2cupsfresh baby spinach(packed, then finely chopped)
3ouncesfeta cheese(crumbled)
¼cupbreadcrumbs
2teaspoonsminced garlic
½tablespoonlemon zest
¼teaspoononion powder
¼teaspoonKosher salt
¼teaspoonblack pepper
1poundground chicken
2teaspoonsolive oil(or similar, for cooking the burgers)
Lemon dill mayonnaise
6tablespoonsmayonnaise
1teaspoonchopped fresh dill
½lemon(juiced)
salt and pepper (to taste)
Fixings
4hamburger buns
pea shoots, lettuce, or fresh spinach
tomato slices
Instructions
In a mixing bowl, combine the spinach, feta, breadcrumbs, garlic, lemon zest, onion powder, salt and pepper. Mix to blend together.
Add the ground chicken. Using a fork, gently incorporate the chicken with the spinach and feta mixture. Mix until just combined. Shape into 4 patties.
Heat a large skillet over medium heat. Add oil and add the burgers. Cook for 4-5 minutes. Flip. Cover and cook another 4-5 minutes until the internal temperature of the burgers reaches 165 degrees.
Meanwhile, combine the mayonnaise, lemon juice, and dill in a small bowl. Stir together. Season to taste with salt and pepper.
Build the burgers with pea shoots or lettuce, sliced tomato, and lemon dill mayo.
Notes
Don't overmix. For tender burgers, mix just enough to incorporate the ingredients. PRO TIP: Mix together all of the ingredients EXCEPT the chicken first. Then, add in the chicken and mix until just combined. A fork is perfect for this and prevents overworking the chicken.
Use block feta cheese. Cheese in block form stays fresher and retains more moisture than pre-crumbled cheese.
Cook the burgers in a skillet. This creates a golden brown crust over the whole surface of the burger.
Cover the skillet while cooking on the second side. This helps the chicken cook through completely without drying out.
Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165 degrees.