We are officially on summer break! ☀️ Both kids finished up school this past week (M is done with first grade and J finished 4-year-old preschool… he goes to TK in the fall) and a long, luxurious summer is stretched before us! I, however, don’t get a summer break from my job, so we’ve got help in the form of an amazing nanny (one of their former preschool teachers) in the mornings. And I’m really hoping to cut back a little on some of the extra work and have some good quality time with the kids in the afternoons. Goals, right?! OK, OK, food though first. Last month I brought you my fiesta turkey burgers, which are seasoned with taco seasoning and piled up with all your favorite taco toppings. All the yum!
And you know I love my BBQ chicken burgers, cheddar chicken burgers and zucchini turkey burgers. We’re kind-of burger people around here. Especially come summertime. So today I’m sharing with you my chicken spinach burgers, which are full of chopped spinach, shredded mozzarella cheese and a little bit of pesto to give them a hint of richness and depth.
Those ingredients also help to ensure these burgers stay nice and juicy. Ground chicken burgers can have a tendency to dry out, so I’m always loading mine up with add-ins to keep them super flavorful. These healthy burgers are also just 5 ingredients and you can make them in a skillet inside or out on the grill. Choose your own adventure!
Notes on making chicken spinach burgers:
I use lean ground chicken that’s usually labeled between 90% and 93% lean. The super lean kind (99% lean) doesn’t have very much flavor in my opinion. You can also make your own ground chicken. Cut a pound of raw chicken breasts into smaller pieces and place them in a food processor. Pulse and process until the chicken breasts are broken down. I highly recommend serving these burgers with extra mozzarella melted on top and a dollop of pesto to reinforce those flavors. You could also add some extra Italian flavor with some sun-dried tomatoes and/or fresh basil as toppings for your burger. I usually make our burgers in a pan on the stove, but you could certainly cook these on a grill if you prefer. You can serve these burgers in a regular bun or make a lettuce wrap if you want to be low-carb (and/or gluten-free).
Welcome to burger season my friends. It’s a happy time! ❤️ XO, Kathryn Check out these great sides to go with your burger:
Summer corn salad (Family Food on the Table) Cheddar, corn and bacon potato salad (Family Food on the Table) Oven baked sweet potato fries (Sarah’s Cucina Bella) BLT pasta salad (Chocolate Moosey) Easy no-mayo coleslaw (Family Food on the Table) Air Fryer tater tots (Family Food on the Table)
And here’s my VIDEO to show you how easy these are to make!
I use lean ground chicken that’s usually labeled between 90% and 93% lean. The super lean kind (99% lean) doesn’t have very much flavor in my opinion. You can also make your own ground chicken. Cut a pound of raw chicken breasts into smaller pieces and place them in a food processor. Pulse and process until the chicken breasts are broken down. I highly recommend serving these with extra mozzarella melted on top and a dollop of pesto to reinforce those flavors. You could also add some extra Italian flavor with some sun-dried tomatoes and/or fresh basil as toppings for your burger. I usually make our burgers in a pan on the stove, but you could certainly cook these on a grill if you prefer. You can serve these burgers in a regular bun or make a lettuce wrap if you want to be low-carb (and/or gluten-free).
