Description
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.
Ingredients
Scale
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