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White Cheddar and Spinach Chicken Burgers are the healthy weeknight win you’ve been looking for. They swap heavy beef for lean protein without sacrificing an ounce of flavor, thanks to melting pockets of sharp white cheddar and plenty of garlic.
White Cheddar and Spinach Chicken Burgers
Let’s be honest: “chicken burger” is often synonymous with “dry hockey puck.” But not this recipe. By incorporating chopped spinach and shredded white cheddar directly into the meat, we create built-in moisture and flavor bombs in every bite.
The spinach adds a subtle earthiness (and a nutritious boost) that pairs perfectly with the sharp, tangy bite of aged white cheddar. It’s a burger that feels lighter than red meat but tastes just as indulgent. Whether you grill them for a summer BBQ or pan-sear them for a quick 20-minute dinner, they remain juicy, savory, and incredibly satisfying.
If you love healthy meals that don’t taste like “diet food,” this is for you. It’s a poultry burger (dish type: main course), featuring ground chicken, fresh spinach, sharp cheddar, and garlic, seared until golden and juicy.
Let’s get started.
Why You’ll Love This Recipe
This recipe solves the biggest problem with ground chicken—dryness—while packing in veggies.
- Actually Juicy: The melting cheese inside the patty bastes the meat from the inside out as it cooks.
- Sneaky Veggies: It’s a brilliant way to get picky eaters to consume a full cup of spinach without complaint.
- High Protein, Lower Fat: A lighter alternative to beef that still satisfies the burger craving.
- Meal Prep Friendly: These patties freeze beautifully, making them perfect for stocking your freezer.
- Versatile: Delicious on a bun, but flavorful enough to serve plain over a salad or grain bowl.
Ingredients
To keep the burgers moist, choose ground chicken that includes dark meat if possible, or use the “secret weapon” tip below if using lean breast meat.
Step-by-Step Instructions
The key is to handle the meat gently—overworking ground chicken creates a tough texture.
Prep the Spinach: Finely chop the fresh spinach. If you are using frozen spinach, thaw it completely and squeeze out every drop of liquid to prevent soggy burgers.
Combine Ingredients: In a large bowl, add the ground chicken, chopped spinach, shredded cheddar, minced shallot, garlic, breadcrumbs, yogurt (or mayo), Dijon, salt, and pepper.
Mix Gently: Use a fork or your clean hands to mix until just combined. Stop as soon as the ingredients are incorporated.
Tip: Wet your hands with water or oil before mixing to stop the sticky chicken from clinging to you.
Form Patties: Divide the mixture into 4 equal portions. Gently shape them into patties about 3/4-inch thick. Press a small dimple in the center of each to prevent them from puffing up into balls while cooking.
Cook: Heat olive oil in a large non-stick skillet over medium heat. Add the patties (do not overcrowd) and cook for 5–6 minutes per side.
Tip: Resist the urge to press down on the burgers with your spatula! This squeezes out the juices.
Check Doneness: The burgers are safe when they reach an internal temperature of 165°F (74°C).
Rest: Transfer to a plate and let them rest for 5 minutes before serving to lock in the juices.
Tips for Success
- Don’t Overmix: Ground chicken proteins get tough easily. Treat it like delicate pastry dough.
- The Cheese Matters: Use sharp or aged white cheddar. Mild cheese gets lost against the garlic and spinach; sharp cheese stands out.
- Chill if Necessary: If the mixture feels too sticky to handle, pop the bowl in the fridge for 15-20 minutes to firm up the fats before shaping.
- Use a Meat Thermometer: Chicken must be fully cooked, but overcooking by even a minute dries it out instantly. Pull them exactly at 165°F.
Variations & Substitutions
- Greek Style: Swap the cheddar for crumbled Feta and the Dijon for dried oregano.
- Pesto Twist: Replace the chopped spinach and garlic with 2 tablespoons of basil pesto and use mozzarella instead of cheddar.
- Gluten-Free: Swap the panko breadcrumbs for almond flour or gluten-free oats.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne to the mix.
Serving Suggestions
- The Bun: A toasted Brioche bun adds a buttery sweetness that compliments the sharp cheddar.
- The Sauce: Smear with garlic aioli or a simple mix of mayo and lemon juice.
- The Toppings: Fresh arugula, sliced tomato, and pickled red onions.
- Low Carb: Serve in a lettuce wrap or on top of a grain bowl with quinoa and roasted veggies.
Storage & Reheating
- Fridge: Store cooked patties in an airtight container for up to 3-4 days.
- Freezer: Freeze uncooked patties separated by parchment paper for up to 3 months. Thaw in the fridge overnight before cooking.
- Reheating: Reheat gently in a skillet with a splash of water and a lid (to steam them) rather than microwaving, which can make them rubbery.
Nutrition Facts (Estimate per patty)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Protein | 24g |
| Fat | 14g |
| Carbs | 6g |
| Fiber | 1g |
| Sugar | 1g |
FAQ
Why are my chicken burgers dry?
Ground chicken (especially breast) has very little fat. Using a binder like yogurt/mayo, adding cheese, and not overcooking are critical to keeping them moist.
Can I grill these?
Yes, but ground chicken is softer than beef. Oil your grill grates very well and ensure the grill is hot before adding the patties so they don’t stick. Using a grilling mat is also a safe bet.
Can I use turkey instead?
Absolutely. Ground turkey works as a 1:1 substitute, though it has a slightly stronger flavor than chicken.
Conclusion
These White Cheddar and Spinach Chicken Burgers prove that healthy eating doesn’t mean boring eating. They are savory, cheesy, and stay impossibly juicy thanks to the smart mix-ins.
Try them for dinner tonight! If you loved these, try my Creamy Skillet Chicken and White Bean Stew: Easy One-Pan Dinner for a refreshing crunch.
White Cheddar and Spinach Chicken Burgers: Juicy, Flavorful & Healthy
Juicy chicken burgers infused with creamy white cheddar and fresh spinach, offering a flavorful and healthy twist to the classic burger recipe. Packed with protein and nutrients, these burgers are easy to make and customizable to suit your taste preferences.
Ingredients
- 1 lb ground chicken
- 1 cup grated white cheddar cheese
- 1 cup chopped fresh spinach
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 4 burger buns
Directions
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In a bowl, combine the ground chicken, grated white cheddar, chopped spinach, garlic powder, onion powder, salt, and pepper.
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Mix the ingredients gently until well combined, being careful not to overwork the mixture.
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Divide the mixture into equal portions and form them into burger patties.
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Heat a grill or skillet over medium heat and cook the burgers for 5-6 minutes per side or until fully cooked.
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Toast the burger buns and assemble the burgers with your favorite toppings.
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Serve hot and enjoy the juicy, flavorful goodness of these White Cheddar and Spinach Chicken Burgers.
