Jumbo Chicken, Spinach and Herb Burgers

Happy Friday! This week went super fast, even though I did complain my way through the entire day yesterday. I was pretty bummed to have to go to work, even though I almost didn't make it there. I live pretty close to my school, so I really had no choice but to go. I went out to my car, that Danny had nicely cleaned off for me, only to find it all plowed in. I seriously was stuck, but I found one of the maintenance men with a snow blower who was super nice to plow and shovel me out. It was a blessing I found him, but it would have been a great excuse not to go! haha

Luckily today is Friday and I am ready for this weekend, especially since I have the entire week off! YES! I plan on not doing much besides seeing some friends, blogging, baking, cooking and working out. 

I have been buying a fair amount of organic ground turkey/chicken because it's been a good price. I wanted to try out a new recipe for turkey burgers, so I turned to Rachael. It was a nice change from the typical turkey burgers I've been making every once in awhile. 

My plate was a chicken burger, whole wheat roll, zucchini "spaghetti", butternut squash fries and some veges.

Jumbo Chicken, Spinach and Herb Burgers

adapted from Rachael Ray's Book of Top Ten

Ingredients

1 10 ounce box frozen chopped spinach, defrosted and squeezed dry

2 pounds ground chicken breast (preferably organic)

1/2 white onion, finely chopped

2 tbsp dijon mustard

1 1/2 tsp basil and parsley

salt and black pepper

2 tbsp extra virgin olive oil

20 white button mushrooms, thinly sliced

2 garlic cloves, chopped

1/2 eggplant cut into slices

3 carrots, cut into large pieces

1/2 cup low sodium chicken broth

Put the spinach in a mixing bowl and combine with the chicken, onion, dijon mustard, basil, parsley, salt and pepper. Mix it well. I made 8 burgers out of this. Drizzle the burgers with a small amount of extra virgin olive oil. Cook on a skillet on a medium flame for about 8 minutes on each side. 

Preheat a second medium size skillet over medium heat with 1 tbsp olive oil. Add the eggplant, carrots and garlic, let cook for about 5 minutes. Add the mushrooms and let brown. Season with salt and pepper. Add the stock and cook until the pan is almost dry. 

Enjoy the burgers on a whole wheat roll or on top of a big salad. Makes for a great dinner and even better leftovers!

Later I'm off to the city to have dinner with some friends. I am so happy to be off for an entire week! Have a great weekend!