If you’re craving a burger that’s both hearty and wholesome—and absolutely bursting with flavor—look no further than these White Cheddar and Spinach Chicken Burgers. Juicy chicken, melty pockets of sharp cheddar, and flecks of tender spinach come together to create a burger that’s both homey and unexpectedly fresh. Perfect for a weeknight dinner or your next cookout with friends!
Why You’ll Love This Recipe
- Ultimate Juiciness: The added spinach and cheddar make every bite incredibly moist and flavorful without needing extra sauces.
- Quick and Easy: These White Cheddar and Spinach Chicken Burgers come together in well under 30 minutes, making them perfect even on your busiest nights.
- Healthier Twist: You get a burst of greens and lean protein, making this burger a satisfying choice that doesn’t weigh you down.
- Crowd-Pleasing Flavor: Even picky eaters love the melty cheddar and savory chicken—plus you can top them off however you’d like!
Ingredients You’ll Need
Part of the magic of these White Cheddar and Spinach Chicken Burgers is how you can craft big, bold flavors with just a handful of everyday ingredients. Each brings something special to the table—whether it’s adding that melty goodness, a punch of freshness, or tender texture in every bite.
- Ground chicken: The juicy and mild base that lets every other ingredient shine.
- Fresh spinach, finely chopped: Adds color, moisture, and a little boost of nutrients without overwhelming the burger.
- Shredded white cheddar cheese: Brings sharp, creamy flavor—look for a high-quality cheese for the best melt and punch.
- Breadcrumbs: Binds the patties together and keeps them tender and juicy.
- Finely chopped onion: Adds a hint of sweetness and a bit of texture for that classic burger bite.
- Garlic cloves, minced: For that irresistible savory aroma (fresh garlic really makes a difference!).
- Dijon mustard: A pop of tang and complexity in every bite—don’t skip it!
- Worcestershire sauce: Deepens the flavor with its savory, umami goodness.
- Salt and black pepper: Simple but essential for seasoning and making every ingredient stand out.
- Olive oil, for cooking: Gives the burgers a golden, crisp crust while keeping everything moist.
- Burger buns: Choose soft, sturdy buns—they’re the canvas for all this flavor (try toasting them for an extra treat!).
- Optional toppings: lettuce, tomato slices, or extra cheese: Add freshness, crunch, or extra indulgence to make the burgers your own.
Variations
The best part about homemade burgers? You’re always in the driver’s seat when it comes to flavor! These White Cheddar and Spinach Chicken Burgers are super adaptable—tweak the base, swap the cheese, or mix up your toppings for a custom creation every time.
- Swap the Greens: Try chopped kale or arugula if you don’t have spinach on hand for a different flavor and bite.
- Cheese Change-Up: Use smoked gouda, pepper jack, or mozzarella for a different cheesy twist.
- Make It Gluten-Free: Use gluten-free breadcrumbs and serve with gluten-free buns or lettuce wraps!
- Add a Kick: Mix in a finely chopped jalapeño or a dash of cayenne for some heat.
- Herb It Up: Fresh parsley or chives add an extra layer of freshness that pairs beautifully with chicken and cheese.
How to Make White Cheddar and Spinach Chicken Burgers
Step 1: Combine the Patty Mixture
Start by adding your ground chicken, chopped spinach, shredded cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper to a large mixing bowl. Use clean hands or a sturdy spatula to gently blend the ingredients until everything is evenly distributed—take care not to overmix so your burgers stay juicy and tender.
Step 2: Shape the Patties
Divide the mixture into four equal portions. With slightly wet hands (to prevent sticking!), shape each portion into a compact patty about 3/4-inch thick. Press an indentation in the center of each patty with your thumb—this helps them cook evenly and stay flat, not domed.
Step 3: Cook to Perfection
Place a skillet (or grill pan) over medium heat and drizzle in a little olive oil. Once hot, add your patties and cook for 5–6 minutes on each side. You want a gorgeous golden crust and an internal temperature of 165°F (75°C). Resist pressing down—they’ll stay juicier this way!
Step 4: Rest and Assemble
Move the finished burgers to a plate and let them rest a couple of minutes (it keeps all those flavorful juices inside!). Toast your burger buns if you like, then layer on the patties and pile up your favorite toppings. Sink your teeth in and enjoy every juicy, cheesy bite!
Pro Tips for Making White Cheddar and Spinach Chicken Burgers
- Cheese Placement Magic: Gently fold the shredded cheddar into the patty mix rather than over-mixing; this leaves pockets of melty cheese instead of it vanishing into the meat.
- Keep ‘Em Moist: If your ground chicken looks extra lean, you can add a splash of olive oil to the mixture for even juicier burgers.
- Don’t Skip the Rest: Always let the patties sit for a few minutes after cooking—this seals in their juiciness and makes them easier to handle.
- Bun Toasting Brilliance: A quick toast in your skillet or on the grill adds texture and helps prevent soggy buns from all those delicious burger juices.
How to Serve White Cheddar and Spinach Chicken Burgers
Garnishes
For a truly memorable burger, don’t be shy with your garnishes. I love layering crisp lettuce, a juicy tomato slice, and—if you’re feeling extra—an extra sprinkle of cheddar right on top. A swipe of Dijon or a dollop of garlic mayo also works wonders with the savory chicken and spinach base.
Side Dishes
These White Cheddar and Spinach Chicken Burgers pair perfectly with oven-roasted sweet potato fries, classic potato wedges, or even a light coleslaw. Want to keep things extra fresh? Try a simple green salad with a tangy vinaigrette to balance out the cheesy richness of the burgers.
Creative Ways to Present
If you want to mix things up, serve the patties bunless atop a bed of greens with a drizzle of balsamic glaze. Or, try slider-sized patties for a fun party platter. For brunch, tuck a fried egg between the burger and the bun—trust me, it’s a game-changer!
Make Ahead and Storage
Storing Leftovers
Leftover patties keep beautifully in the refrigerator. Simply store them in an airtight container for up to three days. Make sure to let the burgers cool completely before sealing them up to preserve their freshness and keep them from getting soggy.
Freezing
White Cheddar and Spinach Chicken Burgers are freezer friendly! Freeze cooked patties individually wrapped (or with parchment between them) in a freezer-safe bag for up to two months. Thaw overnight in the fridge before reheating, and you’ll always have a quick homemade meal available.
Reheating
To reheat burgers, warm them gently in a skillet over medium-low heat, covered, or pop them in the oven at 350°F for 8–10 minutes. If you’re using the microwave, add a splash of water and cover loosely to help retain moisture.
FAQs
-
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much moisture as possible from the frozen spinach before adding it to the mix—too much water can make the patties fall apart.
-
Can I grill the White Cheddar and Spinach Chicken Burgers instead of pan-cooking?
Yes, these burgers hold up great on the grill! Use a well-oiled grill grate and handle them gently when flipping since chicken patties can be a bit more delicate than beef.
-
How do I keep the patties from sticking to my hands?
Lightly wet your hands with a bit of water or brush with oil before forming the patties—this small trick keeps the mixture from sticking and helps you shape perfect burgers.
-
What’s the best way to ensure juicy chicken burgers?
Don’t overmix your ingredients, and avoid overcooking. Letting the burgers rest briefly after cooking also helps seal in all those succulent juices!
Final Thoughts
Honestly, these White Cheddar and Spinach Chicken Burgers have become my go-to whenever I want something that feels both indulgent and wholesome. With juicy chicken, gooey cheese, and a pop of spinach in every bite, I can’t wait for you to try them and add your own delicious twist. Gather your favorite toppings, fire up your skillet, and enjoy a burger night that everyone will look forward to again and again!
Print
White Cheddar and Spinach Chicken Burgers Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Description
These White Cheddar and Spinach Chicken Burgers are a flavorful twist on the classic burger, combining juicy ground chicken with the sharpness of white cheddar and the freshness of spinach. Perfect for a quick and delicious meal.
Ingredients
For the Chicken Patties:
- 1 lb ground chicken
- 1 cup fresh spinach, finely chopped
- 1/2 cup shredded white cheddar cheese
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- Olive oil, for cooking
For Serving:
- 4 burger buns
- Optional toppings: lettuce, tomato slices, or extra cheese
Instructions
- In a large mixing bowl, combine ground chicken, spinach, cheddar cheese, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until evenly combined.
- Divide the mixture into 4 portions and shape them into patties.
- Heat a skillet over medium heat, drizzle with olive oil, and cook the patties for 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C).
- Transfer cooked patties to a plate and let them rest for a few minutes.
- Assemble the burgers by placing the patties on buns with your favorite toppings. Serve and enjoy!
Notes
- Feel free to customize these burgers with your favorite seasonings or additional toppings.
- Cooking times may vary depending on the thickness of the patties.
Nutrition
- Serving Size: 1 burger
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
