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If you're hunting for comfort food that's both light and full of flavor, let me introduce you to these White Cheddar Spinach Chicken Burgers. Each bite packs lots of greens and that big cheesy pop from white cheddar. They're a hit for easy evenings or a backyard hangout—everyone always asks for seconds at my house.
After making these on a warm day for the family, they instantly became our go-to for sunny weekends. The first batch happened when I needed to sneak some greens into dinner in a way my kids wouldn't catch, and ever since they've loved them.
Tasty Ingredients
- Burger buns: go with fluffy sturdy ones that don’t overpower the filling
- Olive oil: stops sticking and keeps patties moist Pick a gentle tasting one
- Salt and black pepper: classic for balancing out the flavors Taste a bit before shaping if you wanna tweak it
- Worcestershire sauce: a small splash brings a deep, savory punch
- Dijon mustard: a bit adds a mild tang without stealing the show
- Garlic: use fresh and chunky so you get that deep aroma
- Onion: chop it up fine for gentle sweetness Go for fresh whenever you can
- Breadcrumbs: hold everything together and grab moisture Plain or seasoned work
- White cheddar cheese: grate your own for the best melt and taste
- Fresh spinach: chop really fine so you don’t end up with soggy burgers Use the brightest green bunch you see
- Ground chicken: gives the burgers their juicy, protein-forward base Use chilled, fresh (or thawed) chicken
- Toppings: use whatever you like—maybe extra cheese, lettuce, or a juicy tomato
Flavorful How-To
- Put It All Together:
- Toss your chicken, spinach, cheese, breadcrumbs, onion, garlic, mustard, Worcestershire, salt, and pepper into a big bowl. Mix them up with your hands or a spoon, just enough to combine—don’t overmix or the patties might get tough.
- Shape 'Em:
- Split your mix into four. Roll each section into a ball then press down with your palms until you get patties about half an inch tall. Make a small dent in the middle with your thumb—keeps them nice and flat while cooking.
- Rest the Patties:
- Once cooked, lift your burgers to a plate and let them chill for a bit. That keeps them juicy and helps them stay together before serving.
- Finish Cooking:
- Flip gently with a big spatula. Cook the second side for about five to six minutes until cooked through (aim for at least 165°F inside). Remove from the heat and let sit a minute to keep them juicy.
- Start Searing:
- Set your skillet or grill pan on medium, drizzle with olive oil, then gently lay in your patties (don’t crowd the pan). Leave them alone for five to six minutes for a deep golden crust.
- Build and Eat:
- Set each burger on a bun. Load up with your favorite add-ons like lettuce, tomato, or more cheese (melt a slice over the top for the last minute if you want to turn up the gooey factor). Eat while hot!
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What I love most is how the spinach just melts into the meat, so even the pickiest kids end up eating every bite. I’ll never forget my little guy’s surprised face when he finished his burger with green bits, thinking it was just extra cheese mixed in.
Keeping leftovers fresh
Put any extra cooked patties in a sealed container in your fridge—they’ll be good for up to three days. Warm them on a covered skillet over low heat, or zap in the microwave in small bursts. You can even pop cold ones on a hot grill for a quick upgrade.
Switch things up
Ground turkey or pork both work if chicken’s not your thing. For cheese, try Monterey Jack or mozzarella—they melt and taste mild. If you’re out of breadcrumbs, Panko’s great too! Swap in baby kale for a different green twist.
How to serve
They’re awesome next to sweet potato fries or crisp salad. Top with quick slaw or cucumber ribbons for extra crunch. For a lower-carb meal, use lettuce leaves instead of a bun—it’s a fresh, handheld option.
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A bit of history
Chicken burgers put a lighter spin on the classic American beef favorite. People want more lean protein these days and a way to sneak veggies into those comfort classics. Cheddar brings rich creaminess so it still feels special but familiar.
FAQs About the Recipe
- → Is it okay to swap in pre-shredded cheese?
Yeah, you can use pre-shredded white cheddar. It melts just fine, but fresh grated cheese might blend in a little smoother.
- → Can these patties be prepped ahead of time?
Yep. Just shape the patties, pop them in the fridge for a day max, then cook when you’re ready.
- → What’s the best method for cooking these burgers?
Try a grill pan or skillet on medium heat for juicy patties with crispy outsides. If it’s nice out, grilling outside works too.
- → Can I swap in gluten-free breadcrumbs?
No problem. Any gluten-free breadcrumb works well instead of regular to match your needs.
- → What are good toppings here?
Try the usual lettuce, tomato, and some extra cheese, or switch it up with avocado or red onion for extra flavor.
- → Is it possible to use turkey instead of chicken?
Totally. Ground turkey is an easy swap and gives you a similar taste and texture.