Greek Chicken Burgers: Pressure Cooker Perfection
Juicy Mediterranean chicken burgers packed with herbs, sun-dried tomatoes, and spinach. Perfect sear on the outside and bold flavor in every bite – easy and delicious!
Equipment
- 1 Mixing bowl Medium
- 1 Skillet Large, non-stick
Ingredients
Main Ingredients
- 1 pound ground chicken
- ¼ cup red onion diced
- 3 cloves garlic minced
- ¼ cup sun-dried tomatoes finely chopped
- 1 cup baby spinach loosely packed, roughly chopped
- 1 tablespoon fresh dill chopped
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil for cooking
Instructions
Instructions
- In a medium bowl, combine ground chicken, red onion, garlic, sun-dried tomatoes, spinach, dill, oregano, salt, and pepper. Mix thoroughly using your hands or a spoon.
- Divide the mixture into 4 equal portions and gently form into patties without overpacking.
- Heat a skillet over medium heat and add olive oil. Allow oil to warm before placing patties in the skillet.
- Cook patties for 5–6 minutes per side, until golden brown and cooked through to an internal temp of 165°F.
- Remove patties and let rest for a few minutes before serving.
- Serve on butter lettuce wraps or buns with tzatziki, crumbled feta, and desired toppings.
Notes
Optional toppings include butter lettuce, tzatziki, crumbled feta, red onion, tomato, and avocado. Store leftovers in an airtight container for 3 days or freeze patties individually for later. Reheat in a skillet or oven for best texture.