Spinach Chicken Burgers

I've made these burgers a few times now and they always get gobbled up and are very much enjoyed by all members of the family. Hubby even said he wanted them added into the regular rotation of dinners, so you know they are good, allergen friendly food, when the hubby asks for them! Reminder: he has no food allergies or intolerance's and eats whatever he wants!

Spinach Chicken Burgers

Ingredients:

About 1 1/4 lbs of ground chicken (buy in store or grind your own)
2 ozs fresh or frozen spinach (if using frozen thaw and drain well)
1/4 med onion finely chopped
1 small clove garlic minced (I use jarred)
2 tsp dried parsley
3 ozs shredded Daiya cheese (I use mozzarella)
1 tsp lemon juice (can be left out, I have)
2 tsp Coconut Aminos* (great soy sauce sub!)
Salt and Pepper to taste
1/4-1/2 C bread crumbs (I use the organic ones from Trader Joe's)

If using fresh spinach, wilt it by pouring boiling water over it while in a colander in the sink. If using frozen thaw in a bowl with a paper towel or tea towel under it. After thawed wrap in a tea towel and squeeze out all the water. Keep squeezing til you think you can't squeeze anymore, then squeeze it again! You'll be surprised at the amount of water you get out of it! You want it almost dry.

In a food processor place onion garlic, parsley, and spinach, pulse until its fine, but not pureed.

Remove from processor and then use your processor to "grind" up your chicken if your not using pre-ground chicken. Cut thawed, raw chicken breast into pieces and pulse away with your food processor til it has a paste like appearance.

Combine chicken and remaining ingredients together adding enough bread crumbs until it all sticks together, but not to much to your hands.

Roll into balls that are about 1 1/2 in around (or larger depending on what size burger patty you want), place on a foil lined cookie sheet sprayed with cooking spray, flatten out to make patties. Cover with plastic wrap or Press N Seal and place in refrigerator for about 1 hour to set up.( At this point you can also freeze them on the cookie sheet until frozen and then place into a zip top baggie for long term-ish storage.)

Place in oven on broil for about 7-9 minutes on each side. Or they reach 165*.

Serve on your homemade hamburger buns (recipe and how to coming soon!)

 

 

* You can find coconut aminos at most health food stores or online. They are usually kept with the liquid aminos and vinegar. I've started to use them in any recipe that calls for soy sauce. It really makes my marinade for Tri Tip!

*** I cook with ingredients that are safe for my family. Everyone with food allergies and intolerance's are different in their level of sensitivity. Please make sure you are using ingredients that are safe for your level of sensitivity to a food. What works for one family or person may be life threatening to another. ***