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Spinach Chicken Burgers

Juicy ground chicken burgers with fresh spinach, creating emerald-flecked patties that are both healthy and flavorful with aromatic garlic and herbs.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken (93% lean)
  • 2 cups fresh spinach leaves, finely chopped
  • 1/3 cup panko breadcrumbs
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 burger buns

Method
 

  1. Wash fresh spinach thoroughly and pat completely dry with paper towels. Chop finely - you want small pieces that distribute evenly throughout the patties. Ensure the spinach is truly dry before proceeding.
  2. In a large bowl, gently combine ground chicken, chopped spinach, beaten egg, minced garlic, Parmesan cheese, oregano, salt, and pepper. Mix with your hands just until ingredients are evenly distributed - avoid overmixing to prevent tough patties.
  3. Divide mixture into four equal portions. With slightly wet hands, gently shape each portion into patties about 3/4-inch thick. Create a small indent in the center of each patty with your thumb to prevent puffing up during cooking.
  4. Heat olive oil in a large skillet over medium-high heat. When oil shimmers, carefully place patties in the pan. Cook for 4-5 minutes without moving them until golden edges form. Flip once and cook another 4-5 minutes until internal temperature reaches 165°F.

Notes

For faster weeknight meals, mix the burger mixture the night before and refrigerate - flavors develop beautifully overnight. Ensure spinach is completely dry to prevent soggy patties. Don't overmix the meat mixture to avoid tough patties. Create a small indent in center of each patty to prevent doming. Use meat thermometer to ensure internal temperature reaches 165°F. Cooked burgers keep refrigerated for 3 days or frozen for 3 months. Raw patties freeze for up to 2 months.