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Jumbo Chicken, Spinach, and Herb Burgers

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“Rachael Ray”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a large nonstick skillet over med-high heat.
  2. Arrange the defrosted chopped spinach in the center of a kitchen towel; wrap the towel around the spinach and squeeze out the excess liquid.
  3. Put the spinach in a bowl and combine with chicken, shallots, 2 tablespoons dijon mustard, basil, parsley, salt, and pepper.
  4. Divide meat into 4 equal portions; make 4 large patties, ¾ to 1-inch thick.
  5. Drizzle patties with oil and place them in the hot skillet.
  6. Cook 6-7 minutes on each side until chicken is cooked through.
  7. Preheat a second medium-size skillet over med-high heat with 2 tablespoons olive oil.
  8. Add in the sliced mushrooms and garlic; cook, stirring occasionally, for 4-5 minutes, or until the mushrooms are nice and brown.
  9. Season with salt and pepper; add in the wine and cook until the pan is almost dry, about 2 minutes.
  10. Top the burgers with the mushroom topping and the swiss cheese (fold each slice of cheese in half to fit the burger, if needed).
  11. Cover loosely with foil; turn off the pan and let the cheese melt about 2 minutes.
  12. Slather the tops of the buns with mustard; place the burgers on the bun bottoms and top with lettuce and tomato.
  13. Put the bun tops in place; serve.

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