I stumbled across this Rachel Ray recipe a couple of years ago, and it's one of my favorite ways to use ground chicken. I usually don't eat this on a bun (the burger pictured is Chad's), I just eat the patty with some basil aioli. There is so much flavor in the burger, it doesn't need much to accompany it!
Chicken Spanakopita Burger
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 tablespoon butter
2 cloves garlic, chopped,
1 red onion, 1/2 chopped, 1/2 thinly sliced
1 box, 10 ounces, frozen spinach, defrosted
2 teaspoons dried oregano, lightly crushed in the palm, divided
1/4 pound feta crumbles
1 1/3 pounds ground chicken or ground turkey breast, 1 package
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 minutes on each side.
For basil aioli: mix basil pesto with mayo.