Greek chicken burgers with spinach and cream cheese
International Hamburger Day, celebrated each year on 28 May, is more than a nod to the classic beef patty – it's a celebration of how the humble burger has evolved across kitchens, cultures, and cravings. What started as a simple sandwich has become a global canvas for creativity. These days, the burger doesn't always mean beef. From lentil patties to spicy bean blends and seafood options, the variations are endless. One standout twist is the Greek chicken burger – tender grilled chicken layered with creamy spinach and cream cheese. Recipe compliments of Lancewood.
Ingredients
Greek chicken patties: 250 ml frozen spinach, drained & thoroughly dried
15 ml dill, chopped
5 ml oregano
juice of half a lemon
500 g skinless chicken breasts, finely chopped or minced
230 g LANCEWOOD Medium Fat Plain Cream Cheese or Spring Onion & Chives Cream Cheese
or 30 ml LANCEWOOD Greek Delight Double Cream Plain Yoghurt
salt & freshly ground black pepper
oil for spraying and frying
10 mini burger buns
10 lettuce leaves
2 tomatoes , sliced
1 cucumber, sliced
1 red onion, thinly sliced
Lemon & garlic cream cheese spread:
230 g LANCEWOOD Medium Fat Spring Onion & Chives Cream Cheese
60 ml LANCEWOOD Greek Delight Double Cream Plain Yoghurt
grated zest of half a lemon
1 small clove garlic, crushed
5 ml fresh dill, chopped
salt & freshly ground black pepper
Method
Greek chicken patties: In a large bowl, mix the spinach, dill, oregano and lemon juice together. Add the chicken and mix until well combined. In a separate bowl, mix the cream cheese and yoghurt together until smooth. Add this to the chicken mixture and mix through. Shape them into small balls and flatten them between your hands. Place the flattened balls in the freezer for 30 minutes to firm up. Once firm, place on baking paper in the air fryer and spray with oil. Air fry at 180o for 10 – 12 minutes until cooked through. Cut the burger buns in half and place the garnish on the bottom bun. Top with the patty and either spread with a lemon and garlic cream cheese spread or LANCEWOOD DIPde'lite. Close the bun and secure with a short kebab stick.
Lemon & garlic cream cheese spread:
Mix the cream cheese and yoghurt together until smooth. Add the lemon zest, garlic and dill. Mix well and season to taste.
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Greek chicken burgers with spinach and cream cheese
International Hamburger Day, celebrated each year on 28 May, is more than a nod to the classic beef patty – it's a celebration of how the humble burger has evolved across kitchens, cultures, and cravings. What started as a simple sandwich has become a global canvas for creativity. These days, the burger doesn't always mean beef. From lentil patties to spicy bean blends and seafood options, the variations are endless. One standout twist is the Greek chicken burger – tender grilled chicken layered with creamy spinach and cream cheese. Recipe compliments of Lancewood. Ingredients Greek chicken patties: 250 ml frozen spinach, drained & thoroughly dried 15 ml dill, chopped 5 ml oregano juice of half a lemon 500 g skinless chicken breasts, finely chopped or minced 230 g LANCEWOOD Medium Fat Plain Cream Cheese or Spring Onion & Chives Cream Cheese or 30 ml LANCEWOOD Greek Delight Double Cream Plain Yoghurt salt & freshly ground black pepper oil for spraying and frying 10 mini burger buns 10 lettuce leaves 2 tomatoes , sliced 1 cucumber, sliced 1 red onion, thinly sliced Lemon & garlic cream cheese spread: 230 g LANCEWOOD Medium Fat Spring Onion & Chives Cream Cheese 60 ml LANCEWOOD Greek Delight Double Cream Plain Yoghurt grated zest of half a lemon 1 small clove garlic, crushed 5 ml fresh dill, chopped salt & freshly ground black pepper Method Greek chicken patties: In a large bowl, mix the spinach, dill, oregano and lemon juice together. Add the chicken and mix until well combined. In a separate bowl, mix the cream cheese and yoghurt together until smooth. Add this to the chicken mixture and mix through. Shape them into small balls and flatten them between your hands. Place the flattened balls in the freezer for 30 minutes to firm up. Once firm, place on baking paper in the air fryer and spray with oil. Air fry at 180o for 10 – 12 minutes until cooked through. Cut the burger buns in half and place the garnish on the bottom bun. Top with the patty and either spread with a lemon and garlic cream cheese spread or LANCEWOOD DIPde'lite. Close the bun and secure with a short kebab stick. Lemon & garlic cream cheese spread: Mix the cream cheese and yoghurt together until smooth. Add the lemon zest, garlic and dill. Mix well and season to taste.
