These are ground chicken patties blended with fresh spinach and ranch seasoning, cooked on a grill or grill pan in about 30 minutes. The honest reason to make them: you get a genuinely flavorful, lower-calorie burger at 151 kcal per patty, and the yogurt-ranch aioli does real work as a sauce. Serve on a bun or over salad and it’s a complete meal either way.
What makes this version work
Two things matter here. First, the food processor does double duty — it grinds the chicken breast and fully incorporates the spinach in the same step, so the seasoning gets distributed evenly through every bite rather than sitting on the surface. Second, the one-hour chill in the fridge is not optional. Ground chicken is soft and wet, and without that rest time the patties will fall apart on the grill. The cold firms up the proteins enough to hold their shape through the flip. Skip the chill and you’re scraping burger off the grates.
If something goes sideways
- Patties are sticking to the grill: Ground chicken has almost no fat to self-baste. Brush the grill grates with a high-smoke-point oil like canola right before the patties go on, and don’t try to move them until they release naturally — usually after 5 minutes.
- Patties are falling apart mid-cook: They didn’t chill long enough, or the mixture was over-processed into a paste. Next time, pulse just until the mixture holds together when pressed, and refrigerate the full hour.
- Center is still raw at 6 minutes per side: Grill temperature varies a lot. Use an instant-read thermometer and pull the patties only when they hit 165°F (74°C) internal — color alone is not a reliable guide with ground chicken.
- Aioli is too thin: Full-fat plain yogurt holds its body better than low-fat here. If yours is runny, stir in a small spoonful of mayonnaise to thicken it without changing the flavor much.
- Burgers taste flat despite the ranch seasoning: Ranch seasoning packets vary in sodium and intensity by brand. Taste the raw mixture before forming patties — it’s safe to taste a small amount before the egg is added — and adjust seasoning then rather than after cooking.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. To reheat, use a covered skillet over medium-low heat with a splash of water — about 2 to 3 minutes per side — which keeps them from drying out. You can also microwave on 50% power in 30-second bursts, though the texture suffers a bit. For freezing, stack raw uncooked patties between sheets of parchment, wrap tightly, and freeze for up to 2 months; thaw overnight in the fridge before grilling. The aioli doesn’t freeze well — make it fresh each time, since yogurt separates when frozen and thawed.
Juicy Spinach Ranch Chicken Burgers
Equipment
- Food processor
- Grill pan or outdoor grill
- Baking sheet
- Instant-read thermometer
- Small mixing bowl
Ingredients
Burger Ingredients
- 1 pound boneless, skinless chicken breast cut into chunks, about 450g
- 4 teaspoons dry ranch seasoning mix
- 1 large egg
- 3 cups fresh baby spinach loosely packed, about 90g
Aioli Ingredients
- ⅓ cup plain Greek yogurt about 80g
- 2 teaspoons dry ranch seasoning mix
- 1 teaspoon Dijon mustard
For Cooking
- 2 teaspoons cooking oil or non-stick spray for greasing the grill grates
Instructions
- In a food processor, place the chunks of chicken and pulse a few times until it slightly resembles ground chicken.1 pound boneless, skinless chicken breast
- Add in the ranch seasoning, egg and spinach. Pulse until it forms a ball. (The less you pulse, the less ‘green’ looking your burgers will be).4 teaspoons dry ranch seasoning mix, 1 large egg, 3 cups fresh baby spinach
- Form 5 medium-sized patties and place them on a plate or baking sheet lined with plastic wrap or foil. Refrigerate for at least an hour before grilling.
- Preheat a grill pan or outdoor grill to medium-high heat. If using an outdoor grill, preheat to 400-425°F / 200-220°C. If using a grill pan, heat over medium-high heat until a drop of water sizzles on contact. Lightly oil the grates. Cook the burgers for 5-6 minutes per side, or until an instant-read thermometer inserted into the center reads 165°F / 74°C. Avoid pressing down on the patties while cooking.2 teaspoons cooking oil or non-stick spray
- While the burgers cook, combine the yogurt, ranch seasoning, and Dijon mustard in a small bowl. Stir until smooth.1/3 cup plain Greek yogurt, 2 teaspoons dry ranch seasoning mix, 1 teaspoon Dijon mustard
- Top the burgers generously with the yogurt-ranch aioli. Serve on toasted buns or over a bed of salad greens.
Notes
Nutrition
Common questions
Can I use pre-ground chicken instead of processing chicken breasts myself?
Yes, store-bought ground chicken works fine. Just note that it’s often ground finer and wetter than what the food processor produces from chunks, so your patties may need the full chill time — possibly a little longer — to firm up enough to grill without breaking.
Do I have to use fresh spinach, or will frozen work?
Fresh spinach is strongly preferred here. Frozen spinach holds a lot of water even after squeezing, and adding that moisture to ground chicken makes the mixture harder to form and more likely to steam than sear on the grill.
How do I know when a ground chicken burger is fully cooked without cutting it open?
Use an instant-read thermometer inserted into the thickest part of the patty — you’re looking for 165°F (74°C). Unlike beef, ground chicken gives no reliable visual cue; it can look done on the outside while the center is still underdone.
Can I make the patties ahead of time and cook them the next day?
Yes, and it actually helps. Form the patties, cover them well, and refrigerate for up to 24 hours before cooking. The extra rest time only improves how well they hold together on the grill.
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