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Homemade Chicken Burger photo

Chicken Burger

Simple chicken burgers made with ground chicken, spinach, and seasonings. Makes 5 burgers served on low-calorie hamburger buns with optional toppings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 5 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 poundsground chicken
  • 1 cupfinely chopped fresh spinach
  • 1 teaspoongarlic powder
  • 1/2 teaspoononion powder
  • 1/2 teaspoondried thyme mixed Italian herbs, or sage
  • 1/2 teaspoonpaprika
  • 1 teaspoonkosher salt
  • Freshly ground black pepper
  • olive oil spray
  • 5 low-calorie hamburger buns toasted
  • Optional toppings:sliced avocado mayonnaise, ketchup, mustard, lettuce, sliced tomato, raw or sautéed onions

Equipment

  • Large Bowl
  • Sauté pan
  • Griddle
  • grill pan

Method
 

Instructions
  1. In a large bowl add 1½ pounds ground chicken, 1 cup finely chopped fresh spinach, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme (or ½ teaspoon mixed Italian herbs or ½ teaspoon sage, your choice), ½ teaspoon paprika, 1 teaspoon kosher salt, and freshly ground black pepper to taste. Use your hands to gently mix until ingredients are evenly combined.
  2. Divide the mixture into 5 equal portions and shape each portion into a flattened patty about the diameter of your buns.
  3. Heat a large sauté pan, griddle, or grill pan over medium-low heat. Spray the cooking surface with olive oil spray.
  4. Place the patties in the pan, leaving space between them so they cook evenly.
  5. Cook the patties 4 to 5 minutes on the first side without pressing them, then flip and cook 4 to 5 minutes on the second side, or until lightly golden and cooked through (internal temperature 165°F / 74°C).
  6. While the patties finish cooking, toast the 5 low-calorie hamburger buns.
  7. Place one cooked patty on each bottom bun, add any desired optional toppings (sliced avocado, mayonnaise, ketchup, mustard, lettuce, sliced tomato, raw or sautéed onions), then top with the bun tops and serve immediately.

Notes

Notes
*Note:
You’ll get a super tender patty with even more flavor in each bite by visiting your spice drawer. Feel free to add a teaspoon of any spice you love, such as harissa, Italian herbs, smoked paprika, or chile flakes.
TO ENJOY LATER
The cooked burgers can be cooled and refrigerated up to 3 days. To rewarm, microwave for 30 seconds, or place in a saucepan over low to medium heat for 1 to 2 minutes on each side, or in an air fryer at 350°F (175°C) for 2 minutes, or until warmed through.
PREP IN ADVANCE
The uncooked burgers can be placed on parchment-lined baking sheets, frozen for 1 hour, and then placed in labeled zip-top bags. Defrost in a refrigerator overnight and then cook as directed.
REPURPOSE LEFTOVERS
Crumble the cooked burgers over rice (or other favorite grain), or wrap them in lettuce for a carb-free meal.