Spinach Chicken Cheddar Burgers

This white cheddar spinach chicken burger has become our family's go-to dinner for busy weeknights when we want something healthier than takeout but just as satisfying. The combination of lean ground chicken, nutrient-packed spinach, and sharp white cheddar creates a juicy burger that feels indulgent while being better for you.

I first created these burgers when trying to sneak more vegetables into my picky eater's diet. What started as a nutritional compromise has become one of our most requested meals, even by the kids who once claimed to hate anything green.

Ingredients

• 1 lb ground chicken provides the perfect lean protein base without being dry
• 1 cup fresh spinach finely chopped adds nutrition and moisture that keeps the patties juicy
• 1/2 cup shredded white cheddar cheese adds sharp flavor and helps bind the patties
• 1/4 cup breadcrumbs maintain structure so your burgers hold together perfectly
• 1/4 cup finely chopped onion adds essential aromatics and subtle sweetness
• 2 garlic cloves minced provide depth of flavor and aromatic punch
• 1 tbsp Dijon mustard adds tanginess and moisture
• 1 tsp Worcestershire sauce brings umami depth that makes these taste more savory
• Salt and black pepper to taste always adjust to your preference
• Olive oil for cooking gives a beautiful crust without drying out the chicken
• 4 burger buns choose brioche for a touch of sweetness or whole grain for extra nutrition
• Optional toppings like lettuce tomato slices or extra cheese let everyone customize

Step-by-Step Instructions

Mix the burger mixture

Combine ground chicken spinach white cheddar breadcrumbs onion garlic Dijon mustard Worcestershire sauce salt and pepper in a large bowl. Use clean hands to gently mix until just combined avoid overworking the meat which can make your burgers tough.

Form the patties

Divide the mixture into 4 equal portions and shape into patties about 1/2 inch thick. Make a slight indent in the center of each patty with your thumb this prevents the burger from puffing up in the middle during cooking.

Cook to perfection

Heat a skillet over medium heat and add a thin layer of olive oil. Once hot add your patties and cook for 5 to 6 minutes on the first side until you see a nice golden crust forming. Flip carefully and cook another 5 to 6 minutes until the internal temperature reaches 165°F.

Rest before serving

Transfer the cooked patties to a plate and let them rest for at least 3 minutes. This crucial step allows the juices to redistribute throughout the burger ensuring maximum flavor and juiciness.

Assemble and enjoy

Place each patty on a bun and add your favorite toppings. I recommend a slice of fresh tomato crisp lettuce and maybe even an extra slice of white cheddar if you're feeling indulgent.

Save

My favorite part of this recipe is how the white cheddar creates pockets of melty goodness throughout the patty. It reminds me of the first time I made these for my daughter's birthday party where even the pickiest kids came back for seconds unknowingly devouring spinach in every bite.

Make Ahead Options

These chicken burger patties can be prepared up to 24 hours in advance and stored in the refrigerator. Simply form the patties place them on a parchment lined plate cover with plastic wrap and refrigerate until ready to cook. This makes them perfect for entertaining since you can do all the prep work before guests arrive. If making further ahead form the patties then freeze them with parchment paper between each one. They can go straight from freezer to pan just add about 2 minutes of cooking time per side.

Serving Suggestions

These versatile burgers pair beautifully with so many sides. For a lighter meal serve with a simple arugula salad dressed with lemon and olive oil. When we want something more substantial we enjoy them with sweet potato fries or a classic potato salad. In summer I often skip the bun entirely and serve the patty over mixed greens with avocado and a drizzle of ranch dressing for a satisfying low carb option that still delivers all the flavor.

Dietary Modifications

These burgers are incredibly adaptable to various dietary needs. For gluten free diners simply swap regular breadcrumbs for gluten free ones and serve on gluten free buns or lettuce wraps. If dairy is a concern replace the white cheddar with a plant based cheese alternative or nutritional yeast for a cheese like flavor. For those watching carbs serve the patties in lettuce cups instead of traditional buns. The basic recipe is already lower in fat than beef burgers making them heart healthy without sacrificing taste.

Recipe FAQs

→ How do I prevent chicken burgers from becoming dry?

The combination of chopped spinach, cheese, and breadcrumbs in this mixture helps retain moisture. Don't overcook the patties - remove them from heat once they reach 165°F internal temperature. Let them rest for a few minutes before serving to redistribute juices throughout the patty.

→ Can I prepare these burgers ahead of time?

Yes! You can form the patties up to 24 hours in advance and store them in the refrigerator, separated by parchment paper. For longer storage, freeze the raw patties for up to 3 months. Thaw in the refrigerator before cooking.

→ What sides pair well with these chicken burgers?

These burgers pair excellently with sweet potato fries, a simple green salad, roasted vegetables, or classic coleslaw. For a lighter option, try cucumber slices with a yogurt dip or a fresh corn salad.

→ Can I substitute the ground chicken with another meat?

Ground turkey makes an excellent substitute with similar cooking times. Ground beef will work but will change the flavor profile significantly. If using beef, consider cooking to medium (160°F) rather than well-done for the best texture.

→ What cheese can I use instead of white cheddar?

Monterey Jack, mozzarella, provolone, or Swiss cheese all make great substitutions. For a stronger flavor, try crumbled feta or blue cheese. The key is choosing a cheese that melts well for the right texture inside the patty.

→ How can I add more vegetables to these burgers?

Beyond the spinach already in the recipe, you can add finely grated zucchini (squeeze out excess moisture first), finely diced bell peppers, or grated carrots. Keep additional vegetables to about 1/2 cup total to maintain the proper binding of the patties.