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Feta Spinach Chicken Burger

Written by

anthony stanton

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Feta Spinach Chicken Burger

A Burger with a Mediterranean twist

A Feta Spinach Chicken Burger is a fantastic way to enjoy a flavorful, juicy, and healthier burger with a Mediterranean twist!

Key Ingredients You’ll Need:

  • Ground Chicken: (1pound) Lean ground chicken works well, but a blend with a little fat (like 92% lean) can help keep the burgers moist. If using all white meat chicken add some olive oil to the mix.
  • Fresh Spinach: (5oz bag) Finely chopped and wilted in a pan with a little water or oil. If you use frozen spinach, thaw it completely and squeeze out as much excess water as possible.
  • Feta Cheese: (4-6oz) depending on taste) Crumbled. Full-fat feta is best for flavor.
  • Aromatics:
    • Garlic: Minced or grated.
    • Onion (Optional): Finely minced shallots, red onion, or even a little onion powder can add depth.
  • Seasonings (Optional):
    • Salt & Black Pepper: Season to taste. Remember feta is salty, so adjust accordingly.
    • Lemon Zest: a dash for brightness

Equipment:

  • Large mixing bowl
  • Cutting board and knife
  • Grater (for garlic, if not mincing)
  • Skillet (cast iron or non-stick) or Grill
  • Meat thermometer (crucial for chicken burgers!)

Step-by-Step Preparation:

  1. Prepare the Spinach:
    • If using fresh spinach, finely chop it and wilt in a warm pan.
    • If using frozen spinach, thaw it completely and place it in a clean kitchen towel or paper towels. Squeeze out all the excess water. This is crucial to prevent watery burgers.
  2. Combine Ingredients:
    • In a large mixing bowl, add the ground chicken.
    • Add finely chopped (and well-drained) spinach, crumbled feta cheese, minced garlic, and any other desired aromatics (like minced onion).
    • Sprinkle in black pepper, and a modest amount of salt. Remember feta is salty, so start with less and add more if needed.
  3. Mix Gently:
    • Using your hands, gently mix all the ingredients until just combined. Do not overmix! Overmixing ground chicken can make the burgers tough and dry. Mix only until the ingredients are evenly distributed.
  4. Form Patties:
    • Divide the mixture into equal portions typically 4-6 burgers
    • Shape each portion into a patty, slightly larger than your burger buns, as they will shrink a bit during cooking.
    • Pro Tip: Create a slight indentation in the center of each patty with your thumb. This helps prevent the burger from puffing up in the middle and ensures even cooking.
    • You can place the formed patties on a plate lined with parchment paper. I chill them for at least 30 minutes to give them a chance to form and hold together as well as blend the flavors.
  5. Choose Your Cooking Method:
    • Stovetop (Pan-Frying – Recommended for juicy results):
      • Heat a large skillet (cast iron or non-stick) over medium heat. Add a tablespoon or two of olive oil.
      • Once the oil is hot, carefully place the patties in the skillet. Don’t overcrowd the pan; cook in batches if necessary.
      • Cook for about 5-7 minutes per side, or until nicely browned and cooked through. Check the temperature to ensure they reach 165°F.
    • Grilling:
      • Carefully place the patties on a preheated grill that is lightly oiled to limit sticking.
      • Cook for about 4-6 minutes per side, or until grill marks appear and the internal temperature reaches 165°F (74°C). Chicken burgers can be more delicate on the grill, so handle them gently when flipping.
  6. Assemble and Serve:
    • While the burgers are cooking, you can lightly toast your burger buns or flat bread.
    • Spread a generous dollop of tzatziki sauce or any sauce you prefer on both halves of the bun.
    • Layer with any desired toppings.
    • Serve immediately and enjoy!

Tips for Success:

  • Don’t overmix! This is key for tender burgers.
  • Drain the spinach well! Excess moisture leads to soggy burgers.
  • Use a meat thermometer! Especially with ground poultry, it’s vital to ensure it’s cooked to a safe internal temperature (165°F/74°C).
  • Don’t press down on the patties while cooking, as this squeezes out the juices.
  • Rest the burgers: After cooking, let the burgers rest for a minute or two before serving; this allows the juices to redistribute, keeping them moist.

Enjoy your delicious homemade Feta Spinach Chicken Burgers! For the Tzatziki sauce recipe look for the next blog.

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