These are ground chicken patties packed with roasted artichokes, mushrooms, Kalamata olives, sun-dried tomatoes, parsley, and green onions, seasoned with Dijon mustard and Worcestershire sauce. There are no breadcrumbs or eggs — the roasted vegetables and condiments do the binding work. If you need a burger that comes together on a weeknight without a lot of cleanup, this is a solid option.
Why this recipe works
Two things make this recipe reliable. First, roasting the artichokes and mushrooms before mixing them into the patties drives off excess water. Raw vegetables release steam during cooking, which turns patties soft and makes them fall apart in the pan — roasting prevents that. Second, Dijon mustard and Worcestershire sauce aren’t just flavor additions here; both are emulsifiers that help bind the mixture without eggs or breadcrumbs, so the patties hold a clean edge when you flip them. Ground chicken is lean and goes from juicy to dry fast, so cook to an internal temperature of 165°F (74°C) and pull the patties off the heat immediately — carryover will finish the job. Skip the garnish of extra fresh herbs on the plate — not worth the extra dish when the patties already have plenty of flavor built in.
Troubleshooting
- Patties are sticking to the pan: The pan wasn’t hot enough before you added the patties. Let the oil shimmer before the patties go in, and don’t move them for at least 3 minutes — they’ll release naturally once a crust forms.
- Mixture feels too wet to shape: Your roasted vegetables still had too much moisture. Spread them on the baking sheet in a single layer with space between pieces, and roast a few extra minutes until the edges look dry. A 10-minute rest in the fridge after mixing also firms the mixture up.
- Patties are falling apart when flipped: They need more time on the first side. A proper sear creates structural integrity — flip only once, and use a wide, thin spatula to get full contact under the patty.
- Burgers taste flat: Sun-dried tomatoes and olives vary a lot in saltiness by brand. Taste the mix before forming patties and adjust salt then, not after cooking.
- Center is still pink after the outside looks done: Ground chicken needs to reach 165°F (74°C) all the way through — never serve it pink. If the outside is browning too fast, reduce heat to medium-low and cover the pan loosely for the last 2 minutes to let the center catch up without burning the crust.
Easy and Healthy Mediterranean Chicken Burgers
Ingredients
1 pound ground chicken (minced chicken) - pastured- 1 pound artichokes - roasted and finely chopped
10 medium button mushrooms - roasted and finely chopped
¼ cup Kalamata olives - finely chopped
¼ cup sun-dried tomatoes - finely chopped
¼ cup parsley - finely chopped
1 bunch green onions (scallions or green shallots) - finely chopped
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Preheat your oven to 350°F.
- On a large sheet pan, put in and toss the button mushrooms and artichokes with salt and pepper and roast until golden.
- Put all vegetables into the food processor and pulse chop until vegetables are minced.
- Mix minced vegetables with ground chicken, dijon mustard, and Worcestershire sauce.
- Form the mixture into 6 (6-ounce) patties.
- Sear patties in a very hot pan with minimal oil until browned. Flip patties and cook until the other side is browned.
Notes
Nutrition
Frequently asked questions
Can I make the patties ahead and cook them later?
Yes — formed patties keep in the fridge for up to 24 hours, or in the freezer for up to 2 months. Stack them with a small square of parchment between each one so they don’t stick together, and thaw frozen patties overnight in the fridge before cooking.
Can I grill these instead of cooking them in a pan?
You can, but chill the patties for at least 30 minutes first so they’re firm enough to handle the grates. Use a well-oiled grill and resist moving them — ground chicken patties with mix-ins are more fragile than a plain beef burger, and a grill basket is worth using if you have one.
What can I use instead of Kalamata olives if I don’t have them?
Any pitted black olive works — just avoid the canned, water-packed variety, which are bland and add unwanted moisture. Green olives with a firm texture are a reasonable swap and give a slightly sharper, brinier flavor.
If you liked this one
- Chicken Macadamia Sausage Rolls
- Mediterranean Lamb Feta Pie
- Levantine Lamb Za’atar Flatbread
- Fiery Lamb Churrasco Patties
