There’s something wonderful about a burger that doesn’t weigh you down. I remember the first time I made chicken burgers in my kitchen – I was searching for something lighter than beef but just as satisfying, and these White Cheddar Spinach Chicken Burgers became an instant family favorite.
Growing up in the Midwest, burgers were a staple at every backyard gathering and Sunday supper. But as I got older, I wanted to create something that honored that burger tradition while being a bit gentler on our bodies. One afternoon, I was standing at my kitchen counter with fresh spinach from the farmer’s market and a block of sharp white cheddar, and it hit me – why not combine them with lean ground chicken? The result was magic. The cheese melted into the patties, the spinach added a pop of color and nutrition, and the flavor was so rich that nobody missed the beef. My grandkids now request these burgers specifically, and I’ve watched them disappear from platters at casual gatherings faster than I can make them. Your kitchen’s about to smell incredible.
What Makes These Chicken Burgers So Special
These burgers have earned their place in my recipe box for good reason. After years of making them for weeknight dinners and family cookouts, I’ve come to appreciate just how well they fit into busy lives without sacrificing flavor.
Here’s what you’ll love:
- Ready in under 30 minutes – Perfect when you need dinner on the table fast
- Packed with lean protein – Ground chicken keeps these burgers light and nutritious
- Rich, satisfying flavor – Sharp white cheddar adds a bold taste that makes every bite memorable
- Incredibly versatile – Grill them outdoors or pan-fry them on your stovetop
- Great for meal prep – Make extra patties and freeze them for future meals
- Uses simple ingredients – Everything you need is likely already in your kitchen
I’ve served these at casual gatherings where guests always ask for the recipe, and I’ve relied on them countless times when my family needs a wholesome dinner without the fuss.
Ingredient Spotlight
Ground chicken serves as the lean protein base that keeps these burgers light while still delivering satisfying texture. I always choose ground chicken that’s 93% lean for the best balance of moisture and nutrition.
Fresh spinach adds vibrant color, nutrients, and a subtle earthiness that complements the cheese beautifully. In my kitchen, I prefer finely chopping the spinach so it distributes evenly throughout each patty.
Sharp white cheddar cheese brings bold, tangy flavor that melts into the meat as it cooks. I’ve found that shredding it yourself from a block creates better melting and richer taste than pre-shredded varieties.
Breadcrumbs act as the binding agent that holds everything together and helps keep the patties moist during cooking. For a gluten-free version, almond flour works wonderfully.
Dijon mustard provides a subtle tang and depth that elevates the overall flavor profile without overpowering the other ingredients.
Worcestershire sauce adds savory umami notes that make these chicken burgers taste more complex and satisfying.
Garlic and onion form the aromatic foundation that gives these patties their irresistible smell and taste. I always mince the garlic finely and chop the onion small so they blend seamlessly into the mixture.
How to Make White Cheddar Spinach Chicken Burgers
Step 1. I always start by combining all the ingredients in a large mixing bowl – ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix gently with your hands just until everything comes together; overworking the meat can make your burgers tough.
Step 2. Divide the mixture into 4 equal portions and shape each into a firm, evenly sized patty about 3/4 inch thick. Betty’s tip: making them uniform ensures they all cook at the same rate.
Step 3. Heat your skillet over medium heat and drizzle in a bit of olive oil to prevent sticking. I’ve learned that medium heat is crucial – too high and the outside burns before the inside cooks through.
Step 4. Place the patties in the hot skillet and cook for 5-6 minutes on the first side without moving them. This creates a nice golden crust.
Step 5. Flip the patties carefully and cook for another 5-6 minutes on the second side. Through trial and error, I learned to use a meat thermometer to check that they’ve reached 165°F in the center – this ensures they’re safely cooked.
Step 6. Transfer the cooked patties to a plate and let them rest for 3-4 minutes before serving. The key I discovered is that resting allows the juices to redistribute, making each bite more flavorful.
Step 7. While the patties rest, toast your burger buns if desired, then assemble with your favorite toppings – lettuce, tomato, extra cheese, or whatever makes you happy.
Keeping These Burgers Fresh
Refrigerator storage: I typically store cooked patties in an airtight container in the refrigerator for up to 3-4 days. They maintain their flavor and texture beautifully when properly sealed. If you have raw patties, store them for just 1 day to ensure freshness.
Freezing guidelines: Betty’s freezing method works well because it prevents the patties from sticking together. For cooked patties, place them on a baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to 3 months. For raw patties, separate each with parchment paper before freezing – they’ll keep for 3 months and you can cook them straight from frozen.
Reheating methods: For the best texture, I reheat cooked patties in a skillet over low heat with a splash of water and a lid to keep them moist. You can also use the microwave in 30-second intervals. If cooking frozen patties directly, just add a few extra minutes to the cooking time and ensure they reach that safe 165°F internal temperature.
Perfect Partners for These Chicken Burgers
- Fresh garden salad with crisp lettuce, cherry tomatoes, and a light vinaigrette balances the richness of the burgers and adds refreshing crunch to your plate.
- Crispy baked sweet potato fries provide a naturally sweet contrast to the savory, cheesy burgers while keeping the meal nutritious – I love how their caramelized edges complement the burger’s flavors.
- Roasted vegetables like zucchini, bell peppers, and carrots bring color and additional nutrients to the table – I love how their caramelized edges complement the burger’s flavors.
- Coleslaw with a tangy dressing cuts through the richness and adds a traditional American cookout feel. My family always requests this pairing at summer gatherings.
- Grilled corn on the cob brushed with butter and sprinkled with salt captures that backyard barbecue spirit and pairs beautifully with the smoky, grilled flavor if you’re cooking outdoors.
- For a heartier meal, try these burgers alongside creamy garlic parmesan pasta – the combination creates a satisfying dinner that pleases everyone at the table.
- If you’re looking for more high-protein options, these chicken burgers pair wonderfully with broccoli cheddar soup for a comforting meal combo.
FAQs
I recommend mozzarella, feta, Gouda, or pepper jack as excellent alternatives – each brings its own character to the burgers, and my family enjoys trying different varieties.
To prevent this issue, make sure you’re not overworking the meat when mixing, and shape the patties firmly with slightly wet hands to help them hold together during cooking.
Many home cooks find success with preparing the raw patties up to a day ahead and storing them covered in the refrigerator, or freezing them for longer storage – they’re incredibly meal-prep friendly.
White Cheddar Spinach Chicken Burgers
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground chicken, spinach, cheddar cheese, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until evenly combined, being careful not to overwork the meat.
- Divide the mixture into 4 equal portions and shape them into firm, evenly sized patties about 3/4 inch thick.
- Heat a skillet over medium heat and drizzle with olive oil to coat the bottom.
- Place the patties in the hot skillet and cook for 5-6 minutes on the first side without moving them.
- Flip the patties carefully and cook for another 5-6 minutes on the second side, or until they reach an internal temperature of 165°F (75°C) when checked with a meat thermometer.
- Transfer cooked patties to a plate and let them rest for 3-4 minutes before serving.
- Assemble the burgers by placing the patties on buns with your favorite toppings. Serve and enjoy.
