Why you’ll love this recipe

I enjoy this recipe because it gives me a lighter burger that still feels satisfying. I get a great balance of savory flavors from the chicken, sharpness from the white cheddar, and freshness from the spinach. I also like how easy it is to prepare everything in one bowl and cook it quickly on the stovetop.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

450 g ground chicken
100 g fresh spinach, finely chopped
60 g white cheddar cheese, shredded
25 g breadcrumbs
40 g onion, finely chopped
2 garlic cloves, minced
15 ml Dijon mustard
5 ml Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Olive oil, for cooking
4 burger buns
Lettuce leaves (optional)
Tomato slices (optional)
Additional white cheddar cheese (optional)

Directions

I start by preparing all the ingredients. I finely chop the spinach and onion and mince the garlic so everything mixes evenly.

In a large bowl, I gently combine the ground chicken, spinach, shredded white cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. I mix just until everything is incorporated so the patties stay tender.

I divide the mixture into four equal portions and shape them into patties about 1.5 cm thick. I press a small indentation into the center of each patty to help them cook evenly.

I heat a skillet or grill pan over medium heat and lightly coat it with olive oil. I place the patties in the pan without overcrowding and cook them for about 5 to 6 minutes on each side until they are golden and fully cooked through. I check that the internal temperature reaches 75°C.

Once cooked, I transfer the patties to a plate and let them rest for a few minutes.

To assemble, I place each patty on a burger bun and add lettuce, tomato, or extra cheese depending on what I feel like. I serve them immediately while they are warm and juicy.

Servings and timing

I get 4 servings from this recipe.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes swap the white cheddar for mozzarella or feta when I want a different flavor profile. I also like adding herbs like parsley or basil for extra freshness.

When I want a bit of heat, I mix in a pinch of chili flakes or a dash of hot sauce. I can also make these burgers low-carb by skipping the buns and serving the patties in lettuce wraps.

For a richer version, I occasionally top the patties with extra melted cheese right at the end of cooking.

Storage/reheating

I store leftover patties in an airtight container in the refrigerator for up to 3 days. I keep the buns and toppings separate so everything stays fresh.

To reheat, I warm the patties in a skillet over medium heat or in the oven until heated through. I avoid overheating so the chicken stays moist.

FAQs

Can I grill these burgers instead of using a pan?

I can cook them on a grill, but I make sure the grates are well-oiled since chicken patties are softer and can stick more easily.

How do I keep the patties from falling apart?

I make sure not to overmix the ingredients and include the breadcrumbs, which help bind everything together.

Can I use frozen spinach?

I can use frozen spinach, but I always thaw and squeeze out as much water as possible before mixing it in.

How do I know the chicken is fully cooked?

I check that the internal temperature reaches 75°C. This ensures the burgers are safe to eat and still juicy.

Can I make the patties ahead of time?

I like shaping the patties ahead and storing them in the refrigerator for a few hours before cooking. This helps them hold their shape better.

Conclusion

I love how these White Cheddar Spinach Chicken Burgers offer a juicy, flavorful alternative to traditional burgers. They are simple to prepare, easy to customize, and perfect for a quick meal that still feels homemade and satisfying.