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Hands-on time: 30 minutes
Time to table: 30 minutes
Serves 5
  • 6 ounces fresh spinach, stems removed if tough
  • 1/2 cup feta cheese
  • 2 tablespoons panko or dry bread crumbs
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon table salt
  • 1/2 teaspoon black pepper
  • 1 pound ground chicken
  • Buns
  • Garden Tzatziki Sauce (see recipe, left)
  • Sliced cucumbers, optional
  • Sliced tomatoes, optional
  • Lettuce leaves, optional

SPINACH Rinse the spinach leaves in a microwave-safe colander, then place in the mike and cook on high until tender, 30 seconds at a time, for a total of about 90 seconds. Let cool a bit, then roughly chop. (If you like, use a small food processor, then make the Garden Tzatziki Sauce.)

BURGERS Combine spinach, feta, panko, onion powder, salt and pepper and mix well. Gently stir in the chicken, combining without compressing the mixture. Form into five four-ounce burgers, about a half inch thick.

GRILL Heat a grill pan on medium high, spray with cooking spray. Drop in the burgers and let cook, without moving, for about 5 minutes, then turn over and cook the other side for another 5 minutes. To make sure the chicken is cooked clear through, insert a probe thermometer into the center of one burger, the temperature should reach 165F.

ASSEMBLE Place a burger onto the bottom bun, top with Garden Tzatziki Sauce, then sliced cucumbers, tomatoes and lettuce and finally, cap off the burger.

LEFTOVERS The burgers reheat well and are good cold too.

NUTRITION ESTIMATE Per Burger, not including bun or Tzatziki Sauce: 190 Calories; 10g Tot Fat; 4g Sat Fat; 91mg Cholesterol; 500mg Sodium; 5g Carb; 1g Fiber; 1g Sugar; 19g Protein; Weight Watchers Old Points 4.5, PointsPlus 5