Cheddar Spinach Chicken (Printer-Friendly Layout)
Juicy chicken and spinach patties, loaded with sharp cheddar—fantastic on fluffy buns and ready for all your go-to toppings.
# Ingredients You'll Need:
→ Patty Mixture
01 -
450 g ground chicken
02 -
1 cup fresh spinach, finely chopped
03 -
60 g white cheddar cheese, shredded
04 -
30 g breadcrumbs (use gluten-free if preferred)
05 -
40 g onion, finely chopped
06 -
2 garlic cloves, minced
07 -
1 tablespoon Dijon mustard
08 -
1 teaspoon Worcestershire sauce
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Cooking and Assembly
11 -
Olive oil, for cooking
12 -
4 burger buns
→ Optional Toppings
13 -
Lettuce leaves
14 -
Tomato slices
15 -
Extra white cheddar cheese
16 -
Avocado slices
17 -
Red onion rings
18 -
Preferred condiments
# Step-by-Step Instructions:
01 -
In a large mixing bowl, thoroughly combine ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Gently mix until just incorporated, avoiding overworking the meat.
02 -
Divide the mixture into four equal portions and form each into a patty approximately 1.25 cm thick. Handle gently, as the mixture will be soft.
03 -
Heat a skillet or grill pan over medium heat and drizzle lightly with olive oil. Once hot, cook the patties for 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 75°C. Do not press down on the patties during cooking to maintain juiciness.
04 -
Transfer cooked patties to a plate and let them rest for several minutes to allow juices to redistribute.
05 -
Toast burger buns if desired. Place each patty on a bun and add chosen toppings such as lettuce, tomato, extra cheddar, avocado, red onion, or condiments. Serve immediately.
# Extra Tips and Tricks:
01 -
For a gluten-free option, use gluten-free breadcrumbs and buns or serve in lettuce wraps.
02 -
Burgers can also be grilled on a well-oiled, clean grill to prevent sticking.
03 -
Form patties ahead and refrigerate, covered, for up to one day before cooking.
04 -
Leftover cooked patties may be refrigerated for up to three days or frozen for up to three months; reheat before serving.
05 -
Excellent served without a bun atop greens or in a grain bowl for a protein-focused meal.