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 altogether 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
Equipment
- Cast Iron Skillet
Ingredients
- 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
Instructions
- In a medium size bowl mix all ingredients until just combined.
- Make 4 equal-sized patties and place them 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 minutes 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 since it seems to cook more evenly, and I get such a beautiful char. A non-stick frying pan will also 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 the garlic aioli and Dijon mustard on the toasted buns. Then place the burger patty on the bun followed by avocado, tomato, spinach, bacon, and the top bun.
- Take a big juicy bite and enjoy!
- Mix all ingredients in a small bowl , and set aside
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 cannot express how much I miss my students! It’s 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-year-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 lifelong friends there. After years of contemplating and lots of encouragement from friends and family, I 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 sharpened my ability to get these recipes out of my head and on paper. Also, my food staging skills have strengthened. Everything I stage I eat by the way. Thank you guys for the opportunity! It means so very much to me!”
Enjoy!
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