Bookmark
White Cheddar and Spinach Chicken Burgers are a fresh take on the classic burger night craving. Lean ground chicken forms a juicy base that soaks up flavor from simple yet lively add-ins like chopped spinach and sharp white cheddar. Every bite feels lighter than your average burger but brings serious satisfaction thanks to savory mix-ins and melty cheese.
I first made these on a summer night when I wanted something hearty and clean. My family loved the gooey cheddar bits and the fact that you could pile on all your favorite toppings.
Ingredients
- Ground chicken: Brings a mild flavor that pairs perfectly with all the seasonings and easily stays moist when cooked
- Fresh spinach: Offers vibrant color and boosts nutrition aim for bright green leaves with crisp stems
- Shredded white cheddar cheese: Melts beautifully and gives every bite a creamy tangy edge choose a block and shred your own for best melt
- Breadcrumbs: Help bind the burgers and keep them juicy panko adds lightness but classic fine crumbs work too
- Finely chopped onion: Creates a subtle sweetness choose firm onions with no soft spots
- Minced garlic: Boosts savory depth pick plump unblemished cloves
- Dijon mustard: Lifts the burger’s flavor and gives a gentle bite look for smooth creamy Dijon
- Worcestershire sauce: Infuses umami richness and complexity
- Salt and black pepper: Sharpen all the savory flavors freshly ground is worth it here
- Olive oil: Prevents sticking and helps the patties brown evenly use extra virgin for best flavor
- Burger buns: Provide a soft pillowy base check for fresh texture or try brioche for a richer bite
- Optional toppings: Let you customize from crisp lettuce to creamy avocado all add extra freshness
Step-by-Step Instructions
- Mix the Burger Base:
- Gently combine ground chicken chopped spinach shredded white cheddar breadcrumbs onion garlic Dijon mustard Worcestershire sauce salt and black pepper in a large bowl using clean hands or a spoon to mix just until blended. Avoid compacting the mixture too much so the patties stay tender.
- Shape the Patties:
- Divide the mixture into four even portions and shape each into a patty about half an inch thick. The mix will feel soft so handle gently and set shaped patties onto a plate.
- Cook on Skillet or Grill:
- Heat a skillet or grill pan over medium heat and lightly coat with olive oil. Once hot place the patties on the pan and let cook undisturbed for five to six minutes per side. Look for a golden brown crust and make sure the center reaches at least 165 degrees Fahrenheit to ensure safety.
- Rest and Finish:
- Transfer cooked patties to a plate and let them rest for a few minutes so juices redistribute and the burgers stay extra juicy when you bite in.
- Build the Burgers:
- If you like toast your buns until golden. Assemble each burger by layering a warm chicken patty onto the bun and adding toppings such as lettuce tomato slices avocado or a bit more white cheddar.
Bookmark
My favorite part about making these burgers is seeing the gooey cheddar melt out the sides. It reminds me of making grilled cheese with my mother and always scraping up the crispy cheesy bits from the pan.
Storage Tips
Keep leftover cooked patties refrigerated in an airtight container for up to three days. They also freeze beautifully for up to three months when wrapped individually. For best results reheat in a skillet over low heat to bring back their crispiness and juicy center.
Ingredient Substitutions
If you do not have ground chicken try ground turkey which offers similar light flavor and texture. You can swap in baby kale for spinach if you prefer. For a dairy free version use a plant based cheddar or skip the cheese and add a tablespoon of nutritional yeast for savory depth.
Serving Suggestions
Serve these burgers on toasted buns piled high with lettuce and tomato or skip the bun and let a patty shine in a grain bowl with brown rice and roasted vegetables. Sweet potato fries or a crisp green salad round out the meal beautifully.
Bookmark
Burger Origins
Chicken burgers gained popularity as a leaner swap for beef especially as folks look for lighter ways to enjoy comfort food. Adding spinach and white cheddar is a nod to the way home cooks are sneaking extra veggies and big flavors into every bite.
Frequently Asked Questions About Recipes
- → Is there a way to make these burgers without gluten?
For sure! Just use gluten-free bread crumbs, then grab either gluten-free buns or some lettuce leaves to wrap them up.
- → What should I pile on these burgers?
You can’t go wrong with classics—lettuce, fresh tomato slices, red onion, even extra cheddar or some avocado are all awesome toppings.
- → Can I cook these burgers on the grill instead of in a pan?
Yep, grilling works great! Just oil up your grill grates so nothing sticks, and cook the burgers until their insides hit 165°F.
- → How do I keep leftover burgers fresh?
Pop cooked patties in the fridge each in their own wrap for up to three days, or stash them in the freezer for up to three months. Just heat ‘em up before eating.
- → Can I prep the patties early?
Totally. You can shape the chicken mix into patties, cover, and keep them in the fridge a day in advance—super handy for busy nights.
- → Do I have to stick with chicken, or can I swap it out?
If you want, use ground turkey instead—it’ll still be pretty light but taste just as good.