Chicken Chive and Spinach Burgers


I just finished a strenuous day planting my garden, and it sure feels good to be finished. While it will be one to two months before there will be things such as beans, tomatoes and cucumbers to eat, I already have some other options from the garden that are ripe for the picking.

I’m talking about chives and multiplier onions, which get a head-start on the rest of the vegetables since they are perennials. Both are good in salads.

Earlier today, I came across a recipe that calls for chives and baby spinach, which should be one of the first seeds to germinate in my garden. The recipe is for grilled ground chicken burgers, which are a lighter option than hamburger. The snipped chives and cooked spinach are added to the chicken along with some honey Dijon mustard, bread crumbs and seasoning so the burgers don’t dry out so quickly when they’re grilled.

I can’t wait to try these with some fresh spinach and chives from my garden.

Chicken Chive and Spinach Burgers
2 cups packed baby spinach leaves
16 ounces ground chicken breast
2 tablespoons honey Dijon mustard
1 small bunch fresh chives, snipped (about 1/3 cup snipped)
1 teaspoon Morton’s Nature’s Seasons Seasoning Blend (or favorite all-purpose seasoning)
¼ cup panko (or regular) bread crumbs
3 tablespoons low-fat mayonnaise
2 teaspoons Dijon mustard
2 tablespoons snipped fresh chives
Lettuce, cheese slices, tomato slices
4 thin sandwich buns such as Aunt Millie’s 90-calorie Slimwiches
Preheat or prepare the grill. Rinse the spinach leaves. Heat a small skillet over medium heat. Add the spinach leaves with water still clinging to the leaves. Saute the spinach until wilted.
In a bowl, combine the ground chicken, honey Dijon, cooked spinach, chives, seasoning blend and bread crumbs. Mix well. Shape into 4 patties about ½-inch thick.
Oil the grill grates and grill the burgers about 6 to 8 minutes per side or until thoroughly cooked. An instant-read thermometer should register 165 degrees.
Meanwhile, in a small bowl, combine the mayonnaise, mustard and chives.
To assemble burgers, toast the buns, if desired. Spread a dollop of the mayonnaise mixture on the inside of each bun. Place lettuce on the bottom. Top with the burger, cheese slice and tomato. Place the other bun half on top and serve.
Yield: Serves 4.
Note: You also can broil or pan-fry these burgers.
Approximate nutritional analysis per serving: 393 calories, 24 percent of calories from fat, 10 grams fat (4 grams saturated), 35 grams carbohydrates, 37 grams protein, 894 milligrams sodium, 84 milligrams cholesterol, 2 grams fiber.