Greek Chicken Burgers with Tzatziki (Paleo, Whole30, Keto, AIP) Recipe
These Greek Chicken Burgers are a flavorful, paleo, Whole30, keto, and AIP-friendly recipe that combines juicy ground chicken with fresh zucchini and traditional Greek herbs and spices. Served with a creamy coconut yogurt tzatziki and perfect for a low-carb, healthy meal served in lettuce cups or bowls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-5 burgers
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Paleo, Whole30, Keto, AIP
Ingredients
For the Burger
- 1 lb ground chicken
- 1 cup shredded zucchini, with excess water squeezed out
- ¼ cup red onion, finely diced
- 2 tbsp coconut flour
- Juice of half a lemon
- 2 tbsp parsley, chopped
- 2 tsp dried dill
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper, omit for AIP
- 1 tbsp coconut oil or avocado oil, and extra for frying
For the Tzatziki
- 1 cup coconut yogurt (see recommended brand or recipe for AIP)
- ¼ cup cucumber, diced
- 2 tsp dill
- 1 tsp garlic powder
- ½ tsp sea salt
- 1 tbsp olive oil
- Juice of ½ lemon
Instructions
- Prepare the grill or grill pan: Heat a grill or grill pan to high heat. If using a grill pan, add coconut oil to prevent sticking and enhance browning.
- Mix the burger ingredients: In a large bowl, combine the ground chicken with shredded zucchini (excess moisture squeezed out), finely diced red onion, coconut flour, lemon juice, parsley, dried dill, garlic powder, dried oregano, sea salt, black pepper (omit if following AIP), and coconut oil. Mix thoroughly until all ingredients are evenly incorporated.
- Form the patties: Shape the mixture into 4-5 evenly sized chicken burgers, ensuring they hold together well for grilling.
- Grill the burgers: Place the formed burgers on the hot grill or grill pan. Cook for approximately 5 minutes on each side, adding extra coconut oil if using a pan. Grill until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and juicy.
- Prepare the tzatziki: In a separate bowl, combine coconut yogurt, diced cucumber, dill, garlic powder, sea salt, olive oil, and lemon juice. Mix well and adjust salt to taste for a creamy, tangy topping.
- Serve: Serve the grilled chicken burgers topped with the coconut tzatziki sauce. Enjoy them wrapped in crisp lettuce cups as a bun alternative or as a burger bowl for a delicious low-carb meal.
Notes
- All nutritional information are estimations and may vary.
- Tzatziki is optional but adds a nice creamy, tangy flavor.
- Omit black pepper in the burger mixture for Autoimmune Protocol (AIP) compliance.
- Use coconut yogurt suitable for AIP or substitute with a compliant recipe if needed.
- The burgers can be served with additional toppings or sides as preferred.
- Ensure zucchini is well-drained to prevent soggy patties.
