This Spinach and Feta Chicken Burgers Recipe is a juicy and flavorful recipe, which is made with fresh spinach and feta cheese. It’s a healthy twist on the classic, ready in about 30 minutes.
Jump to RecipeSpinach and Feta Chicken Burgers Recipe Ingredients
- 2 lb. ground chicken
- 2 cups baby spinach, finely chopped, plus more for topping
- 1/2 cup finely crumbled feta cheese (about 2 oz.)
- 1/2 cup panko
- 1/4 cup 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
- 1 red onion, cut into 6 thick slices
- 3/4 cup tzatziki
- 6 brioche buns, split and toasted
- 1 plum tomato, sliced
- 1/2 cup sliced pepperoncini
- Potato chips, for serving
How To Make Spinach and Feta Chicken Burgers
- Mix and Form the Patties: In a large bowl, combine the ground chicken, chopped spinach, feta, panko, Greek yogurt, garlic, egg yolk, salt, dill, oregano, and pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture. Form into 6 patties, each just under 1-inch thick.
- Grill the Onions: Preheat a large cast-iron skillet or grill pan over medium-high heat and brush it lightly with vegetable oil. Add the thick red onion slices and cook for about 3 to 4 minutes total, flipping once, until they are softened and nicely browned. Remove the onions to a plate.
- Cook the Burgers: Reduce the heat to medium and brush the pan with a little more vegetable oil. Working in batches if needed, add the chicken patties to the skillet. Cook for 4 to 5 minutes per side, until nicely browned, and a thermometer inserted into the center reads 165°F (74°C).
- Assemble and Serve: Spread a generous amount of tzatziki on the top and bottom of each toasted bun. On the bottom buns, layer with fresh spinach leaves, tomato slices, pepperoncini, and the cooked red onion slices. Top with a cooked chicken patty, add the top bun, and serve immediately with potato chips.
Recipe Tips
- How to keep chicken burgers from getting dry? The Greek yogurt and egg yolk are key to adding moisture and richness. Also, be very careful not to overcook the patties. Cooking them to just 165°F (74°C) will keep them perfectly juicy.
- Can I make these on an outdoor grill? Yes! These are fantastic on a barbecue. Preheat the grill to medium heat and oil the grates well. Grill the patties for 4-5 minutes per side. You can also grill the onions and toast the buns directly on the grill.
- How do I handle the sticky mixture? Ground chicken mixtures can be very sticky. To make forming the patties easier, lightly wet your hands with water or oil before you start. This creates a barrier and prevents the meat from sticking to your hands.
- Can I make the patties ahead of time? Absolutely. You can form the patties, place them on a wax paper-lined plate, cover, and refrigerate them for up to 24 hours before cooking. This can actually help them hold their shape better.
What To Serve With Spinach and Feta Chicken Burgers
These Mediterranean-inspired burgers pair well with a variety of sides.
- Classic potato chips or sweet potato fries.
- A Greek salad with cucumbers, tomatoes, and olives.
- Lemon-herb roasted potatoes.
- A simple side of couscous salad.
How To Store Spinach and Feta Chicken Burgers
Refrigerate: Store cooked, cooled patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave.
Freeze: You can freeze the uncooked patties for later. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag, with a piece of wax paper between each patty. They will keep for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
Spinach and Feta Chicken Burgers Nutrition Facts
- Serving Size: 1 burger patty (without bun or toppings)
- Calories: 380kcal
- Carbohydrates: 8g
- Fat: 22g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, ground turkey is an excellent substitute and works just as well in this recipe.
If you don’t have panko, you can use regular fine, dry breadcrumbs. You could also use crushed crackers or even quick oats as a binder.
This can happen if the mixture is too wet or not mixed enough to bind. Make sure your chopped spinach is not overly wet. The egg yolk and panko are crucial binders, so don’t skip them. Chilling the patties for 30 minutes before cooking can also help them firm up.
Try More Recipes:
- Spinach and Artichoke Baked Eggs Recipe
- Spanakopita (Greek Spinach Pie) Recipe
- Spinach Artichoke Cups Recipe
Spinach and Feta Chicken Burgers Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes15
minutes380
kcalJuicy, flavorful chicken burgers packed with fresh spinach, salty feta cheese, and Greek herbs, served on a brioche bun with creamy tzatziki.
Ingredients
2 lb. ground chicken
2 cups baby spinach, chopped
1/2 cup crumbled feta
1/2 cup panko
1/4 cup plain Greek yogurt
2 garlic cloves, chopped
1 egg yolk
Spices: salt, dill, oregano, pepper
1 red onion, sliced
Tzatziki, brioche buns, and other toppings for serving
Directions
- Gently mix ground chicken, spinach, feta, panko, yogurt, garlic, egg yolk, and all seasonings.
- Form the mixture into 6 patties.
- In a hot skillet, cook sliced red onion until soft and browned; set aside.
- In the same skillet, cook the chicken patties for 4-5 minutes per side until fully cooked.
- Assemble the burgers on toasted brioche buns with tzatziki, cooked onion, and other fresh toppings.
- Serve immediately.
Notes
- Don’t Overmix: When combining the burger ingredients, mix until they are just incorporated. Overworking the ground chicken can make the final burgers tough.
- Check for Doneness: The safest way to tell if a chicken burger is cooked is with a meat thermometer. It should read 165°F or 74°C in the thickest part.
