Chicken-Spinach Burgers with Feta & Tzatziki

These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.

This recipe was loosely adapted from Bon AppĂ©tit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.

Yield: 7 to 8 burgers

For the Burgers:

  • 1 1/2 pounds ground chicken (can substitute ground turkey)
  • 4 cups baby spinach, long and/or thick stems removed, chiffonade
  • 4 large or 6 small scallions, thinly sliced
  • 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
  • 2 oz feta cheese, crumbled (about 5-6 tablespoons)
  • 1 1/2 teaspoons ground cumin
  • 1 tsp Kosher salt
  • freshly ground black pepper
  • 1 egg, lightly beaten
  • 3 T panko breadcrumbs
  • vegetable oil and/or cooking oil spray, for grill
  • 8 potato rolls, split, lightly toasted (if desired), for serving
  • sliced red onion, tomato, and/or avocado, for topping, as desired
  • tzatziki sauce, for topping (see below)

For the Tzatziki:

  • 1/2 cup whole milk Greek yogurt
  • coarse salt and freshly ground black pepper
  • dash cumin
  • 1 small garlic clove, finely grated or pushed through a garlic press
  • 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
  • 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
  • fresh dill or parsley, minced, to taste

To Make the Burger Patties:

  1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
  2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
  3. Add the ground meat; mix gently with a fork until just combined.
  4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

  1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
  2. Refrigerate so that the flavors can develop while the burgers are cooked.
  3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

  1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
  2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
  3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
  4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Turkey Meatballs with Romesco Sauce

Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂

This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.

My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.

Yield: Serves 4 to 6

  • 1 3/4 lbs ground turkey
  • 2 large eggs, beaten to blend
  • 1/2 cup panko
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 2 tsp paprika
  • 4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
  • 1 1/2 tsp kosher salt, plus more to taste
  • 2 T plus 1/2 cup olive oil
  • 1/2 cup toasted almonds (I used toasted sliced almonds)
  • 1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
  • 2 to 4 small garlic cloves, crushed (I used a garlic press)
  • 1 T red wine vinegar
  • 1/4 tsp cayenne pepper
  • finely grated zest of half of a lemon
  • crusty bread, for serving, optional (I served it with a sourdough baguette)
  1. Preheat oven to 425°. (I set my oven to convection roast.)
  2. Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
  3. Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
  4. Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
  5. Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
  6. Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
  7. While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
  8. Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
  9. Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
  10. Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
  11. Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.

Sheet-Pan Chicken Meatballs with Charred Broccoli

Baked Chicken & Spinach Meatballs

Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.

My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!

This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.

Yield: Serves 4 to 6

For the Meatballs:

  • 1 pound spinach, washed
  • 1 1/2 pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon zest (I used the zest from 1/2 lemon)
  • pinch of ground cayenne
  • pinch of freshly ground nutmeg
  • 1/2 teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
  • pinch of ground cinnamon
  • 1 cup roughly chopped cilantro leaves and tender stems, plus more for garnish
  • 1 serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
  • 1 egg, beaten
  • 1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
  • 1/2 cup heavy cream, half-and-half, milk, or ricotta cheese
  • extra-virgin olive oil, for the baking sheet
  • lemon wedges, for serving
  • cooked rice, for serving (I served the meatballs over white Basmati rice)
  • yogurt sauce (or store-bought tzatziki), for serving (see below)

For the Sauce:

  • 1 cup Greek yogurt (I used 2%)
  • pinch of ground cumin
  • 1 garlic clove, finely grated or pressed through a garlic press
  • fresh dill, cilantro or parsley, finely minced, to taste
  • freshly squeezed lemon juice, to taste
  • coarse salt and freshly ground black pepper
  1. Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
  2. Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
  3. Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
  4. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
  5. If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
  6. Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
  7. Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
  8. Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
  9. Preheat the oven to 425 degrees, preferably on convection roast.
  10. Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
  11. Using a brush, coat a rimmed baking sheet with olive oil.
  12. Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
  13. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
  14. Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.

Weeknight Meatballs

The large size of these meatballs prevents them from becoming overcooked in the oven- genius. I also loved the store-bought marinara shortcut. We ate them with an entire loaf of sourdough baguette garlic bread which was essential. 🙂

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used ground turkey and modified the proportions. Easy and delicious comfort food. Everyone absolutely loved it!

Yield: 4 to 6 Servings, about 12 to 14 meatballs
  • 3 T extra-virgin olive oil, plus more for baking sheet
  • 3 large eggs
  • 2 1/4 cups panko
  • 3/4 cup milk or water
  • 1 1/4 tsp Morton kosher salt
  • 1 1/2 tsp garlic powder
  • freshly ground black pepper
  • 1 1/2 oz Parmesan, finely grated (about 3/4 cup), plus more for serving (I used Parmigiano-Reggiano)
  • 1 1/2 to 1 3/4 lbs ground turkey or ground beef (20% fat) (or other ground meat)(I used 1 2/3 pounds ground turkey)
  • warm homemade or store-bought tomato sauce (I used 28 oz jar of Rao’s marinara)
  • basil leaves, chiffonade or torn, for serving
  1. Place rack in top third of oven; preheat to 425°, preferably on convection.
  2. Lightly brush a large rimmed baking sheet with oil.
  3. Using a sturdy wooden spoon, vigorously stir eggs, panko, milk, salt, garlic powder, several cranks of pepper, Parmesan, and remaining 3 T oil in a medium bowl until nearly a smooth paste.
  4. Mix in one quarter of meat (combining just a small amount of meat in the beginning makes it easier to incorporate the rest without overmixing).
  5. Add remaining meat and mix well to thoroughly combine, but don’t overwork it.
  6. Using oiled hands or a large cookie scoop, form into 12 to 14 large meatballs and place on prepared baking sheet.
  7. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 4–7 minutes.
  8. Divide meatballs among plates and spoon some sauce over. Alternatively, warm the sauce in a large, shallow pan and place the meatballs into the sauce.
  9. Top with basil and more Parmesan.

Rich Turkey Chili with Bacon, Dark Beer & Chocolate

My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂

This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.

Super Bowl 2021 Update: This chili was absolutely delicious served with beer bread.

Yield: Serves 6 to 8

For the Chili:

  • 1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
  • 1 3/4 to 2 pounds ground turkey, preferably dark meat
  • Kosher salt
  • 2 T olive oil
  • 2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
  • 1 red bell pepper, cored, seeded, and cut into small cubes
  • 3 T tomato paste
  • 5 to 8 large garlic cloves, finely chopped
  • 1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 (15-oz) cans black beans, rinsed and drained
  • 1 (14-oz) can crushed tomatoes
  • 1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
  • 1 1/2 cups chicken stock
  • 2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
  • 2 T apple cider vinegar
  • 2 tsp molasses or dark brown sugar

For the Toppings:

  • sliced avocado
  • chopped fresh cilantro
  • grated cheddar
  • diced red or white onion
  • pickled jalapeños
  • sour cream or Greek yogurt
  • lime wedges
  1. In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
  2. Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
  3. Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
  4. Heat the oil in the same pot over medium to medium-high heat.
  5. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
  6. Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
  7. Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
  8. Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
  9. Adjust the seasoning, to taste. Serve hot with toppings, as desired.

Skillet Shepherd’s Pie

My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.

Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂

This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.

Yield: Serves 6

  • 2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
  • coarse salt and freshly ground pepper
  • 1/2 cup milk (I used 1%)
  • 1 large egg
  • 6 T unsalted butter, divided (4 T melted)
  • 2 carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 1 1/2 pounds of ground turkey or 93% lean ground beef
  • 2 T tomato paste
  • 4 garlic cloves, minced
  • 2 tsp fresh thyme or ½ teaspoon dried thyme
  • 2 T all-purpose flour
  • 1 1/2 cups chicken stock
  • 2 tsp Worcestershire sauce
  • 1 cup frozen peas
  1. Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
  2. Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
  3. Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
  4. In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
  5. Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
  6. Melt remaining 2 tablespoons butter in skillet.
  7. Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
  8. Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
  9. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
  10. Stir in flour and cook for 1 minute.
  11. Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
  12. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
  13. Off the heat, stir in peas and season with salt and pepper, to taste.
  14. Adjust oven rack 5 inches from broiler element and heat broiler.
  15. Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
  16. Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
  17. Let the casserole cool for 10 minutes before serving.

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