This recipe is one of my Dad’s recipes that he prepares for us on the weekends every now and then. Before I start, I know that I write about my Mom a LOT when it comes to creating recipes, but I do have to give a shout out to my Dad who, on the weekends, really knocks it out of the park with his recipes. From dairy-free gluten free biscuits and gravy, to his own jambalaya recipe; he really has a talent in the kitchen and we are VERY spoiled on the weekends with his cooking. This specific recipe is one that he makes in bulk so that we can have it not just for a weekend BBQ but also for during the week to be used on salads, breakfast, burgers…really whatever your heart desires. He uses a meat grinder for this one, but if you do not have a meat grinder, you can also buy ground chicken and make the recipe with the ingredients below. If you do have a meat grinder though, I highly recommend it, it just gives the burger that extra freshness and holds the flavor very well. These burgers are just so delicious and after eating them you are going to wish you made them in bulk because of how savory and yummy they are! This recipe is a family favorite and is requested from my Dad often; so without further ado, please allow me to introduce you to my Dad’s Recipe: Dad’s Whole 30 Chicken Spinach Burgers.
Dad’s Whole 30 Chicken Spinach Burgers
Serving: Recipe makes 5 lbs of Chicken
- 3 lbs of boneless, skinless chicken thighs
- 1 lb of boneless, skinless chicken breast
- ½ Cup of Sundried Tomatoes
- 4 Garlic Cloves (minced)
- 1 Tablespoon of Oregano
- 2 Teaspoon of Basil
- 1 Teaspoon of Lemon Zest
- 2 Teaspoons of Salt
- 1 Teaspoon of ground Black Pepper
- ½ Teaspoon of Red Pepper Flakes
- 4 Ounces of Fresh Spinach Chopped
- Cut all the chicken in cubes, cutting off excess fat. Place it in a bowl and add ALL the ingredients minus the spinach. Cover and place in the fridge. If you can do this part the day before and let the chicken marinate overnight that is great, but all you need is a good hour if you are on a time crunch.
- After your marinade is done, add in the chopped spinach and start grinding all the chicken in a meat grinder. If you do not have a meat grinder you can use a food processor or buy ground chicken and add the ingredients to marinate.
- After all your chicken is ground, you then begin the patty forming process. The secret my Dad uses is to grab small saucer or small salad plate to form your chicken burgers.
- Scoop out a ¾ cup of chicken mixture, form it to a ball with your hands, place on wax paper and use the small saucer to flatten the chicken patties. Repeat process until all chicken patties are made and placed on wax paper. (Any excess, you can stick in a Ziplock and freeze. The excess is great to grill and add to salads later on in the week.)
- After all the patties are made, fire up your grill to high and get the grill really hot. Throw the patties on the grill and then bring down the temperature. (Note – On a HOT grill, your meat tends to not stick as much.)
- Note: All grills are different you are going to want to make your patties based on the instructions and requirements of your own grill.
- Cook your patties on medium heat for 6-7 minutes on each side. Prior to serving make sure your cooked chicken is at the appropriate temperature.
- Once finished, place on serving plate and serve!
“Food tastes better when you eat it with your Family.” – Unknown
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