Best Jumbo Chicken Spinach And Herb Burgers Recipes

Jumbo Chicken, Spinach, and Herb Burgers image

Provided by ratherbeswimmin

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 (10 ounce) box frozen chopped spinach, defrosted
2 lbs ground chicken
1 shallot, finely chopped
2 tablespoons Dijon mustard
10 basil leaves, shredded (or torn)
3 tablespoons chopped fresh flat-leaf parsley
salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
20 white button mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
4 slices swiss cheese
4 kaiser rolls or 4 sandwich-size sourdough english muffins, split and toasted
4 leaves red leaf lettuce
1 vine-ripe tomatoes, thinly sliced

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

Big Bird: Jumbo Chicken, Spinach, and Herb Burgers with Mushrooms and Swiss image

Yield 4 servings

Number Of Ingredients 15

1 10-ounce box frozen chopped spinach, defrosted
2 pounds ground chicken breast
1 shallot, finely chopped
2 tablespoons Dijon mustard, plus some for slathering on the rolls
10 leaves of fresh basil, shredded or torn
3 tablespoons fresh flat-leaf parsley (a handful), chopped
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
20 white button mushrooms, thinly sliced
2 garlic cloves, chopped
1/2 cup dry white wine or chicken stock
4 slices Swiss cheese, from the deli counter
4 kaiser rolls or sandwich-size sourdough English muffins, split and toasted
4 red or green leaf lettuce leaves
1 vine-ripe tomato, thinly sliced

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.