These Chicken Burgers with Mint Chimichurri are packed with flavor! Plenty of fresh herbs and creamy feta cheese keep these burgers moist.
Burger Season
When the temperatures turn balmy, the trees begin to green, and the windows are constantly open…it’s time to grill.
May brings a lot of excitement in our house: plenty of birthdays, anniversaries, annual celebrations, and of course – Memorial Day Weekend! There’s nothing I love more than planning a delicious menu, fit for the perfect weekend up north with family. And really, what’s more quintessential than grilled burgers?
If I Were A Burger, I’d Be A Chicken Burger
While I love a good old fashioned beef burger just as much as the next person, more times than not, I’ll opt for chicken. There’s just something about it: it’s light, juicy, and let’s be real: it’s a blank slate for whatever flavor profile you’re going for. In this case?
We’re going for Greek.
What Makes A Greek Burger…Greek?
Greek food is my favorite. So many fresh flavors to work with! These burgers feature a number of fresh herbs: dill thyme, and mint to be precise. So much herby goodness in every single bite! And can we really eat Greek food without including feta?!
The answer is no. Absolutely NOT!
Other Things to Grill:
- Sweet and Smoky Grilled Salmon
- Grilled Zucchini Caesar
- Homemade Grilled Pizzas
- Grilled Vegetable Pasta Salad
- Ultimate Grill Burgers
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Chicken Burgers with Mint Chimichurri
Ingredients
For the burgers:
- 1 lb ground chicken
- 1 tsp fresh dill
- 1 tsp fresh thyme
- 1 clove garlic, minced
- 1/4 cup yellow onion, minced
- 1/4 cup crumbled feta cheese
- Dash Aminos
- Pinch Salt and freshly cracked pepper
- Brioche hamburger buns, for serving
For the mint chimichurri:
- 1 cup fresh mint
- 1 cup parsley
- 1 shallot, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil
Instructions
For the burgers:
- Add all ingredients besides buns to a large mixing bowl. Using your hands, thoroughly combine mixture.
- Form in to 2 - 4 patties, depending on how large you'd like your burgers.
- Grill burgers at about 400 degrees until cooked thoroughly. The proper internal cooking temperature for ground chicken is 165 degrees. On my grill, this takes roughly 10 minutes.
- As the burgers rest, lightly grill brichoe buns until lightly charred, about 2 minutes.
- Spread buns with mint chimichurri, top with burger, and enjoy!
For the mint chimichurri:
- Add all ingredients to a food processor, pulsing to combine. Start by adding just half of the called for amount of olive oil, adding more to adjust the consistency to your liking. Keep in mind we want this to be more of a spread, so thin with caution!