Chicken Souvlaki Burger with Whipped Feta

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!

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.

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. 

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.

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.

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.

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!