Middle Eastern Chicken Burgers are going to be your new go-to! They’re super easy to make and pack incredible flavors in every bite. If you’re looking for a healthier alternative to a traditional beef burger, look no further!
PinBurgers! There’s just something about them that make people smile. But burgers don’t just have to be a slab of meat on a bun. When I make mine, I like to grab some spices from the spice drawer and have the kids cut a handful of fresh herbs from our garden in order to come up with a mixture that will really jazz things up.
PinBy incorporating some curry, garlic powder, fresh parsley and mint into the ground chicken and sauce, you give the ordinary burger a huge burst of unforgettable flavors. The best part is that you don’t need to wait for your summertime grill to enjoy these burgers. They’re beyond easy to make in a sauté pan any time of year.
PinWhat takes these Middle Eastern Chicken Burgers to the next level is the greek yogurt sauce we pile on top. If you give my kids dipping sauce, they’ll try just about anything. If your little ones are hesitant about chicken burgers, definitely encourage them to try it with the sauce. It’s delicious and adds a lot of moisture to this lean meat.
PinWe have some sort of burger every week or so because they’re so easy and delicious to make. If we’re not making these Chicken Burgers, we’re having Turkey Zucchini Burgers, Guacamole Cheddar Burgers or these incredible vegetarian Garbanzo Burgers or Shroom Burgers. And of course, we always pair them with Air Fryer French Fries.Â
PinEven the “picky about burgers” people in your family will love these Middle Eastern Chicken Burgers. They’re a great, healthier alternative to beef burgers while still packing all the flavor.
Middle Eastern Chicken Burgers
Ingredients
- 2 tablespoons canola or vegetable oil, divided
- 1 small onion, diced
- 1 pound ground chicken breast
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder (cumin can be substituted if needed)
For The Sauce:
- 1 cup plain greek yogurt
- 1 tablespoon fresh mint, chopped
- 2 persian cucumbers, peeled, grated & strained
- pinch of kosher salt
Instructions
- Heat 1 tbsp of oil in a sauté pan over medium heat and sauté onions for 4 minutes until tender and set aside to cool.
- In a mixing bowl, combine the sautéed onions, ground chicken, salt, parsley, garlic and curry powder. Evenly divide mixture and shape into flour patties.
- In a separate bowl, mix the yogurt, mint, cucumber and salt to make the sauce.
- Heat the remaining tbsp of oil in a pan and cook patties for 2-3 minutes on each side.
- Place burgers on buns and top with yogurt sauce and desired accompaniments.
Yes! Yellow Curry Powder.
What type curry do you use? Yellow?
Can we replace parsley with cilantro? I ran out of parsley and have lots of cilantro instead.
Yes! You can use any type of salt you prefer.
Quick question, can we substitute Kosher salt for regular or sea salt?
That looks DELISH! Going to try it for SURE.
You have the monopoly on useful inerrmation-aofn’t monopolies illegal? 😉
If your local grocery doesn’t carry it pre-packaged you can usually ask at the butcher counter and they’ll grind it up for you. I also sometimes throw all the meat (no bones or skin) in my food processor and grind it up real quickly. It works like a charm!
where can you get ground chicken, I’ve seen turkey and beef, but no ground chicken?
I cant wait to make this for my family!!! All i have is ground turkey though, it will have to do!
Can regular cucumbers be used in place of Persian Cucumbers?
Mmmm, love the spices in these! Looks like a wonderful, unique dinner idea!
Looks amazing! Putting this on my list of must try
I actually never use egg in my burger/meatloaf mixtures, but that might be due to using chicken, or turkey, lamb as base to mixture. Beef might be a more crumbly meat. I don’t eat beef, so not sure if the consistency if different from other ground meats.
Ground chicken is a bit “stickier” then red meat, so there’s no need for egg.
Don’t burgers need an egg or something to bind them so they don’t crumble when sauteed?