Chicken is a great source of protein and many other essential nutrients. It’s also wonderfully versatile. So if you’re fed up with dry, tasteless chicken breast, however, help is at hand with these juicy, Mediterranean-flavored chicken patties.

Enjoy them in a bun or salad wrap, beef-burger-style, or make smaller meatballs to serve atop salad bowls, spaghetti with tomato sauce or as a quick & tasty snack.

This recipe makes 6 patties or 20 meatballs (depending on the size you want).

Mediterranean chicken burgers

Keyword: 30 Minutes or Less, Appetizers & Snacks, Dairy-Free, Gluten-Free, Keto, Low-Carb, Meat & Chicken
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 patties
Calories: 265kcal
Protein doesn;t get more delicious, nutritious or simple!
Print Recipe


  • 2 lbs ground chicken preferably organic
  • 1 tsp salt
  • ½ tsp black pepper freshly ground
  • 1 tbsp Italian seasoning or Herbes de Provence
  • ½ tsp red pepper flakes optional
  • 1 tbsp garlic minced (equivalent to about 5 cloves)
  • 4 thick scallions finely sliced
  • ¼ cup parsley chopped
  • ¼ cup dill (fresh) chopped
  • 3 tbsp tapenade a chunky Provencal puree of chopped olives & herbs (I love Trader Joe's - refrigerated section); if unobtainable, easy recipe here
  • 2 tbsp olive oil plus extra for frying the patties/meatballs


  • Place all the above-listed ingredients (incl. the two tablespoons of olive oil) in a mixing bowl and mix until well combined, using your hands or a spatula.
  • Shape patties/meatballs. For patties, scoop out ⅓ to ½ cup of the meat mixture and shape into patties with slightly moist hands (to reduce stickiness) and place on a slightly damp chopping board. For meatballs, scoop out meat mixture with a tablespoon and shape.
  • Once you have shaped all the patties/meatballs, warm some olive oil in a large skillet over medium heat. Add the patties/meatballs tot he hot skillet and cook for about 3 minutes on each side until the internal temperature registers 165F. (You may have to do this in batches, depending on the size of your skillet; don't overcrowd the pan.)
  • If you plan to add the meatballs to tomato sauce (where they will continue cooking), saute until they are light golden -- around 3 minutes total -- before adding them to the sauce.
  • In a tightly sealed container, these keep in the fridge for 3-4 days and also freeze well.


Serving: 1patty | Calories: 265kcal | Carbohydrates: 2g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 484mg | Potassium: 841mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 433IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg