Healthy Protein with Mediterranean Flavors
These amazing Greek Chicken Burgers are a staple in our kitchen for healthy meal prep or quick and nutritious dinners. They’re so simple to make and they keep very well in the fridge for 5-7 days. They’re a nutritious option for lunch, dinner, or as post-workout replenishment. I love to use the wonderful flavors and nutrition from traditional Mediterranean cooking, and these healthy and quick burgers are totally inspired by the warm and herby palette of Greek food.
For many people, consuming adequate protein is an important part of fueling their muscle growth and keeping them full, satisfied, and balanced throughout the day. These healthy Greek Chicken Burgers have an amazing dose of complete protein — which means they contain all nine essential amino acids — plus they’re low in fat and sugar-free. The added grated zucchini acts as a binder to help hold the burgers together, but it also adds great flavor, texture, and tons of healthy fiber. This recipe can also be made dairy-free by swapping the Greek yogurt with coconut yogurt and skipping the feta. The rest of the recipe is also paleo, gluten-free, and Whole 30 friendly.
These healthy and quick burgers are so delicious with the Cucumber Dill Yogurt Sauce on top — which is more traditionally known as tzatziki sauce in Greek cooking. It’s such a flavorful and nutritious topping, but couldn’t be easier to make! It’s perfect with a bed of greens, tomatoes, red onion, peppers, olives, and a sprinkle of feta. I also love to add sweet potato chips, brown rice, or quinoa on the side for some healthy carbohydrates. I hope you love these as much as we do!
Greek Zucchini Chicken Burgers with Cucumber Dill Yogurt Sauce
Ingredients
For the Burgers
- 1 lb ground chicken
- 1 cup zucchini, grated
- 1/4 large red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tbsp cassava flour (or coconut flour)
- Avocado oil
For the Yogurt Sauce
- 8 oz plain Greek yogurt
- 1/2 English cucumber, diced
- 1/2 lemon, juiced
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh dill, chopped
For the Side Salad
- spring mix
- cherry tomatoes, chopped
- cucumber, sliced
- green or red pepper, sliced
- olives
- baked sweet potatoes, rice, or quinoa
- feta cheese
- fresh dill
Instructions
For the Burgers
- In a large bowl, combine all ingredients for the chicken burgers except the avocado oil and mix thoroughly. Form the mixture into 4-6 evenly sized patties, depending on your size preferences.
- Heat a large skillet over medium-hot heat. Drizzle the pan with avocado oil. In batches, cook the chicken burgers for 5-7 minutes per side, or until the internal temperature reaches 165 F.
For the Yogurt Sauce
- In a bowl, combine the yogurt, cucumber, lemon, red wine vinegar, olive oil, salt, pepper, and fresh dill. Stir to combine.
To Assemble
- Layer the burgers on top of a bed of spring mix with chopped tomatoes, sliced cucumber, sliced pepper, and olives.
- Place a dollop of the yogurt sauce on top of each burger. Sprinkle feta cheese and more fresh dill onto each bowl. Serve alongside rice, quinoa, or baked sweet potato, if desired.