Tasty Spinach White Cheddar Chicken Burgers

These spinach and white cheddar chicken burgers are my answer when I want something a bit lighter for dinner but still need that gooey cheese and juicy burger experience. They turn an ordinary weeknight meal into something special while sneaking in some greens without any complaints from the table.

Whenever I bring these to family gatherings, even the fussiest eaters grab seconds, and I really love how easily they come together when I'm short on time.

Round Up Your Ingredients

• Ground chicken: Creates juicy but lighter burgers try to get fresh instead of frozen for better consistency
• Fresh spinach: Adds nutrients and pretty green flecks cut it very small so it mixes well
• White cheddar cheese: Gives a wonderful melt with slightly nutty flavor buy a block and grate it yourself for best results
• Onion: Adds moisture and natural sweetness pick yellow or sweet varieties and dice them tiny
• Garlic: Brings wonderful aroma chop it fresh for the brightest taste
• Egg: Works as the glue that keeps everything together cage-free eggs offer better flavor
• Salt and black pepper: Bring out all the other flavors try kosher salt and freshly ground pepper for extra punch
• Burger buns: Soft buns from your local bakery lightly toast them for added crunch and stability

How to Make It

Prepare the Burger Mixture:

Mix your ground chicken, tiny-chopped spinach, freshly grated white cheddar, onion, garlic, egg, salt and pepper in a big bowl. Use your fingers or a wooden spoon to blend everything until just combined. Don't mix too hard or your burgers will get tough.

Shape the Patties:

Split the mixture into four equal parts. With slightly wet hands, form each portion into a patty about three-quarters inch thick. Put them on a sheet lined with parchment paper to stop sticking. Pop them in the fridge for fifteen to twenty minutes to firm up, which helps them cook better and stay together.

Cook the Burgers:

Warm up a cast iron pan or grill over medium heat. Add a tiny bit of oil if needed. Cook the cold patties for about five to six minutes per side until they reach one hundred sixty-five degrees inside and you can see the cheese getting melty. Don't push down on them while cooking or you'll lose all the good juices.

Toast the Buns:

While your patties finish cooking, split your burger buns and toast them face down in a dry pan or under the broiler for just a minute until they get golden and a bit crunchy.

Assemble the Burgers:

Start with lettuce and tomato on your bottom bun. Add your hot chicken patty right off the heat. If you want more cheese, throw a slice on top of the hot burger to melt. Add your favorite sauce like mustard or garlic mayo, then cap it with the top bun.

Spinach always takes me back to memories of my grandma's garden. My top pick in this recipe is definitely the tangy white cheddar — you'll be amazed how fantastic it tastes melted throughout the chicken.

Flavor Boosters

Throw in some fresh chopped herbs like basil or parsley during summer months or try baby kale or arugula instead of spinach when they look good at the store. Grab some sharp cheddar from your weekend farmers market for unique flavor notes, and feel free to play around with different cheese combos to create new tastes and textures.

Serving Suggestions

Stack your burgers with crisp lettuce and ripe tomato slices. Serve alongside some homemade quick pickles or a simple green salad. Sweet potato fries or roasted potato wedges make perfect sides, or wrap cooled patties in crisp lettuce leaves if you're skipping the bun.

Creative Twists

Ground turkey works great instead of chicken. Switch the white cheddar for Swiss or provolone, or add some corn-free breadcrumbs. For an extra veggie boost, try finely chopped kale or shredded zucchini in place of the spinach.

Cooling the patties before cooking helps them stay together when they hit the hot pan or grill. Always make sure your chicken cooks completely since there's cheese and veggies mixed inside.

Common Questions About This Recipe

→ How to keep chicken burgers moist?

Add fresh spinach and shredded cheddar directly to your meat mixture. They'll help your burgers stay juicy and won't dry out when cooking.

→ Can I substitute other greens for spinach?

You can definitely swap in chopped kale or baby arugula if you don't have spinach or want something with a bit more kick.

→ What type of cheese works best?

White cheddar gives a nice melt and pairs perfectly with chicken, but you can't go wrong with some gooey mozzarella or nutty gouda too.

→ What's the ideal way to cook the burgers?

Cook them on your grill or in a pan over medium heat for around 5–6 minutes on each side until they're no longer pink inside and look golden brown outside.

→ Can the burger mixture be made ahead?

You can mix everything together or form your patties and keep them in the fridge for up to 24 hours before you plan to cook them.