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Spinach Chicken Burgers with Pesto and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Description

These Spinach Chicken Burgers with Pesto and Mozzarella are a delicious and healthy twist on the classic burger. Juicy ground chicken patties are blended with fresh spinach, garlic, and fragrant basil pesto, then topped with melted mozzarella cheese for a creamy finish. Perfect for a quick weeknight dinner or a flavorful weekend grill, these burgers come together easily and offer a fresh, vibrant flavor that everyone will love.

Ingredients

For the Burgers

  • 1 lb lean ground chicken
  • 1 cup fresh spinach, rinsed, chopped, and drained
  • 2 tablespoons basil pesto
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg
  • Salt and pepper to taste

For Assembly

  • 4 slices fresh mozzarella cheese
  • 4 soft burger buns (gluten-free if preferred)
  • Tomato slices
  • Lettuce leaves
  • Extra basil pesto for spreading

Instructions

  1. Prepare the Spinach: Rinse the fresh spinach thoroughly and chop it finely. Lightly sauté or blanch the spinach to remove excess moisture, then pat dry completely using paper towels or a clean kitchen cloth to prevent soggy burger patties.
  2. Combine the Burger Ingredients: In a large bowl, mix the ground chicken, chopped spinach, minced garlic, breadcrumbs, egg, salt, pepper, and 2 tablespoons of basil pesto. Stir gently until all ingredients are well incorporated, but avoid overmixing to keep the patties tender.
  3. Shape the Patties: Divide the mixture into four equal portions. Form each portion into a round patty about ¾ inch thick. Make a slight indentation in the center of each patty with your thumb to help the burgers cook evenly and prevent puffing up.
  4. Cook the Burgers: Heat a grill or a stovetop skillet over medium heat and add a small drizzle of olive oil to prevent sticking. Cook each patty for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F (74°C). During the last minute of cooking, place a slice of fresh mozzarella on each patty and cover the skillet or grill to allow the cheese to melt perfectly.
  5. Assemble and Serve: Lightly toast the burger buns. Spread a generous layer of extra basil pesto on the bottom half of each bun. Add the cooked chicken patties topped with melted mozzarella, then layer on tomato slices and lettuce leaves. Cover with the top buns and serve immediately while warm.

Notes

  • To keep the burgers moist, do not overmix the chicken mixture or press down the patties while cooking.
  • If you prefer, you can use gluten-free breadcrumbs and buns to make this recipe gluten-free.
  • For an extra flavor boost, consider adding a pinch of red pepper flakes to the chicken mixture.
  • Ensure spinach is well-drained to avoid watery burgers.
  • Check the internal temperature of the burgers with a meat thermometer to ensure food safety.

Find it online: https://slsrecipes.com/spinach-chicken-burgers-with-pesto-and-mozzarella-recipe/