A healthier, lighter burger that is packed with nutrition and flavor. Ground chicken is simply moistened with colorful vegetables and carmelized onions. With a pinch of salt, pepper, and garlic (cayenne, too, if heat is what you crave), this burger comes together quickly for a delicious family favorite. Really, FHE says it is one of the best burgers in our dinner roundup. Bread them in a little panko, if you wish, and they are unbeatable.
If you don’t have ground chicken, ground turkey makes a great substitute.
Chicken Spinach Burgers
1/3 10 oz. package frozen chopped spinach (this time we used half spinch, half grated zucchini)
1 carrot, grated
1 Tbsp. olive oil
1 package ground chicken (most packages are 1 1/4 lbs.)
1 tsp. kosher salt
1 small onion, sliced
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
cooking spray or additional olive oil
panko breadcrumbs, for breading (optional)
sliced cheese, avocado, tomato, lettuce, for serving (optional)
4 burger buns (we used this recipe)
- Prepare spinach according to package directions. Allow to cool and, using a tea towel, sieve, or just your hands, squeeze any excess water from half of the spinach and set aside.
- In the meantime, in a large skillet on medium low heat, add the olive oil, sliced onions, and a healthy pinch of kosher salt. Cook the onions, stirring regularly, until brown and caramelized, about 35 minutes. Transfer to a small bowl to cool.
- In a mixing bowl, add the cooled spinach, cooled onions, garlic powder, salt, pepper, and ground chicken. Work the mixture with your hands until everything is thoroughly distributed. Portion the mixture into fourths, and make into 3/4 inch thick patties. Coat in breadcrumbs, if desired.
- Spray your skillet lightly with cooking spray, or add 1-2 tsp. of olive oil to prevent the burgers from sticking. On medium high heat, cook the burgers until cooked the entire way through, about 6 minutes per side. Top with a slice of cheese (optional), etc. Serve immediately.