Cock-a-doodle-doo these are amazing burgers and I know you will think so too! The sun-dried tomatoes and fresh spinach mix in the burgers creates a flavor combination your family will love. If ground chicken is not available at your market, Turkey works great too; then I add just a bit of fresh chopped sage as well. Oh by the way, you certainly don't have to tell your kids about the spinach; when mine were young I referred to it as fresh herbs!
3 Medium, finely chopped
1 Cup (16 tbs) (1 tablespoon for the burger mixture and remaining for the Mustard Red Onions Sauce)
1 Tablespoon, finely chopped
Fresh baby spinach
1 Cup (16 tbs) ((1/2 for the burgers & 1/2 as condiment))
1 Cup (16 tbs)
1 Medium, cut into 4 slices
1 Tablespoon (for the Mustard Red Onions Sauce)
1 Teaspoon (for the Mustard Red Onions Sauce)
Red onion with the juive
1 Cup (16 tbs), grated
1.Cut the tomato and chop the rosemary.
1.Mix together chicken,egg,spinach,bread crumbs,rosemary,Greek youghut.
2.Make 4 patties and chill for 20 minutes
3.Sauté or grill for 7-8 minutes per side
5.Mix together all the ingredients for the sauce and chill until ready to use
6.Spread the sauce on the top and bottom of the buns.
7.Spread the remaining spinach between the buns and place one burger patty on top.
8.Top with tomato slice and other half of the bun.
9.Serve as a snack with additional sauce and fries on the side.