Spanakopita-style chicken burger

Gourmet chicken burger recipe

A popular variation on the classic beef burger, chicken burgers are loved for juicy, flavourful chicken patties. And spanakopita, a beloved Greek spinach pie, is famous for its irresistible combination of spinach, fetta, garlic and herbs such as dill. We’ve made these two delicious worlds collide to create a chicken burger patty recipe with a gourmet twist. Served with  tried-and-true burger extras such as lettuce and tomato, we’ve taken it to new heights by serving it on a sourdough burger roll, with creamy garlic aioli and smashed avocado. Plus, you can serve them with a side of sweet potato chips. it’s ready in just 30 minutes, making it an easy yet impressive dinner that’s perfect for any night of the week.

Ingredients for chicken burger patties

To make this an easy recipe, use some good-quality chicken mince. For the spanakopita mixture, you’ll need 60g of baby spinach leaves, 1 small red  onion that’s finely chopped, 2 crushed garlic cloves, 50g crumbled fetta for a creamy savoury hit, and 1 tbs chopped dill. To serve the burgers, you’ll need 4 sourdough burger rolls, or you can use brioche buns or classic rolls. You’ll also need ½ cup (150g) garlic aioli to spread on the burger buns. Try our homemade roasted garlic aioli for next-level flavour - use some as a dip for the side of sweet potato chips. Baby cos lettuce, sliced tomatoes and mashed avocado are your chicken burger extras.

How to make your own chicken burgers

Making your own spanakopita-style chicken burgers couldn’t be easier. First prepare the spinach by cooking the onion in a large frying pan with oil over medium heat. It should take about 3 minutes for the onion to soften. Stir it every now and then so it doesn’t burn quickly or stick to the pan. Add the garlic and spinach to the pan and cook for 1 minute, stirring occasionally, or until the spinach is wilted, then set the mixture aside to allow it to cool slightly.

Then, in a large bowl, place the chicken mince, spinach mixture, fetta and dill and mix using your hands until it’s well combined. Divide the mixture into 4 even portions and shape each portion into a 10cm patty.

To cook the chicken patties, heat ½ tbs olive oil in the frying pan over medium heat then add the patties and cook for 4 minutes on each side or until they’re cooked through.

When you’re ready to serve, spread the roll bases evenly with some aioli. Then top with lettuce, tomato, patties and avocado. Season with some pepper and top with the roll tops. Enjoy this super tasty burger with a side of sweet potato chips.

Now get cooking

Ready more twists on classic chicken burgers? We’ve got some clever cheats to get these chicken caesar burgers on your table in 15 minutes. Sweet tangy additions take this easy chicken burgers with apple and slaw to the top of our weekday menu. And if it’s more spanakopita you’re after, we’ve got this spanakopita slice, complete with golden layers of filo pastry, for you to try. There’s also this picnic or lunchbox-ready spanakopita scrolls recipe that’s a twist on the Greek favourite.