Mediterranean Chicken Burger
This chicken burger is all about keeping the patty simple and letting the fresh toppings do the work. Made with good-quality ground chicken, seasoned with nothing more than salt and pepper, then pan-seared until golden and juicy. It’s layered with creamy homemade guacamole, salty feta, thinly sliced red onion, crunchy Boston lettuce, and a quick garlic paprika aioli – all tucked inside a buttery toasted bun. Fresh, flavourful, and easy enough to make any night of the week.
Mediterranean Chicken Burger
Ingredients
For the Chicken Burger
- 150–200 g good-quality ground chicken preferably from your local butcher
- Salt and freshly ground black pepper to taste
- 1-2 tsp avocado oil or olive oil
- 1 burger bun
- Butter for toasting
For the Toppings
- Guacamole preferably homemade
- Feta cheese in slices cut from a large block
- Sliced red onion
- Boston lettuce or another crunchy lettuce of your choice
For the Garlic Paprika Aioli
- 1 tbsp mayonnaise
- 1 small garlic clove finely minced
- A small squeeze of fresh lemon juice
- A pinch of paprika
- Sriracha to taste, optional
Instructions
- Gently shape the ground chicken into a burger patty, being careful not to overwork the meat. Season both sides generously with salt and freshly ground black pepper.
- Heat the avocado oil or olive oil in a skillet over medium heat. Add the chicken patty and cook with the lid on for about 12 minutes, flipping it a couple of times, until both sides are nicely browned and the chicken is fully cooked through. The centre should reach 74°C/165°F.
- Lightly butter the cut sides of the burger bun. Place them cut-side down in a separate pan over medium heat and toast until golden and crisp to your liking.
- In a small bowl, stir together the mayonnaise, minced garlic, lemon juice, and paprika. Add a little Sriracha if you’d like some heat.
- Spread a generous layer of homemade guacamole over the bottom bun. Add the cooked chicken patty, followed by the sliced feta, plenty of thinly sliced red onion, and a handful of crunchy Boston lettuce. Spread the garlic paprika aioli over the top bun, then place it on top.
- Serve immediately while the chicken is warm and the bun is freshly toasted.
Used in this recipe
