Spinach Chicken Burgers (Print Version)
# Ingredients:
→ Patties
01 -
1 pound ground chicken
02 -
1 tablespoon Dijon mustard
03 -
1/4 cup chopped onion, finely diced
04 -
2 minced garlic cloves
05 -
1/4 cup breadcrumbs (plain or seasoned)
06 -
Salt and black pepper, as you like
07 -
Olive oil for frying
08 -
1/2 cup white cheddar cheese, shredded
09 -
1 cup spinach, chopped finely
10 -
1 teaspoon Worcestershire sauce
→ Toppings & Buns
11 -
4 burger buns
12 -
Optional add-ons: tomato slices, fresh lettuce, or extra cheese
# Instructions:
01 -
Grab a big bowl and toss in the chicken, spinach, cheddar, breadcrumbs, garlic, onion, Worcestershire sauce, Dijon, salt, and pepper. Mix gently until blended well.
02 -
Split the mixture into four portions and mold them into burger shapes.
03 -
Warm up a skillet on medium, drizzle some olive oil, and fry each patty for about 5-6 minutes on each side. Make sure they’re fully cooked, hitting 165°F (75°C) inside.
04 -
Move the cooked patties to a plate and give them a minute or two to settle.
05 -
Put each patty on a bun and layer it with whichever toppings you love. Dig in and enjoy!
# Notes:
01 -
Substitute gluten-free buns and breadcrumbs for a no-gluten option, or use lettuce leaves instead!
02 -
Throw these patties on a grill if you’d prefer grilling over pan-frying.
03 -
Leftovers? Store them in the fridge for 3 days or freeze for up to 3 months.