Bex’s Breakfast Burger

Greetings from Washington, DC! Man, it sure does feel good to be back here post-graduation and now with some time before I officially start working at Ketchum, I am really going to try to experiment in the kitchen with some foods I have been wanting to make for quite a while!

First off, you should know (among other things- ahem, breakfast) that I really love burgers AND Greek food. Thus, making a Greek Chicken Breakfast Burger was basically music to Bex’s ears upon first thought. Paired with a homemade tzatziki sauce and poached egg? Could one really go wrong? The answer is no if you were really stumped.

This burger could be great in a simple bun as well as with or without the egg. The choice is really yours, my friends. Whatever way you decide to gobble this baby up, I promise it will bring joy to your tastebuds without a doubt.


I had the lovely Manager of Community Life here at The Washington Center, Tristine Harris, over for her first Bex brunch this weekend. Endless conversation surrounding food and restaurants in DC along with a filling breakfast was definitely a nice way to start a fun-filled holiday weekend!

Bex’s Greek Chicken Breakfast Burger with a Fried Egg & Tzatziki Sauce


*Yields four burgers*


  • 1 pound ground lean chicken
  • 1 tsp. lemon juice
  • 1/2 tsp. dried basil
  • 1/4 cup red onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp. kalamata olives, chopped
  • 1/4 cup feta cheese, crumbled
  • Black pepper
  • Tomato, sliced
  • 4 eggs, fried
  • Arugula and spinach

Tzatziki sauce:

  • 1 cucumber, peeled and cubed
  • 1 cup Chobani Plain Greek yogurt
  • 1 clove garlic, minced
  • Salt and pepper
  • 2 tbsp. dried dill seed
  • 1 tsp lemon juice
  • 1/2 tsp. lemon zest


In a medium bowl, mix together ground chicken, lemon juice, basil, olives, red onion, garlic, feta and black pepper using hands. Cover with plastic wrap and refrigerate for 25 mins.

Meanwhile, prepare tzatziki sauce in a small bowl. Chop up cucumber, mince garlic and proceed to mix all ingredients together. Chill in fridge until ready to eat.

Remove meat from fridge and make into 4 burgers. Roll meat into balls, flatten and cook with olive oil over medium heat for 10 mins, flipped halfway through.


Meanwhile, fry eggs for the top of the burgers.

Lay some greens on each plate followed by a slice of tomato, tzatziki sauce, burger and then egg. Toast up some bread as well if you so choose! Bon appetit!


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