These chicken burgers are packed with veggies and tons of flavor! A savory spinach artichoke mixture is added to the burgers before they’re grilled and topped with more goodies! Whole30, paleo, and keto friendly. A healthy way to break out of your burger rut!
I’m always trying to figure out new ways to cook with one of my favorite combos – spinach artichoke. I’ve done twice baked potatoes (such a good one!), a breakfast casserole, two dips, spaghetti squash boats, and chicken thighs.
Now, I’m moving onto chicken burgers! I usually feel like with spinach artichoke, it’s tough to go wrong, but, I actually had doubts about these burgers.
Basically, I wondered if I could cram everything I wanted into the actual burgers and still have them stick together. Luckily, thanks in part to ground chicken, everything worked out even better than expected.
Here’s what I did. First, I sautéed onions and garlic in ghee with chopped spinach and artichokes. While that mixture cooled, I prepared the topping – a dreamy, delicious garlic aioli.
It comes together quickly with an immersion blender, but can also be blended in a regular blender just as you would make homemade mayo.
Once the spinach artichoke mixture partially cooled, I mixed it with the ground chicken, seasonings, lemon zest, and nutritional yeast for maximum flavor.
I formed the mixture into 6 patties – I’d say you can make 5 or 6 depending on who you’re serving. As with all chicken burgers, I find that wetting my hands just slightly makes it a lot easier to form the patties.
The mixture will usually be sticky, although using ground chicken thighs rather than breasts usually helps with that as well. Use the wet-hands trick and your burgers will come together without an issue.
You can either grill or pan fry these burgers. Either way, make sure you use avocado oil cooking spray or brush your grill/pan with oil to make sure they don’t stick. You want to keep the heat around medium so you don’t burn the outside of the burgers.
After cooking, it’s time to dig in, of course! Don’t forget that aioli you made – it makes these spinach artichoke chicken burgers so much tastier! I went with lettuce wraps, tomatoes, red onion, and a side of baked fries.
You can also add more sliced artichokes on top, and keep it keto by serving over a big green salad or even over cauliflower rice or zucchini noodles.
It’s time to get going – I KNOW you are going to love these – my taste testers all approved and some of them don’t typically care for spinach. And certainly not artichokes! But they all liked these burgers, because they are just that tasty.
So, prepare for the yums about to happen in your kitchen. Or backyard if you’re grilling 😉 Let’s grab all the goodies and start making these spinach artichoke chicken burgers!
Spinach Artichoke Chicken Burgers {Paleo, Whole30, Keto}
Spinach Artichoke Chicken Burgers {Paleo, Whole30, Keto}
Ingredients
Burgers:
- 1 small onion minced
- 3 cloves garlic minced
- 3 oz fresh spinach chopped
- 1 tbsp ghee
- 1/2 cup Artichoke hearts chopped
- Large pinch salt
- 1 lb ground chicken
- Zest of 1 lemon grated
- 1 Tbsp nutritional yeast
- Large pinch crushed red pepper
- 3/4 tsp sea salt or to taste
- Black pepper to taste
Garlic aioli:
- 1 whole egg
- 2 cloves garlic minced
- 1/2 tbsp brown mustard
- 1 1/2 Tbsp fresh lemon juice
- 2/3 cup light flavored olive oil or avocado oil
- 1/4 tsp sea salt or to taste
Additional toppings:
- Sliced artichoke hearts
- Sliced Red Onion
- Crushed Red Pepper
- Sliced tomatoes
- Lettuce for wrapping if desired
Instructions
-
Heat a medium skillet over medium heat and add the ghee. Sauté the onions until translucent, add the garlic and cook 30 seconds. Add spinach and stir so it wilts, then add the artichoke hearts and cook, stirring, for 30-60 seconds. Sprinkle with a pinch of salt and pepper, remove from heat and set aside to cool.
-
While the spinach mixture cools, prepare the aioli. Place all the ingredients in a tall container to use with an immersion blender (narrow but not so narrow the blender doesn’t fiPlace immersion blender in the bottom of the container, then turn it on and wait 30 seconds, then slowly move it up and down to fully blend. Taste and add more salt and pepper if desired. Refrigerate until ready to serve.
-
In a large bowl, add the ground chicken, lemon zest, nutritional yeast, red pepper, and sea salt and black pepper. Add in the partially cooled spinach mixture and mix well with your hands to combine.
-
Form the mixture into 5-6 patties, wetting your hands slightly to make it easier if it’s sticky.
-
Prepare to either grill or pan fry the burgers. Heat your grill or skillet over medium heat and brush generously with oil or ghee. Once sizzling hot, cook each patty for about 3-4 minutes on each side or until cooked through. Transfer to a platter to serve with the aioli and other toppings of your choice.
-
I served mine over lettuce topped with aioli, the sliced red onion, and more crushed red pepper. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Whole30 dinner recipes? Try One of These!
Spinach Artichoke Twice Baked Potatoes
Chicken Pesto Stuffed Sweet Potatoes
Bacon “Cheeseburger” Casserole
Chicken Enchilada Stuffed Peppers
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
These sound so flavorful! I always have ground chicken on hand so I need to give these a go!
just wanted to clarify – the aioli has raw egg in it and is drizzled onto the chicken burger at the end?
Yes – all aioli/homemade mayo has raw egg in it. It’s optional of course but makes a delicious topping for these burgers.
Soooooo glad to see your recipes coming more regularly!!! You are amazing!!!
I made these for my son and he gave it a thumbs up, thanks Michele!! I did sub ground turkey just because that’s what I had and no aioli.
My aoli was watery not creamy like yours. Not sure where I went wrong. Did not have immersion blender so not sure if that makes a difference??
Love these!