White Cheddar and Spinach Chicken Burgers

Sink your teeth into the juicy, flavor-packed White Cheddar and Spinach Chicken Burgers that transform ordinary burger night into a gourmet experience. The sharp white cheddar melts beautifully into the tender ground chicken, while fresh spinach adds a nutritional boost and subtle earthy notes that elevate every bite. These White Cheddar and Spinach Chicken Burgers strike the perfect balance between indulgence and wholesome eating, making them ideal for both casual weeknight dinners and weekend gatherings. You’ll learn how to create perfectly moist chicken burgers that never dry out, incorporate spinach seamlessly, and achieve that irresistible cheese pull that makes these burgers truly Instagram-worthy.

Why You’ll Love This Recipe

These White Cheddar and Spinach Chicken Burgers will quickly become a family favorite for several compelling reasons. First, they offer a lighter alternative to traditional beef burgers without sacrificing flavor or satisfaction. The ground chicken stays remarkably juicy while absorbing all the savory seasonings, creating a tender patty with the perfect bite.

The contrast between the creamy, melted white cheddar and the fresh, slightly crisp spinach creates an exciting textural experience that keeps every bite interesting. The burgers come together in under 30 minutes, making them perfect for busy weeknights when you want something special without spending hours in the kitchen.

Health-conscious diners will appreciate that these chicken spinach burgers pack in protein and vegetables in one delicious package. Plus, they’re incredibly versatile – dress them up with gourmet toppings for dinner guests or keep them simple for a satisfying family meal that even picky eaters will devour.

Ingredients

For the White Cheddar and Spinach Chicken Burgers (makes 4 burgers):

• 1 lb (454g) ground chicken (preferably a mix of white and dark meat for moisture)
• 1 cup (40g) fresh spinach, finely chopped
• 1 cup (113g) white cheddar cheese, shredded (plus extra slices for topping if desired)
• 1/4 cup (40g) red onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1/3 cup (30g) panko breadcrumbs
• 1 tablespoon (15ml) Dijon mustard
• 1 teaspoon (5ml) Worcestershire sauce
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 2 tablespoons (30ml) olive oil for cooking
• 4 burger buns of choice

The sharp white cheddar adds a tangy richness that perfectly complements the mild chicken, while fresh spinach provides color, nutrition, and a subtle earthy flavor that makes these spinach chicken burgers truly special.

Pro Tips

Achieving perfect White Cheddar and Spinach Chicken Burgers every time comes down to mastering these critical techniques:

Handle with Care: Ground chicken is much more delicate than beef. Mix the ingredients just until combined—overmixing will result in dense, tough burgers. Use a light touch when forming patties, gently pressing the mixture together rather than compacting it tightly.

Create a Dimple: Before cooking, press your thumb into the center of each patty to create a slight indentation. This prevents the chicken burgers from puffing up in the middle during cooking, ensuring they cook evenly and maintain their shape.

Temperature Control is Crucial: Chicken must reach an internal temperature of 165°F (74°C) for safety, but cooking too hot will dry them out. Start with medium-high heat to get a good sear, then reduce to medium to cook through. Using a meat thermometer takes the guesswork out of knowing when they’re done. Remove the burgers just before they reach 165°F as they’ll continue cooking slightly while resting.

Rest Before Serving: Allow the cooked burgers to rest for 3-5 minutes before placing them on buns. This redistributes the juices throughout the patty, resulting in a moister, more flavorful chicken and spinach burger.

Instructions

Step 1: Prepare the spinach by thoroughly washing and drying it, then finely chopping it to ensure it incorporates well into the chicken mixture. Squeeze out any excess moisture using a clean kitchen towel or paper towels—this prevents soggy burgers.

Step 2: In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar, diced red onion, minced garlic, egg, panko breadcrumbs, Dijon mustard, and Worcestershire sauce. Season with salt and pepper.

Step 3: Using clean hands, gently mix the ingredients until just combined. The mixture should be slightly sticky but hold together well. If it feels too wet, add another tablespoon of breadcrumbs; if too dry, a splash of olive oil helps bind everything together.

Step 4: Divide the mixture into four equal portions and form into patties about 1-inch thick. Press your thumb into the center of each patty to create a slight dimple. This prevents the burgers from bulging in the center while cooking.

Step 5: Heat a large skillet over medium-high heat and add the olive oil. Once hot, carefully place the patties in the pan, dimple side up. Cook for 5-6 minutes until a golden-brown crust forms on the bottom.

Step 6: Flip the burgers carefully using a wide spatula and reduce heat to medium. Continue cooking for another 5-6 minutes until the internal temperature reaches 165°F (74°C). If adding extra cheese slices on top, place them during the last 2 minutes of cooking and cover the pan to help them melt.

Step 7: Remove the burgers from the heat and let them rest for 3-5 minutes. Meanwhile, lightly toast your burger buns if desired.

Step 8: Assemble your White Cheddar and Spinach Chicken Burgers on the prepared buns with your favorite toppings. Serve immediately while hot and enjoy!

Variations

Mediterranean Style: Transform your White Cheddar and Spinach Chicken Burgers by swapping the white cheddar for crumbled feta cheese and adding 1/4 cup chopped kalamata olives and 1 tablespoon fresh oregano to the mixture. Top with tzatziki sauce instead of traditional condiments for a Greek-inspired flavor profile that’s refreshing and bold.

Southwest Kick: For those who enjoy a bit of heat, add 1 finely diced jalapeño (seeds removed for less heat), 1 teaspoon cumin, and substitute pepper jack for the white cheddar. Finish with sliced avocado and a dollop of chipotle mayo for spinach chicken burgers with a Tex-Mex twist that’s perfect for summer barbecues.

Gluten-Free Option: These burgers adapt beautifully to dietary restrictions. Simply replace the panko breadcrumbs with gluten-free breadcrumbs or 1/4 cup almond flour, and serve on gluten-free buns or wrapped in large lettuce leaves for a completely grain-free meal that doesn’t sacrifice any of the flavor or texture that makes these chicken and spinach burgers so delicious.

Storage and Serving

White Cheddar and Spinach Chicken Burgers store beautifully, making them perfect for meal prep. Store cooked burgers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual patties in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a skillet over medium heat until warmed through.

For serving, pair these flavorful burgers with sweet potato fries for a nutritional boost that complements the savory flavors. The sweetness of the potatoes balances the sharp cheese beautifully. For a lighter option, serve alongside a crisp arugula salad dressed with lemon vinaigrette—the peppery greens and bright citrus cut through the richness of the burgers.

Create a build-your-own burger bar for entertaining by offering various toppings like caramelized onions, avocado slices, roasted red peppers, and different sauces. This interactive approach makes these spinach chicken burgers the star of any casual gathering while letting guests customize to their preferences.

FAQs

Can I use frozen spinach instead of fresh?
Yes, but ensure it’s completely thawed and squeeze out ALL excess moisture. Use about 1/4 cup of thawed frozen spinach to replace the 1 cup of fresh spinach in the White Cheddar and Spinach Chicken Burgers.

Why are my chicken burgers falling apart?
This typically happens when there’s too much moisture or not enough binding agent. Make sure to squeeze water from the spinach and consider adding an extra tablespoon of breadcrumbs if the mixture seems too wet.

Can I grill these burgers instead of pan-frying?
Absolutely! Preheat your grill to medium-high and oil the grates well. Chicken burgers tend to stick more than beef, so ensure your grill is properly prepared. Grill for 5-6 minutes per side until they reach 165°F internally.

What’s the best substitute for white cheddar?
Gruyère, Monterey Jack, or provolone make excellent substitutes that still provide great melt and flavor in these spinach chicken burgers.

Can I make these burgers ahead of time?
Yes! You can form the patties up to 24 hours in advance and keep them refrigerated, separated by parchment paper. This actually allows the flavors to meld, resulting in even tastier burgers.

Conclusion

These White Cheddar and Spinach Chicken Burgers are comfort food with a gourmet twist — juicy, cheesy, and packed with just the right amount of greens to make you feel good about indulging. They’re the kind of dish that bridges the gap between everyday cooking and special occasions, impressing dinner guests while still being simple enough for a Tuesday night. With the perfect balance of lean protein, vegetables, and indulgent cheese, these burgers prove that healthier options can be just as satisfying as their traditional counterparts. Give them a try tonight and watch them become a regular request in your household!

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