Greek Chicken Burgers with Feta Cheese and Kale

Greek chicken burger hoagie

This is a celebratory post in honor of the glorious sun that has returned, the balmy 40F degree temperature these past two days, and for my not catching spring fever until now. In past years I’ve had the itch to break out the spring decorations before Valentine’s Day. I made it until March 8th this year, only twelve days shy of the official first day of spring, and that, my friends, is cause for celebration.  So… in honor of the aforementioned details, I’m posting this recipe for Greek Chicken Burgers served hoagie style. It’s a spring-y sandwich. Fresh. Green. Light. And tastes as delightful as it looks!  Serve as traditional Greek chicken burgers, form into oval patties and serve hoagie style as I did (with plenty of tzatziki sauce), or form meatballs around skewers and refrigerate 20-30 minutes before grilling to serve as keftka kabobs. 

I’ve been remiss in posting this awesome recipe because life has been on turbo charge the past few weeks. I say that with gratitude and not complaint. It’s all good, though being MIA from my blog also serves as a reminder that sometimes I just can’t fit everything in  —and it’s okay. Everything has it’s own time. And it’s time for me to share these Greek chicken burgers with you!

There are over 2 million other listings for Greek chicken burgers but I betcha the majority are made with spinach. I used kale. Pretty sneaky and quite a shock to my Loves who know I am not a card carrying member of the kale fan club. I had a toe in the door for the longest time, though after making this soothing soup and now these yummy Greek chicken burgers, I’m dangling a leg through the door. Baby steps, people, baby steps.


Greek Chicken Burgers with Feta Cheese and Kale
Serves: 9
  • 1 tablespoons extra-virgin olive oil
  • 1 small-medium onion, finely chopped
  • 1½ cups frozen kale
  • 1 pound ground chicken breast
  • ⅓ cup bread crumbs
  • ½ teaspoon granulated garlic
  • ½ teaspoon black pepper
  • ¼ cup feta cheese, crumbled
  • Tzatziki:
  • 1½ cups light sour cream
  • ¼ cucumber, grated in a separate bowl and squeezed dry
  • 2 cloves garlic, minced
  1. Heat oil in a skillet over medium heat and saute onions until golden.
  2. Add kale and saute for 2 minutes. Remove from heat and allow to cool.
  3. In a large bowl, add vegetable mixture to ground chicken, granulated garlic and black pepper. Gently mix, folding in feta cheese.
  4. Form into desired shapes and either pan fry or grill until cooked through.
  5. To prepare Tzatziki, mix all ingredients in a small bowl and refrigerate to allow flavors to blend.




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