The first time I made these White Cheddar and Spinach Chicken Burgers, I was simply looking for a healthier alternative to the usual beef burger. But after that first bite, I knew I had stumbled onto something really special. The combination of juicy ground chicken, sharp white cheddar, and earthy spinach creates a flavor that’s both comforting and exciting. I love how these burgers manage to feel light while still being packed with protein and bold taste.
What really makes this recipe a winner for me is how easy it is to prepare without compromising on taste or texture. I often make these for weeknight dinners, but they’ve also become a favorite for casual get-togethers with friends. Everyone appreciates a burger that feels indulgent but is actually quite balanced. That’s why I always keep ground chicken and a block of white cheddar on hand—just in case I feel like whipping up a batch on short notice.
Over time, I’ve experimented with different additions, but I always come back to the basics: tender chicken, creamy cheddar, and fresh spinach. The spinach adds a bit of color and a subtle boost of nutrients, which makes me feel even better about serving these to my family. Plus, they’re so adaptable. I’ve served them in buns, wrapped in lettuce, or even crumbled into a grain bowl for something totally different.
Whether you’re trying to eat lighter, introduce more greens into your meals, or just love a good burger with a twist, these chicken burgers are bound to become a regular part of your rotation. Trust me—once you taste them, you’ll want to make them again and again.
Ingredients:
-
1 lb (450g) ground chicken
-
1 cup fresh spinach, finely chopped
-
1/2 cup shredded white cheddar cheese
-
1/4 cup finely diced red onion
-
1 garlic clove, minced
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1/2 tsp paprika
-
1 tbsp olive oil (for cooking)
-
Burger buns, lettuce, tomato, or your preferred toppings
How to Make White Cheddar and Spinach Chicken Burgers:
To begin, wash and finely chop the fresh spinach. Although it may look like a lot at first, the spinach will wilt and blend nicely into the chicken mixture. Add the chopped spinach into a large mixing bowl, followed by the ground chicken.
Next, stir in the shredded white cheddar cheese. I recommend grating your own from a block for better melting and flavor. After that, mix in the finely diced red onion and minced garlic. These ingredients will give your burgers depth and just enough kick without being overwhelming.
Season the mixture with salt, black pepper, and paprika. These simple spices help enhance the chicken and complement the cheddar beautifully. Use your hands or a spatula to gently combine everything. Be careful not to overmix, or the burgers may turn out too dense.
Once combined, divide the mixture into four equal portions. Shape each into a patty about ¾-inch thick. If the mixture feels a little sticky, lightly oil your hands to help with shaping. Place the formed patties onto a plate, and let them chill in the refrigerator for at least 15 minutes. This short step helps them hold together better during cooking.
Heat olive oil in a non-stick skillet or grill pan over medium heat. Once hot, add the patties and cook for about 5–6 minutes on one side. Flip carefully, then cook for another 5–6 minutes until the internal temperature reaches 165°F (74°C) and the outside is golden and lightly crisped.
Remove the burgers from the pan and let them rest for a couple of minutes. Meanwhile, toast your burger buns if desired. Serve with your favorite toppings like lettuce, tomato, or even a smear of hummus or mustard. These burgers taste great with or without condiments and can also be enjoyed bun-less for a lighter option.
How Long to Bake or Cook the Burgers:
Although these White Cheddar and Spinach Chicken Burgers are most commonly pan-seared or grilled, you can also bake them if you prefer a hands-off approach. To bake, preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with oil. Arrange the patties on the tray, making sure they’re evenly spaced.
Bake for 18–20 minutes, flipping halfway through. To be sure they’re done, insert a meat thermometer into the center of a patty—it should read 165°F (74°C). Baking helps the burgers stay juicy while minimizing oil use, making this method ideal if you’re preparing multiple burgers at once.
Pan-searing or grilling is quicker and gives a beautiful golden crust. But baking them allows you to multitask and keeps cleanup simple.
How to Store Leftovers:
If you have leftovers, allow the burgers to cool completely at room temperature first. Then transfer them into an airtight container. Store in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked patties individually wrapped in parchment paper, then placed in a zip-top freezer bag. Frozen patties will keep for up to 2 months.
When you’re ready to enjoy them again, thaw overnight in the fridge. Reheat in a skillet over medium heat for 4–5 minutes per side or in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible—it can dry out the chicken and affect the texture.
Tips for Perfect White Cheddar and Spinach Chicken Burgers:
For juicy, flavorful results every time, always start with fresh—not frozen—ground chicken. Frozen meat can carry excess water, which affects texture and flavor.
Don’t skip the spinach chopping step. Finely chopped spinach blends better with the meat and avoids large leafy chunks that can cause uneven cooking or soggy spots.
Shred your own white cheddar instead of using pre-shredded. Pre-packaged cheese often includes anti-caking agents that prevent proper melting.
Avoid pressing down on the patties while they cook. Although it might seem like a way to speed up the process, pressing squeezes out juices, leaving the burgers dry.
To keep things lean but moist, don’t overcook. Always check with a thermometer for doneness. Cooking just until the internal temperature hits 165°F ensures safe, juicy burgers every time.
Lastly, let the patties rest for a few minutes after cooking. This small step helps the juices settle back into the meat, making every bite tender and satisfying.
Whether you bake, grill, or sear them, these simple tips will help you make perfect burgers every time.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. However, it’s very important to thaw it completely and squeeze out all excess water before adding it to the chicken mixture. If you skip this step, the added moisture can make the patties too soft and affect how they hold together. Using frozen spinach is convenient and doesn’t impact the taste, as long as it’s properly drained.
2. What’s the best way to keep these burgers from falling apart?
To ensure the burgers stay intact during cooking, mix the ingredients gently but thoroughly and allow the mixture to chill in the fridge for at least 15 minutes before forming the patties. This short rest helps the ingredients bind naturally. Also, avoid flipping the patties too soon while cooking. Let one side cook fully before turning it over. If you follow these tips, the burgers will hold their shape beautifully.
3. Can I make these burgers ahead of time?
Absolutely. You can prepare the patties a day in advance and store them in the refrigerator, covered tightly. This actually helps improve the texture and makes them even easier to cook. If you want to freeze them, form the raw patties and place them between sheets of parchment paper. Then store them in a sealed freezer-safe container or bag. When you’re ready to cook, let them thaw overnight in the fridge for best results.
4. What are good side dishes to serve with these burgers?
These burgers go great with a variety of sides. A crisp green salad with lemon dressing adds freshness and crunch. Roasted sweet potato wedges or baked zucchini fries are also excellent pairings. For a heartier meal, try serving them alongside a quinoa or couscous salad. Even a light coleslaw made with yogurt-based dressing balances out the warm, cheesy richness of the burger. The possibilities are endless, and you can match the sides to suit your mood or dietary needs.
These common questions often come up when making chicken burgers at home. With a little planning and the right techniques, your White Cheddar and Spinach Chicken Burgers will always turn out flavorful and satisfying.
Print
White Cheddar and Spinach Chicken Burgers
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
These White Cheddar and Spinach Chicken Burgers are juicy, flavorful, and easy to make. Packed with tender chicken, fresh spinach, and sharp white cheddar, they offer a healthy twist on a classic favorite. Whether served in a bun, lettuce wrap, or on their own, they’re sure to satisfy any burger craving.
Ingredients
-
1 lb (450g) ground chicken
-
1 cup fresh spinach, finely chopped
-
1/2 cup shredded white cheddar cheese
-
1/4 cup finely diced red onion
-
1 garlic clove, minced
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1/2 tsp paprika
-
1 tbsp olive oil (for cooking)
-
Burger buns, lettuce, tomato, or your preferred toppings
Instructions
-
Wash and finely chop the spinach.
-
In a bowl, combine ground chicken, chopped spinach, shredded cheddar, diced onion, and garlic.
-
Add salt, pepper, and paprika. Mix gently until just combined.
-
Shape the mixture into 4 patties. Chill for 15 minutes.
-
Heat olive oil in a skillet over medium heat.
-
Cook patties for 5–6 minutes on each side until golden and cooked through (internal temp 165°F / 74°C).
-
Serve on buns with your favorite toppings or wrapped in lettuce for a lighter option.
Notes
-
For added crunch, mix in chopped walnuts or top with sliced avocado.
-
Store leftovers in an airtight container in the fridge for up to 3 days.
-
Freeze raw patties between parchment sheets for quick meals later.
-
Substitute spinach with kale or arugula for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes