Healthy Spinach Feta Chicken Burgers

Name: Healthy Spinach Feta Chicken Burgers
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) ground chicken, cold, from the fridge; 4 cups (packed) (120 g) fresh baby spinach, finely chopped; ¾ cup (115 g) feta cheese, crumbled into small pieces; 3 cloves (9 g) garlic cloves, finely grated; 1 tbsp (6 g) lemon zest, finely grated, from about 1 large lemon; ⅓ cup (20 g) panko breadcrumbs; 1 tsp (1 g) dried oregano; ¾ tsp (4 g) kosher salt, (feta is salty, so don't add more); ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil; ½ cup (120 g) plain Greek yogurt; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (3 g) fresh dill, finely chopped (optional); ⅛ tsp (0.7 g) kosher salt; 4 buns (240 g) whole-wheat burger buns, toasted; 1 medium (150 g) ripe tomato, sliced ¼-inch (6 mm) thick; ½ medium (100 g) cucumber, thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy pan-seared chicken burgers packed with spinach, tangy feta, lemon and garlic, topped with a quick lemony yogurt sauce. Lean, bright and ready in about 40 minutes, with no turkey involved.

Prep: 20 min
Cook: 14 min
Wait: 25 min
Total: 59 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1½ lb (680 g) ground chicken, cold, from the fridge
4 cups (packed) (120 g) fresh baby spinach, finely chopped
¾ cup (115 g) feta cheese, crumbled into small pieces
3 cloves (9 g) garlic cloves, finely grated
1 tbsp (6 g) lemon zest, finely grated, from about 1 large lemon
⅓ cup (20 g) panko breadcrumbs
1 tsp (1 g) dried oregano
¾ tsp (4 g) kosher salt, (feta is salty, so don't add more)
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) olive oil
For the lemon yogurt sauce
½ cup (120 g) plain Greek yogurt
1 tbsp (15 ml) fresh lemon juice
1 tbsp (3 g) fresh dill, finely chopped (optional)
⅛ tsp (0.7 g) kosher salt
To serve
4 buns (240 g) whole-wheat burger buns, toasted
1 medium (150 g) ripe tomato, sliced ¼-inch (6 mm) thick
½ medium (100 g) cucumber, thinly sliced (optional)

Equipment (7)

Large mixing bowl
Large (12-inch / 30 cm) heavy skillet, cast iron or stainless steel
Instant-read thermometer
Rimmed baking sheet or plate lined with parchment
Microplane or fine grater
Small bowl for sauce
Spatula

Steps

Before you start

Use ground chicken that is 93% lean or thigh-based; breast-only mince makes dry burgers.
If using frozen spinach, thaw it fully and squeeze out all the water in a clean towel, or the patties will be wet and fall apart.
Keep the chicken cold until you shape the patties so they hold together.
Have an instant-read thermometer ready: chicken burgers must reach 165°F (74°C).

1
Make the sauce
- In a small bowl, stir together the Greek yogurt, lemon juice, ⅛ tsp salt and the dill, if using.
- Cover and refrigerate while you make the burgers.
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Ready when: Smooth, creamy and pourable-thick.
2
Prep the add-ins
- Finely chop the spinach into pieces about ¼ inch (6 mm).
- Crumble the feta into small pieces.
- Finely grate the garlic and zest the lemon before juicing it for the sauce.
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Ready when: Spinach is in small confetti-like pieces with no long strands.
Tip: Zest the lemon first; it is much harder to zest after juicing.
3
Mix the burger mixture
- In a large bowl, combine the chicken, spinach, feta, garlic, lemon zest, panko, oregano, ¾ tsp salt and pepper.
- Mix gently with your hands for about 30 seconds, just until the ingredients are evenly distributed.
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Ready when: Green and white flecks are evenly spread; mixture is sticky but not soupy.
Tip: Overmixing makes the burgers tough and rubbery.
4
Shape the patties
- Divide the mixture into 4 equal portions (about 6 oz / 170 g each).
- Shape each into a patty about ¾ inch (2 cm) thick and 4 inches (10 cm) wide.
- Press a shallow thumbprint dimple into the center of each.
- Place on a parchment-lined tray.
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Ready when: Patties hold together when gently lifted.
Tip: Wet your hands with cold water to stop the mixture sticking.
5
Chill the patties
- Refrigerate the patties, uncovered, for 25 minutes so they firm up and hold together in the pan.
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Ready when: Patties feel firm to the touch.
6
Heat the skillet
- Heat the olive oil in a 12-inch (30 cm) skillet over medium-high heat for about 2 minutes, until the oil shimmers and flows easily like water.
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Ready when: Oil shimmers and a tiny crumb of patty sizzles immediately.
7
Sear the first side
- Add the patties, leaving space between them.
- Cook without moving for 5–6 minutes, until the underside is deep golden brown and the patties release easily from the pan.
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Ready when: Deep golden crust and edges look opaque about a third of the way up.
Tip: If a patty sticks, wait another 30 seconds; it releases once the crust forms. Don't press down on it.
8
Flip and finishOven 165°F / 75°C
- Flip the patties, reduce heat to medium, and cook another 5–6 minutes, until golden on the second side and a thermometer inserted horizontally into the center reads 165°F (74°C).
- Juices should run clear.
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Ready when: Internal temperature 165°F (74°C); no pink in the center.
Tip: If the outside browns too fast, lower the heat and cover the pan for 2 minutes.
9
Rest and toast buns
- Move the patties to a plate and rest 3 minutes.
- Meanwhile, toast the buns cut-side down in the same skillet for 1 minute over medium heat, until lightly golden.
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Ready when: Buns are golden and fragrant.
10
Assemble and serve
- Spread lemon yogurt sauce on both halves of each bun.
- Layer a patty, tomato slices and cucumber, if using, then close the burgers.
- Serve immediately.
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Tip: Add the tomato just before serving so the bun stays crisp.

Good to know

Tips

Squeeze chopped spinach in a paper towel if it feels wet; excess moisture is the main cause of crumbly patties.
Don't add extra salt to the patties; feta is already salty.
Press a dimple in each patty so it cooks flat instead of puffing into a dome.
Use a thermometer rather than guessing; pulling at 165°F (74°C) keeps lean chicken juicy.

Make ahead

"Shape the patties up to 24 hours ahead, cover loosely and refrigerate on parchment. The sauce keeps up to 3 days in the fridge."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked patties and sauce separately in airtight containers up to 4 days. Freezer: freeze cooked or raw patties, separated by parchment, up to 3 months; thaw overnight in the fridge. Reheat cooked patties in a covered skillet over medium-low heat for 4–5 minutes per side, or in a 350°F (175°C) oven for 12–15 minutes, until 165°F (74°C) inside."

Substitutions

ground chicken → ground turkey or ground pork. Use the same weight; cook to 165°F (74°C) for turkey, and 160°F (71°C) for pork.
fresh baby spinach → 10 oz (285 g) frozen chopped spinach. Thaw completely and squeeze out all liquid; you should have about ½ cup packed.
panko breadcrumbs → rolled oats, pulsed fine. Use the same volume for a gluten-free option (with certified gluten-free oats).
whole-wheat burger buns → large lettuce leaves or pita. Lettuce wraps make it lower-carb; warm pita gives a more Mediterranean feel.