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These spinach and white cheddar chicken burgers turn plain ground chicken into amazing cheese-filled patties that taste great and pack some nutrition too. The spinach gives a light earthy taste while the melted white cheddar adds creamy sharpness that makes these way better than regular chicken burgers.
I came up with these burgers one summer when we wanted something lighter but didn't want to give up that satisfying burger experience. They've now become what we always make when friends come over and we want to serve something a bit unique.
Ingredients
- Ground chicken: Try to use thigh meat for extra moisture and flavor while still keeping things leaner than beef
- Fresh spinach: Boosts nutritional value and keeps burgers moist - even the veggie-haters won't mind it mixed in
- White cheddar cheese: Adds a wonderful sharp flavor that works perfectly with the mild chicken
- Breadcrumbs: You can skip these, but they really help hold everything together especially if your chicken is very moist
- Egg: The key ingredient that makes sure your burger doesn't fall apart while cooking
- Garlic and dried herbs: Give these burgers amazing flavor depth so they're never boring
- Burger buns: Go for sturdy ones that won't get soggy from the juicy patties
Step-by-Step Instructions
- Mix your burger ingredients:
- Put ground chicken in a bowl with finely chopped spinach (make sure it's really well drained if using frozen). Throw in your shredded white cheddar, breadcrumbs, egg, minced garlic and all your seasonings. Mix it up with your hands just enough to combine everything. Don't overwork it or you'll end up with tough burgers - stop once everything looks evenly mixed.
- Shape your patties:
- Split the mixture into four equal parts, about 4 ounces each. Form them into patties a bit wider than your buns since they'll shrink while cooking. Push your thumb into the middle to make a small dent about half an inch deep. This stops them from puffing up in the center so they cook evenly and your toppings won't slide off.
- Cook them just right:
- Get a heavy pan hot over medium heat but not smoking hot. Add some olive oil and carefully place your patties in. Let them cook without moving them for a full 5 minutes to get a nice golden crust. Flip them over and cook another 5 minutes, then put extra cheese on top. Cover the pan for the last minute so the cheese gets all melty and the steam helps make sure they're fully cooked.
- Assemble your burger:
- While the patties finish up, lightly toast your buns in another pan or under the broiler until they're golden. Spread your favorite sauce on the bottom bun, add the hot cheesy patty, then pile on crisp lettuce and a slice of juicy tomato. Top with the other half of the bun and eat right away while everything's hot and the cheese is still gooey.
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What really makes these burgers special is definitely mixing the white cheddar right into the meat. I found out that putting cheese inside the patty instead of just on top creates these little pockets that melt as you take a bite. My daughter usually picks out any spinach she sees but she gobbles these up without complaining, which feels like I've won the parent lottery.
Storage and Make-Ahead Tips
These chicken burgers actually taste even better when you make them a day ahead. Just shape your patties and keep them in a sealed container with parchment paper between each one for up to 24 hours before cooking. This extra time lets all the herbs and spices really sink into the meat for more flavor.
Customizing Your Burgers
What's great about this recipe is how easy it is to change up. Try using feta or goat cheese instead of white cheddar for a more tangy flavor. Herbs like oregano and thyme go really well with these cheese swaps.
Serving Suggestions
These burgers go really well with sweet potato fries which perfectly balance the savory burgers. A simple vinegar coleslaw adds a nice crisp texture and tangy flavor that cuts through the richness of all that cheese.
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These spinach and white cheddar chicken burgers bring together juicy meat and healthy ingredients in a meal the whole family will love and you can feel good about.
Frequently Asked Questions
- → Can ground turkey replace chicken here?
Absolutely! Ground turkey is a great swap for chicken in this dish. The flavor and texture are comparable, and cooking time stays the same (cook until it hits 165°F internally). Try turkey if you want a similar mild taste!
- → How do I keep patties from breaking apart?
To make sturdy patties: 1) Always use the egg and breadcrumbs for binding, 2) Chill the mixture in the fridge for at least 15 minutes, 3) Handle the meat gently when forming shapes, and 4) Let them cook undisturbed for the first few minutes to set before flipping.
- → What's a gluten-free swap for breadcrumbs?
If you're avoiding gluten, try swapping breadcrumbs with crushed gluten-free crackers, almond flour, crushed pork rinds, or gluten-free panko. Use the exact same measurement (1/4 cup) as the original called for.
- → Can I prepare them ahead of time?
Yes, you can prep these a day earlier! Shape the patties, put them on a tray lined with parchment, and keep them covered in the fridge. You can freeze them, uncooked, for up to three months—just thaw in the fridge first.
- → What sides work with these chicken patties?
Try pairing them with quinoa salad, coleslaw, grilled veggies, or sweet potato fries. For something extra, serve with garlic aioli or a tangy yogurt dip to enhance the flavors.
- → How do I know when these patties are cooked all the way?
The simplest method is using a meat thermometer—make sure it reads 165°F (74°C). You can also check the juices; they should be clear, not pink. The outside should have a crisp, golden color, and no pink on the inside.