I can’t wait to share my Spinach Feta Chicken Burgers, where juicy ground chicken is packed with spinach and tangy feta and finished with a stack of healthy toppings that might surprise you.

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I still cant stop telling people about these Chicken Burgers With Feta Cheese And Spinach because they sneak flavor where you least expect it. I mix ground chicken with crumbled feta cheese and somehow the patties stay juicy, a little tangy, and weirdly grown-up.

I call them my go-to when someone asks for Ground Chicken Burgers that dont feel boring, and friends insist on the name Spinach Feta Chicken Burgers once I add the greens and extra feta on top. You might roll your eyes, but one bite and you’ll be planning when to make them again.

Ingredients

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Ground chicken: Lean protein, keeps patties juicy, mild flavor that soaks up spices.
Spinach: Leaves add fiber, iron and vitamins, it’s bright green and lightly earthy.
Feta cheese: Salty, tangy cheese with calcium and fat, crumbles into pockets of flavor.
Panko breadcrumbs: Light, airy crumbs give crunch and structure, mainly carbs, little fiber.
Egg: Binds ingredients, adds protein and moisture, helps burgers hold shape.
Tzatziki or Greek yogurt: Creamy, tangy sauce with protein and probiotics, cools and balances flavors.
Lemon: Bright citrus notes, adds acidity and freshness, makes flavors pop.
Olive oil: Healthy monounsaturated fats for cooking, adds subtle fruity richness.
Avocado (optional): Silky texture, heart healthy fats, makes the bite creamier and richer.

Ingredient Quantities

1 lb ground chicken (about 450 g)

2 cups packed fresh spinach, finely chopped (about 2 oz / 60 g)

3/4 cup crumbled feta cheese (about 4 oz / 115 g)

1 large egg

1/3 cup panko breadcrumbs or fine breadcrumbs

1/4 cup red onion, finely chopped plus extra for topping if you want

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 teaspoon dried oregano

1 teaspoon lemon zest (optional)

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1 to 2 tablespoons olive oil for cooking

4 burger buns or pita pockets

4 lettuce leaves

1 medium tomato, sliced

1/2 cup tzatziki or plain Greek yogurt for sauce

1/2 cucumber, thinly sliced (optional)

Sliced avocado for topping (optional)

How to Make this

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1. Prep everything first: finely chop 2 cups packed spinach and 1/4 cup red onion, mince 2 garlic cloves, chop 2 tbsp parsley, zest 1 tsp lemon if using and squeeze 1 tbsp lemon juice, slice tomato, cucumber and avocado if you want them, grab the feta, panko, egg, salt and pepper and the buns or pita. Pat the chopped spinach dry in a clean towel or paper towels so the mix wont be soggy.

2. In a big bowl put 1 lb ground chicken, the chopped spinach, 3/4 cup crumbled feta, 1 large egg, 1/3 cup panko breadcrumbs, the 1/4 cup red onion, garlic, parsley, 1 tsp dried oregano, lemon zest, 1 tbsp lemon juice, 1 tsp salt and 1/2 tsp pepper. Mix gently with your hands or a fork just until combined, dont overwork it or the burgers get tough. If mixture seems too wet add a little more panko, too dry add a splash of water or a tiny bit more egg.

3. Divide mixture into 4 equal portions and form into patties a bit wider than your buns. Make a shallow finger-dent in the center of each patty so they dont puff up while cooking. Chill patties 10 to 15 minutes in the fridge to help them hold together.

4. Heat a heavy skillet or grill over medium-high and add 1 to 2 tablespoons olive oil. If you grill, oil the grates first so the patties dont stick.

5. Cook patties 4 to 6 minutes per side depending on thickness, flipping once, until nicely browned and an instant read thermometer reads 165 F (74 C) in the center. If you dont have a thermometer cut one open to check juices run clear and no pink remains.

6. While patties cook, toast the 4 burger buns or warm the pita pockets in the pan for 30 to 60 seconds until golden. This helps them not get soggy from the tzatziki.

7. Assemble: spread 1/2 cup tzatziki or plain Greek yogurt on bottom bun or inside pita, add a lettuce leaf, tomato slice, cucumber if using, place the chicken-feta-spinach patty, top with sliced avocado and extra red onion if you want, then crown with the top bun. A squeeze of fresh lemon over the patty wakes up the flavors.

8. Let assembled burgers rest a minute or two so juices settle, then serve. These are great with a little extra crumbled feta or a dollop more tzatziki.

9. Leftovers: store cooked patties in an airtight container up to 3 days, reheat gently in a skillet or oven so they dont dry out, and dont forget to spoon fresh tzatziki back on after reheating.

Equipment Needed

1. Large mixing bowl, for the chicken, spinach and feta (use hands or a fork to mix, dont overwork it)
2. Cutting board, for chopping spinach, onion, parsley and slicing tomato, cucumber and avocado
3. Chef’s knife, sharp enough to finely chop and mince without crushing the herbs
4. Clean kitchen towel or paper towels, to pat the spinach dry so the mix wont be soggy
5. Measuring cups and spoons, for feta, panko, egg, lemon, salt and spices
6. Fork or silicone spatula, for gentle mixing and scraping the bowl
7. Heavy skillet or grill pan (or outdoor grill) plus tongs or a spatula for flipping the patties
8. Instant-read thermometer, to check the patties reach 165 F so theyre safely cooked

FAQ

Can I swap the ground chicken for turkey or beef? Yes. Ground turkey is the closest swap but it's leaner so add 1 tablespoon olive oil or an extra egg yolk to keep the patties moist. Beef or lamb will taste different, more rich, and you may want to cut back on added salt because the feta is salty.

How do I stop the patties from falling apart? Don't overmix the meat, mix just until combined. Squeeze excess water from the chopped spinach, use the egg and breadcrumbs to bind, chill the formed patties 15 to 30 minutes before cooking, and press a slight dip in the center of each patty so they cook flat. These little steps really help.

How will I know they're fully cooked? Use an instant read thermometer: 165 F (74 C) in the center. If you don't have one cut one open, there should be no pink and juices should run clear. Pan fry medium heat about 4 to 5 minutes per side as a guideline, adjust by thickness.

Can I make them ahead or freeze them? Yes. Flash freeze formed patties on a tray until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen by adding a few extra minutes per side over medium low heat, or thaw overnight in the fridge and cook as usual.

Can I bake them instead of frying? Sure, bake at 400 F (200 C) on a lightly oiled sheet for about 18 to 22 minutes, flipping once, until they hit 165 F. Baking is easier but can dry them out a bit, so brush with a little oil or don't overbake.

Any tips to keep them juicy and tasty and what should I put on the burger? Don't overcook, use panko for a lighter texture, and don't forget to taste the mix before forming a patty by frying a tiny test piece. If your feta is really salty cut back on the added salt. Top with tzatziki or plain Greek yogurt, sliced tomato, cucumber, red onion, lettuce and avocado if you like. Trust me, the yogurt makes them sing.

Chicken Burgers With Feta Cheese And Spinach Recipe Substitutions and Variations

Ground chicken: swap with ground turkey or ground pork, same cook time and texture; for a vegetarian twist try crumbled firm tofu (press well) or cooked lentils plus an extra binder — youll get a different texture but still tasty.
Feta cheese: use goat cheese for a similar tangy creaminess or ricotta for a milder, creamier result; use about the same amount, though flavor will be softer with ricotta.
Panko breadcrumbs: replace with 1/3 cup rolled oats (pulse briefly), crushed crackers, or 1/3 cup almond flour for a gluten free option; you might need a little more egg if the mix seems loose.
Tzatziki/Greek yogurt: swap with mayo mixed with lemon and garlic, hummus, or labneh for a thicker tangy sauce; all work great as a burger spread or dip.

Pro Tips

1. Get the greens and feta as dry as possible before mixing — squeeze the chopped spinach in a dish towel or cheesecloth until it stops dripping and blot the feta with paper towels. Extra moisture is the number one reason patties fall apart or steam instead of sear, so this little extra step really pays off.

2. Keep everything cold and handle the mix gently. Use chilled chicken and cold egg, mix just until combined, and form patties with lightly oiled hands so they dont stick. If the mix seems loose add panko a tablespoon at a time, but dont overdo it or the burgers get dry.

3. Sear for color then back off the heat so the inside cooks without drying out. Start hot to get a good crust then lower to medium (or cover briefly) to finish cooking through; use an instant read thermometer to hit 165 F. Let the patties rest a minute after cooking so they reabsorb juices.

4. Protect the bun and plan assembly smart. Toast or lightly oil the bun and put lettuce between patty and sauce to keep things from getting soggy, keep tzatziki cold until serving, and reheat leftovers gently in a low oven or skillet with a splash of water and a lid so they dont dry out.

Chicken Burgers With Feta Cheese And Spinach Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can't wait to share my Spinach Feta Chicken Burgers, where juicy ground chicken is packed with spinach and tangy feta and finished with a stack of healthy toppings that might surprise you.

Servings

servings

Calories

598

kcal

Equipment: 1. Large mixing bowl, for the chicken, spinach and feta (use hands or a fork to mix, dont overwork it)
2. Cutting board, for chopping spinach, onion, parsley and slicing tomato, cucumber and avocado
3. Chef’s knife, sharp enough to finely chop and mince without crushing the herbs
4. Clean kitchen towel or paper towels, to pat the spinach dry so the mix wont be soggy
5. Measuring cups and spoons, for feta, panko, egg, lemon, salt and spices
6. Fork or silicone spatula, for gentle mixing and scraping the bowl
7. Heavy skillet or grill pan (or outdoor grill) plus tongs or a spatula for flipping the patties
8. Instant-read thermometer, to check the patties reach 165 F so theyre safely cooked

Ingredients

1 lb ground chicken (about 450 g)
2 cups packed fresh spinach, finely chopped (about 2 oz / 60 g)
3/4 cup crumbled feta cheese (about 4 oz / 115 g)
1 large egg
1/3 cup panko breadcrumbs or fine breadcrumbs
1/4 cup red onion, finely chopped plus extra for topping if you want
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon lemon zest (optional)
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 tablespoons olive oil for cooking
4 burger buns or pita pockets
4 lettuce leaves
1 medium tomato, sliced
1/2 cup tzatziki or plain Greek yogurt for sauce
1/2 cucumber, thinly sliced (optional)
Sliced avocado for topping (optional)

Directions

Prep everything first: finely chop 2 cups packed spinach and 1/4 cup red onion, mince 2 garlic cloves, chop 2 tbsp parsley, zest 1 tsp lemon if using and squeeze 1 tbsp lemon juice, slice tomato, cucumber and avocado if you want them, grab the feta, panko, egg, salt and pepper and the buns or pita. Pat the chopped spinach dry in a clean towel or paper towels so the mix wont be soggy.
In a big bowl put 1 lb ground chicken, the chopped spinach, 3/4 cup crumbled feta, 1 large egg, 1/3 cup panko breadcrumbs, the 1/4 cup red onion, garlic, parsley, 1 tsp dried oregano, lemon zest, 1 tbsp lemon juice, 1 tsp salt and 1/2 tsp pepper. Mix gently with your hands or a fork just until combined, dont overwork it or the burgers get tough. If mixture seems too wet add a little more panko, too dry add a splash of water or a tiny bit more egg.
Divide mixture into 4 equal portions and form into patties a bit wider than your buns. Make a shallow finger-dent in the center of each patty so they dont puff up while cooking. Chill patties 10 to 15 minutes in the fridge to help them hold together.
Heat a heavy skillet or grill over medium-high and add 1 to 2 tablespoons olive oil. If you grill, oil the grates first so the patties dont stick.
Cook patties 4 to 6 minutes per side depending on thickness, flipping once, until nicely browned and an instant read thermometer reads 165 F (74 C) in the center. If you dont have a thermometer cut one open to check juices run clear and no pink remains.
While patties cook, toast the 4 burger buns or warm the pita pockets in the pan for 30 to 60 seconds until golden. This helps them not get soggy from the tzatziki.
Assemble: spread 1/2 cup tzatziki or plain Greek yogurt on bottom bun or inside pita, add a lettuce leaf, tomato slice, cucumber if using, place the chicken-feta-spinach patty, top with sliced avocado and extra red onion if you want, then crown with the top bun. A squeeze of fresh lemon over the patty wakes up the flavors.
Let assembled burgers rest a minute or two so juices settle, then serve. These are great with a little extra crumbled feta or a dollop more tzatziki.
Leftovers: store cooked patties in an airtight container up to 3 days, reheat gently in a skillet or oven so they dont dry out, and dont forget to spoon fresh tzatziki back on after reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.