Grate the cucumber and let it sit in a strainer for about 10 minutes to drain excess moisture.

In a bowl, combine Greek yogurt, drained cucumber, minced garlic, fresh dill, olive oil, a pinch of salt, and lemon juice.

Mix well and refrigerate until ready to serve.

In a large bowl, combine ground chicken, breadcrumbs, chopped onion, minced garlic, parsley, dill, oregano, salt, and pepper.

Mix until everything is just combined, but avoid overmixing to keep the burgers tender.

Divide the mixture into four equal portions and form each into a patty, roughly 1/2 inch thick.

Heat a grill or skillet over medium heat and add olive oil.

Once heated, add the patties, cooking for about 5-6 minutes per side or until they reach an internal temperature of 165°F (75°C) and are golden brown.

Assemble the burgers by placing each patty on a bun (or lettuce wrap) and topping with a generous amount of tzatziki sauce.

Feel free to add any extra toppings such as lettuce, tomatoes, or feta cheese to elevate your burger experience.