If you’re looking for a burger that’s lighter, fresher, and still loaded with flavor, these White Cheddar and Spinach Chicken Burgers are calling your name. Made with lean ground chicken, fresh chopped spinach, and creamy white cheddar, this recipe is a simple yet satisfying twist on the classic burger. They come together in under 30 minutes, making them perfect for busy weeknights, laid-back summer cookouts, or anytime you want something hearty and homemade without the heaviness of beef. The spinach blends seamlessly into the patties, giving them extra moisture and a pop of color, while the sharp cheddar melts right in to add richness and depth. You can cook them on the stovetop or throw them on the grill for that irresistible char. Serve them on toasted buns with your favorite toppings, or go bun-less for a lighter, low-carb option.
Ingredients
1 lb ground chicken
1 cup fresh spinach, finely chopped
1/2 cup shredded white cheddar cheese
1/4 cup breadcrumbs (use gluten-free if needed)
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper, to taste
Olive oil, for cooking
4 burger buns
Optional toppings: lettuce, tomato slices, extra cheddar, avocado, red onion, or your favorite condiments
Instructions
In a large mixing bowl, combine the ground chicken, chopped spinach, white cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Use clean hands or a spoon to gently mix everything until well incorporated, being careful not to overwork the meat.
Divide the mixture into four even portions and shape each into a patty about 1/2 inch thick. They’ll be a bit soft, but that’s normal—just handle them gently.
Heat a skillet or grill pan over medium heat and drizzle with olive oil. Once hot, cook the patties for 5 to 6 minutes per side, or until they’re nicely golden and reach an internal temperature of 165°F (75°C). Avoid pressing down on the patties while they cook, as this can squeeze out the juices.
Once cooked, transfer the burgers to a plate and let them rest for a few minutes so the juices can redistribute. This little pause makes a big difference in keeping them tender.
To serve, toast the burger buns if you like, then layer on your cooked patties and pile them high with your favorite toppings. These pair beautifully with a simple green salad, sweet potato fries, or even grilled vegetables on the side.
Notes
To make these burgers gluten-free, just swap in gluten-free breadcrumbs and use gluten-free buns or lettuce wraps.
You can grill these burgers instead of pan-cooking—just make sure your grill is clean and well-oiled to prevent sticking.
If you want to prep ahead, form the patties and store them in the fridge (covered) for up to a day before cooking.
Leftover cooked patties keep well in the fridge for up to 3 days or can be frozen for up to 3 months. Wrap them individually in plastic wrap and store in an airtight container. Reheat in a skillet or microwave until warmed through.
These are also great without a bun—serve over a bed of greens or tucked into a grain bowl for a protein-packed lunch.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can! Just thaw it completely, squeeze out as much moisture as possible, and use about 1/2 cup. Too much moisture can make the patties fall apart.
Can I substitute the cheddar with another cheese?
Absolutely. Mozzarella, Monterey Jack, or pepper jack work great too. Just make sure it’s a cheese that melts nicely.
What’s the best way to keep chicken burgers from drying out?
Don’t overcook them—use a meat thermometer to make sure they reach 165°F, but no more. The spinach and cheese help keep things moist, too.
Can I make mini sliders instead of full-size burgers?
Yes! Just divide the mix into smaller portions and reduce the cooking time slightly. These make fun appetizers or kid-friendly bites.
What toppings go well with these burgers?
Try classic toppings like lettuce and tomato, or switch it up with sliced avocado, caramelized onions, roasted red peppers, or a dollop of garlic aioli.
White Cheddar and Spinach Chicken Burgers
If you’re looking for a burger that’s lighter, fresher, and still loaded with flavor, these White Cheddar and Spinach Chicken Burgers are calling your name. Made with lean ground chicken, fresh chopped spinach, and creamy white cheddar, this recipe is a simple yet satisfying twist on the classic burger.
Ingredients
1 lb ground chicken
1 cup fresh spinach, finely chopped
1/2 cup shredded white cheddar cheese
1/4 cup breadcrumbs (use gluten-free if needed)
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper, to taste
Olive oil, for cooking
4 burger buns
Optional toppings: lettuce, tomato slices, extra cheddar, avocado, red onion, or your favorite condiments
Instructions
In a large mixing bowl, combine the ground chicken, chopped spinach, white cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Use clean hands or a spoon to gently mix everything until well incorporated, being careful not to overwork the meat.
Divide the mixture into four even portions and shape each into a patty about 1/2 inch thick. They’ll be a bit soft, but that’s normal—just handle them gently.
Heat a skillet or grill pan over medium heat and drizzle with olive oil. Once hot, cook the patties for 5 to 6 minutes per side, or until they’re nicely golden and reach an internal temperature of 165°F (75°C). Avoid pressing down on the patties while they cook, as this can squeeze out the juices.
Once cooked, transfer the burgers to a plate and let them rest for a few minutes so the juices can redistribute. This little pause makes a big difference in keeping them tender.
To serve, toast the burger buns if you like, then layer on your cooked patties and pile them high with your favorite toppings. These pair beautifully with a simple green salad, sweet potato fries, or even grilled vegetables on the side.
Notes
To make these burgers gluten-free, just swap in gluten-free breadcrumbs and use gluten-free buns or lettuce wraps.
You can grill these burgers instead of pan-cooking—just make sure your grill is clean and well-oiled to prevent sticking.
If you want to prep ahead, form the patties and store them in the fridge (covered) for up to a day before cooking.
Leftover cooked patties keep well in the fridge for up to 3 days or can be frozen for up to 3 months. Wrap them individually in plastic wrap and store in an airtight container. Reheat in a skillet or microwave until warmed through.
These are also great without a bun—serve over a bed of greens or tucked into a grain bowl for a protein-packed lunch.