It’s all too easy to overcook a chicken burger, and I think that’s why people believe they’re dry. I’m here to tell you - that’s not the case! Not all chicken burgers are made the same, and when I first tried a feta and spinach chicken burger from the grocery store, I could hardly believe how delicious and juicy it was.
As someone on a weight loss journey, chicken is a great protein because of the calorie-to-protein ratio, but it gets old quickly. These burgers are bursting with flavor and versatile which makes staying on track even easier! Instead of paying more for prepared burgers at the grocery store, here’s my version that’s just as juicy with less calories... and the secret on how to do it.
Juicy Chicken Burgers
Makes: 4 burgers
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 pound ground chicken (92/8)
1 cup chopped baby spinach
4 tablespoons crumbled feta cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon Montreal steak seasoning
Salt and pepper to taste
20 grams salted butter, divided (5g per burger)
- In a large bowl, combine ground chicken, spinach, feta, and all the seasonings. Mix until just combined, but don’t overwork it.
- Divide the mixture into 8 equal portions (about 2 ounces each).
- Flatten each portion into a small patty.
- Place 5 grams of butter in the center of 4 of the patties.
- Top each butter-filled patty with another patty and seal the edges well to form a single stuffed burger.
- Heat a nonstick skillet over medium-low heat.
- Cook burgers for 4–5 minutes per side, or until a meat thermometer reads 165°F. (An instant-read thermometer is your best friend here!)
- Let the burgers rest for a couple of minutes before serving with crispy fried potatoes or your favorite side.
Bonus Tip: These reheat beautifully in a skillet the next day. Just cover with a lid to keep the moisture in while you warm them up.
Juicy chicken burgers are one of those meals that feel a little special but come together with almost no effort. With just a few simple ingredients, you can turn lean ground chicken into a flavorful, tender patty that rivals any beef burger. The key is a small pat of butter in the center to lock in that juiciness so every bite is perfectly satisfying.
What makes chicken burgers so great is their versatility. You can season them a hundred different ways: Mediterranean with herbs and feta, spicy with buffalo sauce, or even topped with barbecue sauce and caramelized onions. They’re easy enough for a weeknight dinner, impressive enough for guests, and they reheat beautifully the next day. Once you start making them at home, it’s hard to go back to store-bought!
If you enjoy chicken recipes and lack confidence cooking bone-in chicken at home, I highly recommend taking The Chopping Block’s Hands-On Chicken Butchery & Cookery class! The only way to get more comfortable cooking with chicken is to learn and this hands-on workshop on Wednesday, November 12 at 6pm is the best place to start.
