White Cheddar Spinach Chicken (Print-Friendly Version)
Lean chicken patties with spinach and melted white cheddar on toasted buns with fresh toppings.
# What You'll Need:
→ Chicken Patties
01 -
454 g ground dark chicken meat
02 -
120 ml fresh spinach, finely chopped
03 -
30 g shredded white cheddar cheese
04 -
30 g breadcrumbs (optional)
05 -
1 large egg
06 -
2 garlic cloves, minced
07 -
0.25 tsp onion powder
08 -
0.25 tsp dried oregano
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
15 ml olive oil (for cooking)
→ Assembly
12 -
4 whole wheat or gluten‑free burger buns
13 -
Lettuce leaves
14 -
Sliced tomato
15 -
Additional white cheddar slices for topping (optional)
16 -
Condiments such as mustard or aioli (optional)
# How to Make It:
01 -
Combine ground chicken, chopped spinach, shredded cheddar, breadcrumbs if using, egg, minced garlic, onion powder, oregano, salt, and pepper in a large bowl. Mix gently until ingredients are just combined to maintain tenderness.
02 -
Divide the mixture into four equal portions and shape each into a 1.25 cm thick patty. Press a small indentation in the center of each patty with your thumb to ensure even cooking and limit puffing.
03 -
Heat olive oil in a skillet or grill pan over medium heat. Cook patties for 5–6 minutes per side until golden brown and internal temperature reaches 74 °C. During the last 1–2 minutes, place a slice of cheddar on each patty and cover the pan to melt the cheese.
04 -
Lightly toast the buns in the skillet or oven until golden and warm.
05 -
Place each cheesy chicken patty on a toasted bun and add lettuce, tomato, and desired condiments such as mustard or aioli. Serve immediately while warm.
# Additional Tips:
01 -
Use ground dark chicken meat for juicier patties; the egg and breadcrumbs help bind the mixture and maintain structure.