Chicken Souvlaki Burger with Whipped Feta

Chicken Souvlaki Burger with Whipped Feat and Pickled Red Onions
Jump to Recipe

While few things can compete with a classic cheeseburger, it’s hard not to play with the burger template. From bun to patty to condiments and toppings, there is so much to play with on a burger. The flavor combinations are quite literally endless. From peanut butter pork burgers to hot sauce-soaked tofu numbers, I’ve taken the burger to some strange (potentially blasphemous) places over the years. But, oddly, I’d never thought to take the burger in a Greek direction. This is particularly strange given that I grew up next to a Greek family that owned a diner. Hopefully, today’s Chicken Souvlaki Burger with Whipped Feta makes up for this glaring oversight. The only thing I could think when I bit into this beauty was “What took me so long”? So let’s not wait any longer. Let’s make these beauties!

A red onion cut in half on a cutting board.

Before we get to the nitty-gritty of putting these bad boys together, let’s talk about what they actually are. These Chicken Souvlaki Burgers feature ground chicken patties seasoned with garlic, fresh dill, dried oregano, crushed red pepper flakes, and lemon zest. The patties are served on a toasted bun slathered with whipped feta and topped with pickled red onions, juicy tomato, crisp cucumber, and green leaf lettuce. This burger may not have the popularity of the classic cheeseburger but it’s no slouch in the flavor department. I think it has real potential as a cult classic.

Red onions in pickle brine in a bowl.

The first thing we’re going to do is start with the pickled onions. Why? So they have the most pickling time possible. Almost all the pickles you’ll find on this site are quick pickles because I lack patience but love a good zingy bite. You can, of course, make these pickled red onions a day in advance and they will be more intense in flavor and color. But I can tell you that these onions spent an hour pickling at room temperature and they scratched the itch. 

Whipped feta in a small glass bowl.

Start by slicing a red onion into thin half-moons. Whisk to combine water, white vinegar, sugar, salt, and crushed red pepper flakes. Pour the pickling liquid over the red onions and leave it to perform its magic. The success of a good quick pickle hinges on how thinly you slice your subject. Thick slices of red onion take a lot longer to soften and pickle, while thin slices succumb to the pickling liquid much faster. Another tip for a good quick pickle, leave your pickles to pickle at room temperature. If you’re pickling something overnight, by all means, pop it in the fridge. But if you’ve only got an hour, don’t let the cold from the fridge slow the veg down.

The ingredients for the chicken souvlaki burger patties.
Lemon zest, shallots, and ground chicken in a bowl.

With the pickles underway, let’s turn our sights to the whipped feta. This luxurious condiment comes together quickly in a food processor. Break a block of feta cheese into bits and drop them into a food processor. Add a clove of garlic, some Greek yogurt, olive oil, and lemon juice. Blitz everything together until silky smooth. That’s it! If using within an hour, it’s best to leave this condiment at room temperature. If you are making the whipped feta in advance, store it in the fridge but take it out 30 minutes before serving. Whipped feta can set up quite a bit in the fridge, which makes for a less-than-ideal spreading experience.

The chicken burger patties frying in a large cast iron skillet.
A heirloom tomato on a cutting board ready to be sliced.

Okay, now it’s time to tackle the actual patties for our Chicken Souvlaki Burgers. This is very simple and doesn’t require much explanation. All you have to do is place ground chicken, shallots, lemon zest, garlic, dill, oregano, crushed red pepper flakes, and salt in a bowl. Crack in an egg and add some panko breadcrumbs as a binder. Then, using a large ice cream scoop, divide the mixture into four balls and press them into patties. And that’s it! From here, you can either fire up the grill or heat a cast iron skillet and cook these beauties until lightly charred on both sides.

Chicken Souvlaki Burger with Whipped Feat and Pickled Red Onions

Now, let’s talk about building your Chicken Souvlaki Burger. I don’t want to be too heavy-handed with my suggestions here because I think you should build the burger you want to see in the world, but I do have some thoughts. I think it’s a good idea to place pickled red onions on the bottom and the top. Who doesn’t want a little pickle in every bite? And I think you should do the same with the whipped feta. Slather that deliciousness on both the top and bottom bun, it’s worth having the extra coverage. The rest of the toppings can be put onto the burger in any order you see fit. And if you’re not a fan of any of the toppings below, don’t invite them.

And that’s everything you need to know about this Chicken Souvlaki Burger. It is tart, tangy, meaty, and herbaceous. In other words, it has everything going for it.

Enjoy!

Chicken Souvlaki Burger with Whipped Feat and Pickled Red Onions

Chicken Souvlaki Burger with Whipped Feta

This Chicken Souvlaki Burger features a juicy lemon and dill-spiked chicken patty served on a golden bun slathered with whipped feta and topped with pickled red onions, cucumber, and a juicy slice of tomato.
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

Equipment

  • 1 Food Processor
  • 1 BBQ or cast iron skillet

Ingredients
  

For the Pickled Red Onions

  • 1 red onion thinly sliced into half-moons
  • ½ cup white vinegar
  • ½ cup water
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes

Whipped Feta

  • 200g (7oz) tub feta cheese drained and crumbled
  • 1 clove garlic peeled
  • 2 tbsp Greek yogurt heaping
  • 2 tbsp olive oil
  • ½ lemon juiced

Chicken Souvlaki Burgers

  • 454g (1lb) ground chicken
  • 1 shallot minced
  • 1 clove garlic minced
  • 1 large egg
  • cup panko breadcrumbs
  • 1 tbsp lemon zest
  • 28g (1oz) fresh dill finely chopped
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes
  • 4 burger buns toasted
  • 1 batch Whipped Feta see above
  • 1 batch Pickled Red Onions see above
  • 8 green leaf lettuce leaves torn
  • 1 heirloom tomato sliced
  • 2 mini cucumbers sliced

Instructions
 

For the Pickled Red Onions

  • Place the onions in a large bowl. In a small bowl, whisk to combine the vinegar, water, sugar, salt, and crushed red pepper flakes. Pour the mixture over the onions and set them aside to pickle at room temperature. **
    1 red onion, ½ cup white vinegar, ½ cup water, 1 tbsp granulated sugar, 1 tsp salt, 1 tsp crushed red pepper flakes

For the Whipped Feta

  • Place the feta, garlic, yogurt, olive oil, and lemon juice in a food processor. Blitz until very smooth. Transfer to a bowl and set aside. ***
    200g (7oz) tub feta cheese, 1 clove garlic, 2 tbsp Greek yogurt, 2 tbsp olive oil, ½ lemon

For the Chicken Souvlaki Burgers

  • Place the chicken, shallot, garlic, egg, breadcrumbs, lemon zest, fresh dill, dried oregano, salt, and crushed red pepper flakes in a large bowl. Using a rubber spatula or clean hands, mix the ingredients together until a cohesive mixture forms.
    454g (1lb) ground chicken, 1 shallot, 1 clove garlic, 1 large egg, ⅓ cup panko breadcrumbs, 1 tbsp lemon zest, 28g (1oz) fresh dill, 2 tsp dried oregano, 1 tsp salt, 1 tsp crushed red pepper flakes
  • Divide the chicken mixture into four balls and press them into patties. Heat a gas, charcoal grill, or a cast iron skillet until smoking. Add the patties and cook until lightly charred on both sides. About 3-5 minutes a side.
  • Spread the whipped feta on the burger buns. Top with the pickled red onions, lettuce, burger patties, tomato slices, and cucumber slices. Serve immediately.
    4 burger buns, 1 batch Whipped Feta, 1 batch Pickled Red Onions, 8 green leaf lettuce leaves, 1 heirloom tomato, 2 mini cucumbers

Notes

** If making the pickles in advance, place them in the fridge to pickle overnight. 
*** It’s best to leave the whipped feta at room temperature for spread-ability’s sake. The whipped feta tends to stiffen up in the fridge. If you are making it in advance, store it overnight in the fridge and bring it out 30 minutes before serving. 
Keyword burger, chicken, cucumber, feta, heirloom tomatoes, red onion

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating