Spinach Feta Burgers
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Add ground chicken to large bowl. Mix in drained spinach, whole cracked egg, crumbled feta, minced garlic, diced onion and dried oregano. Mix well using clean hands. Form into six equal size patties (about ½ cup – 125 mL each). Chill for one hour to prevent sticking on the grill.
Preheat grill to medium-high. Place burgers on top rack, close lid and grill 15 minutes one side or until browned. Close lid and grill another 7–10 minutes or until a thermometer set in centre of burgers registers 165°F (74°C). Remove from grill.
Place hamburger buns cut side down on grill and toast lightly.
Slice tomato and onion and place on serving dish with salad greens.
To serve, spread salad greens over bottom of bun. Top with a feta chicken burger, sliced tomato and onion and other half bun. Serve with your favourite tzatziki sauce or condiments.
If you need a gluten free version make sure you buy gluten free hamburger buns.
|Per 305 g serving||Amount|
|Saturated Fat||3 g|
|Per 305 g serving||% Daily Value|