Chicken Burger
Seasoned ground chicken mixed with spinach, formed into patties and cooked in a skillet or griddle. Serve on toasted low-calorie hamburger buns with optional toppings like avocado, mayonnaise, ketchup, mustard, lettuce, tomato, or onions.
Equipment
- Large Bowl
- large sauté pan
- griddle
- Grill pan
- Toaster
- dry pan
Ingredients
Ingredients
- 1 1/2 poundsground chicken
- 1 cupfinely chopped fresh spinach
- 1 teaspoongarlic powder
- 1/2 teaspoononion powder
- 1/2 teaspoondried thyme mixed Italian herbs, or sage
- 1/2 teaspoonpaprika
- 1 teaspoonkosher salt
- Freshly ground black pepper
- olive oil spray
- 5 low-calorie hamburger buns toasted
- Optional toppings:sliced avocado mayonnaise, ketchup, mustard, lettuce, sliced tomato, raw or sautéed onions
Instructions
Instructions
- In a large bowl combine 1½ pounds ground chicken, 1 cup finely chopped fresh spinach, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme (or mixed Italian herbs or sage), ½ teaspoon paprika, 1 teaspoon kosher salt, and freshly ground black pepper.
- Using your hands, gently mix until ingredients are just combined—do not overwork the meat.
- Divide the mixture into 5 equal portions and shape each into a flattened patty roughly the diameter of the buns.
- Preheat a large sauté pan, griddle, or grill pan over medium-low heat. Spray the cooking surface with olive oil spray.
- Place the patties in the pan without crowding. Cook 4 to 5 minutes on the first side, flip once, and cook an additional 4 to 5 minutes on the second side, or until the patties are lightly golden and cooked through (no pink remains or internal temperature reaches 165°F). If all patties don’t fit, cook in batches and re-spray the pan as needed.
- While the patties cook, toast the 5 low-calorie hamburger buns (for example, in a toaster or in a separate dry pan) until lightly golden.
- Remove patties from the pan and let rest for 1–2 minutes.
- Assemble each burger by placing a patty on a bottom bun, adding any desired optional toppings (sliced avocado, mayonnaise, ketchup, mustard, lettuce, sliced tomato, raw or sautéed onions), and topping with the bun top.
Notes
Notes
*Note:
You’ll get a super tender patty with even more flavor in each bite by visiting your spice drawer. Feel free to add a teaspoon of any spice you love, such as harissa, Italian herbs, smoked paprika, or chile flakes.
TO ENJOY LATER
The cooked burgers can be cooled and refrigerated up to 3 days. To rewarm, microwave for 30 seconds, or place in a saucepan over low to medium heat for 1 to 2 minutes on each side, or in an air fryer at 350°F (175°C) for 2 minutes, or until warmed through.
PREP IN ADVANCE
The uncooked burgers can be placed on parchment-lined baking sheets, frozen for 1 hour, and then placed in labeled zip-top bags. Defrost in a refrigerator overnight and then cook as directed.
REPURPOSE LEFTOVERS
Crumble the cooked burgers over rice (or other favorite grain), or wrap them in lettuce for a carb-free meal.
*Note:
You’ll get a super tender patty with even more flavor in each bite by visiting your spice drawer. Feel free to add a teaspoon of any spice you love, such as harissa, Italian herbs, smoked paprika, or chile flakes.
TO ENJOY LATER
The cooked burgers can be cooled and refrigerated up to 3 days. To rewarm, microwave for 30 seconds, or place in a saucepan over low to medium heat for 1 to 2 minutes on each side, or in an air fryer at 350°F (175°C) for 2 minutes, or until warmed through.
PREP IN ADVANCE
The uncooked burgers can be placed on parchment-lined baking sheets, frozen for 1 hour, and then placed in labeled zip-top bags. Defrost in a refrigerator overnight and then cook as directed.
REPURPOSE LEFTOVERS
Crumble the cooked burgers over rice (or other favorite grain), or wrap them in lettuce for a carb-free meal.