Chicken-and-Egg Burgers

Chicken-and-Egg Burgers
Servings: 4 Yield: servings Prep 15 mins Cook 15 mins


  • 1 pound ground chicken breast
  • 3 cups packed spinach, chopped
  • 1 large shallot, grated
  • 1 clove garlic, grated
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 plus 1/8 tsp black pepper
  • 1 tablespoon vegetable oil
  • 4 ounces thinly sliced sharp cheddar
  • 1 tablespoon unsalted butter
  • 4 eggs
  • 4 whole wheat hamburger buns, split
  • 1 teaspoon white wine vinegar

Make It

1. In a bowl, combine chicken, 2 cups of the spinach, the shallot, garlic, mustard, salt and 1/4 tsp of the pepper. Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium heat. Cook burgers 6 minutes per side or until cooked through, adding cheese after flipping. (To help cheese melt, cover with a lid or tent loosely with aluminum foil.) Set burgers on a plate.

3. Add butter to skillet. Fry eggs 2 minutes, until cooked, and sprinkle with remaining 1/8 tsp pepper. Top each burger with an egg. Add buns to pan cut side down; toast 1 minute. Transfer burgers to bottom halves of buns. Toss remaining 1 cup spinach with vinegar. Top each burger with some spinach and remaining bun halves.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 438, Fat, total (g): 21, chol. (mg): 297, sat. fat (g): 7, carb. (g): 27, fiber (g): 4, pro. (g): 37, sodium (mg): 833, Percent Daily Values are based on a 2,000 calorie diet.