Chicken, Chive and Spinach Burgers

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chickenchive

Chicken Chive and Spinach Burgers

Susan M. Selasky of the Detroit Free Press says that that chicken or turkey burgers can dry out quickly, so she mixes in other ingredients to add moisture.This chicken burger has honey Dijon mustard for a sweet yet tangy note. You can grill, broil or pan-fry these burgers.

Preparation time: 15 minutes
Total time: 35 minutes
Makes: 4 burgers

2 cups packed baby spinach leaves
16 ounces ground chicken breast
2 tablespoons honey Dijon mustard
1 small bunch fresh chives, snipped (about 1/3 cup) snipped
1 teaspoon Morton’s Nature’s Seasons Seasoning Blend (or favorite all-purpose seasoning)
1/4 cup panko (or regular) bread crumbs
3 tablespoons low-fat mayonnaise
2 teaspoons Dijon mustard
2 tablespoons snipped fresh chives
Lettuce, cheese slices, tomato slices
4 thin sandwich buns

Preheat or prepare the grill. Rinse the spinach leaves. Heat a small skillet over medium heat. Add the spinach leaves with water still clinging to the leaves. Sauté the spinach until wilted.

In a bowl, combine the ground chicken, honey Dijon, cooked spinach, chives, seasoning blend and bread crumbs. Mix well. Shape into 4 patties about 1/2-inch thick.

Oil the grill grates and grill the burgers about 6-8 minutes per side or until thoroughly cooked. An instant-read thermometer should register 165 degrees.

Meanwhile, in a small bowl, combine the mayonnaise, mustard and chives.

To assemble burgers, toast the buns, if desired. Spread a dollop of the mayonnaise mixture on the inside of each bun. Place lettuce on the bottom. Top with the burger, cheese slice and tomato. Place the other bun half on top and serve.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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