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These spinach and white cheddar chicken burgers are my answer to the classic burger night when I am craving something lighter but still crave that melty cheese bite and juicy texture. They make a weekday dinner feel like a special treat and sneak in some healthy greens without anyone complaining.
Every time I serve these at family cookouts, even my pickiest eaters come back for seconds and I love how quick they are to put together on busy nights.
Gather Your Ingredients
- Ground chicken: Works perfectly for lean juicy burgers look for fresh not previously frozen for best texture
- Fresh spinach: Brings color and a boost of vitamins chop the leaves fine for even distribution
- White cheddar cheese: Melts beautifully with a nutty flavor choose a sharp block and shred it fresh for the best melt
- Onion: Adds natural sweetness and keeps burgers moist go for yellow or sweet onions and mince finely
- Garlic: Infuses aromatic depth mince freshly to avoid harshness
- Egg: Binds everything together for patties that hold firm free range eggs give richer taste
- Salt and black pepper: Balance and highlight all the other ingredients use sea salt and freshly cracked black pepper for best results
- Burger buns: Soft bakery buns toast lightly for extra flavor and sturdy structure
How to Make It
- Prepare the Burger Mixture:
- Combine ground chicken, finely chopped spinach, shredded white cheddar, onion, garlic, egg, and seasonings in a large mixing bowl. Use your hands or a sturdy spoon to gently mix until everything is integrated. Avoid overmixing or the patties will turn tough.
- Shape the Patties:
- Divide the mixture into four equal portions. With damp hands, shape each into a patty about three-quarters of an inch thick. Placing the patties on a parchment-lined plate or tray helps prevent sticking. Chill the patties in the refrigerator for fifteen to twenty minutes so they firm up making them easier to handle and cook evenly.
- Cook the Burgers:
- Heat a cast iron skillet or grill pan over medium heat. Brush or spray lightly with oil if needed. Place the chilled patties onto the hot surface and cook for five to six minutes on each side until a thermometer registers one hundred sixty-five degrees Fahrenheit in the thickest part and the cheese looks melty. Avoid pressing down on the patties to keep the juices inside.
- Toast the Buns:
- While the patties finish cooking, open your burger buns and toast them cut side down in a dry skillet or under a broiler for just a minute until golden and slightly crisp.
- Assemble the Burgers:
- Layer lettuce and tomato slices onto the bottom buns. Top with a chicken patty straight from the pan. If you love extra cheese place a slice on top of the hot patty and let it melt. Spread with your favorite sauce such as mustard or garlic mayo then finish with the top bun.
Spinach always reminds me of my grandmother’s garden. My favorite ingredient here is the sharp white cheddar — you will not believe how good it tastes bubbling through the chicken.
Flavor Boosters
Chop in a handful of fresh herbs like basil or parsley in the summer or switch spinach for baby kale or arugula when in season. A sharp cheddar from your local farmers market will give the burgers unique flavor, and do not hesitate to experiment with cheese blends for different flavors and textures.
Serving Suggestions
Pile your burgers high with crunchy lettuce and juicy tomato. Offer a platter of quick pickles or a big green salad on the side. Sweet potato fries or baked potato wedges work well, or wrap cooled patties in lettuce leaves for a bunless option.
Creative Twists
Ground turkey is a lean substitute for chicken. Try Swiss or provolone instead of white cheddar, or swap in gluten free breadcrumbs. For a veggie-packed variation, replace spinach with finely chopped kale or grated zucchini.
Letting the patties chill before cooking prevents them from falling apart on the skillet or grill. Be sure the chicken is cooked all the way through since there is cheese and vegetables inside.
Frequently Asked Questions About This Dish
- → How to keep chicken burgers moist?
Mix chopped spinach and grated cheddar into the chicken to lock in moisture and prevent dryness while cooking.
- → Can I substitute other greens for spinach?
Yes, try kale or arugula finely chopped if spinach is unavailable or for a peppery twist.
- → What type of cheese works best?
White cheddar melts smoothly and complements chicken, but mozzarella or gouda also taste great.
- → What's the ideal way to cook the burgers?
Grill or pan-fry over medium heat, about 5–6 minutes per side, until cooked through and golden.
- → Can the burger mixture be made ahead?
Yes, prepare the mixture or shape patties and refrigerate for up to a day before cooking.