Spinach and Artichoke Chicken Burger
If you haven’t noticed, lately I haven’t posted many new recipes, and that’s for one reason and one reason only… I’m working on a new cookbook! The great thing about this cookbook is that the entire thing follows exactly what I would put on the blog: delicious and healthier foods that will keep you on track and fully satisfied!
So with that being said, I haven’t had as many new recipes on my blog since I’m trying to get this project done and wrapped up in the next month or so…
In the meantime I’ve been creating a few new things here and there for the blog as well as sharing some of my older favorites (which you may not even know about since there’s so much on this blog!).
Anyways onto the amazingness that is this picture above. I thought I would share with you one of the recipes from the new cookbook project: the spinach and artichoke chicken burger!
This spinach and artichoke chicken burger will absolutely live up to your expectations… It has all the flavors you know and love from a spinach artichoke dip all packed into a delicious patty!
Whether you have this on a warm toasted bun or in a lettuce wrap, topped with crumbled goat cheese (my personal fave) and a few extra artichokes (because why not!) – this burger won’t disappoint. It might even be a new favorite meal 🙂
At only 300 calories a patty you will definitely have room to add a bun and maybe even a few homemade potato wedges to round it all out… because who doesn’t love a burger and fries? Especially when you don’t have to feel guilty about it!
If chicken burgers are your thing (they should be!) make sure to give this Garlic and Herb Chicken Burger a try… It’s one of my favorites 🙂
Spinach & Artichoke Chicken Burger Ingredients:
- 1 lb. lean ground chicken
- 1-5 oz. bag of baby spinach
- 1/2 of a 7.5 oz. container of marinated artichokes, chopped
- 2 tbsp. grated parmesan cheese
- 1 oz. crumbled goat cheese
- 1/4 cup parsley, finely chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 egg, beaten
- 2 tsp. coconut oil
- cooking spray
- wax paper
- buns (I used a low calorie sesame seed bun)
- marinated artichokes
- crumbled goat cheese
- First you will have to cook the spinach down. In a skillet heat to medium heat, spray with cooking spray. Add spinach to pan. Stirs spinach as it starts to wilt. Once all liquid is absorbed and spinach is cooked down remove from heat and season with salt and pepper. Set aside to cool.
- To make the patties combine chicken, cooled spinach, artichokes, parmesan, goat cheese, parsley, garlic powder, salt, pepper, and egg. Using your hands start to combine all ingredients; mix until fully incorporated (try not to over mix the meat). NOTE: Meat mixture will be very sticky and a little hard to work with but this is what will keep the burgers super juicy and flavorful… I promise it will be worth it!
- Start to form the patties with your hands (spray with cooking spray if needed) and make 4 equal patties. You can weigh them out if you prefer; about 6 oz a burger.
- Place them on a wax paper lined plate. Put into the fridge for about 30 minutes to firm up.
- Once ready to cook preheat your oven to 375°. Line a baking sheet with foil, spray with cooking spray and set aside.
- In a large skillet add 2 tsp. of coconut oil and heat on medium-high. Once pan is heated add your burgers to the pan keeping the heat on medium-high (we are searing these, then placing in the oven to lock in the flavor and juices). Cook for 1 minutes then flip and cook for an additional minutes.
- Place burgers onto the baking sheet and put into the oven for 15-20 minutes or until they are fully cooked.
- Serve on a bun or lettuce wrap, optionally add extra goat cheese, artichokes and maybe even some arugula or spinach.
Serving Size: 1 burger (6 oz. patty) w/o extra cheese of bun
Fat: 20 g *
Carbohydrates: 3 g
Fiber: 1 g
Sugar: 0 g
Sodium: 373 mg (w/o added salt)
Protein: 28 g
* To lower the fat in this you can choice to just baked them and not sear first or opt for a lower fat cheese in the patty mix.
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