White Cheddar and Spinach Chicken Burgers

What’s the deal with these burgers?

So I was getting bored with regular beef burgers (don’t tell the burger police), and wanted something a little lighter but still packed with flavor. Enter these chicken burgers that are basically like if a spinach-artichoke dip and a burger had a baby. They’re juicy (I know, chicken burgers that aren’t dry – shocking!), loaded with garlic and herbs, studded with spinach, and oozing with melty white cheddar. They’ve become my go-to for summer cookouts when I want something that feels a little less heavy but still satisfies that burger craving.

Why You’ll Love These Burgers

• They’re actually JUICY – no hockey puck chicken burgers here!
• The white cheddar gets all melty and gooey inside the patty (cheese surprise!).
• Spinach makes you feel virtuous while eating a burger.
• They’re lighter than beef but still totally satisfying.
• You can prep the patties ahead of time – perfect for entertaining.
• They’re customizable with whatever toppings you’re in the mood for.
• Even picky “I only eat beef burgers” people end up loving these (trust me, I’ve converted many).

Ingredients You’ll Need

For the Burger Patties:

• 2 pounds ground chicken (thigh meat is best for juiciness, but breast works too)
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• 1 cup white cheddar cheese, shredded (the sharper the better!)
• 1/3 cup panko breadcrumbs (they keep everything together)
• 1 small onion, finely diced (about 1/2 cup)
• 3 cloves garlic, minced (or more, I won’t judge)
• 1 egg (the glue that holds our masterpiece together)
• 2 tablespoons fresh herbs (I like a mix of parsley and dill, but use what you’ve got)
• 1 tablespoon Dijon mustard (adds depth without tasting “mustardy”)
• 1 teaspoon Worcestershire sauce (the secret weapon of flavor)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional if you want a little kick)
• 2 tablespoons olive oil (for cooking)

For Serving:

• 6 burger buns (brioche is divine here, but use what you like)
• Extra white cheddar slices (because more cheese is more better)
• Arugula or lettuce
• Sliced tomato
• Sliced red onion
• Avocado slices
• Garlic aioli (fancy mayo, basically – recipe below if you’re feeling ambitious)

Quick Garlic Aioli:

• 1/2 cup mayo
• 2 cloves garlic, finely minced
• 1 tablespoon lemon juice
• Pinch of salt and pepper

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Let’s Make Some Burgers!

Prep Work (10 minutes):

1. If using fresh spinach, throw it in a skillet with a tiny splash of water for about 2 minutes until wilted. Let it cool, then squeeze out excess moisture and chop it up. (If using frozen, just thaw and squeeze dry.)
2. Chop your onions and garlic nice and fine – nobody wants to bite into a huge chunk of raw onion.
3. Shred your cheese if it’s not pre-shredded. And maybe snack on a little. For quality control purposes, obviously.

Mix It Up (5 minutes):

1. In a big bowl, combine the ground chicken, spinach, cheese, breadcrumbs, onion, garlic, egg, herbs, Dijon, Worcestershire, salt, pepper, and red pepper flakes if using.
2. Mix with your hands until just combined. Don’t overwork it or you’ll end up with tough burgers. Think gentle but thorough.

Form the Patties (10 minutes):

1. Divide the mixture into 6 equal portions (or 8 if you want smaller burgers).
2. Form into patties about 1/2 inch thick. Make a slight depression in the center with your thumb – this keeps them from puffing up into meatballs when cooking.
3. If you have time, chill the patties in the fridge for 30 minutes. This helps them hold together better when cooking. If you don’t have time, no worries – they’ll still be delicious.

Cook Those Bad Boys (10-12 minutes):

1. Heat a large skillet or grill pan over medium heat. Add the olive oil.
2. Cook the burgers for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Don’t press them down with a spatula! That just squeezes out all the juicy goodness.
3. If you’re adding extra cheese slices on top, do it during the last 2 minutes of cooking and cover the pan to help it melt.

Make a Quick Aioli (2 minutes):

1. While the burgers are cooking, mix mayo, minced garlic, lemon juice, salt and pepper in a small bowl. Boom – fancy sauce done.

Assemble and Devour:

1. Toast your buns if that’s your thing (it should be – game changer).
2. Spread aioli on both sides of the bun.
3. Add your burger patty, then pile on the toppings – arugula, tomato, red onion, avocado, whatever makes your heart happy.
4. Take a ridiculous Instagram-worthy photo before your first bite. It’s practically the law.

Serving Suggestions

• A crisp green salad with lemon vinaigrette makes this a perfect summer meal.
• Sweet potato fries with a sprinkle of parmesan are AMAZING alongside these burgers.
• For a lower-carb option, wrap these in lettuce instead of a bun, or serve over a big salad.
• If you’re doing a cookout, these pair perfectly with grilled corn on the cob and watermelon.
• A cold, crisp white wine or a light beer is chef’s kiss with these burgers.

Switch It Up

Got the basic idea but want to get creative? Try these twists:

• Mediterranean Style: Add chopped sun-dried tomatoes and crumbled feta instead of cheddar, and top with tzatziki sauce instead of aioli.
• Buffalo Chicken: Mix in some buffalo sauce to the patty mixture, use blue cheese instead of cheddar, and top with celery slaw.
• Pesto Chicken: Fold pesto into the patty mixture, use mozzarella instead of cheddar, and top with roasted red peppers.
• Southwest Style: Add corn kernels and black beans to the patties, use pepper jack cheese, and top with avocado and salsa.
• Inside-Out Burger: Form smaller, thinner patties and put a chunk of white cheddar in the center before sealing with another patty (warning: cheese explosions may occur).

Make-Ahead and Storage Tips

• Prep ahead: Form patties up to a day ahead and keep them separated by parchment paper in the fridge.
• Freezer friendly: Make a double batch and freeze uncooked patties for up to 3 months. Thaw in the fridge overnight before cooking.
• Leftovers: Store cooked burgers in the fridge for up to 3 days. They’re actually great crumbled over a salad the next day!
• Reheating: Microwave is fine in a pinch, but they’re much better gently reheated in a skillet with a lid to trap moisture.

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Questions People Actually Ask

Q: My chicken burgers always fall apart when cooking. What’s the secret?
A: Three things: 1) Don’t skimp on the egg and breadcrumbs – they’re your binding agents, 2) Make sure you’ve squeezed every drop of water out of that spinach, and 3) Refrigerating the patties for 30 minutes before cooking helps them hold together.

Q: Can I grill these instead of cooking in a pan?
A: Absolutely! Just make sure your grill is well-oiled so they don’t stick. Chicken burgers can be a little more delicate than beef on the grill, so use a spatula with confidence when flipping.

Q: I can’t eat gluten. Can I still make these?
A: Sure thing! Use gluten-free breadcrumbs and gluten-free buns (or lettuce wraps). Everything else is naturally gluten-free, but double-check your Worcestershire sauce as some brands contain gluten.

Q: Can I use ground turkey instead of chicken?
A: 100% yes. They’re essentially interchangeable in this recipe. Go for turkey thigh meat if you can find it for the juiciest results.

Q: My kids hate visible “green stuff” in their food. How can I hide the spinach?
A: Sneaky parent mode activated! Blitz the spinach in a food processor with the egg and onion until it’s super fine before mixing with the other ingredients. They’ll never know they’re eating something healthy.

Q: Do I really need to add the cheese inside the burger if I’m putting cheese on top?
A: The inside cheese is doing double duty – it adds flavor AND helps keep the burgers moist. But if you’re a cheese minimalist (who are you?), you can skip it and just do cheese on top.

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