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Fresh Spinach & Feta Chicken Burger

Hello, my name is Billy. I'm 27 years old. I was born and raised here in the Oregon Willamette Valley and currently live in a very small town east of Salem named Sublimity; populations about 2500.I have currently worked for the City of Salem as a firefighter/paramedic for 3 years and love my job dearly. My wife and I have been married for almost 4 year and we have one 10-month-old son. I thoroughly enjoy cooking and BBQ because it is such a stress relief for me as well as way to express some creative energy. I had an excellent time preparing for this contest, as did my family and the people I cook for at the firehouse. Thanks again for the opportunity to Build a Better Burger and express some creative energy along the way.


Caramelized Sweet onions & Golden Delicious apples
2 tsp olive oil
1 large sweet onion thinly sliced
1 large golden delicious apple Julienne
2 tablespoons brown sugar
2 tablespoons 100% apple juice
20-ounce bag fresh young spinach divided
2 pounds ground chicken thighs
1-teaspoon salt
½-teaspoon garlic salt
½-teaspoon black pepper
4 fresh cloves of garlic finely minced or pressed
½-cup plain dried bread crumbs
3 egg yolk (well beaten)
½ cup loosely packed crumbled feta cheese
Olive oil, for brushing on the grill
6 Whole-wheat hamburger buns
Remaining fresh spinach leaves


•Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. •To make caramelized onions & apples, combine oil, onion, apple, brown sugar, and apple juice in 10-inch nonstick, fireproof skillet. Cover with lid, and place on grill. Cook onion and apple mixture for 15 to 20 minutes, stirring occasionally, until the onions and apples are caramelized and most of the liquid has evaporated. Remove the pan from the grill and set aside. •To prepare spinach, heat four quarts of water over medium-high heat, until rapidly boiling. Trim stems of approximately 15-ounces of spinach, reserve remaining 5-ounces for garnish. Pile the leaves into a mesh strainer, lower strainer into boiling water. Immerse for 30 seconds, remove the spinach from boiling water, rinse under cold water, drain, and set aside to cool. When spinach is completely cooled gather spinach in small handfuls and squeeze out excess water. Break apart squeezed spinach. •To make the patties combine the spinach, chicken, salt, garlic salt, black pepper, minced garlic, dried breadcrumbs, egg yolks, and feta cheese in a large bowl. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form portions into patties to fit the buns. •Brush the grill with olive oil. Place the patties on the rack, cover, and cook, turning once, just until juices run clear when patties are pierced in center, about 5-6 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly. •To assemble the burgers spread mayonnaise to taste over the cut sides of the toasted buns. On each bun bottom, place a few fresh spinach leaves, a patty, and an equal portion of the caramelized onions and apples. Add the bun tops and serve. Makes 6 burgers


I got the idea for this recipe from a spinach and feta chicken sausage my wife and I had at a friend’s house for lunch one day after church. It isn't the same but close enough. We both love it and so did our friends who served us the sausage.