Place all the burger ingredients in a bowl and mix well to incorporate the ingredients into the ground chicken. If needed, break up any large chunks of feta. It’s best to mix with a large spoon or use your hands if you don’t mind getting messy.

Use a large ice cream scoop to form the chicken mixture into a large ball. Use your hands to pat it down into a patty shape about the size of your palm. Set the uncooked patties in a baking pan or on a plate.

When ready to cook, grease the grill or a pan with olive oil and heat over medium. Once hot, place the patties on the heat and allow them to cook for 3 - 4 minutes before filling them over to cook for another 2 - 3 minutes until they are cooked all the way through. You can test if they are done by using a meat thermometer to check when they ready 165 F or press down on the patties with a spatula, if they are slightly firm and give a little, they are done and can be pulled off the heat.

Assemble the burgers on buns with spreads and toppings of your choice. I made a tomato and cucumber salad to top mine by tossing together diced tomatoes and cucumbers with balsamic vinegar and black pepper and sprinkled it over top of the burgers.