These Chicken Burgers with Spinach and Feta are so flavorful and juicy! Serve these chicken burgers at your next gathering and they are sure to be a hit!
Memorial Day weekend is here, which kicks off summer! While I love a good beef burger, I wanted to offer a leaner, healthier burger option. For anyone trying to cut back on red meat, these chicken burgers with spinach and feta are a great alternative this grilling season.
These chicken burgers are packed with fresh spinach, feta cheese, and seasoned with fresh herbs to give it a Mediterranean twist. Also, because they are made with lean ground chicken, they’re lower in saturated fat when compared to a typical burger.
These Chicken Burgers are far from flavorless!
I know chicken burgers get a bad rap for being too dry and tasteless. But not these chicken burgers! You get the salty tang from the crumbled feta cheese, mild garlic flavor, and bright freshness from the added herbs. Then the chicken burgers are topped off with cool, creamy tzatziki sauce with fresh cucumber and dill flavor.
Since this recipe is using lean chicken, I added the egg, feta, and spinach for added moisture. The spinach not only adds moisture, but also an extra dose of nutrients like potassium, magnesium, vitamin K, vitamin A, vitamin B6, folate, calcium , iron and vitamin C.
You won’t miss the beef with all the amazing flavor in this burger. If you want to use a different meat, you definitely can! Ground chicken can be substituted for ground turkey and the results are just as good. These would be delicious made with ground lamb for even more Mediterranean flair.
Grill them outside or cook inside
No grill, no problem. Cook them inside on a griddle skillet or even in the oven at 375 degrees. However, if you cook them in the oven you will need to adjust the time (see the recipe below).
Serving suggestions for these chicken burgers
These burgers are amazing plain or topped with some tzatziki sauce. Or for more traditional toppings, add mixed lettuce greens, sliced tomato, and onion. My chipotle aioli mixed with some ranch sauce would be delicious as well, or just use your favorite condiment.
Serve them on buns or in a pita wrap. Alternatively, for a low carbohydrate version you can simply wrap in a lettuce leaf instead of a bun. Serve along side your favorite bbq sides.
Are these freezer friendly?
Make a double batch of these chicken burgers and freeze half for another night. I usually form into patties and flash freeze them raw. When you want to make them again, you can thaw them in the fridge before cooking or cook from frozen on a lower heat.
Looking for more bbq/summer recipes? Check out the recipes below!
Watermelon, Arugula, & Feta Salad with Balsamic Glaze
Chicken Burgers with Spinach and Feta
Ingredients
Chicken burger patties:
- 1 cup packed raw spinach
- 1 lb lean ground chicken
- ¼ cup feta crumbled
- 2 Tablespoons fresh dill chopped
- ¼ cup fresh parsley chopped
- 2-3 scallions sliced thin
- 1 egg
- ¼ cup Italian breadcrumbs
- ¼ cup panko breadcrumbs
- 2 cloves garlic minced
- ¼ teaspoon ground black pepper
Optional Garnishes:
- Mixed greens
- Tomato
- Tzatziki sauce
- Sliced red onion
- Avocado
Tzatziki Sauce:
- 1 ½ cup Greek yogurt
- 1 garlic clove minced
- ½ cup cucumber diced small
- 1-2 Tablespoons chopped fresh dill
- 1 Tablespoon white wine vinegar
- 1 ½ Tablespoon olive oil
- ground black pepper
Instructions
- If planning to make the tzatziki sauce prepare it ahead of time so the flavors can meld together.
- Mix all the ingredients for the tzatziki sauce in a small bowl until well combined. Cover and refrigerate. Let sit in the refrigerator for at least an hour. Taste and add more seasoning if needed. Keep chilled until ready to serve.
- Heat a medium sized pan over medium high heat. Add ½ teaspoon of oil to the pan. Once the oil is hot add the spinach and gently wilt the spinach down. (don’t over cook the spinach so it becomes mush). Should only take a minute to wilt. Once done place in a bowl to cool. Once cool, roughly chop the spinach, so it can distribute in the meat mixture more evenly.
- Add the remaining chicken burger ingredients (ground chicken through black pepper) to a large mixing bowl. When the spinach is fully cooled add it to the bowl as well. Gently but thoroughly mix everything together until all the ingredients are evenly distributed.
- Form the meat mixture into 5-6 patties that are at least ¾ inch thick. Place the formed patties onto a parchment lined cookie sheet and place in the refrigerator for at least 30 minutes.
Methods of cooking *
- Skillet pan: Heat a large skillet pan on medium heat and lightly grease. Once heated add the chicken burgers and cook 10-12 minutes, flipping half way through until lightly browned and cooked through.
- Grill: Preheat the grill. Once the grill is hot, grill the burgers over medium heat for ~10 minutes flipping half way through
- Oven: Preheat oven 375°F. Place burger patties on aluminum or parchment lined baking sheet. If using aluminum lightly grease the pan. Bake 15-20 minutes, flipping half way until lightly browned on both sides and internal temperature reaches 165°F
- Serve the burgers with the tzatziki sauce or your favorite condiment and top with your favorite garnishes.
Nutrition Facts
Grill these Chicken Burgers with Spinach and Feta all summer long!
What’s your favorite way to top your burger? Share in the comments below. And be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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