Pioneer Woman Chicken Spinach Burgers

Pioneer Woman chicken spinach burgers are an easy burger recipe made with ground chicken, baby spinach and feta, ready in 40 minutes. This skillet chicken burger dinner fits weeknight dinner, summer cookout, date night and Sunday lunch, and it tastes like Greek takeout.

Mix the patties with your hands only until everything just comes together, because that keeps the chicken tender. Overworking it makes the burgers dense and rubbery, which is the last thing lean chicken needs.

Folding finely chopped spinach, feta and Greek yogurt right into the meat gives these burgers their moisture, so you never need a heavy sauce. Searing thick red onion slices in the same skillet then adds a sweet, charred bite that most chicken burgers skip.

Pioneer Woman Chicken Spinach Burgers

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Course: DinnerCuisine: American, GreekDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

17

minutes

Calories

560

kcal

Spinach, feta and yogurt keep the ground chicken juicy while the patties brown in a hot skillet. Tzatziki, pepperoncini and seared red onion stack on a toasted brioche bun for a tangy, Greek-style bite.

Ingredients

• 2 lb. ground chicken
  

• 2 c. baby spinach, finely chopped, plus more for topping
  

• 1/2 c. finely crumbled feta cheese (about 2 oz.)
  

• 1/2 c. panko
  

• 1/4 c. plain Greek yogurt
  

• 2 garlic cloves, finely chopped
  

• 1 large egg yolk
  

• 2 tsp. kosher salt
  

• 1 tsp. dried dill
  

• 1 tsp. dried oregano
  

• 1/4 tsp. black pepper
  

• Vegetable oil, for brushing
  

• 1 red onion, cut into 6 thick slices
  

• 3/4 c. tzatziki
  

• 6 brioche buns, split and toasted
  

• 1 plum tomato, sliced
  

• 1/2 c. sliced pepperoncini
  

• Potato chips, for serving
  

Directions

• Mix the patties: Combine 2 pounds ground chicken, 2 cups finely chopped baby spinach, 1/2 cup crumbled feta, 1/2 cup panko and 1/4 cup Greek yogurt in a large bowl. Add 2 chopped garlic cloves, 1 egg yolk, 2 teaspoons kosher salt, 1 teaspoon dried dill, 1 teaspoon dried oregano and 1/4 teaspoon black pepper, then mix with your hands until combined. Form 6 patties just shy of 1 inch thick.
• Sear the onions: Preheat a large cast-iron skillet over medium-high heat and brush it with vegetable oil. Add the 6 thick red onion slices and cook 3 to 4 minutes total until softened and browned on both sides. Then move them to a plate, trying to keep them from separating into rings.
• Cook the patties: Reduce the heat to medium and brush the pan with more vegetable oil. Cook the patties in batches if needed for 4 to 5 minutes per side, until nicely browned and cooked through.
• Build the burgers: Spread 3/4 cup tzatziki on the split, toasted brioche buns. Top the bottoms with extra spinach, sliced plum tomato, 1/2 cup sliced pepperoncini and the red onion. Then add the patties and bun tops and serve with potato chips.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground chicken?

Ground turkey works in the same amounts, since it has a similar lean texture. Keep the feta and yogurt in the mix, because they supply most of the moisture.

How long do leftover chicken spinach burgers keep?

Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat them in a covered skillet over medium-low heat so they stay juicy, and add fresh toppings after.

Can I make the patties ahead of time?

Yes, form the patties and keep them covered in the fridge for up to a day before cooking. Cook them straight from the fridge and add a minute or two if they feel firm in the center.

Can I cook these on the grill instead of a skillet?

A grill works if you oil the grates well, since lean chicken sticks easily. Cook the patties over medium heat until they are browned and cooked through, then grill the onion slices on the side.

Why are my chicken burgers falling apart?

Too much moisture is the usual cause, so chop the spinach finely and don't skip the panko. Chilling the formed patties for 15 minutes before cooking also helps them hold together.