STREAMING NOW: Nigella: At My Table

Jumbo Chicken, Spinach, and Herb Burgers

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Rachael Ray”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a