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.