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!