Greek Chicken Burgers You Can Make Fast in a Pressure Cooker
These Greek chicken burgers are fast, flavorful, and juicy thanks to the pressure cooker. Packed with Mediterranean ingredients like dill, oregano, and sun-dried tomatoes, they're a quick dinner you'll want on repeat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound ground chicken
- ¼ cup red onion diced
- 3 cloves garlic minced
- ¼ cup sun-dried tomatoes finely chopped
- 1 cup baby spinach loosely packed, roughly chopped
- 1 tablespoon fresh dill chopped
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Instructions
- In a big bowl, mix ground chicken with red onion, garlic, chopped sun-dried tomatoes, spinach, dill, oregano, salt, and pepper. Mix well but don't overwork the meat.
- Divide the mix into 4 patties and shape them about an inch thick so they cook evenly.
- Heat olive oil in a skillet over medium heat while the pressure cooker is prepping.
- Brown the patties 5-6 minutes per side until golden. This helps lock in juices.
- Transfer browned patties to pressure cooker. Add a little broth just enough for steam and moisture.
- Lock the lid, set the float valve, pressure cook for 8 minutes. Use quick release when done. Let rest briefly.
- Assemble burgers with lettuce, tzatziki, feta, sliced onion, tomato, and avocado.
Notes
Store leftover patties in the fridge for up to 3 days or freeze up to 3 months. Great for salads or pita sandwiches later.