Greek Spinach and Dill Chicken Burger

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Prep Time: 15 minutes ⏱️
Cook Time: 15 minutes ðŸ”Ĩ
Total Time: 30 minutes 🕒
Serves: 4 ðŸ―️

What You’ll Need

For the Burgers:

  • Nonstick cooking spray ðŸĨ„

  • 1 lb ground chicken 🍗

  • ¼ cup panko breadcrumbs 🍞

  • ½ cup finely chopped spinach ðŸĨŽ

  • 1 tbsp chopped fresh dill ðŸŒŋ

  • 1 tsp garlic powder 🧄

  • ¼ tsp salt 🧂

  • 4 burger buns 🍔

For the Lemon Yogurt Sauce:

  • ¼ cup plain Greek yogurt ðŸĨ›

  • 1 tbsp fresh lemon juice 🍋

  • ½ tsp chopped dill ðŸŒŋ

Toppings:

  • ½ cup sliced ripe tomatoes 🍅

  • ¼ cup thinly sliced red onion 🧅

  • ¼ cup crumbled feta cheese 🧀

Let’s Make It!

  1. Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with nonstick spray so the patties won’t stick.

  2. In a bowl, combine the ground chicken, panko, chopped spinach, dill, garlic powder, and salt. Mix until everything is just blended—don’t overwork it.

  3. Form into 4 even patties and place them on your prepared baking sheet.

  4. Bake for 15 minutes, or until the burgers are golden and the internal temp hits 165°F.

  5. While the burgers bake, mix up the sauce by stirring together Greek yogurt, lemon juice, and dill. Pop it in the fridge while everything cooks.

  6. Toast the buns in the oven during the last 2–3 minutes of baking for that warm, slightly crisp texture.

  7. Build your burger: Spread a generous spoonful of lemon yogurt on the bun, add a chicken patty, then layer with sliced tomatoes, red onion, and a sprinkle of feta. Top with the other half of the bun and enjoy!

Nutrition Facts (Per Burger)

📊 Approx. 420 calories
💊 27g protein
ðŸ”Ĩ 15g fat (4g saturated)
🍞 38g carbs (3g fiber)
🧂 720mg sodium
ðŸĶī 190mg calcium
🔋 2.8mg iron

Quick Tips

ðŸ’Ą Add a pinch of nutmeg to the patty mix for a subtle warm note.
ðŸĨ— Serve alongside a chilled orzo salad with cucumbers and olives for a Mediterranean twist.

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