Chicken Burger
This Chicken Burger is juicy and flavorful! Packed with fresh spinach and seasoned to perfection, it's a healthier alternative to traditional beef burgers.
Equipment
- Mixing Bowl
- Griddle or Grill
- Spatula
- Measuring cups and spoons
- Food Thermometer
Ingredients
- 1 pound ground chicken
- 1 cup finely chopped fresh spinach
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme, mixed Italian herbs, or sage
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- Olive oil spray for cooking
- 5 low-calorie hamburger buns toasted
- Optional toppings sliced avocado, mayonnaise, ketchup, mustard, lettuce, sliced tomato, raw or sautéed onions
Instructions
- In a large mixing bowl, combine the ground chicken, finely chopped spinach, garlic powder, onion powder, dried thyme (or your herb of choice), paprika, kosher salt, and freshly ground black pepper. Mix until all ingredients are evenly distributed.
- Divide the chicken mixture into five equal portions and shape them into patties. Make sure they are slightly larger than your buns, as they will shrink a little during cooking.
- Preheat your grill or griddle over medium heat. Lightly spray it with olive oil to prevent sticking.
- Place the chicken patties on the grill or griddle and cook for about 5-6 minutes on each side. To ensure they are fully cooked, use a food thermometer to check that the internal temperature reaches 165°F (75°C).
- While the patties are cooking, toast your low-calorie hamburger buns on a separate skillet or in a toaster until they are golden brown.
- Once the patties are cooked and the buns are toasted, assemble your chicken burgers. Start with the bottom bun, add the patty, and pile on your favorite toppings.
Notes
- Don’t overwork the meat when mixing; this can lead to tough patties.
- Feel free to add other vegetables, such as grated carrots or chopped bell peppers, to the mixture for added flavor and nutrition.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.