If you are looking for an alternative to a beef burger, this chicken burger is off the hook. Packed with flavor and all things good for you, it satisfies all your burger cravings. The ground chicken is elevated by the addition of spinach which provides more iron and nutrients than it would if it were merely a regular chicken burger. Adding anything green to your meal is always a plus; especially now with COVID when we could use all the immunity boosting we can get. In addition, if you cook these in a iron skillet, you increase the iron content of the food. No matter how you prepare these chicken burgers, on the BBQ or in the iron skillet, they are winners through and through!
- 2 pounds of ground chicken (dark or white meat)
- 1 package (10 ounces) of frozen chopped spinach, thawed and squeezed of excess liquid.
- 1 large egg
- 1/2 teaspoon of ground nutmeg
- 1 teaspoon of Worcestershire sauce
- 3 tablespoons of tomato ketchup or tomato paste
- 1/4 cup of dried bread crumbs or panko
- kosher salt and freshly ground pepper
- In a large bowl, combine chicken, spinach, egg, nutmeg, Worcestershire sauce, ketchup, bread crumbs, 1 teaspoon of salt and 1/4 teaspoon of pepper. Use your hands to mix thoroughly. Cover and refrigerate for 15 minutes to allow the mixture to firm up.
- Form the meat mixture into small patties, using about 1/4 cup of the meat mixture per patty and making each patty about 2 1/2 inches thick. If the mixture is super sticky, wet your hands before forming the patties.
- If cooking indoors: Preheat the oven to 450 degrees. Place the patties on a baking sheet. Roast until cooked through (about 20 minutes). If you have a stovetop grill pan, you can grill them on medium high heat for 1-2 minutes on each side, just to get some nice grill marks, and then finish cooking them in a 400-degree oven (about 12 minutes).
- If grilling outdoors: Prepare a medium-hot fire in a charcoal or gas grill. Grill the burgers, turning once, until cooked through (about 4 minutes per side).
- Serve the burgers right away.