Ingredients

The following ingredients have 6 Servings
  • 1 small onion (minced)
  • 3 cloves garlic (minced)
  • 3 oz fresh spinach (chopped)
  • 1 tbsp ghee
  • 1/2 cup Artichoke hearts (chopped)
  • Large pinch salt
  • 1 lb ground chicken
  • Zest of 1 lemon (grated)
  • 1 Tbsp nutritional yeast
  • Large pinch crushed red pepper
  • 3/4 tsp sea salt (or to taste)
  • Black pepper (to taste)
  • 1 whole egg
  • 2 cloves garlic (minced)
  • 1/2 tbsp brown mustard
  • 1 1/2 Tbsp fresh lemon juice
  • 2/3 cup light flavored olive oil (or avocado oil)
  • 1/4 tsp sea salt (or to taste)
  • Sliced artichoke hearts
  • Sliced Red Onion
  • Crushed Red Pepper
  • Sliced tomatoes
  • Lettuce for wrapping (if desired)

Instruction

  • Heat a medium skillet over medium heat and add the ghee. Sauté the onions until translucent, add the garlic and cook 30 seconds. Add spinach and stir so it wilts, then add the artichoke hearts and cook, stirring, for 30-60 seconds. Sprinkle with a pinch of salt and pepper, remove from heat and set aside to cool.
  • While the spinach mixture cools, prepare the aioli. Place all the ingredients in a tall container to use with an immersion blender (narrow but not so narrow the blender doesn’t fiPlace immersion blender in the bottom of the container, then turn it on and wait 30 seconds, then slowly move it up and down to fully blend. Taste and add more salt and pepper if desired. Refrigerate until ready to serve.
  • In a large bowl, add the ground chicken, lemon zest, nutritional yeast, red pepper, and sea salt and black pepper. Add in the partially cooled spinach mixture and mix well with your hands to combine.
  • Form the mixture into 5-6 patties, wetting your hands slightly to make it easier if it’s sticky.
  • Prepare to either grill or pan fry the burgers. Heat your grill or skillet over medium heat and brush generously with oil or ghee. Once sizzling hot, cook each patty for about 3-4 minutes on each side or until cooked through. Transfer to a platter to serve with the aioli and other toppings of your choice.
  • I served mine over lettuce topped with aioli, the sliced red onion, and more crushed red pepper. Enjoy!