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Grilled Chicken Florentine Burgers

  • Cooking time15 min
  • Prep time12 min
  • Portions 2
recipe image Burgers de poulet grillé à la florentine


  • 2 Tbsp. Becel® Buttery Taste margarine*
  • 1 cup thinly sliced red onion
  • 1 cup cremini mushrooms , finely chopped (about 8)
  • 1 clove garlic , finely chopped
  • 1 cup firmly packed baby spinach leaves
  • 1/2 lb. ground chicken
  • 1 cup finely shredded carrots , chopped
  • 2 green onions , finely chopped
  • 2 soft whole wheat flat rolls

Nutrition facts

Total Fat26.00 g
Saturated Fat5.000 g
Trans Fat0.000 g
Polyunsaturated Fat7.600 g
Monounsaturated Fat11.200 g
Cholesterol100 mg
Sodium600 mg
Total Carbs63.00 g
Dietary Fiber11.0 g
Sugars14.00 g
Protein31.00 g
Calcium15 %
Iron25.00 %
Omega-31.10 g
Omega-66.60 g
Vitamin C20.0 %
Vitamin A210.0 %


  1. Melt Becel® Buttery Taste margarine* in medium nonstick skillet over medium-high heat and cook onion with mushrooms, stirring occasionally, until tender, about 6 minutes.
  2. Stir in garlic and cook 30 seconds. Stir in spinach and cook 1 minute or until wilted. Season, if desired, with fresh black pepper. Remove vegetables from skillet. Reserve 1/2 of the vegetable mixture in medium bowl and keep warm.
  3. Combine ground chicken, carrots, green onions and remaining 1/2 of the slightly cooled vegetables in medium bowl; shape into 2 patties.
  4. Grill or broil burgers, turning once, until chicken is thoroughly cooked, about 8 minutes.
  5. Arrange burgers on rolls, then top with reserved vegetables.
TIP: For added buttery flavour and to help prevent meat from sticking to the grill, first brush it with melted Becel.