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These white cheddar spinach burgers make any weeknight dinner feel a little more special while still being easy enough to pull off with busy schedules. Juicy chicken combines perfectly with fresh spinach and sharp white cheddar for a wholesome burger that never feels heavy. Whether pan-cooked or grilled, they hold together beautifully and taste great with your favorite toppings.
The first time I served these at a backyard get together even the pickiest eaters asked for seconds. Now they are a year round favorite from summer grilling to quick school night meals.
Ingredients
- Ground chicken: Brings tender moisture and lighter flavor compared to beef. Choose organic or air-chilled chicken for the best texture.
- Fresh spinach: Adds color and nutrients without overpowering. Baby spinach works best. Avoid frozen spinach to prevent soggy patties.
- Shredded white cheddar cheese: Melts smoothly for a creamy interior with a slight tang. Select sharp aged cheddar for fuller flavor.
- Breadcrumbs: Help bind the burgers and absorb any extra moisture. Opt for finely ground whole wheat or gluten-free breadcrumbs as needed.
- Egg: Acts as a natural glue holding everything together. Choose large eggs for the right ratio.
- Minced garlic: Builds savory depth. Use fresh garlic cloves for the brightest taste.
- Onion powder: Provides mellow aromatic undertones. Go for a high-quality dried variety for richness.
- Paprika: Gives a gentle warm smokiness. Spanish paprika offers a robust kick.
- Salt: Seasons the whole mix and enhances flavor. Taste your salt to ensure it is not too harsh.
- Black pepper: Adds a mild, earthy heat. Freshly cracked peppercorns give the best aroma.
- Olive oil: Is used for cooking to help crisp the patties and prevent sticking. Extra virgin olive oil gives a light fruity finish.
- Burger buns: Form a soft nest for the patties. Look for bakery fresh or artisan varieties for a taste upgrade.
- Your favorite burger toppings: Like lettuce ripe tomato or creamy avocado lend freshness and crunch.
Step-by-Step Instructions
- Make the Burger Mixture:
- In a large bowl gently fold together ground chicken spinach cheddar breadcrumbs egg minced garlic onion powder paprika salt and black pepper using a fork or clean hands. Mix just until blended to keep the burgers tender and juicy.
- Shape the Patties:
- Divide the mixture into four equal portions. With lightly oiled hands gently form each into a flat patty about half an inch thick. Resist the urge to press too firmly. Line up on a plate or tray.
- Cook the Burgers:
- Heat a large skillet or grill pan over medium heat and drizzle in the olive oil. Arrange patties in a single layer. Cook each side for around six minutes or until golden brown and the inside is no longer pink. An instant-read thermometer should register one hundred sixty five degrees Fahrenheit for safety. Adjust heat as needed to avoid burning the cheese crust.
- Rest and Assemble:
- Let the burgers rest on a clean plate for several minutes so juices redistribute. Warm or toast your buns if you like. Build your burgers with lettuce tomato avocado or any toppings that tempt you.
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I always look forward to the moment I flip the burgers and peek inside to see the gooey pockets of melted cheddar. My kids love picking colorful toppings from the kitchen counter and building their own perfect burgers.
Storage Tips
You can prep the raw patties and store covered in the fridge up to one day before cooking. Leftover cooked burgers keep well for three days refrigerated in an airtight container. To reheat use a skillet over medium low until warmed through. You can also freeze the uncooked patties with wax paper between each for up to two months.
Ingredient Substitutions
If you want to switch things up substitute ground turkey for chicken but avoid extra lean to prevent dryness. For cheese lovers swap in pepper jack or gouda in place of white cheddar. Gluten-free breadcrumbs work perfectly if needed. Feel free to add finely chopped red bell pepper or onion for extra flavor.
Serving Suggestions
These burgers are delicious served on toasted buns or as lettuce wraps for a lighter meal. I love adding a tangy yogurt sauce or spicy mustard on top. Try pairing with sweet potato fries or a crisp green salad on the side for a complete plate.
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Cultural or Historical Context
Chicken burgers have become increasingly popular as a lighter alternative to beef but this spinach and white cheddar take draws inspiration from American comfort food and Mediterranean flavors. The combination of greens with tangy cheese is a classic pairing that pops up in many global cuisines from Greek spanakopita to Italian stuffed chicken.
Common Recipe Questions
- → How can I keep the chicken patties juicy?
Avoid overmixing the ingredients and monitor cooking time to prevent drying out. Fresh spinach helps lock in moisture.
- → Can I use frozen spinach instead of fresh?
You can use frozen spinach, but squeeze out excess water thoroughly before adding to avoid soggy patties.
- → What are suitable toppings for serving?
Classic options include lettuce, sliced tomato, avocado, or a touch of your favorite sauce for added flavor.
- → How can I make these patties gluten-free?
Swap traditional breadcrumbs with your favorite gluten-free variety for the same texture without gluten.
- → Are these suitable for air fryer cooking?
Yes, cook at 375°F (190°C) for 12–14 minutes, flipping once for an even, golden result.
- → Can the patties be made ahead?
Absolutely. Prepare and refrigerate them up to 24 hours before cooking to save time on busy days.