I became a vegetarian back around the same time as when the boxed burger came into vogue. After I started eating everything again, I tried one of these modern day miracles and it was the nastiest thing I had eaten in a long time (way nastier than any veggie burger, FYI). The texture was soft and mealy and I just didn’t want to know what could have been lurking inside.
This past week I finally made a huge batch of my own hamburger patties to freeze and wow, they were tasty and simple… lean beef, garlic, a splash of Worcestershire and a whole lot of goodness. We try not to eat beef too often and we still had some buns left to use so I thought I’d make some chicken burgers. I was afraid that they might be dry and flavourless though, so I had to do some tasty thinking.
I came up with this recipe using some of our favorite flavours… feta, oregano and olives. To help the burgers keep their shape and add a bit of moisture, I added the egg and bread crumbs. I think the feta and spinach also helped keep these moist as they were so juicy!
My Grilled Spinach & Feta Chicken Burgers
Makes 8-9 large burgers
- 2 lbs extra lean ground chicken
- 1 cup chopped cooked spinach, well drained
- 3 green onions, chopped
- 1/3 cup feta, crumbled
- 2 cloves garlic, minced
- 1 tsp oregano
- 2 tbsp Kalamata olive tapenade
- S&P to taste
- 1 egg
- 1/2 cup bread crumbs
Mix all ingredients together well by hand and form into patties (I recommend putting your finger down in the middle, it will close up when cooking and will help to ensure the patty is cooked through…no rare chicken burgers please! Grill over low or medium low heat on a preheated oiled grill until completely cooked. Serve on buns with the roasted red pepper and feta mayo topping below and a spoon of Kalamata olive tapenade.
- 1/2 cup mayonnaise
- 3 tbsp crumbled feta
- 1/2 of a jarred roasted red pepper, chopped fine
- Pepper to taste
Mix together, keep in fridge until ready to use.
Winner winner chicken (burger) dinner.