As you saw earlier this week, I was in the mood for fresh summer flavors to go with this beautiful weather. These chicken burgers are super-easy and delicious. You can substitute the veggies depending on what you have in the house. I like this recipe because the patties hold together on their own…no need to add bread crumbs or eggs for binding. It’s just meat, veggies and love.
Chicken and Veggie Burgers
- 1 package lean ground chicken
- 2 cloves garlic, minced
- 1/3 red onion, chopped
- 1 green pepper, chopped (or a mix of peppers equivalent to one whole pepper(
- 2 handfuls (big handfuls) spinach, finely chopped
- 1 tbsp. Dijon mustard
- salt and pepper to taste
- A pinch of love
In a large mixing bowl, combine all the ingredients. I find a large fork helps to break up the meat and get all the veggies incorporated. Or you can just get your hands dirty. I usually go with a pinch of salt and a few twists of the pepper mill for seasoning, but if you have some other fresh herbs you want to use up, go ahead and throw them in.
When the ingredients are thoroughly mixed, form four, equal-sized patties. You can either refrigerate until you’re ready to 
cook or get the grill (or grill pan for you urban cooks) hot. I spray my pan before putting the meat on to prevent any potential cooking. You should hear a good sizzle when the meat hits the heat. I typically cook for 5-7 minutes on each side, depending on thickness. You might need to turn down the heat if the surface starts to get too hot or you notice burning.
I brought my burgers for lunch this week, served on sourdough bread with hummus, spinach and cucumbers. But you can top them anyway you like. They’re also great on salads. Enjoy!
A Pinch of Love 