Description

These juicy White Cheddar & Spinach Chicken Burgers are a flavorful and healthy twist on the classic burger. Lean ground chicken is combined with tender spinach, sharp white cheddar, and fragrant seasonings for a delicious, protein-packed meal. Perfect for weeknight dinners or summer grilling, each bite bursts with cheesy goodness and hidden greens.

Ingredients

Units Scale

For the Chicken Burgers

1 pound ground chicken
1 cup fresh spinach, chopped
1/2 cup white cheddar cheese, shredded
1/4 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1/2 small onion, finely diced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving

4 burger buns (whole wheat or regular)
Lettuce leaves
Sliced tomato
Sliced red onion
Optional: mayonnaise, ketchup, or your favorite burger sauce

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Instructions

Prepare the Mixture: In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, egg, minced garlic, diced onion, Dijon mustard, salt, and black pepper. Mix thoroughly with your hands or a spatula until just combined. Avoid overmixing to keep the burgers moist.
Shape the Patties: Divide the mixture into 4 equal portions and form each into a burger patty about 1/2-inch thick. Place the patties on a parchment-lined plate or tray and cover. Refrigerate for at least 15 minutes to help the patties firm up.
Cook the Burgers: Heat a grill pan or skillet over medium heat and lightly oil it. Place the patties in the pan and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and burgers are golden brown with a nicely melted cheesy center.
Toast the Buns: While the burgers cook, toast the burger buns cut-side down in a dry skillet or on a grill for 1-2 minutes until lightly browned.
Assemble the Burgers: Place lettuce leaves on each bun bottom, followed by a chicken patty, then top with tomato and red onion slices. Add any desired condiments and finish with the top half of the bun. Serve immediately and enjoy!

Notes

Use freshly grated cheddar for best melting and flavor.
Feel free to swap in baby kale or arugula for spinach.
If mixture feels too wet, add an extra tablespoon of breadcrumbs.
These patties can be cooked on a stovetop, grill, or in the oven.
Leftover burgers keep well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 burger (with bun and toppings)
Calories: 340
Sugar: 4g
Sodium: 540mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 29g
Cholesterol: 110mg