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+ servings

Spinach Chicken Burgers

These Spinach Chicken Burgers are healthy and simply delicious. They come together in minutes and even have hidden veggies! Top with avocado mayo and serve in buns or in a lettuce wrap for a delicious, healthy burger! Whole30, Paleo, Keto friendly.
Prep Time10 mins
Cook Time8 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: burgers, chicken, gluten-free, paleo, Whole30
Servings: 4
Author: Lora

Ingredients

  • For the chicken burgers
  • 1 lb ground chicken
  • 1/2 cup spinach finely chopped (mine was steamed)
  • 1 Tbsp coconut flour optional- acts as a binder
  • 1 Tbsp extra-virgin olive oil or avocado oil, or another mild flavored oil
  • 1 tsp garlic powder (or chopped fresh garlic, use a little more if you like garlic flavor…I used both)
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • For the avocado mayo optional
  • 1-2 medium avocados
  • 2-3 Tbsp avocado oil or coconut or extra-virgin olive oil
  • Juice of one lime or a lemon
  • 1/2 tsp sea salt
  • additional toppings:
  • pickled cucumbers
  • pickled or sliced red onion I had my mom's homemade pickled onions
  • sliced jalapeños I used red and green, or use sweet peppers
  • sliced tomatoes
  • lettuce for wrapping
  • buns low-carb or keto buns for paleo/keto...regular buns if you're not low-carb

Instructions

  • BURGERS
  • Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. When it is heated, add some extra-virgin olive oil to the pan (or avocado oil).
  • Lower the pan’s heat and prep the chicken burgers.
  • In a medium bowl, add the ground chicken, spinach, coconut flour (optional, but it helps it bind together), oil, garlic, salt and pepper. Use a large spoon to mix it all together (you could also use your clean hands to combine it all together).
  • Sprinkle a little bit of flour on a plate. Wet your hands slightly and form the meat mixture into burgers (I had 5 burgers, but you could do 4 large ones if you prefer). Place the burgers on the flour and gently pat some on both sides.
  • Raise the heat of the pan (if it cooled down to much as you prepped the burgers, if it’s still nice and hot, leave it. Mine smokes way too much if I leave it on the higher heat).
  • Add the burgers to the grill pan when it’s nicely heated up. Use a spatula to gently flatten each burger. Cook
  • Lower the heat a bit and prep the chicken burgers.
  • Cook for about 5 minutes on each side, or until it reaches an internal temperatures of 165F.
  • AVOCADO MAYO
  • The avocado mayo comes together in a couple minutes.
  • In a small food processor or blender, add in the avocado, oil, lime juice and salt. Pulse it all together until it is nice and smooth. You could also add the ingredients to a small bowl and use a fork to mash it all together and stir well to combine. Set aside and cook up the burgers (leave an avocado pit in the avocado mayo to prevent it from browning).
  • Serve with the avocado mayo and green sides (and wrap with lettuce or buns). Use the avocado mayo same day.

Notes

*ground chicken: you could sub ground turkey if you can't find ground chicken.
*flour: I used coconut flour to bind it. You could use a your favorite gluten-free 1:1 flour or all-purpose flour (if you're not GF)
*spices: spice up the burgers the way you like it. I kept mine mild for the kids and served jalapenos on the side for those that like it spicy.
*pan: I used my grill pan, but you could grill outside on your grill or stovetop in a frying pan or a cast iron skillet.