Irresistible White Cheddar Spinach Chicken Burgers

White Cheddar Spinach Chicken Burgers blend juicy lean chicken with vibrant spinach and the bold flavor of sharp cheddar These patties are a lighter take on the classic burger yet so satisfying thanks to the cheesy melt and dose of fresh greens They make fast and crowd pleasing sandwiches perfect for quick dinners or your next backyard cookout

I first put these together when my fridge was down to chicken and spinach and now they have become my summer grilling favorite with friends always asking for the recipe

Ingredients

• Ground chicken: Mild and moist makes an ideal canvas for flavor Look for chicken with a bit of fat for best results
• Fresh spinach: Brightens the burger and keeps patties moist Baby spinach is extra tender and sweet
• Shredded white cheddar cheese: Melty with a sharp bite Use a block for the richest flavor and shred right before adding
• Breadcrumbs: Help bind the burgers and add structure Go with panko for a lighter texture or whole wheat for more fiber
• Onion: Finely chopped for mellow sweetness Choose sweet or yellow onions and chop very fine so they meld into the mix
• Garlic: Fresh garlic boosts savoriness Use plump tight cloves for the best aroma
• Dijon mustard: Adds subtle tanginess and depth Real Dijon gives a peppery edge and keeps the burgers from tasting flat
• Worcestershire sauce: Lends savory complexity Choose a quality sauce with no added sugar
• Salt and black pepper: Essential for seasoning Always season generously to bring out the flavors
• Olive oil: Used for cooking Choose extra virgin for healthy fats and a gentle flavor
• Burger buns: Soft base for serving Go for toasted bakery buns or substitute lettuce for a lighter version
• Optional toppings: Lettuce tomato extra cheddar cheese avocado red onion mayonnaise Enhance flavor and texture with fresh toppings

Step-by-Step Instructions

Make the Burger Mix:

In a large mixing bowl add ground chicken finely chopped spinach shredded cheddar breadcrumbs onion garlic Dijon mustard Worcestershire sauce salt and black pepper Using clean hands gently combine everything just until evenly mixed Do not overwork or the meat will get dense

Shape the Patties:

Divide the chicken mixture into four equal parts Shape each into a patty about one inch thick Try to keep the edges smooth and patties similar in size for even cooking

Cook the Burgers:

Heat a large skillet or grill pan over medium heat and drizzle lightly with olive oil When hot add the patties and cook undisturbed for five to six minutes per side The patties should develop deep golden color and cooked to 165 degrees inside Avoid pressing on the burgers during cooking to keep them juicy

Let the Patties Rest:

Transfer the cooked burgers to a plate and let them rest for five minutes This short rest helps keep the juices inside for every bite

Assemble and Serve:

Place each patty on a toasted bun or wrap in lettuce Add your favorite toppings like tomato avocado more cheddar or mayo Serve right away while everything is hot and melty

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What I love most about this recipe is the cheddar really shines and melts beautifully giving each bite a gooey pull My kids always help mix in the spinach and sneak cheese straight from the bowl which has become our kitchen tradition

Storage Tips

Keep cooked burgers in an airtight container in the fridge for up to three days Reheat gently in a skillet or microwave before serving For meal prep form and freeze the raw patties flat on a baking sheet Once solid transfer to a freezer bag Patties can be cooked from frozen by simply adding a couple of minutes to the cooking time

Ingredient Substitutions

If you want to skip the cheddar try pepper jack or Swiss for a different twist For a gluten free option use gluten free breadcrumbs and buns Dairy free cheddar also works for lactose friendly burgers You can swap spinach for baby kale if that is what you have on hand

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Serving Suggestions

These burgers are delicious on brioche buns or in lettuce wraps Pair with baked sweet potato fries a crisp green salad or grilled summer vegetables For a fun burger bar offer toppings like sriracha mayo pickles or caramelized onions

Cultural Historical Context

Chicken burgers are a recent favorite with home cooks looking for a lighter twist on the beef classic This version takes inspiration from American diner food but upgrades the nutrition with fresh greens and a proper sharp cheddar The combination of spinach and cheddar is common in home kitchens and brings comfort food vibes

Frequently Asked Questions About Recipes

→ How do you make chicken patties soft and juicy?

Adding chopped spinach, grated cheddar, onion, and a handful of breadcrumbs helps lock in moisture and packs each bite with flavor. If you mix it too much, they'll get tough, so keep it gentle and don’t forget to let the patties rest when they're done.

→ Is it alright to shape these burgers ahead?

You sure can! Make your patties and stash them in the fridge for up to a day. Want to prep more? Freeze raw patties and cook straight from the freezer—just give them extra time.

→ What's the move for gluten-free chicken burgers?

Swap regular breadcrumbs for gluten-free, and pile the patties on gluten-free buns or lettuce leaves. That way, everyone can dig in without worry.

→ Which add-ons go best on these chicken burgers?

Try fresh greens, creamy avocado, juicy tomato slices, red onion rings, a swipe of mayo, or another layer of cheddar. All tasty choices with that chicken-spinach-cheese combo.

→ Can you cook these on an outdoor grill?

You bet. Oil the grill well so nothing sticks, and flip the burgers just one time for the juiciest bite.