CHICKEN SPINACH BURGERS
Chicken spinach burgers have just 5 ingredients and are super juicy and flavorful!
Provided by Kathryn Doherty
Categories Chicken
Time 22m
Number Of Ingredients 9
Steps:
- Add ground chicken, chopped spinach, mozzarella cheese, pesto, garlic, salt and black pepper to a medium bowl.
- Using a fork and then your hands, mix until just combined.
- Divide mixture into 4 equal parts and form burger patties that are about 1/2 inch thick.
- Heat a large non-stick pan over medium-high heat and add canola oil.
- Add burgers to pan and cook over medium-high heat for 5-6 minutes, then flip and continue cooking until done, about 5-6 minutes more. Keep an eye on your temperature and reduce the heat if they are starting to burn. If you are adding sliced cheese to your burgers, you can do that when you flip them, so it melts as they finish cooking.
- Let rest for a few minutes before serving. Then add desired toppings and enjoy!
Nutrition Facts : Calories 283 calories, Cholesterol 111 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, Sodium 327 milligrams sodium, Sugar 0 grams sugar
BIG BIRD: JUMBO CHICKEN, SPINACH, AND HERB BURGERS WITH MUSHROOMS AND SWISS
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a large nonstick skillet over medium-high heat.
- Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper. Score the meat with the side of your hand to separate into 4 equal portions. Make 4 large patties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.
- Preheat a second medium-size skillet over medium-high heat with 2 tablespoons of EVOO, twice around the pan. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the 'shrooms with salt and pepper. Add the wine or broth and cook until the pan is almost dry, about 2 minutes.
- Top the big-bird burgers with the mushroom topping and the Swiss cheese. Fold each slice of cheese in half to fit the burger, if necessary. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.
- Slather the tops of the buns or English muffins with a little mustard. Place the burgers on the bun bottoms and top with lettuce and tomato. Put the bun or muffin tops in place.
JUMBO CHICKEN, SPINACH, AND HERB BURGERS
Make and share this Jumbo Chicken, Spinach, and Herb Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a large nonstick skillet over med-high heat.
- Arrange the defrosted chopped spinach in the center of a kitchen towel; wrap the towel around the spinach and squeeze out the excess liquid.
- Put the spinach in a bowl and combine with chicken, shallots, 2 tablespoons dijon mustard, basil, parsley, salt, and pepper.
- Divide meat into 4 equal portions; make 4 large patties, ¾ to 1-inch thick.
- Drizzle patties with oil and place them in the hot skillet.
- Cook 6-7 minutes on each side until chicken is cooked through.
- Preheat a second medium-size skillet over med-high heat with 2 tablespoons olive oil.
- Add in the sliced mushrooms and garlic; cook, stirring occasionally, for 4-5 minutes, or until the mushrooms are nice and brown.
- Season with salt and pepper; add in the wine and cook until the pan is almost dry, about 2 minutes.
- Top the burgers with the mushroom topping and the swiss cheese (fold each slice of cheese in half to fit the burger, if needed).
- Cover loosely with foil; turn off the pan and let the cheese melt about 2 minutes.
- Slather the tops of the buns with mustard; place the burgers on the bun bottoms and top with lettuce and tomato.
- Put the bun tops in place; serve.
Nutrition Facts : Calories 691.1, Fat 25.2, SaturatedFat 8.3, Cholesterol 184.7, Sodium 689.7, Carbohydrate 42.3, Fiber 5.5, Sugar 4.9, Protein 68.6
CHICKEN SPINACH BURGERS
Make and share this Chicken Spinach Burgers recipe from Food.com.
Provided by Chef Gorete
Categories Spinach
Time 22m
Yield 5 Burgers, 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the bbq on high.
- Cut 5 squares of wax paper to make it easier to place the burgers on the grill.
- In a large bowl, combine all of the spices then add the ground chicken mixing just until blended. Be careful not to over mix.
- Divide the meat into 5 balls. Place the balls on the wax paper then lightly flatten and shape.
- Cook on high heat for 6 minutes per side or until meat is firm and the internal temperature is 165°F.
Nutrition Facts : Calories 207, Fat 11.2, SaturatedFat 3.2, Cholesterol 117, Sodium 91.8, Carbohydrate 2.7, Fiber 0.8, Sugar 0.6, Protein 24.4
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