Grilled Chicken Florentine Burgers

  • Cooking time15
  • Prep time12
  • Servings2
recipe image Grilled Chicken Florentine Burgers


  • 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
  • 0.5 lb. ground chicken
  • 1 cup finely shredded carrots, chopped
  • 2 green onions, finely chopped
  • 2 soft whole wheat flat rolls


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. 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. Combine ground chicken, carrots, green onions and remaining 1/2 of the slightly cooled vegetables in medium bowl; shape into 2 patties. Grill or broil burgers, turning once, until chicken is thoroughly cooked, about 8 minutes. Arrange burgers on rolls, then top with reserved vegetables.