Spinach And Feta Chicken Burgers
These juicy spinach and feta chicken burgers are packed with herbs, chopped spinach and bright lemon zest. They’re beautifully moist thanks to little pockets of tangy feta throughout. Simple to prepare and always a hit, they’re delicious served with salad and tzatziki, or tucked into a warm pita or bun for an easy, satisfying meal.
Servings: 4 to 7
Ingredients
- 1 pound ground chicken (or substitute ground turkey)
- 1½ cups spinach loosely packed, washed and chopped finely (I like baby spinach)
- ¾ cup feta cheese crumbled
- ⅓ cup breadcrumbs (if using panko breadcrumbs, go with about ½ cup as they're less dense)
- 1 egg
- 1 lemon (zest only)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1½ teaspoons dried oregano
- 1 teaspoon dried mint (or 1½ teaspoons semi-dried, or a few fresh leaves, finely chopped - about 1 tablespoon)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Simple tzatziki (to serve)
- 1 cup Greek yogurt
- ½ medium cucumber diced finely
- ½ clove garlic crushed
Optional (for burgers in buns)
- burger buns e.g. brioche buns
- cucumber slices
- tomato slices
- leftover spinach or crunchy lettuce
Instructions
- In a large bowl, use a silicon spatula (or your hands and disposable kitchen gloves) to mix together all of the ground chicken patty ingredients, until well combined.1 pound ground chicken, 1½ cups spinach, ¾ cup feta cheese, ⅓ cup breadcrumbs, 1 egg, 1 lemon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1½ teaspoons dried oregano, 1 teaspoon dried mint, ½ teaspoon salt, ¼ teaspoon black pepper
- Shape into 6 to 8 equal patties (about 1½ to 2cm thick).
- Heat up the oil on a medium heat in a very large frying pan or skillet. Then pan-fry the chicken burgers for around 6 to 8 minutes on each side, or until cooked through and golden on each side (If you have a meat thermometer, check that the internal temperature is at least 165F/74C).2 tablespoons olive oil
- To make the tzatziki (optional), simply mix together the Greek yogurt, crushed garlic and cucumber. Serve the burgers with the tzatziki and perhaps bread or your choice of salad, or in burger buns with the tzatziki, and cucumber and tomato slices.1 cup Greek yogurt, ½ medium cucumber, ½ clove garlic, burger buns, cucumber slices, tomato slices, leftover spinach or crunchy lettuce
Video
Notes
Serving size: Note that the meat mixture can make around 7 patties. You can either stretch it to 8 and serve 2 patties per person with sides for a group of 4, or you can make 7 burgers in buns, with tzatziki, cucumber and tomato inside.
Making ahead: Shape them into burger shapes up to 24 hours ahead of time. Put them on a covered plate or in an airtight container with baking paper to stop them sticking.
Air fryer/Oven instructions: Air fry - 14 to 18 minutes, turning half way. Oven - Bake for 22 to 28 minutes, turning halfway.
Storage instructions: Store leftover burgers tightly wrapped in foil, or in an airtight container, for 3 to 4 days.
To freeze: Uncooked - layer the burger patties between layers of baking paper in an airtight container for 2 to 3 months. Then defrost overnight in the fridge before cooking as from fresh. Leftover cooked burgers - freeze them for up to 3 months. Let defrost, then wrap in foil and reheat in the oven at 355F/180C for around 15 minutes. You can also reheat gently in the microwave, skillet or air fryer.
Nutrition
Calories: 403kcal | Carbohydrates: 15g | Protein: 33g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 791mg | Potassium: 887mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1532IU | Vitamin C: 19mg | Calcium: 264mg | Iron: 3mg
