Spinach and Feta Chicken Burgers


By Dane Feldman

Photo by Dane Feldman.

A strange October heat wave is here to stay for at least another few days in the New York area, which means grilling season isn’t over yet. While the weather may be more suited for Labor Day weekend, I don’t think hot dogs and macaroni salad are warranted in October. Thankfully, these chicken burgers go well with a side of sweet potatoes and/or corn on the cob.

Makes 4-6 burgers.

What you’ll need:
1 lb ground chicken
2 eggs
2 cups fresh baby spinach, chopped
1 cup scallion, green parts
1 cup feta cheese
1 cup plain breadcrumbs
1 tsp Florida seasoned pepper
1 tsp garlic powder
1 tsp adobo seasoning
1 tsp poultry seasoning

Beat the eggs in a large bowl. Add the ground chicken and mix thoroughly. Add in the spinach, scallions, and feta. Mix together and add spices. Pour in 1/2 cup bread crumbs and mix with your hands.

Line a plate with waxed paper and cover with more breadcrumbs. Make patties with your hands and place them on the plate. Take the leftover breadcrumbs off of the plate and sprinkle them over the patties.

Place a second sheet of waxed paper over the patties and press down lightly with your hands. Refrigerate for at least 2 hours before grilling for 5 minutes on a side.