Greek Feta Spinach Chicken Burgers
Greek chicken burgers are here to shake up your grilling game, whether you're cooking indoors or out. These Chicken feta spinach burgers with sun-dried tomatoes are packed with bold Mediterranean flavor in every bite.
Servings: 2 burgers
Ingredients
- ⅓ cup balsamic vinegar or 1 tablespoon store bought balsamic glaze reduction
For whipped feta sauce for chicken burger.
- ⅜ teaspoon lemon juice just shy of ½ teaspoon
- minced garlic, a tiny pinch, or just a light scrape from a clove
- 2 ounces cow's milk feta cheese
- ¾ tablespoon milk Note: 1 tablespoon = 3 teaspoons, so this is 2 ¼ teaspoons
- 1½ teaspoons extra-virgin olive oil plus ½ teaspoon for drizzling
- ½ teaspoon minced fresh oregano
For Chicken patty Burgers
- ¾ pound ground chicken
- 3 tablespoons oil-packed sun-dried tomatoes chopped, plus 1 ½ teaspoons packing oil
- 1 tablespoon shallot minced.
- 1 tablespoon unsalted butter melted and cooled
- ½ teaspoon chopped fresh oregano
- ⅛ teaspoon pepper
- ¼ teaspoon table salt
- 2 hamburger buns toasted if desired
- ½ ounce baby spinach leaves , about ¾ cup
Instructions
Make Balsamic Glaze (or skip if using store-bought):
- Bring vinegar to simmer in small saucepan over medium heat and cook until reduced to 1 tablespoon, 5 to 7 minutes; set aside.
Make the Whipped Feta:
- Combine lemon juice and garlic in small bowl and set aside. Break feta into rough ½-inch pieces and place in medium bowl. Add water to cover, then swish briefly to rinse. Transfer to fine-mesh strainer and drain well.
- Transfer feta to food processor. Add milk and reserved lemon juice mixture and process until feta mixture resembles ricotta cheese, about 15 seconds. With processor running, slowly drizzle in 1 tablespoon oil. Continue to process until mixture has Greek yogurt–like consistency (some small lumps will remain), 1½ to 2 minutes longer, stopping once to scrape down bottom and sides of bowl. Add oregano and pulse to combine. Transfer sauce to bowl.
Make the Chicken patties:
- Break ground chicken into small pieces in large bowl. Add tomatoes and packing oil, shallot, melted butter, oregano, and pepper and gently knead with hands until well combined. Divide chicken mixture into 2 equal portions, then gently shape each portion into ¾ inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
Grill chicken Burgers:
- Indoor: Use a grill pan, heat oil in a cast-iron grill pan over medium heat until just smoking. Season both sides of the patties lightly with salt and pepper. Place the patties in the pan, divot-side up, and cook without moving them until they’re nicely browned on the bottom—about 4 to 6 minutes. Flip, reduce the heat to medium-low, and cook the second side until browned and the internal temperature reaches 160°F, another 5 to 7 minutes.
- For a Charcoal Grill: Using a skewer, poke 12 holes in the bottom of a disposable aluminum pan and place it in the center of the grill. Open the bottom vent completely. Fill a chimney starter two-thirds full (about 4 quarts) with charcoal briquettes and light. Once the top coals are partially covered in ash, pour them into the disposable pan. Set the cooking grate in place, cover the grill, and open the lid vent completely. Let it heat for about 5 minutes.
- For a Gas Grill: Turn all burners to high, cover, and heat until hot—about 15 minutes. Leave all burners on high for cooking.
- Grilling Instructions (for both gas and charcoal): Clean and oil the cooking grate. Season one side of each patty generously with salt and pepper, flip, and season the other side. Grill patties directly over the coals or high heat, without moving them, until the underside is well browned and releases easily—4 to 7 minutes. Flip and continue grilling until the second side is browned and the internal temp reaches 160°F, about 4 to 7 minutes more.
Assemble Greek chicken feta spinach burgers:
- Transfer burgers to platter and let rest for 5 minutes. Spread whipped feta on bun tops. Serve bur¬gers on buns, topped with spinach and drizzled with balsamic glaze reduction.