Serves 6
Directions
- 1Preheat oven to 375°F. Place garlic cloves in a small baking dish, drizzle with olive oil, and roast for about 10-20 minutes or until soft and fragrant. Mash or finely chop once cooled.
- 2Thaw frozen spinach completely, then squeeze out as much excess water as possible using your hands or a clean towel.
- 3In a large mixing bowl, combine ground chicken, squeezed spinach, garlic, feta, Dijon mustard, hot sauce, salt, and pepper.
- 4Mix gently until just combined. Avoid overmixing to keep the burgers tender.
- 5Form into 6 evenly sized patties (about 3/4 inch thick).
- 6Grill or cook in a skillet over medium-high heat for about 5–6 minutes per side, or until the internal temperature reaches 165°F.
- 7Remove and let rest briefly before serving.
Ingredients
- 1 1/2 lbs extra-lean ground chicken
- 1/4 cup frozen chopped spinach, thawed
- 5 clove garlic, roasted until soft and finely chopped or mashed
- 4 oz feta cheese, crumbled
- 1 tsp dijon mustard
- 1 tsp hot sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil, for roasting garlic or sautéing spinach if needed
Equipment
baking dishmixing bowlskillet
Tips
- Use 6 ounces of fresh spinach as an alternative to frozen spinach.
- You can cook fresh spinach and chop it finely instead of using frozen.
- Squeezing water out of the spinach is key to avoiding soggy burgers.
- Serve on buns, lettuce wraps, or over a salad with your favorite toppings.
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