white cheddar and spinach chicken burgers

Welcome — you’ve picked a winner. White cheddar and spinach chicken burgers are the kind of recipe that makes weeknight cooking feel like a celebration: healthier than a classic beef burger, but still cheesy, juicy, and unapologetically satisfying. In this first part I’ll walk you through why these burgers work so well, list organized ingredient and tool tables (so your prep is painless), and give a detailed, fail-safe step-by-step method for making juicy ground chicken burgers that hold together and stay flavorful. Ready? Let’s dig in.

Why you’ll love these white cheddar and spinach chicken burgers

Healthy comfort food for any meal

Think of these burgers as comfort food with a green conscience. Ground chicken keeps things lean without sacrificing protein, while fresh spinach sneaks in vitamins and moisture. White cheddar brings a savory, slightly tangy creaminess that melds with the spinach like peanut butter and jelly — familiar, but somehow elevated.

Juicy and flavorful alternative to beef burgers

One of the biggest myths about chicken burgers is that they’re dry. That’s only true if you rush them or skimp on fat and binding. When you treat ground chicken right — little fat, but the right mix-ins and gentle cooking — it becomes tender, with a clean flavor that lets the cheese and greens shine.

Perfect balance of cheese, spinach, and tender chicken

This recipe is a choreography of textures: the softness of the patty, the melty pull of white cheddar, and the faint chew of wilted spinach. It’s a harmonized bite where no single element overpowers the other.

Kid-friendly and family-approved

Want picky eaters to try more greens? Spinach hides well when finely chopped, and the cheese acts like a friendly ambassador. These are burger wins for kids and adults alike.

Ingredients needed for white cheddar and spinach chicken burgers

Below is a clear, organized ingredients table for a standard batch that yields 4 large burgers. Quantities are adjustable — I’ll note swaps and low-carb or gluten-free options in the second part.

Essential kitchen tools for making chicken burgers

Pro tip: using a bowl and spatula to mix keeps your hands from warming and compacting the meat too much — which leads to dense patties. If you prefer hand mixing, be gentle.

Step-by-step instructions for juicy ground chicken burgers

This method focuses on structure and moisture. The biggest challenges with chicken burgers are binding (they can fall apart) and dryness. We’ll fix both with smart ingredients and gentle technique.

1. Prep the spinach and cheese

If you’re using fresh spinach, wash and dry it well. Chop finely — wilted or finely minced spinach blends into the meat better and won’t make large green pockets. If you’re using frozen spinach, thaw fully and squeeze every bit of moisture out; excess water will make the patties sloppy.

Grate your white cheddar. The finer the shred, the more it distributes through the patty and melts during cooking. Reserve a small handful for topping.

2. Build the binding base (the glue that keeps it together)

In a large bowl, combine the ground chicken with the egg, panko breadcrumbs, grated onion (or onion powder), minced garlic, Dijon mustard, Worcestershire sauce (if using), salt, and pepper. The egg and breadcrumbs add structure; the mustard and Worcestershire add flavor and a tiny bit of acidity to brighten the meat.

Why panko? Panko soaks up some juices but stays light, so the burger stays tender rather than dense.

3. Add the spinach and white cheddar

Gently fold the finely chopped spinach and shredded white cheddar into the meat mixture. Work slowly — over-mixing compacts the protein and yields a tough texture. Use folds, not a kneading motion. Think of folding as coaxing the ingredients to meet, not forcing them into a paste.

4. Test a small patty for seasoning

Take a tablespoon of the mixture, form a tiny patty, and pan-sear it for about 1–2 minutes per side. Taste. Adjust salt, pepper, or aromatics. This is the single most effective way to avoid under-seasoned chicken burgers.

5. Shape the patties evenly

Divide the mixture into four equal portions (roughly 5–6 ounces each for big burgers). Press them into patties about 3/4-inch thick, flipping them once so both sides are relatively flat. Make a slight indentation in the center of each patty with your thumb — this prevents the burgers from doming and helps even cooking.

6. Chill briefly (optional but recommended)

If you have time, chill the shaped patties in the fridge for 20–30 minutes. Chilling firms them up and reduces the chance they’ll fall apart on the grill or in the pan.

7. Cooking methods — grill, skillet, or oven

You have options depending on equipment and mood.

Grill (outdoor or grill pan):

• Preheat to medium-high. Oil the grate or pan.
• Cook for about 5–6 minutes per side, flipping once. Use an instant-read thermometer; remove when the internal temp reaches 165°F (74°C). A touch less will still be juicy but follow food-safety guidelines if serving to vulnerable eaters.
• For extra cheesy pockets, press a thin slice of white cheddar on the patty during the final minute and close a lid or tent with foil.

Skillet (cast-iron or non-stick):

• Heat 1 tbsp oil over medium heat.
• Add patties and cook 5–6 minutes per side. Don’t press down; that squeezes juices out. Cover with a lid for the last minute to encourage cheese melt. Check temp.

Oven (baked then broiled to finish):

• Preheat to 400°F (200°C). Place patties on a rack set over a baking sheet. Bake 12–15 minutes, then broil 1–2 minutes to brown the top and melt the cheese. Check temperature.

8. Rest and assemble

Let cooked patties rest for 3–4 minutes. This lets juices redistribute. Toast buns lightly if you like, smear with your favorite sauce (garlic mayo, Dijon, or avocado spread), top with extra white cheddar, fresh greens, pickles, or caramelized onions — however you prefer.

Tips for keeping chicken burgers moist and flavorful

Use the right fat balance

Ground chicken labeled 85–90% lean contains slightly more fat than ultra-lean blends and produces juicier patties. If you only have 99% lean ground chicken, consider adding 1–2 tbsp olive oil or a spoonful of full-fat Greek yogurt to the mix.

Don’t overwork the meat

The moment you stop folding, stop. Overworking develops meat proteins and makes the burger dense.

Test and adjust seasoning early

That small test patty you cooked? It’s the key to avoiding blandness. Chicken needs seasoning because its flavor is milder than beef.

Create steam for extra juiciness

Covering the pan for the final minute or two traps steam and helps melt the cheese inside — a little steam goes a long way toward keeping a patty tender.

Variations and flavorful twists on chicken burgers

Chicken burgers are like a blank canvas — and ground chicken is more neutral than beef, so it welcomes bold seasonings and mix-ins. Here’s how you can experiment without straying too far from the star flavors of white cheddar and spinach.

Spicy jalapeño white cheddar chicken burgers

Love heat? Fold in 1–2 finely diced jalapeños with the spinach. The peppers bring sharp spice that balances the creaminess of the white cheddar. A dab of sriracha mayo on top seals the deal.

Mediterranean-style spinach chicken burgers

Swap out Dijon mustard for a spoonful of hummus, add a sprinkle of oregano, and serve on pita bread with tzatziki sauce. White cheddar isn’t a traditional Mediterranean cheese, but its richness blends surprisingly well with lemony yogurt sauce.

Low-carb lettuce wrap chicken burgers

Skip the buns and wrap your burger in crisp romaine or butter lettuce leaves. Add sliced tomato, cucumber, and a drizzle of olive oil. This version makes the burger light enough for keto or low-carb eaters without sacrificing flavor.

Chicken burgers and more: creative serving ideas

Don’t stop at sandwiches. These patties double as:

• A topping for a grain bowl with quinoa and roasted vegetables.
• A protein option for a breakfast plate (imagine one with a fried egg on top).
• Mini slider versions for party appetizers.

The phrase chicken burgers and more isn’t just filler — it reflects the flexibility of these patties across different meals.

Serving suggestions for white cheddar and spinach chicken burgers

Once you’ve got the patties, the fun begins. The toppings and sides can transform the experience from casual to gourmet.

Classic burger with toasted buns and toppings

Keep it simple with a brioche bun, lettuce, tomato, and onion. Toasting the bun lightly adds crunch and keeps it from getting soggy under the juicy patty.

Healthy sides: roasted veggies and sweet potato fries

Roast carrots, zucchini, or bell peppers with olive oil and sea salt for a balanced plate. Or make baked sweet potato fries for that crispy-soft contrast burgers love.

Pairing with fresh salads or grain bowls

For a lighter spin, serve the burger over a fresh salad — spinach, arugula, or mixed greens — with a tangy vinaigrette. Grain bowls with farro, quinoa, or brown rice pair beautifully too.

Kid-friendly mini sliders

Make smaller patties and serve them on slider buns. Kids love the smaller size, and they work well for party platters. Extra cheddar melted on top makes them irresistible.

Nutritional benefits of chicken burgers with ground chicken

Why choose chicken burgers over beef? Nutrition plays a big role. Here’s how these burgers help you eat smarter without losing satisfaction.

High in protein, lower in fat

Ground chicken provides ample protein for muscle health while carrying less saturated fat than ground beef. That makes these burgers hearty without being heavy.

Extra vitamins and minerals from spinach

Spinach adds iron, folate, vitamin K, and fiber. Plus, it’s barely noticeable to picky eaters when chopped and blended into patties.

Calcium boost from white cheddar cheese

Cheese adds calcium and protein, making each bite both delicious and nourishing. Sharp white cheddar, in particular, has more flavor, so you can use less without sacrificing taste.

Balanced meal for families

Pair the patty with a whole-grain bun, vegetables, and maybe a yogurt-based sauce, and you’ve got a well-rounded meal that checks all the boxes — protein, carbs, fiber, and healthy fats.

Storage, freezing, and reheating ground chicken burgers

The beauty of this recipe is that it works for meal prep just as well as for a one-time dinner.

Refrigerating cooked patties

Store cooked burgers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over medium heat for 2–3 minutes per side.

Freezing uncooked chicken burgers for meal prep

Shape patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag. They’ll keep for 2–3 months. When ready to cook, thaw overnight in the fridge or cook directly from frozen (just add a few extra minutes).

Reheating tips to keep them juicy

Avoid microwaving at full power; it tends to dry out chicken. Instead, use 50% power or reheat on the stovetop with a splash of water and a lid to trap steam.

Safe storage practices

Always check internal temperature when reheating — chicken must reach 165°F (74°C). Safety first, flavor second, but thankfully, with these patties, you can have both.

FAQs about white cheddar and spinach chicken burgers

Can I use turkey instead of ground chicken?

Yes. Ground turkey works nearly the same way. Opt for turkey that isn’t ultra-lean, or add extra fat (like olive oil or grated zucchini) to keep moisture.

What cheese works best if I don’t have white cheddar?

Try mozzarella for mild meltiness, gouda for smokiness, or pepper jack for spice. But white cheddar’s tang is hard to beat.

How do I prevent chicken burgers from drying out?

Don’t overcook. Pull them from the heat the moment they hit 165°F internally. Adding mix-ins like spinach, onion, and breadcrumbs also locks in moisture.

Can I make these burgers dairy-free?

Yes. Substitute dairy-free shredded cheese or leave the cheese out entirely. A spoonful of mashed avocado adds creaminess if you want a replacement.

Conclusion – why these white cheddar and spinach chicken burgers belong on your menu

By now, you can see why white cheddar and spinach chicken burgers deserve a spot in your recipe rotation. They’re juicy, flavorful, and healthier than beef alternatives, all while being endlessly customizable. Whether you go classic with buns and fries, fresh with salads, or creative with grain bowls and sliders, these burgers rise to the occasion.

If you’re craving chicken burgers with ground chicken, this recipe delivers. And once you’ve mastered the technique, you’ll find yourself making chicken burgers and more — adding twists, swaps, and serving ideas that fit your family’s needs.

So fire up your skillet or grill, grate that cheddar, and don’t be afraid to get creative. Homemade burgers don’t have to be complicated; they just have to be delicious. And with this recipe, you’ve got both.

white cheddar and spinach chicken burgers

Juicy ground chicken burgers loaded with fresh spinach and sharp white cheddar cheese. A healthier alternative to beef burgers, perfect for family dinners or meal prep.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 320 kcal

Ingredients

  

For the Burgers:

• 1.25 lb 560 g ground chicken (85–90% lean)
• 2 cups fresh spinach finely chopped (or thawed frozen spinach, squeezed dry)
• 1 cup shredded white cheddar cheese about 110 g
• 1 large egg
• 1/3 cup panko breadcrumbs or gluten-free breadcrumbs
• 1/4 cup grated onion or 2 tbsp onion powder
• 1 tsp minced garlic
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce optional
• 1 tsp salt
• 3/4 tsp freshly ground black pepper
• 1 –2 tbsp olive oil for cooking

For Serving:

• 4 burger buns or lettuce wraps for low-carb
• Extra white cheddar optional, for topping
• Lettuce tomato, pickles, caramelized onions, sauces of choice

Instructions

 

Prep Ingredients:

• Wash and finely chop spinach. Grate white cheddar. If using frozen spinach, thaw and squeeze out all excess water.

Mix Base:

• In a large mixing bowl, combine ground chicken, egg, breadcrumbs, grated onion, garlic, Dijon mustard, Worcestershire, salt, and pepper.

Add Spinach and Cheese:

• Gently fold in spinach and cheddar until just combined. Do not overmix — this keeps the burgers tender.

Shape Patties:

• Divide mixture into 4 equal portions. Shape into patties about 3/4-inch thick. Make a small thumb indentation in the center of each to prevent doming.

Cook the Burgers:

• Grill: Preheat to medium-high. Cook burgers 5–6 minutes per side until internal temp reaches 165°F (74°C).
• Skillet: Heat oil in skillet over medium. Cook burgers 5–6 minutes per side. Cover for last minute to help melt cheese.
• Oven: Bake at 400°F (200°C) for 12–15 minutes, then broil 1–2 minutes for browning.

Rest and Serve:

• Let burgers rest 3 minutes. Assemble on buns with toppings or serve in lettuce wraps.

Notes

• Use ground chicken thighs for extra juiciness.

 

• Swap white cheddar with mozzarella, gouda, or pepper jack for different flavor profiles.

 

• For meal prep: freeze uncooked patties on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding 2–3 minutes to cook time.

 

• Make mini sliders for kids or parties.