Thank you to WOT reader Rosalie Flummer for this great Chicken + Feta Burger recipe!! Camila and her family tested them out and they are so good!
“These are so packed with flavor and a healthy alternative to beef burgers. Sometimes I like to make this into a low carb meal by omitting the bun all together and eating with a fork. Kind of like a burger salad. I hope this recipe is a keeper and that you guys enjoy it!”
— Rosalie Flummer
Chicken + Feta Burgers with Spinach and Bacon
- Cast Iron Skillet
- 1 lb ground chicken (or ground turkey)
- 4 oz feta cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1 tsp chopped garlic
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp soy sauce
- 4 burger buns of choice
- sliced tomato
- sliced avocado
- fresh spinach
- 4 thick slices of cooked bacon
- Dijon mustard
- 1/2 cup mayo
- 1 tsp chopped garlic
- 1 tsp lemon juice
- In a medium size bowl mix all ingredients until just combined.
- Make 4 equal patties and place on a plate lined with parchment paper. Gently press an indention in the center of each burger. This helps the meat cook evenly and helps the patties keep their shape.
- Freeze the burgers for 15-20 minutes. I do this because poultry burgers tend to be very soft. Freezing for a few minute helps keep them from falling apart while cooking, especially if you plan to grill them.
- Lightly oil and pre-heat a cast iron skillet. I prefer my cast iron skillet because it seems to cook more evenly and I get such a beautiful char but a non-stick frying pan would work.
- Cook patties over medium to low heat for 4-5 minutes. Unlike beef burgers you want to take your time and be sure the meat is cooked thoroughly. The internal temperature should be 175 degrees and the juices should run clear. No pink!
- Lightly toast the burger buns. I like to use the pan I cooked the burgers in for a little more flavor.
- Generously spread garlic aioli and Dijon mustard on the toasted buns. Then place burger patty on the bottom bun followed by avocado, tomato, spinach, bacon and top bun.
- Take a big juicy bite and enjoy!
A little more about Rosalie:
“I’m a cooking /nutrition and art teacher at Grassroots Free School in Tallahassee Florida where my kids also attend. The school has been closed since March 13th and will not reopen again until fall. Grassroots is our family and I can not express how much I miss my students! Its been heartbreaking and disorientating being away from a place and people I love so much. To cope during this time like a lot of folks, I focused on my cooking. Cooking has been a passion of mine since I was a little girl pulling at my grandma’s apron strings. She taught me the ways of southern comfort food. Cooking as a skill was always in the cards for me however I went to culinary school in an unusual way. I wasn’t doing very well in High School. My counselor suggested a program where I could choose a technical trade for my elective classes. I chose Culinary Arts and thrived like never before! I was a 16 yr old kid cooking circles around my adult classmates. Even though I completed the full course I was unable to get certified because I was a minor but that didn’t stop me. I went on to become a vegan baker and cook in a kitchen at a local co-op called New Leaf Market. John Bush was the head chef. He saw something special in me and taught me so much. New Leaf was a true blessing for me and I made life long friends there. After years of contemplating and lots of encouragement from friends and family, I have decided to write a cookbook at the age of 45. Better late than never right?! I’m not trying to get rich or famous. I just want to get published and leave my mark. Something to show my grandkids someday. When I submitted the Olive Bread Recipe and you guys posted it that was HUGE for my self-confidence. Submitting these recipes has helped me so much! I have really sharpened my ability to get these recipes out of my head and on paper. Also, my food staging skills have really strengthened. Everything I stage I eat by the way. If you would like or have the time check my IG page @rosieflum. If you see anything you like, I will gladly share the recipe and the pics. Thank you guys for the opportunity! It means so very much to me!”