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These White Cheddar and Spinach Chicken Burgers are a fresh and juicy upgrade to a classic favorite. Packed with lean protein, earthy spinach, and gooey cheddar, they come together in under half an hour and are perfect for weeknight dinners or casual get-togethers. The combination of white cheddar and spinach means every bite stays moist and full of bold flavor.
I started making these when my kids refused plain chicken burgers out of boredom. The cheesy burst and sneak of greens won them over—they now ask for these every barbecue season.
Ingredients
- Ground chicken: This is a healthy base that keeps the burger lean be sure to choose fresh ground chicken without added fillers for the best flavor and texture
- Fresh spinach: Chopped very fine it brings moisture and a pop of color you want crisp-looking leaves without bruising
- Shredded white cheddar cheese: Delivers tang and creaminess plus it helps keep the burgers juicy look for a quality block cheese and shred it yourself for top meltability
- Breadcrumbs: These hold everything together and give the patties structure opt for plain dried breadcrumbs for the most neutral flavor
- Egg: Acts as a binder for a tender yet sturdy burger pick a large egg that is farm-fresh if possible
- Garlic: Minced garlic gives aromatic warmth and depth use fresh cloves for the richest taste
- Onion powder: Adds a subtle savory note fine powder blends best so check your spice jar for clumping
- Paprika: Brings a gentle sweetness and lovely golden hue try sweet paprika for balance
- Salt: Enhances every component use fine sea salt for even seasoning
- Black pepper: Just a touch brings gentle peppery heat freshly ground is best for flavor
- Olive oil: Used for cooking it gives a crisp crust and savory taste pick extra virgin for a robust finish
- Burger buns and toppings: Classic accompaniments like lettuce tomato or avocado bring freshness and more texture I love using whole grain buns but pick your favorite
Step-by-Step Instructions
- Prepare the Burger Mixture:
- In a large mixing bowl add ground chicken finely chopped spinach shredded white cheddar cheese breadcrumbs egg minced garlic onion powder paprika salt and black pepper. Mix with clean hands or a sturdy spoon until every ingredient is well distributed do not overmix. The mixture will feel sticky and moist this is normal.
- Shape the Patties:
- Divide the chicken mixture evenly into four portions. To prevent sticking grease your hands lightly with olive oil. Gently shape each one into a patty about half an inch thick and make sure they are all of equal size for even cooking.
- Cook the Burgers:
- Set a large skillet or grill pan over medium heat and drizzle in olive oil. When the pan is hot but not smoking place each patty inside making sure not to crowd them. Cook for five to six minutes per side do not move the patties too much to allow for a crisp golden crust. The burgers are ready when they reach 165 degrees Fahrenheit inside and look golden brown.
- Assemble and Serve:
- Transfer cooked patties onto a plate and let them rest for two minutes to lock in juices. Toast your burger buns if you like then layer each bottom bun with a bit of lettuce tomato slices or avocado. Top with a burger patty and more shredded white cheddar if you are feeling cheesy. Serve hot.
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My favorite part about these burgers is the way the white cheddar melts into the chicken and spinach keeping every bite tender and rich without being greasy. I have a snapshot of my youngest holding a burger with both hands proudly showing the spinach peeking out—a rare moment kids celebrate their veggies.
Storage Tips
These burgers are fantastic for make-ahead lunches. Cook them as directed let them cool then layer them with parchment paper in an airtight container. Store in the refrigerator for up to three days or freeze for two months. Reheat gently in a skillet or microwave until piping hot inside. If freezing wrap individually to prevent sticking.
Ingredient Substitutions
If you prefer turkey ground turkey works beautifully in place of chicken just make sure it is not too lean or your burgers will dry out. Fast-melting cheeses like mozzarella or Monterey Jack can substitute for white cheddar. For a gluten-free version use gluten-free panko crumbs or crushed rice crackers. If fresh spinach is unavailable thawed frozen spinach squeezed very dry also works.
Serving Suggestions
These burgers beg for colorful toppings. Try thinly sliced red onion tangy pickles or a swipe of pesto mayonnaise for extra flavor. On warm nights serve alongside grilled corn or a crisp cucumber salad. For a heartier meal pair with sweet potato fries or roasted new potatoes. You can even halve the patties and tuck into a wrap with leafy greens for lunch.
Cultural Context
Chicken burgers are a lighter variation on the traditional beef burger that rose in popularity with a shift toward leaner proteins and fresh ingredients. Folding spinach and cheese inside transforms them into a cross between a burger and a chicken patty beloved in American comfort food but with wholesome Mediterranean inspiration from the use of greens and bold cheese.
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There is something satisfying about pulling a homemade chicken burger off the skillet with steam rising and strands of cheddar melting over fresh spinach. Whether you build it tall with toppings or keep it simple it is a wholesome meal that gets rave reviews every time. Sometimes the best burgers are made in your own kitchen right at the heart of your family table.
Frequently Asked Questions
- → How do I keep chicken burgers moist?
Mix in chopped spinach and shredded cheese, and avoid overcooking. Using an egg also helps bind and lock in moisture.
- → Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess moisture before adding to the mixture to prevent watery burgers.
- → Is there a gluten-free option for breadcrumbs?
Use gluten-free breadcrumbs or crushed rice cakes for a similar texture and binding effect.
- → What cheeses pair well if I don't have white cheddar?
Try mozzarella, provolone, or a mild gouda for a creamy, melty finish without overpowering the chicken.
- → What are great toppings for these burgers?
Classic lettuce and tomato work well, but avocado, red onion, or spicy mustard add extra flavor.
- → How do I know when the burgers are fully cooked?
Ensure the burgers reach an internal temperature of 165°F (75°C) for safety and the best texture.