If you’re looking for a lighter yet flavor-packed alternative to the classic burger, these White Cheddar and Spinach Chicken Burgers are a perfect fit. Juicy, savory, and loaded with protein and leafy greens, these patties offer a wholesome bite without sacrificing satisfaction. The sharpness of the white cheddar perfectly complements the mild ground chicken and earthy spinach, while Dijon mustard and Worcestershire sauce round things out with a subtle tang. These burgers come together quickly, making them ideal for weeknight dinners, laid-back cookouts, or even meal prep. Serve them on toasted buns with your favorite toppings or go bun-free for a low-carb twist. However you plate them, they’re guaranteed to impress.
Ingredients
1 pound ground chicken
1 cup fresh spinach, finely chopped
1/2 cup shredded white cheddar cheese
1/4 cup breadcrumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
Olive oil, for cooking
4 burger buns, toasted if desired
Optional toppings: lettuce leaves, tomato slices, extra cheddar cheese, avocado, red onion, or mayonnaise
Instructions
In a large mixing bowl, combine the ground chicken, chopped spinach, shredded cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix everything together just until combined—avoid overmixing so the patties stay tender.
Divide the mixture into four even portions and shape each into a burger patty. Try to keep them uniform in thickness so they cook evenly.
Heat a large skillet or grill pan over medium heat and drizzle it lightly with olive oil. Once hot, add the patties and cook for about 5 to 6 minutes per side, or until the outside is golden and the internal temperature reaches 165°F (75°C). Don’t press down on the patties as they cook; this helps them retain their juices.
Transfer the burgers to a plate and let them rest for a few minutes before assembling. This helps keep them juicy.
Build your burgers with your choice of toppings and serve them on buns or wrapped in lettuce leaves for a lighter option. Pair with sweet potato fries, a green salad, or grilled veggies for a complete meal.
Notes
You can prep the patties ahead of time and keep them covered in the fridge for up to 24 hours before cooking.
To make them gluten-free, simply swap the breadcrumbs and buns with gluten-free alternatives.
These patties are freezer-friendly. After forming the raw patties, place them on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. Cook from frozen, adding a couple of extra minutes to the cook time.
If you prefer, these burgers can also be cooked on an outdoor grill. Just make sure the grates are well-oiled to prevent sticking.
For extra melty cheese, top the patties with a slice of cheddar during the last minute of cooking and cover the pan with a lid to help it melt.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well in this recipe and has a similar texture and flavor profile. Just make sure to use a blend with a bit of fat (like 93/7) to keep the patties moist.
What type of cheddar should I use?
White cheddar with a sharp or extra sharp flavor works best—it adds a bold bite that pairs beautifully with the spinach. A mild cheddar will still work if you prefer a subtler taste.
Can I add other veggies to the mix?
Yes, finely chopped bell peppers, grated zucchini (squeezed dry), or mushrooms can be added to the mix. Just don’t overload the patties or they may fall apart.
How do I keep chicken burgers from drying out?
Avoid overcooking and overmixing the meat. Letting the patties rest after cooking also helps seal in the juices. If you like, you can even mix in a tablespoon of olive oil or a spoonful of Greek yogurt to add moisture.
Are these burgers kid-friendly?
Yes! They’re a great way to sneak in some greens. If your kids aren’t fans of visible spinach, chop it extra fine or mix in some grated carrot or a little extra cheese to mask the green.
White Cheddar and Spinach Chicken Burgers
If you’re looking for a lighter yet flavor-packed alternative to the classic burger, these White Cheddar and Spinach Chicken Burgers are a perfect fit. Juicy, savory, and loaded with protein and leafy greens, these patties offer a wholesome bite without sacrificing satisfaction. The sharpness of the white cheddar perfectly complements the mild ground chicken and earthy spinach, while Dijon mustard and Worcestershire sauce round things out with a subtle tang. These burgers come together quickly, making them ideal for weeknight dinners, laid-back cookouts, or even meal prep. Serve them on toasted buns with your favorite toppings or go bun-free for a low-carb twist. However you plate them, they’re guaranteed to impress.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
Ingredients
1 cup fresh spinach, finely chopped
1/2 cup shredded white cheddar cheese
1/4 cup breadcrumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
Olive oil, for cooking
4 burger buns, toasted if desired
Optional toppings: lettuce leaves, tomato slices, extra cheddar cheese, avocado, red onion, or mayonnaise
Instructions
In a large mixing bowl, combine the ground chicken, chopped spinach, shredded cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix everything together just until combined—avoid overmixing so the patties stay tender.
Divide the mixture into four even portions and shape each into a burger patty. Try to keep them uniform in thickness so they cook evenly.
Heat a large skillet or grill pan over medium heat and drizzle it lightly with olive oil. Once hot, add the patties and cook for about 5 to 6 minutes per side, or until the outside is golden and the internal temperature reaches 165°F (75°C). Don’t press down on the patties as they cook; this helps them retain their juices.
Transfer the burgers to a plate and let them rest for a few minutes before assembling. This helps keep them juicy.
Build your burgers with your choice of toppings and serve them on buns or wrapped in lettuce leaves for a lighter option. Pair with sweet potato fries, a green salad, or grilled veggies for a complete meal.
Notes
You can prep the patties ahead of time and keep them covered in the fridge for up to 24 hours before cooking.
To make them gluten-free, simply swap the breadcrumbs and buns with gluten-free alternatives.
These patties are freezer-friendly. After forming the raw patties, place them on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. Cook from frozen, adding a couple of extra minutes to the cook time.
If you prefer, these burgers can also be cooked on an outdoor grill. Just make sure the grates are well-oiled to prevent sticking.
For extra melty cheese, top the patties with a slice of cheddar during the last minute of cooking and cover the pan with a lid to help it melt.