1 1/4 lb ground chicken breast
2 oz fresh baby spinach (or frozen, thawed and drained)
1/2 small onion
1 small clove garlic
2 stalks green onion
1 TB fresh parsley leaves
2 tsp balsamic vinegar
1 tsp lemon juice
2 tsp soy sauce
1/4-1/2 tsp cayenne pepper
salt to taste
1/4-1/2 cup bread crumbs
Wilt your baby spinach by pouring boiling water over it while in a colander in the sink (or thaw and drain your frozen spinach). DRAIN WELL, squeeze if you need too.
In a food processor place onion, green onion, garlic, parsley and wilted spinach.
Pulse until it is fairly fine but you don't want puree.
Combine with chicken and remaining ingredients adding enough bread crumbs to make it stick together but not to your hands.
Form into patties and place on a well sprayed sheet of foil on a baking sheet.
Cover loosely with plastic and refrigerate for at least an hour.
Remove from fridge and broil for 7-9 minutes on each side, until the meat reaches 165.
We grill ours and they are amazing...super great the next day, too. Cold, crumbled over a big salad!
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