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White Cheddar and Spinach Chicken Burgers became a go-to dinner when I wanted something hearty but packed with freshness. They have everything my family loves—melty cheddar, succulent chicken, and a generous helping of leafy spinach tucked into every bite. Light enough for summer but satisfying year round, these burgers have a way of winning over both kids and adults.
Every time I serve these to friends or family, someone asks for the recipe. I first made them at a backyard barbecue, and my neighbor’s kids ended up fighting over the last one. Now it is a must whenever we grill.
Ingredients
- Lean ground chicken: provides juicy and mild protein
- Fresh spinach: adds color and nutrients use baby spinach for tenderness
- Sharp white cheddar cheese: gives creamy melt and bold taste look for blocks to shred yourself
- Garlic powder: brings aromatic depth always check for freshness
- Panko bread crumbs: help bind and keep patties tender choose unseasoned for best control
- Large egg: holds everything together use free range eggs for color and flavor
- Salt and pepper: enhance every flavor use sea salt and freshly cracked pepper if possible
- Olive oil: for browning and keeping the burgers moist choose extra virgin for depth
Step-by-Step Instructions
- Gather and Prepare Everything:
- Lay out all your ingredients and grab a large mixing bowl and a skillet. This makes the process neat and quick.
- Mix the Burger Blend:
- Place ground chicken, chopped spinach, shredded white cheddar, garlic powder, panko bread crumbs, egg, salt, and pepper into your bowl. Gently mix with hands or a spoon until just combined. Do not overmix or burgers can turn tough.
- Shape the Patties:
- Divide mixture into even mounds and shape into patties about one inch thick. Lightly wet your hands to prevent sticking.
- Preheat and Cook:
- Warm olive oil in your skillet over medium heat until shimmering. Gently lay patties in pan, leaving space in between. Cook for five to six minutes per side. Look for a deep golden brown crust and make sure internal temperature reaches a safe one hundred sixty five degrees Fahrenheit.
- Serve and Finish:
- Place burgers on toasted buns. Add toppings like lettuce or sliced tomato if desired. Serve hot and enjoy the creamy melted cheese with each juicy bite.
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Sharp cheddar is my favorite here because it melts beautifully but keeps its tangy edge. Watching the cheese bubble as the burgers cook has become a bit of a ritual—sometimes my daughter sneaks in to grab a pinch of melted cheese right from the pan. These burgers were the first dish my son learned to help shape, so they are extra close to my heart.
Storage Tips
Keep leftover burgers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a skillet over low heat to keep the patties moist. You can also freeze cooked burgers for up to two months between layers of wax paper. Thaw in the fridge before reheating for best results.
Ingredient Substitutions
If you do not have ground chicken you can use ground turkey and get similar results. Swiss cheese or smoked provolone work beautifully instead of white cheddar for a different flavor profile. Swap panko for regular bread crumbs in a pinch. For extra iron, try baby kale instead of spinach.
Serving Suggestions
These burgers shine on classic toasted buns with crisp lettuce and juicy tomato. For a lower carb twist, serve the patties lettuce wrap style. Add a dollop of Greek yogurt or spicy Dijon aioli for a creamy topper. Pair with baked sweet potato fries or a bright cucumber salad for a full meal.
Chicken Burgers Around the World
Burgers made with ground poultry are gaining popularity as a wholesome alternative to beef. In many cultures, chicken burgers take on local flavors—think Mediterranean versions with feta or Indian-inspired with herbs and spices. I love how adaptable this version is, letting you swap toppings or blend in seasonings according to your family’s favorites.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out any excess moisture before mixing it into the ground chicken for best texture.
- → What buns work best with these burgers?
Brioche, potato, or whole wheat buns complement the juicy chicken and creamy cheddar, but any favorite bun works well.
- → How do I prevent the patties from falling apart?
Mix ingredients gently until just combined, and use egg and panko as binders. Let the patties rest before cooking to help them hold together.
- → What toppings pair well with these chicken burgers?
Crisp lettuce, sliced tomato, onion, and a light sauce or aioli are great choices to enhance the fresh flavors of the burgers.
- → Can these burgers be made ahead of time?
Yes, shape the patties in advance and refrigerate until ready to cook. They can also be frozen, then thawed before pan-searing.