White Cheddar & Spinach Chicken Burgers – Juicy, Cheesy & Healthy!
These White Cheddar & Spinach Chicken Burgers are the perfect balance of flavor, nutrition, and ease. Juicy ground chicken is paired with tender spinach and rich white cheddar, making each bite satisfying and wholesome. Whether you serve them on buns or lettuce wraps, they’re guaranteed to be a hit for both weeknight dinners and weekend lunches.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Scale
- 500g ground chicken
- 1 cup fresh spinach (chopped and lightly sautéed)
- 1 cup white cheddar cheese, shredded
- 1/2 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 small onion, grated or finely chopped
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for cooking, optional)
Instructions
- Wash and finely chop the spinach. Sauté in a dry skillet over medium heat for 2–3 minutes until wilted and dry. Let it cool completely.
- In a large bowl, add ground chicken, cooled spinach, shredded cheddar, breadcrumbs, grated onion, minced garlic, egg, Dijon mustard, paprika, salt, and black pepper.
- Gently mix all ingredients until fully combined. Do not overmix to keep the patties tender.
- Divide the mixture into 4–6 equal portions. With damp hands, form into flat, even patties.
- Optionally, chill the patties in the refrigerator for 15–20 minutes to firm up.
- To cook in a skillet: Heat olive oil over medium heat. Cook patties for 5–6 minutes per side until golden and cooked through (internal temperature: 75°C/165°F).
- To grill: Preheat and lightly oil the grill. Grill patties for 5–6 minutes per side with the lid closed.
- To bake: Preheat oven to 200°C (400°F). Line a tray with parchment. Bake patties for 18–20 minutes, flipping halfway through.
- Let the cooked patties rest for 3–5 minutes before serving.
Notes
Patties may be made in advance and stored in the refrigerator for up to 24 hours before cooking.
Freeze raw patties between parchment sheets for up to 3 months.
Serve on buns, lettuce wraps, or sliced over salad.
Substitute breadcrumbs with almond meal for a gluten-free version.
Add diced jalapeños for extra spice.
Avoid overcooking to maintain moisture.