Save
These White Cheddar and Spinach Chicken Burgers bring together juicy ground chicken and fresh spinach with gooey white cheddar for a delicious twist on the classic chicken burger. Loaded with flavor and texture, they make a perfect choice for a satisfying weeknight meal or casual weekend cookout.
I first made these when I wanted something healthier than traditional burgers but still packed with comfort. Now they are a favorite in my household and get requested often for family gatherings.
Ingredients
- Ground chicken: one pound dark meat preferred for juiciness and flavor
- Fresh spinach: half cup finely chopped can use thawed frozen spinach but be sure to drain well to avoid excess moisture
- White cheddar cheese: quarter cup shredded plus extra slices for melting add richness and melty texture
- Breadcrumbs: quarter cup optional for structure and binding ensures patties hold shape
- Egg: one large acts as a binder to keep ingredients together without toughness
- Garlic: two cloves minced for aromatic depth
- Onion powder: quarter teaspoon adds subtle sweetness and enhances savory notes
- Dried oregano: quarter teaspoon infuses a warm herbaceous lift
- Salt and pepper: to taste seasoning basics that balance flavors
- Olive oil: one tablespoon for cooking prevents sticking and aids browning
- Burger buns: four whole wheat or gluten free as preferred for serving choice of lettuce tomato and toppings for assembling adds fresh crunch and layers
Step-by-step instructions
- Make the Chicken Burger Mix:
- In a large bowl combine ground chicken chopped spinach shredded white cheddar breadcrumbs if using egg minced garlic onion powder oregano salt and pepper. Stir gently with your hands or a spoon just until ingredients are blended evenly. Be careful not to overmix so the patties stay tender.
- Form the Patties:
- Divide the mixture into four equal portions. Using your palms shape each portion into a patty about half an inch thick. Press a small indentation in the center of each with your thumb to help them cook evenly without puffing up or splitting.
- Cook the Patties:
- Heat a skillet or grill pan over medium heat and add olive oil. Place patties in the pan and cook for about five to six minutes on each side until they develop a golden crust and reach an internal temperature of 165 degrees Fahrenheit or 74 Celsius. In the last one to two minutes, place a slice of white cheddar on each patty and cover the pan to encourage melting.
- Assemble the Burgers:
- Toast the buns lightly in the skillet or oven until golden brown and crisp. Place each cheesy chicken patty on the bun and pile on your choice of fresh lettuce tomato pickles and condiments like mustard or aioli for extra flavor.
- Serve:
- Serve immediately while warm and juicy for the best texture and taste.
Save
Spinach gives these burgers a lovely color and a healthy dose of vitamins. I remember the first time my picky eaters tried these burgers they devoured the whole plate and even asked for spinach the next day. The melted white cheddar adds a crowd-pleasing creaminess that makes every bite feel indulgent but wholesome.
Storage tips
Store leftover cooked patties in an airtight container in the refrigerator for up to two days. To reheat, warm them gently in a skillet or oven set at three hundred degrees Fahrenheit until heated through avoiding the microwave to prevent sogginess. You can also freeze uncooked shaped patties placed between parchment paper and thaw them overnight in the fridge before cooking.
Ingredient substitutions
If you do not have white cheddar try pepper jack for a bit more spice or mozzarella if you prefer milder cheese. Use gluten-free breadcrumbs or omit breadcrumbs entirely for a softer patty. Fresh spinach can be swapped with kale or swiss chard but finely chop to mix evenly. Ground breast meat can be used but watch for dryness and consider adding a little olive oil or a dab of mayo for moisture.
Serving suggestions
These burgers are wonderful paired with sweet potato fries or a simple green salad for a lighter meal. Add pickles crispy onions or avocado slices on top for extra texture and flavor contrast. A smear of garlic aioli or spicy mustard amps up the savory notes nicely.
Cultural context
Chicken burgers have become popular alternatives to traditional beef burgers for a lighter option that works well with fresh herbs and vegetables. Incorporating spinach nods to the trend of sneaking greens into kid-friendly meals while white cheddar offers a southern cheese style that is creamy and slightly sharp, common in American sandwiches and comfort foods.
Common Recipe Questions
- → What type of chicken is best for these burgers?
Ground dark meat is preferred for juicier patties, but ground breast can be used for a leaner option.
- → Can these be made gluten-free?
Yes, by using gluten-free breadcrumbs or omitting them altogether, the patties remain tasty though slightly softer.
- → Are egg and breadcrumbs necessary in the mix?
Egg helps bind the ingredients while breadcrumbs add structure; omitting them may result in looser patties.
- → How do I prevent patties from sticking during cooking?
Use a well-oiled pan or grill grate and press a small indentation in the center of each patty to reduce warping and sticking.
- → Can I prepare patties ahead of time?
Yes, form the patties and refrigerate up to 8 hours before cooking, covered to retain moisture.
- → What types of buns are recommended?
Whole wheat, gluten-free, brioche, or lettuce wraps can be used depending on preference and dietary needs.