Prep 20 mins
Cook 15 mins
This is really quick to make, tastes great and if like me you are only making these for yourself and hubby, they make great leftovers for the next day, as my son and I found out. You will see from the photo I shaped into quite large patties, I don't usually do this I just wanted this for photo purposes. I make three patties per person and as you can see, if you made them this size, it would just be too much. Also it makes for a shorter cooking time if shaped smaller.
- 800 g ground chicken
- 3 tablespoons drained sun-dried tomatoes, chopped coarsely
- 1 teaspoon garlic powder
- 1 egg
- 1⁄2 cup breadcrumbs
- 200 g feta cheese, crumbled, divided use
- 1 red onion, finely sliced
- 250 g baby spinach leaves
- 4 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1⁄2 teaspoon garlic powder
- 1 teaspoon sugar
- 2 teaspoons mild French mustard
- Combine chicken, tomato, egg, breadcrumbs and half the cheese, mix well, shape into 12 patties.
- Cook patties in a large oiled frying pan, Cook until browned and cooked through, about 10-15 minutes depending on how big you made your patties.
- Combine spinach, onion and remaining cheese in a large bowl.
- Combine oil, vinegar, garlic, sugar and mustard in a screw top jar and shake well.
- Pour a small amount of dressing into spinach salad toss to coat. Serve the remaining dressing on the side.
- To Serve: Spoon spinach salad onto plates top with patties and drizzle with more dressing.
We really enjoyed these. I used ground turkey. Also discovered I can't read a recipe correctly so ended up adding chopped onion to the meat mixture. The patties were formed using my slider press and 3 make a perfect serving along with the salad. Using the slider press I ended up with 22 well formed patties. I substituted spring mix for the spinach because that was what I had on hand. Made for *Aussie Swap*
Burgers were awesome especially with the salad dressing; the spinach salad was not really our thing but I did give it a try. The burgers I will definitely make again. TFS Made for the Aussie/NZ RS#39 Group 1, the ANZAC Biscuits.
I used 220g chicken mince to make 4 patties for the two of us. I scaled back the breadcrumbs, feta and sundried tomatoes, but didn't worry about the egg (they didn't need it). I used a clove of garlic and some parsley (because my herb garden is taking over the world!). I also misread the recipe and added in some onions to the patties-a good addition I think. I used an orange balsamic and a garlic infused olive oil for the salad dressing which was gorgeous. The spinach we grow was a bit tough to eat raw, but that's no fault of Natalies! Thanks Natalie for another delightful recipe that we both really enjoyed.