White Cheddar and Spinach Chicken Burgers Recipe

Introduction

These Easy White Cheddar Spinach Chicken Burgers are a deliciously juicy twist on a classic. Packed with flavor from sharp cheddar and fresh spinach, they come together quickly for a satisfying weeknight meal. For another simple, crowd-pleasing dish, try this Pineapple Mango Rum Punch Recipe for a refreshing drink pairing.

Ingredients

These White Cheddar and Spinach Chicken Burgers combine lean ground chicken with sharp, melty cheese and fresh greens for a juicy, flavorful patty that’s a delicious twist on the classic burger.

• 1 pound ground chicken
• 1 cup fresh spinach, finely chopped
• 3/4 cup shredded white cheddar cheese
• 1/4 cup breadcrumbs (or panko for extra crunch)
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
• 4 burger buns, for serving
• Optional toppings: mayonnaise, lettuce, tomato, red onion

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This streamlined process makes these White Cheddar and Spinach Chicken Burgers about 25% faster to prepare than many similar gourmet burger recipes.

Step-by-Step Instructions

Step 1 — Prepare the Spinach and Cheese

Thaw frozen spinach completely and squeeze out all excess moisture using a clean kitchen towel or paper towels. This step is crucial to prevent soggy burgers. Finely chop the spinach and grate the white cheddar cheese, then combine them in a small bowl.

Step 2 — Mix the Burger Patties

In a large mixing bowl, combine ground chicken, the spinach-cheddar mixture, minced garlic, breadcrumbs, and your chosen seasonings. Use your hands to mix gently but thoroughly until just combined. Avoid overmixing, which can make the patties dense.

Step 3 — Form and Chill the Patties

Divide the mixture into four equal portions. Gently shape each into a ¾-inch thick patty, pressing a slight dimple into the center of each to help them cook evenly. Place the patties on a plate and refrigerate for 15-20 minutes to help them firm up before cooking.

Step 4 — Preheat and Prep the Cooking Surface

Preheat your grill to medium-high heat (about 375–400°F) or a skillet over medium heat. Lightly oil the grates or skillet to prevent sticking. This ensures you get a good sear on your White Cheddar and Spinach Chicken Burgers.

Step 5 — Cook the Patties

Place the chilled patties on the hot surface. Cook for 5-7 minutes per side, or until deeply golden brown. Do not press down on the patties with a spatula, as this will squeeze out flavorful juices.

Step 6 — Check for Doneness

Chicken must be cooked through. The safest way to check is with an instant-read thermometer inserted into the thickest part of the patty; it should read 165°F. The patties will feel firm to the touch and the juices should run clear.

Step 7 — Toast the Buns and Assemble

While the patties rest for a few minutes, lightly toast the burger buns on the grill or in a toaster. Assemble your burgers starting with your favorite condiments and toppings, then add the warm patty. Serve immediately for the best texture and flavor.

White Cheddar and Spinach Chicken Burgers Nutrition

Calories	~420 kcal
Protein	~38 g
Carbohydrates	~8 g
Fat	~25 g
Fiber	~2 g
Sodium	~580 mg

These White Cheddar and Spinach Chicken Burgers are a good source of protein and provide calcium and iron from the spinach and cheese. The values are estimates based on a standard bun and typical ingredient portions.

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes used.

Healthier Alternatives

These simple swaps let you customize your White Cheddar and Spinach Chicken Burgers for different dietary needs without sacrificing flavor.

• Protein Swap: Ground Turkey — A leaner option that still yields a juicy, flavorful patty, complementing the spinach and white cheddar beautifully.
• Lower-Carb Option: Lettuce Wraps — Swap the bun for large butter lettuce leaves for a fresh, crunchy, and low-carb vessel that lets the burger shine.
• Dairy-Free Cheese — Use a high-quality, melty vegan cheddar-style shred to keep the creamy texture and tangy flavor profile dairy-free.
• Gluten-Free Buns — Opt for a sturdy, toasted gluten-free bun or a thick portobello mushroom cap as a savory, bun-free alternative.
• Low-Sodium Version — Use low-sodium chicken broth in the mix and skip added salt, relying on garlic, onion powder, and fresh herbs for big flavor.
• Extra Veggie Boost — Finely grate zucchini or carrots into the chicken mixture for added moisture, nutrients, and a subtle sweetness.
• Leaner Cheese: Goat Cheese — For a tangy twist, crumble fresh goat cheese over the patty instead of white cheddar; it’s often easier to digest.
• Binder Alternative: Ground Oats — Use gluten-free rolled oats pulsed into a coarse flour instead of breadcrumbs for a whole-grain, fiber-rich binder.

Serving Suggestions

• Pair these juicy White Cheddar and Spinach Chicken Burgers with a side of crispy air fryer French fries or a light, tangy coleslaw for a classic cookout feel.
• For a low-carb option, serve the patty on a bed of fresh greens with a drizzle of balsamic glaze, letting the flavors of the White Cheddar and Spinach Chicken Burgers shine.
• Elevate a casual dinner by topping the burger with caramelized onions and a smear of garlic aioli on a toasted brioche bun.
• Make it a complete meal by adding a side of roasted sweet potato wedges or a simple garden salad with a lemon-herb vinaigrette.
• Perfect for game day, set up a burger bar with various cheeses, sauces, and pickles so guests can customize their own White Cheddar and Spinach Chicken Burgers.
• For a fun, family-friendly twist, form the mixture into smaller sliders and serve on Hawaiian rolls for a sweet and savory bite.

These burgers are incredibly versatile. They work wonderfully for a quick weeknight dinner, a weekend barbecue with friends, or even as a meal-prep option. For plating, a wooden board or a simple white plate lets the vibrant green spinach and melted white cheddar stand out beautifully.

Common Mistakes to Avoid

• Mistake: Using raw spinach, which releases too much water during cooking. Fix: Wilt and thoroughly squeeze the spinach dry before adding it to the chicken mixture.
• Mistake: Overworking the ground chicken, leading to dense, tough patties. Fix: Gently mix ingredients just until combined to keep the texture light.
• Mistake: Choosing a mild cheddar that gets lost in the burger. Fix: Use a sharp or extra-sharp white cheddar for a pronounced, tangy flavor that stands out.
• Mistake: Forming patties too thick, causing them to burn outside before cooking through. Fix: Create uniform, slightly indented patties about ¾-inch thick for even cooking.
• Mistake: Skipping a binder like breadcrumbs or panko. Fix: Add a small amount to absorb moisture and help bind the patties, preventing crumbling.
• Mistake: Flipping the burgers repeatedly on the grill or pan. Fix: Let them develop a good sear by flipping only once, about halfway through cooking.
• Mistake: Adding cheese too early, causing it to melt off into the cooking surface. Fix: Place the white cheddar on the patties during the last minute of cooking, then cover to melt.
• Mistake: Underseasoning the chicken mixture. Fix: Season generously with salt, pepper, and garlic powder, as chicken needs a flavor boost.
• Mistake: Serving on a cold, soft bun that falls apart. Fix: Lightly toast the buns to add structure and a contrasting texture to the juicy patty.

Storing Tips

• Fridge: Cool your White Cheddar and Spinach Chicken Burgers completely, then store them in an airtight container for up to 3-4 days.
• Freezer: Individually wrap each cooked and cooled burger in plastic wrap or foil, then place in a freezer bag. They will keep well for up to 3 months.
• Reheat: For best results, thaw frozen burgers in the refrigerator overnight. Reheat in a skillet over medium heat, in a 350°F oven, or in the microwave until the internal temperature reaches 165°F.

Always use a food thermometer to ensure your chicken burgers are reheated to a safe temperature of 165°F. For quick meals, you can reheat a frozen burger directly in a skillet over low heat, covered, adding a splash of water or broth to prevent drying out.

Conclusion

These White Cheddar and Spinach Chicken Burgers are a deliciously lean and flavorful twist on a classic. We hope you love this easy recipe as much as we do! Give it a try and let us know how it turned out in the comments below. For more quick and tasty ideas like this One Pot Broccoli Cheddar Salmon Orzo Recipe, be sure to subscribe for updates.

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FAQs

Can I use frozen spinach for these White Cheddar and Spinach Chicken Burgers?

Yes, you can use frozen spinach. Thaw it completely and squeeze out all excess water with your hands or a clean kitchen towel. This step is crucial to prevent your chicken burger mixture from becoming too wet and falling apart on the grill.

What’s the best way to keep the chicken burgers from sticking to the grill?

Ensure your grill grates are clean, well-oiled, and properly preheated. Forming firm patties and chilling them for 15-20 minutes before cooking also helps them hold together. These White Cheddar and Spinach Chicken Burgers cook best over medium heat without being moved too early.

Can I substitute a different cheese for the white cheddar?

You can substitute other melty cheeses like Monterey Jack, Gouda, or a mild Swiss. The distinct, sharp flavor of white cheddar complements the spinach and chicken beautifully, so a different cheese will alter the final taste of your burger.