Name: White Cheddar and Spinach Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 lb ground chicken (preferably 93% lean for moisture); 1 cup fresh spinach, finely chopped (or 3/4 cup thawed, well-drained frozen spinach); 1/2 cup shredded white cheddar cheese (sharp or mild, based on taste); 1/4 cup breadcrumbs (panko for airier texture, regular for denser patties); 1/4 cup finely chopped onion (yellow or sweet); 2 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; Salt and black pepper, to taste; Olive oil, for cooking; 4 burger buns; lettuce, tomato slices, extra cheese, pickles, or aioli

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I still remember the first time I tucked into one of these — warm, juicy chicken patties studded with wilted spinach and melting white cheddar, all sandwiched in a soft bun. These White Cheddar and Spinach Chicken Burgers are an easy way to lift weeknight dinners without hours of fuss. They’re quicker and leaner than beef burgers, kid-friendly, and adaptable enough for meal prep or a casual backyard cookout. If you like combining spinach and chicken in other comforts, you might also enjoy this chicken and spinach casserole with cream cheese for an alternate dinner idea.

Why you’ll love this dish

This recipe balances quick prep with bright flavor and good texture. Ground chicken keeps the burgers lighter, while white cheddar adds a tangy, melty richness. Fresh spinach folds in nutrients and color without overpowering the patty. Because the recipe uses simple pantry staples like breadcrumbs and Dijon, it’s budget-friendly and easy to scale up for guests.

“Perfect for busy nights — cheesy, juicy, and the spinach hides well for picky eaters.” — a regular at my dinner table

Beyond taste, it’s a practical pick: cooks in about 12 minutes on the stove, reheats well, and makes a crowd-pleasing sandwich that doubles as a protein-rich lunch.

The cooking process explained

Quick overview so you know what’s coming: gently mix the ingredients into a cohesive mixture, shape into four evenly sized patties, and sear them in a skillet until the internal temperature reaches 165°F (75°C). Let the patties rest briefly to lock in juices, then assemble on buns with any toppings you like. No oven required — everything is done on the stovetop in under 20 minutes active time.

Gather these items

1 lb ground chicken (preferably 93% lean for moisture)
1 cup fresh spinach, finely chopped (or 3/4 cup thawed, well-drained frozen spinach)
1/2 cup shredded white cheddar cheese (sharp or mild, based on taste)
1/4 cup breadcrumbs (panko for airier texture, regular for denser patties)
1/4 cup finely chopped onion (yellow or sweet)
2 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Salt and black pepper, to taste
Olive oil, for cooking
4 burger buns
Optional toppings: lettuce, tomato slices, extra cheese, pickles, or aioli

Notes/substitutions: If you need a gluten-free option, use gluten-free breadcrumbs. For a lower-sodium version, choose low-sodium Worcestershire and reduce added salt. To sneak more veg into kids’ meals, finely grate carrot or zucchini into the mixture.

Step-by-step instructions

In a large bowl, add ground chicken, chopped spinach, shredded cheddar, breadcrumbs, chopped onion, minced garlic, Dijon mustard, Worcestershire sauce, and a generous pinch of salt and black pepper.
Use your hands or a spatula to mix gently until everything is evenly combined. Don’t overwork the meat — overmixing makes patties tough.
Divide the mixture into four even portions. Shape each portion into a patty about 3/4-inch thick and press a slight indent in the center of each patty to prevent doming while cooking.
Heat a large skillet over medium heat. Add a thin drizzle of olive oil and swirl to coat.
Place the patties in the skillet without crowding. Cook for 5–6 minutes on the first side, then flip and cook another 5–6 minutes. Check with an instant-read thermometer — the center should reach 165°F (75°C).
Transfer cooked patties to a plate and let them rest 3–5 minutes; resting helps redistribute juices.
Toast buns if you like, then assemble burgers with patties and your favorite toppings. Serve immediately.

Cooking notes: If the patties brown too quickly, lower the heat slightly and cover loosely to ensure they cook through without burning. For grill cooking, oil the grates and grill over medium heat for similar timing.

Best ways to enjoy it

These burgers work well for a casual weeknight meal or a relaxed weekend lunch. Serve with a crisp side like sweet potato fries, a simple kale salad, or grilled corn. For a lighter plate, serve the patties over mixed greens with a lemon vinaigrette instead of a bun. If you enjoy mixing spinach and ricotta in comfort dishes, try pairing these with a small portion of creamy ricotta-spinach and chicken cannelloni for a dinner party menu.

Flavor pairings: sharp cheddar and Dijon complement the mild chicken; a smear of garlic aioli or pesto on the bun adds an extra layer of richness.

Storage and reheating tips

Refrigerator: Store cooked patties in an airtight container for up to 3–4 days. Keep buns separate to avoid sogginess.
Freezing: Cool patties completely, then wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a 325°F oven until warmed through (about 10–15 minutes), or heat in a skillet over medium-low heat. Microwaving is fastest but can make the patty a bit rubbery — cover with a damp paper towel and heat in short bursts if you must.
Food safety: Ground poultry must reach 165°F (75°C). Use an instant-read thermometer to confirm doneness and avoid cross-contamination by washing hands and utensils after handling raw chicken.

Pro chef tips

Don’t overmix: Combine ingredients just until uniform. Overworking develops proteins and yields dense burgers.
Texture balance: Breadcrumbs are the binder — don’t skip them. If your mixture seems dry, add a teaspoon of olive oil or a tablespoon of plain yogurt.
Even sizing: Use a kitchen scale or a measuring cup to portion patties so they cook evenly.
Melt the cheese: For extra ooze, add a slice of cheddar during the last minute of cooking and cover the skillet briefly to trap steam.
Make-ahead option: Form patties and refrigerate for up to 24 hours before cooking, or freeze raw patties on a tray then transfer to a bag. For ideas on serving spinach-rich dishes in different formats, see this creamy ricotta-spinach and chicken cannelloni recipe.

Creative twists

Mediterranean: Stir in 2 tbsp chopped sun-dried tomatoes and 1 tsp dried oregano. Top with tzatziki and cucumber slices.
Spicy cheddar: Swap white cheddar for pepper jack and add 1/4 tsp smoked paprika or cayenne.
Low-carb: Skip the bun and serve the patty over a salad or inside a sturdy lettuce wrap.
Add mushrooms: Finely sauté 1/4 cup mushrooms and fold them into the mix for earthy depth.
Breakfast burger: Top with a fried egg and avocado for a morning-friendly sandwich.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Cooking is roughly 10–12 minutes. Plan 25–30 minutes total including resting and toasting buns.

Q: Can I use ground turkey or beef instead of chicken?
A: Yes. Ground turkey is the closest swap. If using beef, reduce added salt and expect a richer flavor; cooking times are similar but monitor internal temperature (beef burgers can be cooked to lower temps if preferred, though USDA recommends 160°F for ground beef).

Q: Can I freeze the cooked burgers?
A: Absolutely. Wrap cooled, cooked patties tightly and freeze up to 2–3 months. Reheat in a covered skillet or oven until 165°F.

Q: My patties fell apart — what did I do wrong?
A: Likely too little binder or patties were too loosely formed. Next time add an extra tablespoon of breadcrumbs or chill the formed patties for 15–20 minutes before cooking to help them hold together.

Q: What sides complement these for a kid-friendly meal?
A: Oven-baked fries, carrot sticks with hummus, or a simple fruit salad keep the plate colorful and approachable for kids.

Conclusion

If you want another take on these burgers with slightly different seasoning and instructions, check out Gourmet Martha’s white cheddar and spinach chicken burgers for inspiration. For the original blog-style version that inspired many home cooks, see Cookin’ with Super Pickle’s post.