Chicken Florentine Burgers Recipe

5 4 5
Chicken Florentine Burgers Recipe
Chicken Florentine Burgers Recipe photo by Taste of Home
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Chicken Florentine Burgers Recipe

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5 4 5
Publisher Photo
Just try convincing your guests that a recipe this scrumptious is healthier, too. These moist, monster burgers are packed with veggies, cheese and loads of great grilled flavor. —Mary Cannataro, Chicago, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + cooling Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + cooling Grill: 10 min.

Ingredients

  • 1-1/2 cups chopped sweet onions
  • 1-1/2 cups dry white wine or reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2/3 cup dry bread crumbs
  • 1/4 cup plus 6 tablespoons shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound ground chicken
  • 3/4 pound extra-lean ground turkey
  • 6 whole wheat hamburger buns, split
  • 6 slices tomato
  • 1 cup fresh baby spinach

Directions

Place the onion, wine and garlic in a small saucepan. Bring to a boil; cook until wine is reduced to about 1/4 cup. Cool to room temperature.
In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper and onion mixture. Crumble meat over mixture and mix well. Shape into six patties.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with tomato, spinach and remaining cheese. Yield: 6 servings.
Originally published as Chicken Florentine Burgers in Healthy Cooking August/September 2010, p50

Nutritional Facts

1 each: 407 calories, 12g fat (4g saturated fat), 72mg cholesterol, 740mg sodium, 41g carbohydrate (7g sugars, 7g fiber), 36g protein.

  • 1-1/2 cups chopped sweet onions
  • 1-1/2 cups dry white wine or reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2/3 cup dry bread crumbs
  • 1/4 cup plus 6 tablespoons shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 pound ground chicken
  • 3/4 pound extra-lean ground turkey
  • 6 whole wheat hamburger buns, split
  • 6 slices tomato
  • 1 cup fresh baby spinach
  1. Place the onion, wine and garlic in a small saucepan. Bring to a boil; cook until wine is reduced to about 1/4 cup. Cool to room temperature.
  2. In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper and onion mixture. Crumble meat over mixture and mix well. Shape into six patties.
  3. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with tomato, spinach and remaining cheese. Yield: 6 servings.
Originally published as Chicken Florentine Burgers in Healthy Cooking August/September 2010, p50

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Reviews forChicken Florentine Burgers

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MY REVIEW
regard User ID: 587286 166644
Reviewed Apr. 21, 2012

"Very tasty! My husband gave it two thumbs up!"

MY REVIEW
cathymc1397 User ID: 6067534 211125
Reviewed Aug. 5, 2011

"Delicious! I crushed croutons for the bread crumbs since I didn't have any on hand. Used pinot grigio chardonnay as the wine. The burgers are huge, so you could easily make into 8 patties instead of 6 to stretch it out. This is a keeper - big hit with my family!"

MY REVIEW
hmillay@yahoo.com User ID: 3913704 183670
Reviewed Sep. 24, 2010

"I'm a huge fan of turkey burgers, and this is one of the best I've tried. I did use all turkey, no chicken, and I used a Chenin Blanc for the wine. I think the wine is key. So yummy, and so healthy with all that spinach!"

MY REVIEW
sevyjj User ID: 3727756 183668
Reviewed Sep. 22, 2010

"The was flavorful, moist, and smoky. Loved it!"

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