Baked Chicken Burgers with Spinach and Greek Yogurt Sauce

Name: Baked Chicken Burgers with Spinach and Greek Yogurt Sauce
Prep time: 31 min
Cook time: 18 min
Total time: 49 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (567 g) ground chicken, cold, from the refrigerator; ½ cup (45 g) old-fashioned rolled oats, left whole; 3 cups, packed (90 g) fresh baby spinach, finely chopped; 1 whole (50 g) large egg, lightly beaten; 1 tsp (3 g) garlic powder; ½ tsp (1½ g) onion powder; ½ tsp (1½ g) smoked paprika; 1 tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil, for brushing; ½ cup (120 g) plain Greek yogurt, full-fat or 2%; 1 tbsp (15 ml) fresh lemon juice; 1 small clove (3 g) garlic, finely grated; kosher salt, a pinch, to taste; 4 buns (260 g) whole wheat hamburger buns, split; 1 medium (150 g) ripe tomato, cut into 4 slices; 4 leaves (40 g) lettuce leaves, washed and dried (optional); 4 thin slices (40 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy oven-baked chicken burgers packed with spinach and oats, finished on whole wheat buns with a tangy garlic Greek yogurt sauce. No grill or splatter, just a hot oven and a sheet pan.

Prep: 31 min
Cook: 18 min
Wait: 23 min
Total: 1 hr 12 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1¼ lb (567 g) ground chicken, cold, from the refrigerator
½ cup (45 g) old-fashioned rolled oats, left whole
3 cups, packed (90 g) fresh baby spinach, finely chopped
1 whole (50 g) large egg, lightly beaten
1 tsp (3 g) garlic powder
½ tsp (1.5 g) onion powder
½ tsp (1.5 g) smoked paprika
1 tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) olive oil, for brushing
For the yogurt sauce
½ cup (120 g) plain Greek yogurt, full-fat or 2%
1 tbsp (15 ml) fresh lemon juice
1 small clove (3 g) garlic, finely grated
kosher salt, a pinch, to taste
To serve
4 buns (260 g) whole wheat hamburger buns, split
1 medium (150 g) ripe tomato, cut into 4 slices
4 leaves (40 g) lettuce leaves, washed and dried (optional)
4 thin slices (40 g) red onion, thinly sliced (optional)

Equipment (7)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Wire rack that fits the baking sheet (optional but helpful)
Parchment paper
Large mixing bowl
Instant-read thermometer
Small bowl for sauce
Fine grater or microplane

Steps

Before you start

Preheat the oven to 400°F (200°C) with a rack in the middle.
If using frozen spinach, thaw it and squeeze out ALL the water in a clean towel; wet spinach makes soft, crumbly patties.
Ground chicken is lean and sticky; keep it cold and wet your hands with water when shaping.
Use a digital instant-read thermometer: chicken burgers must reach 165°F (74°C).
Plan on about 1 hour 10 minutes from start to table, including a 15-minute chill.

1
Preheat and prep panOven 400°F / 205°C
- Position a rack in the middle of the oven and preheat to 400°F (200°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment.
- If you have a wire rack, set it on the sheet and lightly oil it instead, using a little of the olive oil.
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Ready when: Oven reaches 400°F (200°C).
2
Chop the spinach
- Stack the 3 packed cups (90 g) of baby spinach and chop it very finely, to pieces about ¼ inch (6 mm) or smaller, so it blends into the meat and doesn't tear the patties.
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Ready when: Spinach is a fine, fluffy pile with no long ribbons.
Tip: Squeeze the chopped spinach in a paper towel if it feels wet.
3
Mix the burger base
- In a large bowl, combine the egg, oats, chopped spinach, garlic powder, onion powder, smoked paprika, 1 tsp kosher salt and the black pepper.
- Stir with a fork for 30 seconds, then let sit 5 minutes so the oats absorb moisture.
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Ready when: Mixture looks like a thick, evenly speckled paste.
4
Add chicken gently
- Add the cold ground chicken.
- With wet hands, fold and press the mixture together for about 30 to 45 seconds, just until the ingredients are evenly distributed.
- Stop as soon as no streaks of oats or spinach remain.
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Ready when: Mixture is evenly combined and tacky, not smooth like a paste.
Tip: Overmixing makes the burgers dense and rubbery.
5
Shape the patties
- Divide the mixture into 4 equal portions (about 5.5 oz / 155 g each).
- With wet hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple in the center of each with your thumb.
- Place on the prepared sheet, spaced 1 inch (2.5 cm) apart.
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Ready when: Patties are uniform in size with smooth edges and no cracks.
Tip: The dimple stops the centers from puffing up like domes.
6
Make yogurt sauce
- In a small bowl, stir together the Greek yogurt, lemon juice and finely grated garlic.
- Season with a pinch of salt, taste, and add more lemon or salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth, tangy and pleasantly garlicky.
7
Chill the patties
- Refrigerate the shaped patties on their sheet, uncovered, for 15 minutes.
- This helps them hold their shape in the oven.
- The oven stays on to keep heating.
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Ready when: Patties feel firm to a light touch.
Tip: Don't skip this step; warm, sticky patties spread and can stick to the pan.
8
Bake the burgersOven 400°F / 205°C
- Brush the tops of the chilled patties with half the olive oil.
- Bake at 400°F (200°C) for 10 minutes.
- Flip carefully with a wide spatula, brush with the remaining oil, and bake 8 minutes more.
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Ready when: Golden brown outside, juices run clear, and an instant-read thermometer in the center reads 165°F (74°C).
Tip: Check the temperature at 8 minutes after flipping; thicker patties may need a couple more minutes.
9
Rest and toast bunsOven 400°F / 205°C
- Move the burgers to a plate and rest 3 minutes.
- Meanwhile, place the split buns cut-side up on the oven rack or a second sheet at 400°F (200°C) for 2 to 3 minutes until lightly toasted.
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Ready when: Bun cut sides are lightly golden and warm.
Tip: Watch the buns closely; they scorch quickly.
10
Assemble and serve
- Spread yogurt sauce on both halves of each bun.
- Layer lettuce, a burger, a tomato slice and red onion on the bottom bun, add the top bun and serve right away.
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Tip: Put lettuce against the bottom bun to keep it from getting soggy.

Good to know

Tips

Don't skip chilling; warm, sticky patties spread and can stick to the pan.
Baking on a wire rack gives browning on both sides and lets you skip the flip, adding 2 to 3 minutes of baking.
Finish with 1 to 2 minutes under the broiler for deeper color, watching closely.
Always rely on a thermometer; ground chicken can look done before it's safe.

Make ahead

Shape the patties up to 24 hours ahead; stack between parchment, cover and refrigerate. The yogurt sauce keeps up to 3 days in the fridge.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store cooked patties airtight up to 4 days. Freezer: freeze cooked patties, wrapped individually, up to 3 months. Reheat in a 350°F (175°C) oven for 10 to 12 minutes (20 minutes from frozen) until steaming hot, 165°F (74°C) in the center.

Substitutions

ground chicken → ground turkey. Use 93% lean; bake to the same 165°F (74°C).
old-fashioned rolled oats → panko breadcrumbs. Use ⅓ cup (20 g); texture will be slightly lighter. Not gluten-free unless panko is certified so.
fresh baby spinach → thawed frozen chopped spinach. Frozen spinach is far more concentrated than fresh. Use only 3 to 4 tablespoons (35 to 45 g) after thawing and squeezing completely dry in a clean towel; more will make the patties wet and crumbly.
plain Greek yogurt → mayonnaise. Use the same amount for a richer sauce.