White Cheddar and Spinach Chicken Burgers
White Cheddar and Spinach Chicken Burgers blend juicy ground chicken with sharp white cheddar and fresh spinach for a flavorful twist on a classic. These patties are easy to make and cook up fast, perfect for a quick dinner. They’re hearty, cheesy, and a great way to enjoy a burger with a boost of greens.
Equipment
- Large mixing bowl
- Skillet or grill pan
- Spatula
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 pound ground chicken
- 1 cup fresh spinach finely chopped
- 1 cup shredded white cheddar cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil for cooking
- 4 burger buns
- Optional: lettuce tomato, mayo, or your favorite toppings
Instructions
Step 1: Chop the Spinach
- Rinse the fresh spinach and pat it dry with a towel. Finely chop it into small pieces so it blends well into the patties. Set it aside for mixing.
Step 2: Mix the Ingredients
- In a large bowl, combine the ground chicken, chopped spinach, white cheddar, breadcrumbs, and egg. Add garlic powder, onion powder, salt, and pepper, then mix with your hands until everything’s evenly blended. Don’t overmix—just enough to hold together.
Step 3: Shape the Patties
- Divide the mixture into 4 equal portions. Roll each into a ball, then flatten into patties about 1/2-inch thick. Make a slight indent in the center to prevent puffing while cooking.
Step 4: Heat the Pan
- Add 1 tablespoon of olive oil to your skillet and heat it over medium-high. Wait until it shimmers before adding the patties. This gives a nice sear.
Step 5: Cook the Patties
- Place the patties in the skillet and cook for 4-5 minutes per side. They’re done when golden brown and the internal temperature hits 165°F. Avoid pressing down—they’ll stay juicier that way.
Step 6: Toast the Buns
- While the patties rest, lightly toast the burger buns in the same skillet. It takes about 1-2 minutes per side for a golden crunch. This step adds a little extra texture.
Notes
Use cold chicken to keep patties firm, and don’t overmix to avoid toughness. Check the internal temperature (165°F) for safety, and toast the buns for extra crunch. Fresh spinach adds the best texture, so chop it finely.