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Spinach and Feta Chicken Burgers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Description

These Spinach and Feta Chicken Burgers are a flavorful and healthy twist on the classic burger. Packed with ground chicken, fresh spinach, creamy feta cheese, and seasoned with herbs, these juicy patties are cooked on the stovetop and served with tangy tzatziki, red onions, tomatoes, and pepperoncini on toasted brioche buns. Perfect for a quick and delicious meal that serves six.

Ingredients

For the Burgers

  • 2 lb. ground chicken
  • 2 c. baby spinach, finely chopped, plus more for topping
  • 1/2 c. finely crumbled feta cheese (about 2 oz.)
  • 1/2 c. panko breadcrumbs
  • 1/4 c. plain Greek yogurt
  • 2 garlic cloves, finely chopped
  • 1 large egg yolk
  • 2 tsp. kosher salt
  • 1 tsp. dried dill
  • 1 tsp. dried oregano
  • 1/4 tsp. black pepper
  • Vegetable oil, for brushing

For the Toppings and Assembly

  • 1 red onion, cut into 6 thick slices
  • 3/4 c. tzatziki sauce
  • 6 brioche buns, split and toasted
  • 1 plum tomato, sliced
  • 1/2 c. sliced pepperoncini
  • Potato chips, for serving

Instructions

  1. Prepare the burger mixture: In a large bowl, combine the ground chicken, finely chopped baby spinach, crumbled feta cheese, panko breadcrumbs, plain Greek yogurt, chopped garlic, egg yolk, kosher salt, dried dill, dried oregano, and black pepper. Mix thoroughly with your hands until all ingredients are evenly incorporated. Shape the mixture into 6 patties, each just under 1 inch thick.
  2. Cook the onions: Preheat a large cast-iron skillet over medium-high heat and brush it lightly with vegetable oil. Add the thick red onion slices and cook for 3 to 4 minutes total, turning occasionally, until they soften and develop a golden-brown color on both sides. Try to keep the slices intact without separating into rings. Once done, transfer the onions to a plate and set aside.
  3. Cook the chicken patties: Reduce the skillet heat to medium and brush with more vegetable oil. In batches if needed, add the chicken patties. Cook each side for 4 to 5 minutes until they are nicely browned and fully cooked through, reaching an internal temperature of 165°F (74°C).
  4. Assemble the burgers: Spread the tzatziki sauce evenly on the toasted brioche buns. On the bottom halves of the buns, layer a handful of fresh spinach, sliced plum tomato, sliced pepperoncini, and the cooked red onion slices. Place the hot chicken patties on top and finish with the top halves of the buns.
  5. Serve: Serve the Spinach and Feta Chicken Burgers immediately alongside potato chips for a satisfying meal.

Notes

  • Ensure the chicken patties are cooked thoroughly to avoid any food safety issues—use a meat thermometer to check for 165°F (74°C) internal temperature.
  • To keep the burgers juicy, avoid overmixing the meat mixture when combining ingredients.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the burger mix or swap pepperoncini for jalapeños.
  • You can substitute brioche buns with whole wheat or gluten-free buns if preferred.
  • Leftover cooked patties can be refrigerated for up to 2 days and reheated gently on the stovetop.

Find it online: https://cookedbylina.com/spinach-and-feta-chicken-burgers-recipe/