I love these burgers, and so do the rest of the family. They are really easy to make and can be re-heated the next day or enjoyed cold for lunch or dinner. This recipe has been adapted from a Donna Hay classic, however, I have since made a similar recipe from Eat Clean by Luke Hines. He uses pork instead of chicken, and there is no feta and spinach, instead Luke adds a few yummy spices for extra flavour.
1 chicken breast fillet, trimmed and chopped
4 chicken thigh fillets, trimmed and chopped
200g baby spinach leaves
1 thick slice of fresh bread
Sea salt and cracked black pepper
100g feta, chopped
2 spring onions, chopped
1/3 cup sesame seeds
oil, for brushing
Preheat oven to 180 degrees C. Place the spinach in a heatproof bowl and pour over boiling water. Allow to stand for 1 minute, drain and squeeze out excess moisture. Roughly chop and set aside.
Place bread in food processor and process to form large breadcrumbs. Add the chicken, eggwhite, salt and pepper and pulse until finely chopped and combined. Transfer to a large bowl and add the spinach, feta and spring onion and mix to combine.
Shape the mixture into burgers and press both sides into the sesame seeds. Brush them lightly with oil and cook for 3 minutes in a large non-stick frying pan over medium heat, until golden.
Transfer to a baking tray lined with non-stick baking paper and bake for 8 minutes or until cooked through. Serve with rocket, tomato and coleslaw or on a lightly toasted bun with avocado and salad. Makes approx. 10 burgers.
avocadosaladand mayonnaise. Makes approximately 10.