Dairy Farmers of Canada

Stuffed Chicken Burgers

With every bite you get nothing but flavour. These burgers can be made ahead and covered in the refrigerator to place on the grill later when family and friends arrive.

  • Prep: 20 min
  • Cooking: 13 min
Yields 4 servings
stuffed chicken burgers


  • Yogurt Cucumber Sauce
  • 3/4 cup (180 mL) plain Balkan-style yogurt
  • 1/2 cup (125 mL) grated English cucumber squeezed dry
  • 1 garlic clove minced
  • 1/2 tsp (2 mL) grated lemon zest
  • 1 tbsp (15 mL) lemon juice
  • Salt to taste
  • Stuffed Chicken Burgers
  • 1 lb (450 g) extra lean ground chicken
  • 3 tbsp (45 mL) chopped Italian parsley
  • 2 tsp (10 mL) chopped fresh rosemary
  • 3 garlic cloves minced
  • 1/2 tsp (2 mL) grated lemon zest
  • 1/4 tsp (1 mL) fresh ground pepper
  • 4 oz (125 g) Canadian Jalapeno Havarti Cheese diced
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Yogurt Cucumber Sauce:

In a bowl, stir together yogurt, cucumber, garlic, lemon zest and juice. Add salt to taste. Cover and refrigerate until ready to use.

Stuffed Chicken Burgers:

In a large bowl using your hands, combine chicken, parsley, rosemary, garlic, lemon zest and pepper. Shape into 8 patties. Divide cheese among half of the patties. Top with remaining patties and press gently to seal and enclose the cheese.

Place burgers on preheated greased grill over medium heat, close lid and grill, turning once until digital thermometer inserted sideways reads 170 °F (75 °­C), about 14 minutes. Serve with Yogurt Cucumber Sauce.


Substitute ground turkey, lamb or veal for the chicken.

Make the Yogurt Cucumber Sauce up to 2 days ahead.

Cover and refrigerate uncooked burgers for up to 4 hours.

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Nutritional information

Per serving
Energy: 345 Calories
Protein: 29 g
Carbohydrate: 7 g
Fat: 22 g
Fibre: 0.5 g
Sodium: 269 mg

Top 5 Nutrients

(% DV*)
Calcium: 24 % / 264 mg
Niacin: 48 %
Phosphorus: 37 %
Vitamin B12: 55 %
Zinc: 33 %