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These coastal-inspired chicken patties bring Mediterranean magic to your table with fragrant herbs and quality protein. The blend of fresh dill, creamy Greek yogurt, and aromatic spices works together to elevate simple ground chicken into something truly memorable.
I whipped up these patties while hunting for something lighter than regular beef burgers. My folks weren't sure about them until they took one bite, and now they ask for these Mediterranean treats every week, especially when we're hanging out in the backyard during summer.
- Ground chicken bought directly from your butcher gives you better consistency and taste than store-packaged varieties
- Greek yogurt keeps everything moist with a tangy kick while holding the patties together nicely
- Fresh dill adds those lively herb notes that are central to Mediterranean cooking
- Baby spinach sneaks in veggies and boosts nutrition without anyone noticing
- Breadcrumbs make sure your patties stay intact while they cook
- Lemon juice perks up all the flavors and cuts through the meat's richness
- Dried oregano creates that genuine Mediterranean backdrop that works with the fresh herbs
- Cumin brings a warm earthiness and complexity without taking over the mild chicken
- Olive oil adds flavor and helps with proper cooking
- Garlic and onion form the tasty foundation that every good dish needs
Crafting Delicious Mediterranean Chicken Patties
- Get your flavors going
- Warm up a tablespoon of olive oil in a pan over medium heat until it glistens but doesn't start smoking. Toss in your chopped onion and let it cook for 5 minutes until see-through with slightly golden edges. This slow cooking brings out their natural sweetness that'll make your patties tastier. Add your chopped garlic and cook just 30 seconds until you can smell it but before it browns, since burnt garlic gets bitter.
- Mix your ingredients
- In a big bowl, put the cooked onion and garlic with finely cut spinach. The warmth will slightly wilt the spinach so it mixes better. Add your ground chicken, breaking it apart with your fingers as you go. Scatter breadcrumbs across everything, then add Greek yogurt to help everything stick together. Put in fresh dill, lemon juice and all your spices. Mix softly with clean hands just until combined, but don't overdo it or your patties will get tough.
- Shape them right
- Split the mixture into eight equal parts, using a scale if you have one to keep them the same size. With slightly wet hands, shape each part into patties about half an inch thick and three inches wide. Push a small dent in the middle of each with your thumb so they don't puff up while cooking. Let them sit for 5 minutes so the flavors can mix together.
- Cook them just right
- Heat the rest of your olive oil in a big pan over medium heat until it shimmers. Carefully put your patties in the pan with space between them so they brown properly. Don't move them for 5 to 6 minutes until the bottom gets a nice golden crust. Flip them once with a thin spatula and cook another 5 to 6 minutes until they reach 165°F inside and look beautifully browned outside. Move them to a plate lined with paper towels to soak up extra oil.
Fresh dill completely changes these patties from basic to amazing. I learned about this key ingredient during a trip to a tiny seaside village in Greece where the cook told me dill was the forgotten star of Mediterranean dishes. That trip changed not just this recipe but how I think about cooking with all fresh herbs.
Pairing Suggestions
You can enjoy these flexible patties in so many ways. I love stuffing them in warm pita bread with crunchy cucumber, cool tzatziki, and crumbled feta cheese. For something lighter, try them on top of a Greek salad with tomatoes, olives, and a basic oil-and-vinegar dressing. They're great as starters too when made smaller and served with a lemony garlic dip. When friends come over, I often make a Mediterranean spread with these patties in the middle, surrounded by hummus, smoky eggplant dip, and pickled veggies.
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Keeping Your Leftovers Fresh
These patties keep their taste and texture surprisingly well when stored right. After cooking, let them cool all the way before putting them in a sealed container in the fridge for up to three days. To store them longer, freeze the cooked patties in a single layer on a baking sheet, then move them to freezer bags once they're solid. They'll stay good for up to three months. To warm up refrigerated patties, heat them in a pan over medium-low or in a 350°F oven for about 10 minutes. For frozen ones, thaw overnight in the fridge before warming, or heat them straight from frozen in a 325°F oven for 15 to 20 minutes until hot all the way through.
Planning Ahead Tricks
This dish works great for planning meals ahead. You can get the patty mix ready up to 24 hours early and keep it covered in the fridge. The flavors actually get better as they sit together overnight. For even faster weeknight meals, shape your patties and freeze them raw with parchment paper between each one. When you're ready to cook, thaw them in the fridge for a few hours before following the cooking steps. You can also prep all your ingredients ahead of time, with chopped herbs, onions, and garlic stored separately in the fridge up to two days before putting everything together.
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Frequently Asked Questions
- → Can I cook these chicken patties in the oven instead of frying?
Definitely! Bake them on a parchment-lined tray at 375°F (190°C) for about 20-25 minutes, flipping midway. Brushing lightly with olive oil before baking helps with browning. Ensure they hit 165°F (74°C) when ready.
- → What’s the best way to make them gluten-free?
Swap out breadcrumbs with either crushed gluten-free crackers, almond flour, or gluten-free breadcrumbs. You might need to play a bit with the measurements for the right texture.
- → How should I serve these patties?
Wonderful with hummus, tzatziki, or tahini in pita wraps loaded with crispy veggies. Or, place them over Greek salad, next to roasted veggies, or serve with lemony quinoa or couscous for a filling plate.
- → Is it okay to freeze these patties?
Totally! Freeze them raw or cooked. For the uncooked ones, freeze on a tray first, then move to a freezer bag. Fully cooked patties should cool before freezing. When ready to eat, thaw in the fridge or cook straight from frozen with some extra time.
- → How can I make them less dry?
Add a little more Greek yogurt (about 1/3 cup) or mix in 1-2 tablespoons olive oil. Toss in finely grated zucchini (squeezed dry) for added moisture and health benefits.
- → Can I use a different type of ground meat?
Sure! Swap with ground turkey at equal amounts. Ground lamb is also a great option for a classic Mediterranean vibe but packs a stronger flavor. Plant-based grounds work too—just tweak the binders as needed.