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  1. #1
    Join Date
    Feb 2010
    Last Online
    18-01-2015 @ 02:42 AM

    Chicken Florentine Burgers

    Chicken Florentine Burgers

    1 1/2 cups white wine, preferably Pinot Grigio
    1/2 large sweet onion, finely diced
    3 medium cloves garlic, minced
    3/4 pound ground chicken breast
    3/4 pound ground chicken thighs
    1 1/2 teaspoons salt
    3/4 teaspoon freshly ground black pepper
    2 teaspoons Dijon mustard
    12 ounces frozen chopped spinach, thawed and squeezed dry of all liquid (press thawed spinach in a sieve thoroughly to remove water)
    3 ounces grated Swiss cheese
    1/2 cup plain bread crumbs
    Olive oil
    6 sourdough rolls, split horizontally
    6 slices Swiss cheese
    6 slices beefsteak tomato


    Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into a shallow bowl and let cool to room temperature.

    Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.

    If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds.

    Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.

    You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts.

    Buns can be browned under the broiler or toasted stove top in a pan.


    I have a meat grinder, so I just buy the thighs & breasts then grind them at home. The skin on the thighs is fatty enough to make these guys juicy. They're kinda dry otherwise.



  2. #2
    Member Bogso's Avatar
    Join Date
    Aug 2008
    Last Online
    17-05-2019 @ 07:40 PM
    Great recipe, I replaced the bun with a big iceberg lettuce leaf... Cheers

  3. #3
    Join Date
    Feb 2010
    Last Online
    18-01-2015 @ 02:42 AM
    Glad you enjoyed them Bogso.

    To give credit, I saw this on the Emmeril Lagasse TV show when I was living in Kuwait (where pork is illegal - the wankers).

    Of course this doesn't sound too appetizing as a pork dish, but makes a different & interesting chicken excursion.

    One thing they had in plenty in Kuwait was a variety of cheeses from Denmark. The halapeno jack cheese went quite well on these, so give that a try next time if you can find it.

    I did these guys up for a few parties in Kuwait, & it was an international hit. American, Canadian, Thai, German, Singaporean, Malaysian, British, Swedish, Australian.....'Twas a big hit all around.

    The wankers in Kuwait also ban booze, so we all did a round-robin of parties at all our different villa's on the weekends as there were no bars to go to.

    I miss Kuwait overall like a case of the clap, but made some great friends there & had some nice times.

    Not a single friend I made there had a farang wife. Imagine that....Thai, Malaysian, Singaporean, even Indian and Filipina, but most were Thai, so wifey had loads of Asian friends as well.


  4. #4
    Join Date
    Mar 2010
    Last Online
    04-10-2011 @ 11:22 AM
    Can I have chips with mine.....

  5. #5
    On a walkabout
    Loy Toy's Avatar
    Join Date
    Jun 2008
    Last Online
    Today @ 01:35 PM
    Sounds delicious and I will give your recipe a whirl.

    Thanks for posting it.

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