Feta Spinach Chicken Burgers

Name: Feta Spinach Chicken Burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (567 g) ground chicken (93/7 lean); 2 cups (60 g) fresh spinach, packed, finely chopped; ¾ cup (170 g) feta cheese, crumbled; 1 whole (100 g) red onion, small, finely diced; 2 cloves (6 g) garlic, minced; ⅓ cup (30 g) panko breadcrumbs; 1 whole (50 g) large egg; 1 tsp (1 g) dried oregano; ¾ tsp (4 g) kosher salt; ¼ tsp (1.3 ml) black pepper, freshly ground; 1 tbsp (15 ml) olive oil; 4 whole hamburger buns (optional)

From the MyKitchenBank Kitchen

Pan-fried Greek-inspired chicken burgers loaded with crumbled feta cheese, fresh spinach, and caramelized red onion. Juicy, herb-forward, and perfect for a weeknight dinner or casual gathering. Serve on toasted buns with tzatziki and crisp lettuce for a complete Mediterranean meal.

Prep: 15 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 4 burgers

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Steps

Before you start

Remove ground chicken from the refrigerator 10 minutes before forming burgers so it's workable but still cold
Have all ingredients measured and prepped before mixing the patties
Preheat a large skillet over medium-high heat while patties chill

1
Soften spinach quickly
- Place the chopped spinach in a microwave-safe bowl, cover loosely, and microwave for 1 minute, stirring halfway through.
- The spinach should be wilted and heated through.
- Squeeze out excess moisture using paper towels or a clean kitchen towel—this is crucial so the patties don't become soggy.
- Let it cool for 1–2 minutes.
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Ready when: Spinach is wilted and excess moisture is removed
Tip: Squeeze the spinach very dry; any liquid will create steam pockets in the burger and make it fall apart on the griddle.
2
Mix burger patties
- In a medium bowl, combine the ground chicken, cooled spinach, crumbled feta, diced red onion, minced garlic, panko breadcrumbs, egg, dried oregano, kosher salt, and black pepper.
- Using your hands or a fork, mix gently until just combined—do not overwork the mixture, or the burgers will be dense and tough.
- Divide the mixture into 4 equal portions and loosely form each into a patty about ¾ inch (2 cm) thick and 4 inches (10 cm) wide.
- Make a shallow thumb indent in the center of each patty to help them cook evenly and prevent bulging.
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Ready when: All ingredients are evenly distributed and patties are gently formed
Tip: Overworking the mixture makes burgers tough and compact. Handle them as little as possible—just enough to combine.
3
Chill patties
- Place the formed patties on a parchment-lined plate or baking sheet and refrigerate for at least 20–30 minutes.
- This helps them hold together during cooking and keeps them juicy inside.
- You can prepare the burgers up to this point several hours ahead.
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Ready when: Patties are cold and firm to the touch
Tip: Chilled patties stay intact on the griddle better and brown more evenly.
4
Heat skillet and oil
- Place a large 12-inch (30 cm) skillet over medium-high heat for 2–3 minutes until hot.
- Add the olive oil and tilt the pan to coat evenly.
- The oil should shimmer and just begin to smoke—if it smokes heavily, reduce the heat to medium.
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Ready when: Oil is shimmering and pan is hot
Tip: Starting with a hot pan ensures a good sear and crust on the burgers.
5
Pan-fry first side
- Gently place all 4 chilled patties into the hot skillet, spacing them evenly.
- Do not move them for 4–5 minutes—they need time to develop a golden-brown crust.
- If the pan seems too crowded (patties touching), work in batches instead.
- Resist the urge to press down on them; this squeezes out juices.
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Ready when: Bottom is golden brown and releases easily from the pan
Tip: Don't flip too early or press the patties—this dries them out.
6
Flip and finish cookingOven 165°F / 75°C
- Using a thin spatula, gently flip each burger.
- Cook for another 4–5 minutes on the second side over medium-high heat.
- The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of a patty.
- The second side will not brown as deeply as the first, which is normal.
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Ready when: Internal temperature reaches 165°F (74°C) and burgers feel firm when lightly pressed
Tip: Use an instant-read thermometer to check doneness—ground chicken can look cooked on the outside while still undercooked inside.
7
Rest and serve
- Transfer the cooked burgers to a clean plate and let them rest for 2–3 minutes.
- Meanwhile, if using burger buns, split them and lightly toast them in the same skillet (with the heat off) or on a separate griddle for a minute or two until golden.
- Assemble the burgers with your favorite toppings: tzatziki sauce, fresh lettuce, tomato slices, and additional red onion.
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Ready when: Buns are lightly toasted and golden
Tip: A brief rest prevents the juices from running out when you bite into the burger.

Good to know

Tips

Squeeze the wilted spinach very dry to prevent soggy, falling-apart patties. Any residual moisture will create steam and weaken the structure of the burger.
Do not overwork the chicken mixture—handle it gently and minimally. Overworking develops gluten in the breadcrumbs and toughens the meat.
Chill the patties for at least 20–30 minutes before cooking. Cold patties hold together better on the hot griddle and stay juicier inside.
Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C). Ground chicken must be fully cooked for food safety, and a thermometer is the most reliable way to verify doneness.

Make ahead

Patties can be mixed, formed, and refrigerated up to 12 hours ahead. Freeze uncooked patties in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; cook from frozen, adding 2–3 minutes to the cooking time per side.

Storage & reheating

Cooked burgers keep in the refrigerator in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or wrap in foil and warm in a skillet over low heat. Do not microwave, as this dries them out. Freeze cooked burgers for up to 2 months, wrapped individually; thaw in the refrigerator before reheating.

Substitutions

fresh spinach, packed → frozen spinach, thawed and squeezed dry. Use 1 cup (170 g) frozen spinach in place of fresh. Squeeze out all moisture before adding to the mixture.
feta cheese, crumbled → crumbled goat cheese or ricotta salata. Goat cheese adds tanginess; ricotta salata is firmer. Use the same amount.
red onion, small → shallots or white onion. Red onion provides color and mild sweetness; shallots are more delicate, white onion milder. Dice the same way.
dried oregano → dried dill or 1 tbsp fresh mint. Dill creates a different herbaceous flavor; fresh mint adds brightness. Use half the amount if using fresh herbs.