Grilling Chicken Burgers with Feta and Sun-Dried Tomato is one of my favorite healthy dishes. I live for this dish for grilled chicken burgers! When the weather permits, cook these Ground Chicken Burgers on the stovetop or outside for the ultimate healthy comfort food. This chicken patty recipe’s combination of Mediterranean flavors is out of this world, especially when topped with a simple pesto mayonnaise.
Chicken Burger Recipe
Chicken burgers are a delicious alternative to beef burgers that is also healthier. This grilled chicken burger with feta and sun-dried tomatoes is one of my faves!
These ground chicken patties had me thinking of warm weather. grilling and barbecues Can you tell that I’m eagerly anticipating warmer weather? I’m very fed up with the recent chilly and wet weather in St. Louis. With summer in mind, my mother and I devised this recipe for chicken burgers with feta, sun-dried tomatoes, and pesto mayonnaise.
I absolutely adore the combination of Mediterranean flavours in this chicken patty dish. Plus, they are easier to prepare and healthier than the average juicy burger.
Ground Chicken Burgers
Chicken patties are the new turkey patties! We are all familiar with turkey burgers, but this chicken burger dish gives them a run for their money.
The chicken patty contains so much flavor that you don’t need to add anything extra to make it ready to eat. We utilized a basic pesto mayonnaise (AN ABSOLUTE MUST), fresh spinach, and red onion. That is all!
Cheese might be added if desired, which is never a bad thing in my opinion, but it is not required. Feta is in the burger, baby! These simply taste like a brilliant sunny day. Daydreaming while enjoying a meal!
Best Sides for Chicken Burgers
When it comes to combining sides with this feta and sun-dried tomato chicken burger recipe, the sky is the limit. I believe they would pair exceptionally well with our Parmesan Crusted Potatoes, Lemon Parmesan Broccoli, Grilled Lemon Butter Asparagus, or even something incredibly nutritious like Brussels Sprouts!
I was feeling particularly lazy, so I simply baked some premade fries. Alexia Rosemary Fries is adored (not sponsored, just a personal favorite). They go with EVERYTHING, and I adore the flavor boost they provide. They complemented these Ground Chicken Burgers nicely! I dipped them in additional Pesto Mayonnaise, which was fantastic.
Is it a Chicken Sandwich or Burger?
According to a quick Google search, a sandwich is served between two slices of bread, whereas a “burger” is served on a bun. So yes, these are absolutely chicken BURGERS! You can call it whatever you want, but I believe we can all agree that it is really delicious!
Are Ground Chicken Burgers Healthy?
Using ground chicken instead of ground beef to make burgers is a healthier option. Obviously, we stuffed ours with feta, but that’s good. They remain below 400 calories. Everything must be done in moderation!
How do you make the Pesto Mayo for this Chicken Burger Recipe?
Basil Pesto Mayonnaise is a straightforward mixture of mayonnaise, freshly chopped basil, and sour cream. It’s a must-have addition to these Chicken Burgers, it’s so wonderful!
If you need me I will not only imagine it is summer, but I will also believe I am lounging by a pool. And that my skin does not burn in temperatures of 50 degrees. Enjoy!
Ingredients
For the Burgers:
- 1 pound ground chicken or turkey *See note
- 2 ounces of crumbled feta cheese
- 1/3 cup chopped oil-packed sun-dried tomatoes drained with oil reserved
- 1 tablespoon chopped fresh basil
- ¾ teaspoon kosher
- ½ teaspoon ground black pepper
- 1-2 tablespoons oil from the sun-dried tomatoes
- 4 pretzel buns inside lightly toasted
For the Basil Mayonnaise:
- ¼ cup mayonnaise
- 3 tablespoons basil pesto homemade or store-bought
- 2 tablespoons sour cream
Burger Toppings/Garnishes:
- Spinach or Lettuce leaves
- Sliced fresh tomatoes
- Red onion slices
- Avocado slices
Instructions
For the Burgers:
- Combine ground chicken, feta cheese, sun-dried tomatoes, basil, salt, and pepper in a large mixing bowl. Mix items slowly until just mixed. Each portion is patted into a 1-inch diameter patty and divided into four portions.
- Add 1-2 tablespoons of the saved tomato packaging oil to a pan heated over medium heat. In a skillet, heat the oil until it shimmers, then place the burgers. Cook for four minutes until the first side is gently browned. Flip the burgers and continue cooking for an additional 3 to 4 minutes, or until the opposite side has a light sear. Flip the patties (again) and slightly cover the pan. Reduce the heat to low and cook the burgers until a meat thermometer reveals an internal temperature of 160 degrees Fahrenheit.
- While the burgers are cooking, combine the ingredients for the mayonnaise in a medium bowl and set away.
- Spread a thin amount of the Basil Mayonnaise on the interior of both halves of the buns prior to serving. Place the burger on the bottom bun and top with desired burger toppings.
- Enjoy!
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