Last week, my youngest son came home from soccer practice absolutely starving, and I realized we were in one of those dinner ruts—you know the kind. Too much pasta, not enough green.
I peeked into the fridge, spotted a lonely bag of spinach, a half block of white cheddar, and some ground chicken I’d picked up on sale. That was all the inspiration I needed. I tossed on my apron, turned on my favorite Motown playlist, and decided to wing it.
This burger came together with zero fuss but full flavor. The spinach kept the patties moist, the white cheddar gave them a sharp, creamy kick, and when I piled everything onto a toasted brioche bun with a few slices of avocado? My husband actually closed his eyes after the first bite. I don’t mean to brag, but he said it was better than any burger he’d had at a restaurant recently—and he lives for burgers. Even my picky teenager gave me a thumbs-up between bites.
It’s now in regular rotation at our house. Best part? These are lean, packed with protein, and sneak in a solid helping of greens without any complaints from the table. You can make a double batch and freeze the extras, and they’re just as good pan-fried as they are on the grill. Burgers don’t have to be boring, and this recipe proves it.
Short Description
Juicy, flavorful, and cheesy, these White Cheddar and Spinach Chicken Burgers are packed with fresh ingredients, easy to prep, and perfect for a healthy, satisfying meal.
Key Ingredients
For the Patties:
- 1 lb (450g) ground chicken (or turkey)
- 1 cup fresh spinach, finely chopped
- ½ cup shredded white cheddar cheese
- ¼ cup breadcrumbs (or almond flour for low-carb)
- 1 egg
- 2 garlic cloves, minced
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For Serving:
- 4 burger buns (brioche, whole wheat, or lettuce wraps)
- Toppings: avocado, tomato, red onion, mayo, or Dijon mustard
Tools Needed
- Mixing bowls
- Skillet or grill pan
- Spatula
- Cutting board & knife
- Cheese grater (if using a block of cheddar)
- Meat thermometer (recommended)
Cooking Instructions
Step 1: Mix the Burger Base
In a large bowl, combine ground chicken, chopped spinach, shredded cheddar, breadcrumbs, egg, minced garlic, onion powder, salt, and pepper. Mix gently with clean hands or a fork. Don’t overwork it, or the patties may get tough.
Step 2: Form & Cook the Patties
Divide the mixture into four equal portions and gently shape them into patties. They’ll be a bit soft but will firm up while cooking.
Heat a non-stick skillet or grill pan over medium heat, then cook the patties for about 5–6 minutes per side until golden and cooked through. The internal temp should reach 165°F (74°C).
Step 3: Melt the Cheese
In the last minute of cooking, top each patty with a slice or sprinkle of extra white cheddar. Cover the pan with a lid so the cheese melts evenly and quickly.
Step 4: Assemble & Devour
Toast the buns until lightly crisp. Layer each with a cheesy patty, slices of avocado, tomato, red onion, and a swipe of mayo or mustard. Serve hot and enjoy every bite!
Why You’ll Love This Recipe
– Sneaks in spinach for extra nutrients
– Quick to prep and easy to cook
– Freezer-friendly for busy nights
– Kid-approved and husband-tested
– Customizable with your favorite toppings
– Lower in fat than traditional beef burgers
Mistakes to Avoid & Solutions
Mistake 1: Overmixing the Patty Mixture
Solution: Use a light hand—just mix until everything comes together. Overmixing can make the patties dense and rubbery.
Mistake 2: Patties Falling Apart in the Pan
Solution: Make sure your mixture isn’t too wet. If needed, add 1–2 tablespoons of extra breadcrumbs to bind. Chill patties for 15–20 minutes before cooking to help them hold their shape.
Mistake 3: Undercooking the Chicken
Solution: Always use a meat thermometer. The safe internal temp is 165°F. Don’t rely on color alone—chicken can look done on the outside but still be undercooked inside.
Mistake 4: Burning the Outside
Solution: Cook over medium—not high—heat to ensure the patties cook evenly without burning before the inside is done.
Mistake 5: Dry Patties
Solution: The spinach and egg help keep them moist. Don’t skip these, and avoid overcooking.
Serving and Pairing Suggestions
These burgers shine on their own, but they’re even better with the right sides and drinks. Here’s how we love to serve them:
– With sweet potato fries or air-fried zucchini chips
– Alongside a simple arugula salad with lemon vinaigrette
– Topped with pickled red onions for a little tang
– Served on a bun or in a lettuce wrap for low-carb options
– Paired with lemonade, iced tea, or sparkling water with lime
They’re perfect for casual dinners, cookouts, or weekday meal prep.
Storage and Reheating Tips
Store leftover patties in an airtight container in the fridge for up to 3 days.
To freeze, wrap uncooked or cooked patties individually in plastic wrap and store in a freezer bag for up to 2 months.
Reheat on the stove over low heat with a splash of water and lid on to retain moisture.
Microwave for 60–90 seconds if you’re in a rush, but pan reheating keeps the texture best.
Re-toast the bun for a crisp bite that doesn’t feel soggy.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes! Thaw and squeeze out all the excess moisture first. Use about ⅓ cup packed.
2. What’s the best cheese substitute for white cheddar?
Sharp yellow cheddar, Monterey Jack, or mozzarella all work great, depending on your taste.
3. Can I grill these instead of pan-frying?
Absolutely. Just make sure your grill is well-oiled and use a grill mat or foil to prevent sticking.
4. How do I make these dairy-free?
Use a dairy-free cheese alternative or simply omit the cheese altogether. Add extra herbs or seasoning to boost flavor.
5. Are these burgers good for meal prep?
Definitely. Cook a double batch and refrigerate or freeze. They reheat beautifully and work in wraps, bowls, or salads.
Tips & Tricks
Wet your hands slightly when forming patties to prevent sticking.
Add a touch of Dijon mustard or hot sauce to the mix for a flavor boost.
Don’t skip toasting the buns—it adds texture and elevates the burger.
Use a food processor to finely chop the spinach quickly.
Make mini patties for sliders or meal prep bowls.
Recipe Variations
Low-Carb Version
Swap breadcrumbs for almond flour and serve in a lettuce wrap instead of a bun. All the flavor, fewer carbs.
Spicy Jalapeño Twist
Add 1 finely diced jalapeño and a dash of cayenne to the mix. Top with pepper jack instead of cheddar for heat.
Greek-Style Chicken Burgers
Replace cheddar with crumbled feta, swap spinach for chopped parsley, and serve with tzatziki and cucumber slices.
BBQ Cheddar Chicken Burgers
Stir 2 tablespoons of BBQ sauce into the patty mixture. Top with cheddar, crispy onions, and extra BBQ sauce on the bun.
Kid-Friendly Cheesy Sliders
Make smaller patties and stuff a cube of cheese inside each for a melty center. Serve with ketchup on mini buns.
Final Thoughts
These White Cheddar and Spinach Chicken Burgers hit every note for me—flavorful, healthy, and quick to make. I’ve already shared the recipe with my neighbor and a couple of moms from our school’s parent group, and the feedback has been glowing.
I love that they’re easy to customize, and even easier to batch prep when life gets busy. My family has started requesting “the green ones with cheese” every time I mention burgers—and that’s how I know it’s a keeper.
So if your dinner rotation needs a little shake-up, give these a try. From one kitchen to another, I hope they become a favorite in your home too.
White Cheddar And Spinach Chicken Burgers
Ingredients
For the Patties:
- 1 lb 450g ground chicken (or turkey)
- 1 cup fresh spinach finely chopped
- ½ cup shredded white cheddar cheese
- ¼ cup breadcrumbs or almond flour for low-carb
- 1 egg
- 2 garlic cloves minced
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For Serving:
- 4 burger buns brioche, whole wheat, or lettuce wraps
Toppings: avocado, tomato, red onion, mayo, or Dijon mustard
Instructions
- In a bowl, combine ground chicken, spinach, cheddar, breadcrumbs, egg, garlic, onion powder, salt, and pepper. Gently mix—don’t overwork.
- Shape into 4 patties. Cook in a skillet or grill pan over medium heat, 5–6 minutes per side, until golden and internal temp hits 165°F (74°C).
- Top each patty with extra cheddar during the last minute. Cover to melt.
- Toast buns. Add patty, avocado, tomato, onion, and mayo or mustard. Serve warm.
