Big Bird: Jumbo Chicken, Spinach, and Herb Burgers

Name: Big Bird: Jumbo Chicken, Spinach, and Herb Burgers with Mushrooms and Swiss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10-ounce box frozen chopped spinach, defrosted; 2 pounds ground chicken breast; 1 shallot, finely chopped; 2 tablespoons Dijon mustard, plus some for slathering on the rolls; 10 leaves of fresh basil, shredded or torn; 3 tablespoons fresh flat-leaf parsley (a handful), chopped; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling; 20 white button mushrooms, thinly sliced; 2 garlic cloves, chopped; 1/2 cup dry white wine or chicken stock; 4 slices Swiss cheese, from the deli counter; 4 kaiser rolls or sandwich-size sourdough English muffins, split and toasted; 4 red or green leaf lettuce leaves; 1 vine-ripe tomato, thinly sliced

Servings: persons

1 10-ounce box frozen chopped spinach, defrosted
2 pounds ground chicken breast
1 shallot, finely chopped
2 tablespoons Dijon mustard, plus some for slathering on the rolls
10 leaves of fresh basil, shredded or torn
3 tablespoons fresh flat-leaf parsley (a handful), chopped
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
20 white button mushrooms, thinly sliced
2 garlic cloves, chopped
1/2 cup dry white wine or chicken stock
4 slices Swiss cheese, from the deli counter
4 kaiser rolls or sandwich-size sourdough English muffins, split and toasted
4 red or green leaf lettuce leaves
1 vine-ripe tomato, thinly sliced

1
Preheat a large nonstick skillet over medium-high heat.
2
Arrange the defrosted chopped spinach in the center of a kitchen towel.
3
Wrap the towel around the spinach and squeeze out the excess liquid.
4
Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper.
5
Score the meat with the side of your hand to separate into 4 equal portions.
6
Make 4 large patties, 3/4 to 1 inch thick.
7
Drizzle the patties with oil and place them in the hot skillet.
8
Cook for 6 to 7 minutes on each side, until the chicken is cooked through.
9
Preheat a second medium-size skillet over medium-high heat with 2 tablespoons of EVOO, twice around the pan.
10
Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown.
11
Season the shrooms with salt and pepper.
12
Add the wine or broth and cook until the pan is almost dry, about 2 minutes.
13
Top the big-bird burgers with the mushroom topping and the Swiss cheese.
14
Fold each slice of cheese in half to fit the burger, if necessary.
15
Cover loosely with aluminum foil.
16
Turn off the pan and let the cheese melt, about 2 minutes.
17
Slather the tops of the buns or English muffins with a little mustard.
18
Place the burgers on the bun bottoms and top with lettuce and tomato.
19
Put the bun or muffin tops in place.

884

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 10-ounce box frozen chopped spinach, defrosted, 2 pounds ground chicken breast, 1 shallot, finely chopped, 2 tablespoons Dijon mustard, plus some for slathering on the rolls, and more.

Yes, Big Bird: Jumbo Chicken, Spinach, and Herb Burgers with Mushrooms and Swiss falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Bird: Jumbo Chicken, Spinach, and Herb Burgers with Mushrooms and Swiss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions