White Cheddar and Spinach Chicken Burgers

What makes these burgers so dang good?

I got tired of the same old beef burgers and decided to experiment with ground chicken one night. What started as a fridge clean-out turned into the most requested dinner in my house! These White Cheddar and Spinach Chicken Burgers are juicy (not dry like most chicken burgers), packed with flavor, and feel somehow indulgent and wholesome at the same time. The spinach adds moisture and nutrients while the white cheddar brings that sharp, creamy goodness that makes these burgers absolutely irresistible.

Why You’ll Love This Recipe

• These burgers stay super juicy, unlike most chicken burgers that dry out faster than laundry in the desert
• The combo of white cheddar, garlic, and spinach is basically a flavor explosion in your mouth
• They’re actually pretty darn healthy compared to beef burgers
• You can prep the patties ahead of time (hello, easy weeknight dinner!)
• They’re customizable with whatever toppings you’re in the mood for
• Kids who “hate spinach” will devour these without even noticing the green stuff

The Good Stuff You’ll Need

For the Burger Patties:

• 1½ pounds ground chicken (not the super lean stuff – you want some fat for juiciness)
• 2 cups fresh spinach, chopped really fine (about one big handful before chopping)
• 1 cup white cheddar cheese, shredded (get the good stuff, not pre-shredded if possible)
• ½ cup Panko breadcrumbs (they keep things lighter than regular breadcrumbs)
• 1 egg (the glue that holds our burger universe together)
• 3 cloves garlic, minced (or more, I won’t judge)
• Half an onion, diced small (about ⅓ cup)
• 1 tablespoon Worcestershire sauce (secret umami bomb)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil (for cooking)

For the Garlic Herb Mayo (optional but SO worth it):

• ½ cup mayo (full fat, because why even bother otherwise)
• 1 clove garlic, grated or very finely minced
• 1 tablespoon fresh herbs (chives, parsley, basil – whatever you’ve got)
• Squeeze of lemon juice
• Pinch of salt and pepper

For Serving:

• 4-6 burger buns (brioche buns take these to the next level)
• Extra white cheddar slices (because there’s no such thing as too much cheese)
• Sliced avocado
• Arugula or lettuce
• Sliced tomato
• Red onion
• Whatever else you like on your burgers!

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Let’s Do This

Prep the Burger Mix (10 minutes):

1. Get your spinach nice and dry (I squeeze it in a clean kitchen towel after washing), then chop it into tiny pieces. Nobody wants stringy spinach in their burger.
2. In a big bowl, combine the ground chicken, chopped spinach, shredded white cheddar, Panko, egg, garlic, onion, Worcestershire sauce, and all your seasonings.
3. Mix it up with your hands (sorry, but hands work way better than spoons for this job). Don’t squeeze the life out of it – just mix until everything’s combined. Overmixing makes tough burgers!
4. If you have time, cover the bowl and let it chill in the fridge for about 30 minutes. This helps the flavors mingle and makes the patties easier to form. If you don’t have time, no biggie – they’ll still be delicious.

Form and Cook the Patties (15 minutes):

1. Divide the mixture into 4-6 portions (depending on how big you like your burgers). Shape them into patties about ½-inch thick. Make a slight depression in the center with your thumb – this keeps them from puffing up into burger balls.
2. Heat the olive oil in a large skillet over medium heat. When it’s nice and hot but not smoking, add your patties.
3. Cook for about 5-6 minutes on the first side until you get a gorgeous golden brown crust. Flip carefully (these are more delicate than beef burgers) and cook another 5-6 minutes on the other side, or until the internal temperature hits 165°F.
4. If you’re adding extra cheese slices, throw them on top of the patties during the last minute of cooking and cover the pan to help them melt.

Make the Garlic Herb Mayo (5 minutes):

1. While the burgers are cooking, mix all the mayo ingredients together in a small bowl.
2. Taste and adjust seasonings. Want it more garlicky? Add more garlic! Need more zip? More lemon!

Burger Assembly:

1. If you want to level up, toast those buns! A little butter in a pan or a quick trip to the toaster makes ALL the difference.
2. Spread a generous amount of that garlic herb mayo on both sides of your bun.
3. Add your chicken burger patty, then pile on whatever toppings float your boat. Personally, I’m all about the avocado, arugula, and some thinly sliced red onion with these.

Serving Suggestions

• These are AMAZING with sweet potato fries on the side. The sweet-savory combo is killer.
• For a lighter option, serve with a simple side salad dressed with lemon vinaigrette.
• Want to ditch the bun? Serve over mixed greens with some roasted veggies for a protein-packed bowl.
• These patties also work great cut up into smaller pieces and stuffed into pita with some tzatziki sauce.
• For an easy appetizer version, make mini patties and serve them on small slider buns.

Switch It Up

Got the basics down? Try these twists:

• Mediterranean Style: Mix in some feta instead of cheddar, add chopped olives and oregano, then serve with tzatziki sauce instead of mayo.
• Buffalo Chicken: Add buffalo sauce to the patty mix, use blue cheese instead of cheddar, and top with celery slaw and ranch dressing.
• Southwest: Mix in some chopped green chiles and cumin, swap the cheddar for pepper jack, and top with guacamole and pico de gallo.
• Italian Herb: Add basil and sun-dried tomatoes to the mix, use mozzarella instead of cheddar, and top with marinara and fresh basil.
• Asian-Inspired: Add ginger, green onions, and a dash of soy sauce to the patty mix, skip the cheese, and top with sriracha mayo and cucumber.

Make-Ahead & Storage Tips

• You can mix up the patties and keep them uncooked in the fridge for up to 24 hours. Just separate them with parchment paper so they don’t stick together.
• These patties freeze beautifully! Form them, place on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. They’ll keep for about 3 months. Thaw in the fridge overnight before cooking.
• Leftover cooked burgers will keep in the fridge for 3-4 days. They’re actually great cold, sliced up in a salad the next day.
• The garlic herb mayo can be made up to 3 days ahead and stored in the fridge. The flavor actually gets better after it sits for a bit!

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Troubleshooting Tips

Q: Help! My burgers are falling apart when I try to flip them!
A: Ground chicken is naturally more delicate than beef. Make sure your pan is hot enough before adding the patties (this helps form a crust), don’t try to flip them too early, and use a good spatula. If your mixture seems too wet, add a few more breadcrumbs.

Q: Can I grill these instead of cooking them in a pan?
A: Absolutely, but they need a little babysitting. Make sure your grill is well-oiled, and keep the heat at medium rather than high. They’re less likely to stick if you don’t try to flip them too early.

Q: I don’t have Panko breadcrumbs. What can I substitute?
A: Regular breadcrumbs work fine, or crushed crackers, or even cooked and cooled quinoa for a gluten-free option. The texture will be slightly different but still delicious.

Q: How do I know when they’re done without cutting them open?
A: A meat thermometer is your best friend here. Chicken needs to reach 165°F internally. If you don’t have one, cook until the juices run clear when you press on the patty and it feels firm but not rock-hard.

Q: Can I use ground turkey instead of chicken?
A: For sure! Turkey makes a great substitute. Just follow the same instructions – and again, don’t get the super lean kind or your burgers will be dry.

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