.

1 pound ground chicken
1/2 cup crumbled feta cheese
1/3 cup breadcrumbs
1 green onion, finely chopped (or a small shallot if you prefer)
2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
Salt and pepper, to taste
Olive oil, for cooking

A quick note: if your feta is a bit salty, go light on the added salt—you can always sprinkle a little more on top later.

How to Make Chicken and Feta Burgers Step by Step

• In a large mixing bowl, add the ground chicken, crumbled feta, breadcrumbs, green onion, parsley, garlic powder, onion powder, oregano, and mayonnaise. Give it a good sprinkle of salt and pepper—but keep in mind, feta brings its own salty charm.

• Use clean hands or a spoon to gently mix everything together. You’re just bringing it together—no need to mash it too much. Overmixing can make the burgers a bit dense, and we want them tender and juicy.
• Divide the mixture into four even portions and shape them into patties. I like to press a little dip into the center of each one with my thumb—it helps them cook evenly and not puff up in the middle.

• Heat a drizzle of olive oil in a skillet over medium heat, or get your grill nice and hot. Once it’s ready, cook the patties for about 5 to 6 minutes on each side, or until golden brown and cooked through. You’ll know they’re ready when the center isn’t pink and the juices run clear.

• Let the patties rest for a couple of minutes once they’re done cooking. Just enough time to toast the buns or set the table. Then it’s time to build your burgers—stack them with your favorite toppings and dig in while they’re warm and juicy.

Serving Ideas and Tips for Chicken and Feta Burgers

One of the things I love most about these chicken and feta burgers is how easy they are to dress up or down, depending on what you’ve got in the fridge—or how much energy you have after a long day.

For a classic take, I like to toast soft burger buns and layer the patties with crisp lettuce, juicy tomato slices, and a dollop of garlic sauce or plain yogurt. A little red onion adds a nice crunch too.

If you’re leaning toward something lighter, these burgers are just as lovely served over a fresh salad. I often do a simple cucumber and tomato salad with a squeeze of lemon and a drizzle of olive oil. So refreshing!

And if you’re feeding a crowd or little ones, try making smaller slider-sized patties. They’re perfect for tiny hands or building a little burger board for family movie night.

On the side? You can’t go wrong with baked sweet potato fries, roasted carrots, or even a scoop of herby rice.

How to Store and Reheat Chicken and Feta Burgers

If you’re lucky enough to have leftovers, these burgers store beautifully. I usually make a double batch just so we have some for the next day—they’re that good.

Once cooled, tuck any leftover patties into an airtight container and keep them in the fridge for up to 3 days. They reheat best in a skillet over low heat with just a tiny drizzle of oil—about 3 to 4 minutes per side until warmed through. The outside gets a little crisp again, which is a nice bonus.

You can also pop them in the oven at 350°F for 10 to 15 minutes, especially if you’re reheating a few at once. Just cover them loosely with foil so they don’t dry out.

Freezing? Absolutely. Lay the raw patties on a parchment-lined tray and freeze until firm, then transfer them to a freezer bag. They’ll keep well for up to 2 months. Just thaw in the fridge before cooking as usual.

Easy Variations for Chicken and Feta Burgers

Once you’ve made these chicken and feta burgers a time or two, you’ll start dreaming up your own little twists—and that’s part of the fun.

Want a little kick? Add a pinch of red pepper flakes or a spoonful of harissa to the mix. It gives the patties just enough heat to wake things up without overpowering that creamy feta.

No parsley on hand? Fresh dill, basil, or even a bit of mint works beautifully. You could also mix in some chopped spinach or grated zucchini for a veggie boost—just squeeze out any excess moisture first so the patties hold their shape.

And if you’re out of ground chicken, don’t worry. Ground turkey is a perfect substitute, and even a mix of chicken and beef can be delicious if that’s what you’ve got.

You can also shape the mixture into little meatballs and bake them for a party platter, or tuck them into pita pockets for a quick lunch. However you make them, they’re always a hit.

Frequently Asked Questions About Chicken and Feta Burgers

How do I keep chicken burgers from falling apart?

If your patties feel a little too soft or sticky, don’t worry—that’s actually pretty normal with ground chicken. Just pop them in the fridge for 15 to 20 minutes before cooking. That little bit of chill time helps them firm up and hold their shape better in the pan or on the grill.

Can I make these ahead of time?

Yes, and I often do! You can mix and shape the patties the day before, then cover and keep them in the fridge until you’re ready to cook. They’re perfect for prepping in the morning and tossing on the stove after a busy day.

Can I freeze chicken and feta burgers?

Absolutely. I like to shape the raw patties and lay them on a baking sheet to freeze. Once they’re firm, you can transfer them to a freezer bag or container. When you’re ready, thaw them in the fridge overnight or cook them straight from frozen—just add a few extra minutes to the cook time.

What’s the best way to cook them?

These burgers are super flexible. I usually pan-fry them with a little olive oil, but they’re also great on the grill or even baked in the oven. If you’re baking, set your oven to 375°F (190°C) and cook for about 25 to 30 minutes, flipping once halfway through.

What toppings go well with these burgers?

Oh, so many good options! We love them with lettuce, tomato, and red onion on a toasted bun. A dollop of garlic yogurt, a little hummus, or even a spoonful of tzatziki takes them over the top. You could even go bun-free and serve them over a salad for something lighter.

Can I make these gluten-free or dairy-free?

You sure can. Swap the breadcrumbs for a gluten-free version or leave them out entirely—though they do help with texture. For dairy-free, just skip the feta or use your favorite dairy-free alternative.

From My Kitchen to Yours

These chicken and feta burgers are the kind of recipe that makes its way into the regular rotation without much fuss. They’re simple, cozy, and full of flavor—and to me, that’s exactly what good food should be. I hope they bring as much joy to your table as they have to ours.

Whether you’re grilling out on a sunny day or just pulling dinner together in a quiet kitchen, there’s something lovely about making a meal that feels both easy and special. And if your family’s anything like mine, these burgers won’t last long—so maybe make a few extra.

If you’re looking for a fresh side to go along with them, this 5-Minute Cucumber Salad is light, bright, and comes together in minutes—just the kind of thing I love to serve when the weather’s warm.