Best Chicken Spinach Burgers Recipes

BAKED CHICKEN BURGERS WITH MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inchbaking pan with avocado oil.
• Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
• Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
• Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
• Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place each chicken burger on a bun.

JUMBO CHICKEN, SPINACH, AND HERB BURGERS

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.

FIESTA SPINACH CHICKEN / TURKEY BURGERS

Steps:

• 1. Place Ground Chicken or Turkey in Large Bowl. Break Apart with Large Fork or Spoon.
• 2. Add Ingredients in order of Recipe making sure each item is blended into the ground Chicken or Turkey. This meat mixture easily blends with a large spoon.
• 3. Form patties using a 1/3 cup measuring cup. Form into the size patties you would like larger and thinner or smaller and thicker.(Mixture will be sticky. You may want to use gloves when using your hands to form patties.)
• 4. Cook patties in a large non stick skillet with 2 TBSP of vegetable oil on Med High Heat. (This makes 18 patties (1/3 cup each) so you may need to make 3 batches if you are cooking them all at once. My kids love these the next day so we cook all of them for the next day lunches. I am sure you can freeze these ahead of time but they never last that long at our house.
• 5. Patties are ready to turn over when the pink meat turns white. When there is very little pink left on the top of the patties - flip over to lightly brown the other side. Turn Patties only once. Do not over cook patties.

CHICKEN SPINACH BURGERS

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.

BIG BIRD: JUMBO CHICKEN, SPINACH, AND HERB BURGERS WITH MUSHROOMS AND SWISS

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.

TURKEY/CHICKEN-SPINACH BURGERS

Steps:

• Take frozen spinach out of the package and onto a clean towel or paper towel, then defrost and squeeze out as much of the liquid as possible.
• Place thawed ground turkey in large mixing bowl, and mix in spinach.
• Divide meat into 6 round patties and flatten into a burger shape.
• A griddle works best, but feel free to grill or use a skillet. If you use a griddle or skillet, spray with non-stick cooking spray or olive oil spray (your preference).
• Sprinkle Watkins Bacon-Onion powder or spice of your choice (pepper and salt work fine) on top side of burger before flipping.
• Cook on each side until slightly browned and cooked all the way through (maybe 8-15 minutes depending on cooking method).
• Place on buns and serve. I don't use any condiments on mine, but feel free to add lettuce, tomatoes, ketchup, mustard, etc. as desired.

CHICKEN & SPINACH BURGERS

Steps:

• 1. Heat a skillet with a little olive oil over medium heat and add diced onion. Cook 4-5 minutes or until just getting soft. Add garlic, stir and cook about 1 minute. Add spinach and cook until wilted. Remove from heat and let cool.
• 2. Tear two pieces of wax paper and place them on the counter. Make them wide enough to hold two patties each. Add spices to the ground chicken and mix well.
• 3. When the spinach mixture is cool enough to handle, add it to the chicken and mix until incorporated. It's sticky! Divide into four portions.
• 4. Place one portion of the chicken mixture on the wax paper and form into a patty, pressing to about 3/4 inch thick. Repeat with each of the other portions.
• 5. Reheat your skillet and add 2 tablespoons olive oil. Place one patty into the skillet by turning over the wax paper and gently placing the patty. Don't hold it too high over the skillet or it will splatter. Repeat with the second, third and fourth patties. Cook in batches if necessary. Cook 4 minutes each side. Dress buns per preference (mayo, pesto, avacado, tomato, red onion), top each with a chicken patty and serve.