Chicken Spinach Burger served face down on whipped feta is the Mediterranean twist on the dipped burger trend that nobody asked for, but everyone needs. Ground chicken, fresh spinach, mozzarella, chives, scallions, and oregano formed into juicy patties. Then cooked until golden, served on a toasted brioche bun. It's placed face down into a pool of whipped feta so every bite of that burger is dragged through the creamiest, most garlicky feta sauce you have ever tasted.
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Why You'll Love This Recipe
Ground chicken stays juicy. Mozzarella, olive oil, and spinach mixed directly into the patty keep these from drying out the way most chicken burgers do.
Whipped feta is the sauce, the spread, and the dip all in one. You do not need anything else on this burger.
Mediterranean flavors in every bite. Oregano, fresh herbs, and feta.
Chicken Spinach Burger Video
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Ingredient Notes
Ground Chicken: Ground chicken is leaner than beef and needs a little help staying moist which is exactly what the mozzarella and spinach are doing in this recipe. Do not overwork the mixture. Mix until just combined and stop. Overworked ground chicken becomes dense and rubbery rather than tender and juicy.
Spinach: Fresh spinach adds moisture, a subtle, earthy flavor, and a beautiful fleck of green throughout the burger, making it look as good as it tastes. Chop it finely so it distributes evenly through the mixture rather than sitting in large clumps.
Mozzarella: This is the move that keeps the burgers juicy and gives every bite a subtle cheesy creaminess from the inside out. It also helps bind the mixture together so the patties hold their shape during cooking. Do not use fresh mozzarella here as the water content is too high. Use shredded low-moisture mozzarella.
Whipped Feta: The same whipped feta I use in my Greek Lemon Chicken and Potatoes. It is the base this burger gets served face down into. Spread it generously on the plate and do not be shy about the quantity. That pool of whipped feta is the whole point.
Brioche Bun: A brioche bun adds a slight sweetness and a pillowy softness that works beautifully against the savory herby chicken patty and the tangy whipped feta. Toast it until it is golden and slightly crispy on the cut surface so it does not go soggy when it hits the whipped feta.
Pro tip
The Secret to Perfect Patties
Do not skip the freezer step. Ten minutes in the freezer before cooking is what gives you a patty that holds its shape in the pan. Ground chicken is naturally stickier and softer than beef and a cold firm patty is significantly easier to handle and cook evenly.
Substitutions & Variations
No ground chicken? Ground turkey works in the same quantity and has a very similar lean protein profile. The flavor will be slightly milder but the whipped feta and herbs carry the whole burger anyway.
No brioche bun? A good potato roll or a sesame seeded bun both work well here. Any soft enriched bun that can be toasted is the right call. Avoid anything too thick or too crusty as it will overpower the burger.
No chives? You already have scallions in the recipe, so just use the whole thing rather than separating the whites and greens.
Want to add more toppings? Thinly sliced red onion or a few pickled cucumbers work beautifully alongside the butter lettuce and tomato and are very much at home in a Mediterranean burger situation.
FAQ
Either the freezer step was skipped, or the patties were moved too early before the crust developed. Make sure the patties go into the freezer for the full 10 minutes before cooking, and leave them undisturbed in the pan for the full 5 to 6 minutes before flipping. The crust is what holds everything together.
Yes. Oil the grates well and grill over medium heat for 5 to 6 minutes per side. The freezer step is even more important for grilling as a firm cold patty holds together much better on grill grates than a soft one.
Yes. Shape the patties and store them covered in the fridge for up to 24 hours before cooking. You can also freeze the uncooked patties for up to 2 months. Cook from frozen over medium-low heat, adding a few extra minutes per side.
More Chicken Recipes You'll Love
- Chicken Pinchos Morunos55 Minutes
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- Greek Chicken Spinach Orzo30 Minutes
- Honey Harissa Chicken Tray Bake40 Minutes
⭐️ Recipe
Chicken Spinach Burger
Ingredients
Chicken spinach patties
- 1 lb ground chicken
- 2 garlic cloves crushed
- ¼ cup fresh chives chopped
- ⅓ cup scallions chopped
- 2 cups fresh spinach finely chopped
- ½ cup shredded low-moisture mozzarella
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
Whipped feta
- 8 oz feta cheese
- ¾ cup full fat Greek yogurt
- ¼ cup extra virgin olive oil
- 1 garlic clove
- 1.5 tablespoon fresh dill chopped, optional
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- 1 tablespoon fresh lemon juice
- Aleppo pepper or paprika for garnish optional
For serving
- 4 brioche buns toasted
- Butter lettuce leaves
- Tomato slices
Instructions
Make the burger mixture
- Add the ground chicken, crushed garlic, chives, scallions, finely chopped spinach, shredded mozzarella, oregano, garlic powder, onion powder, salt, red pepper flakes, and olive oil to a large bowl. Mix with your hands or a fork until just combined. Do not overwork the mixture. Stop mixing the moment everything is evenly distributed.1 lb ground chicken, 2 garlic cloves, ¼ cup fresh chives, ⅓ cup scallions, 2 cups fresh spinach, ½ cup shredded low-moisture mozzarella, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp red pepper flakes
- Divide the mixture into 4 equal portions and shape each one into a patty roughly three-quarters of an inch thick. Place on a plate or sheet pan and transfer to the freezer for 10 minutes. Do not skip this step.
Make the whipped feta
- While the patties are in the freezer add the feta, Greek yogurt, olive oil, garlic clove, dill, onion powder, black pepper, salt, and lemon juice to a food processor. Blend on high for about 60 seconds until completely smooth and silky. Scrape down the sides halfway through and blend again. Taste and adjust salt, lemon, and garlic as needed. Transfer to a bowl and garnish with Aleppo pepper or paprika if using. Refrigerate until ready to serve.8 oz feta cheese, ¾ cup full fat Greek yogurt, ¼ cup extra virgin olive oil, 1 garlic clove, 1.5 tbsp fresh dill, ½ tsp onion powder, ¼ tsp black pepper, ¼ tsp salt, 1 tbsp fresh lemon juice
Cook the burgers
- Heat a drizzle of olive oil in a large skillet over medium heat. Remove the patties from the freezer and add to the pan in a single layer. Cook undisturbed for 5 to 6 minutes until the bottom is deeply golden. Flip carefully and cook for another 5 to 6 minutes until the second side is equally golden and the internal temperature reads 165F on a meat thermometer. Do not press down on the patties during cooking. You will squeeze out all the moisture and end up with a dry burger.1 tbsp extra virgin olive oil
Toast the buns
- Toast the brioche buns cut side down in the same pan with a little butter or olive oil until golden and slightly crispy. Alternatively toast them in the toaster if you are keeping things simple.4 brioche buns
Assemble and serve
- Layer butter lettuce and a tomato slice on the bottom bun. Place the cooked chicken patty on top and add the top bun. Cut the burger in half with a sharp knife. Place both halves face down into a generous pool of whipped feta spread on the plate. Serve immediately.Butter lettuce leaves, Tomato slices
Did you make this recipe? Let me know!