White Cheddar Spinach Chicken Burgers

White cheddar spinach chicken burgers always end up on my dinner table when I want something hearty but a little extra special They bring together melty cheese fresh spinach and tender ground chicken for a main course that tastes comforting without being heavy These burgers became one of my favorites after a weeknight experiment that quickly turned into a family request

I first whipped these up to use leftover spinach and now it is the first thing my family asks for on burger night The combination of gooey cheese and juicy chicken makes these burgers completely irresistible

Ingredients

• Ground chicken: look for fresh ground chicken with light pink color for the best texture and flavor
• Fresh spinach: finely chopped to blend into the meat and add moisture and a pop of green
• White cheddar cheese: shredded for even melting and a tangy rich bite try to get a block and shred it yourself rather than using pre-shredded
• Breadcrumbs: this helps bind the patties and keeps them tender use unseasoned for more control over the flavor
• Onion: finely chopped to melt into the patties and deliver a subtle sweetness look for a firm onion with no soft spots
• Garlic cloves: minced for savoriness always use fresh cloves for the boldest flavor
• Dijon mustard: a spoonful sharpens and brightens the mix French Dijon gives the best smooth heat
• Worcestershire sauce: adds umami and depth a little goes a long way go for high-quality brands for intensity
• Salt and freshly ground black pepper: these bring all the flavors forward season before mixing so every bite is tasty
• Olive oil: just enough for cooking helps the patties brown and not stick pick extra virgin for richer results

For serving

• Burger buns: choose soft sturdy buns that can handle the juicy patties
• Lettuce leaves: add crunch and color pick crisp whole leaves
• Tomato slices: bright and juicy use ripe tomatoes for peak flavor
• Extra white cheddar cheese: if you want even more cheesy goodness choose a sharp white cheddar for topping

Step-by-Step Instructions

Make the Burger Mixture:

Combine ground chicken chopped spinach shredded white cheddar cheese breadcrumbs finely chopped onion minced garlic Dijon mustard Worcestershire sauce salt and pepper in a large bowl Mix gently with your hands or a sturdy spoon just until evenly incorporated This prevents the mixture from becoming tough

Shape the Patties:

Divide the chicken mix into four even portions and form each into a patty about one and a half centimeters thick Use your thumb to gently press a shallow dimple into the center of every patty this stops them from puffing up during cooking

Cook the Burgers:

Preheat a skillet or grill pan over medium heat and brush with a light layer of olive oil Arrange the patties in the pan leave a little room between them Cook for about five to six minutes on each side only flip once Wait until the underside is golden before turning and cook until the inside reaches seventy five degrees Celsius to be safely done

Rest and Assemble:

Transfer the finished burgers to a clean plate Let them rest for a few minutes This is key for juicy patties and also lets the cheese settle before serving

Build Your Burgers:

Spread a little mayonnaise or your favorite sauce on the bottom buns Top each with lettuce a slice of tomato and the chicken spinach cheddar patty Add more cheese if you like Cap with the top bun and serve hot

Save

My favorite part is always the white cheddar especially when it melts and oozes just a bit out the side One night my daughter helped me shred extra cheese and we ended up with the cheesiest burgers yet It was the messiest and happiest dinner we have had in a long time

Storage Tips

Cooked chicken burgers keep well in the refrigerator for up to three days Store them in a sealed container and reheat gently in a skillet or microwave To freeze cook patties fully then wrap each individually in foil and freeze up to two months Thaw in the fridge before reheating

Ingredient Substitutions

Swap in turkey instead of chicken for a similar lean juicy result If you do not have white cheddar use mozzarella for a milder flavor or sharp yellow cheddar if you love a little tang Gluten free breadcrumbs work well if you need to avoid wheat Fresh baby kale can step in for spinach in a pinch

Serving Suggestions

Pile these burgers with crispy lettuce thick tomato slices and a smear of grainy mustard For a fun weeknight twist serve with oven roasted sweet potatoes or a tossed green salad Sometimes I make mini patties for sliders at parties

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Cultural Context

Spinach and cheddar is a classic combo often found in quiche and casseroles Now turning those flavors into a quick burger brings a homestyle feel to a modern weeknight meal I love how this recipe takes the best of comfort food and makes it simple enough for any day

Recipe FAQs

→ How do I keep chicken burgers juicy?

Gently mix the ingredients to avoid compacting the meat and let the patties rest after cooking to retain moisture.

→ Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture from frozen spinach before mixing it in.

→ What cheese alternatives work well?

Sharp cheddar, Monterey Jack, or provolone offer excellent flavor if white cheddar isn’t available.

→ Is it better to cook on a skillet or grill?

Both methods work; a skillet gives even browning while a grill adds smoky flavor. Ensure thorough cooking either way.

→ What toppings go best with these burgers?

Lettuce, tomato, extra cheese, and your favorite sauces all pair nicely with the savory chicken patties.

→ How do I know when the burgers are fully cooked?

Chicken burgers are done when the internal temperature reaches 75°C (165°F) and juices run clear.