White Cheddar and Spinach Chicken Burgers
These White Cheddar and Spinach Chicken Burgers are warm and juicy, easy to make, and perfect for busy weeknights.
Ingredients
For the Chicken Burgers
- 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
Optional Toppings
- lettuce, tomato slices, extra cheese, pickles, or aioli
Instructions
Preparation
- 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.
- 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.
Cooking the Patties
- 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, until the center reaches 165°F (75°C).
- Transfer cooked patties to a plate and let them rest for 3–5 minutes.
Assembly
- Toast buns if you like, then assemble burgers with patties and your favorite toppings. Serve immediately.
Notes
For a gluten-free option, use gluten-free breadcrumbs. To sneak more veggies into kids’ meals, finely grate carrot or zucchini into the mixture.