Description
Juicy chicken burgers loaded with white cheddar and spinach? Skip the drive-thru and make these instead. Your taste buds can thank me later.
Ingredients
Scale
- 1 lb (454g) ground chicken (preferably a mix of white and dark meat)
- 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
Instructions
- Prepare the spinach by washing, drying, and finely chopping it. Squeeze out any excess moisture using a clean kitchen towel.
- In a large bowl, combine ground chicken, chopped spinach, shredded white cheddar, diced red onion, minced garlic, egg, panko, Dijon, Worcestershire sauce, salt, and pepper.
- Gently mix with clean hands until just combined. Don’t overmix.
- Divide 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.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the patties, dimple side up.
- Cook for 5-6 minutes until golden-brown on the bottom, then flip carefully.
- Reduce heat to medium and cook another 5-6 minutes until internal temperature reaches 165°F (74°C). Add extra cheese on top during the last 2 minutes if desired.
- Remove burgers and let rest for 3-5 minutes while lightly toasting the buns.
- Assemble burgers on buns with your favorite toppings and serve immediately.