A chicken burger that is moist, flavorful and practically guilt free?? It’s possible!
I love that time of the month when all my cooking magazines arrive. Don’t get me wrong, I absolutely love all my food blogs and websites, but there is something about flipping through magazines and cookbooks that I just crave. Cooking Light is one of my favorite magazines to get: the recipes are inherently healthier than the average recipe, and I always see tons of things I want to make right away. On the rare occasions that I actually have my stuff together, that happens. More realistically, life gets in the way, and I end up eating white cheddar popcorn, a spicy tuna roll and a teeny cup of lentil soup for dinner. Perhaps that was last night’s dinner… What? It was a long week.
Anyway, back to the burgers. Spring is just around the corner, and that makes me think of grilling all kinds of yummy foods. Ironically, I don’t yet own a grill, so these were made in a pan right on the stove top! You can absolutely grill these, just let them set up a bit in the refrigerator or freezer to lessen the chance of them falling apart on the grill.
As mentioned above, chicken burgers can be drrrrrry, but not these! We are using roasted red peppers (the jarred ones) in this recipe, and I think that helps with keeping the moisture in these burgers. One pound of ground chicken made me five burger patties that were on the smaller side. You could make these a quarter of a pound each, but the spinach and peppers helped stretch these to five patties.
To serve I added some honey mustard, a thick slab of feta, some spring greens on a whole wheat English muffin, and ohmygoodnessdeliciousness. That’s not really a word, but it aptly describes these burgers!
A hint of spice, tang from the peppers and that salty, briny flavor of the feta. Yes, please.
roasted red pepper + spinach chicken burgers.
inspired and adapted from cooking light, April 2016.
1 pound ground chicken
1/3 cup fresh spinach, finely chopped
1/3 roasted red pepper, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 crushed red pepper
honey mustard (equal parts dijon mustard and raw honey)
spring field greens
whole wheat English muffins, lightly toasted
In a large bowl, combine the finely chopped spinach, roasted red peppers (patted to absorb excess oil) and ground chicken. Add in coriander, thyme, garlic powder, salt, pepper and red pepper. Mix gently to combine with hands, being very careful not to over mix.
Shape into five patties, lay onto a cutting board and refrigerate for ten minutes (required if you plan to grill). Remove, let them sit at room temperature while the pan or grill heats.
While the burgers are resting, heat one tablespoon of grape seed oil to a cast iron or stainless skillet over medium-high heat. Cook burgers for 4-5 minutes on each side, covering the skillet after flipping. Remove and keep warm if cooking in batches.
To assemble: Lightly toast the muffin or bun and lightly spread the honey mustard on each bun. Add burger, top with a slab of feta cheese (about 1/4 inch thick) and spring greens. Add top bun and enjoy!
Serves 5. **Please use all organic ingredients wherever possible**