There’s something about a burger night that just hits different, right? Whether it’s a sunny Saturday spent grilling in the backyard or a busy Tuesday when you need dinner on the table fast, burgers have that cozy, crowd-pleasing vibe. And while we all love a good classic beef burger, sometimes it’s fun to switch things up a bit—enter these White Cheddar & Spinach Chicken Burgers.
This recipe has become one of my go-tos when I want something a little lighter but still totally satisfying. The ground chicken keeps things juicy and lean, while the melty white cheddar adds richness without overwhelming the dish. And that little boost of spinach? It’s a subtle way to sneak in some greens without anyone batting an eye (great for picky eaters!).
I originally started making these when I was looking for an alternative to red meat that didn’t feel like a compromise. After a few rounds of experimenting, I finally landed on this combo—and now it’s one of those recipes I keep in regular rotation. You can grill them in summer or cook them right on your stovetop when it’s too cold to step outside. They’re that versatile.
So let’s get into it and build some burgers that are juicy, cheesy, and just the right amount of wholesome.
Ingredients You’ll Need
For the Chicken Patties
1½ pounds ground chicken
1 cup fresh spinach, finely chopped
1 cup shredded white cheddar cheese
½ cup panko breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil, for cooking
For Assembly
4 burger buns, split and toasted
Lettuce leaves
Sliced tomato
Sliced red onion
Mayonnaise or aioli (optional)
STEP 1: Mix the Chicken Patty Ingredients
Grab a large mixing bowl and combine your ground chicken, finely chopped spinach, shredded white cheddar, panko, beaten egg, minced garlic, onion powder, salt, and pepper. You’ll want to mix everything together just until combined—don’t overwork the mixture or the patties could turn out dense.
Pro Tip: I like to use a fork or my hands (with gloves) to mix gently and evenly. It helps the ingredients come together without compacting the meat too much.
STEP 2: Shape the Patties
Once your mixture is ready, divide it into four equal portions. Shape each portion into a patty about ¾-inch thick. Make sure to press a slight indentation in the center of each patty with your thumb—this simple trick helps the burgers cook more evenly and prevents them from puffing up in the middle.
At this point, you can either cook them right away or cover and refrigerate the patties for up to 24 hours. Just remember to let them sit at room temperature for a few minutes before cooking so they cook evenly.
STEP 3: Heat Up the Skillet or Grill
You’ve got two great options here—either heat a tablespoon of olive oil in a large skillet over medium heat or preheat your grill to medium. I usually go with the skillet method when I’m short on time or it’s raining outside (because no one likes soggy burgers).
Once the skillet or grill is hot, it’s time to get cooking.
How to Cook White Cheddar & Spinach Chicken Burgers to Juicy Perfection
Now that we’ve got our flavorful patties prepped and ready, it’s time to bring these burgers to life. Cooking them just right is key—you want that golden, lightly crisp exterior and a tender, juicy center that holds together beautifully with every bite. The white cheddar melts slightly into the meat, the spinach softens, and the aroma? Let’s just say it will have everyone asking what’s for dinner.
Whether you’re cooking indoors on a skillet or outside on the grill, these next few steps are super straightforward. And once we’re done cooking, we’ll move on to building the burger—because toppings and toasty buns are just as important as the patty itself.
STEP 4: Cook the Patties
Place your patties into the hot skillet or directly onto the preheated grill. Let them cook undisturbed on the first side for about 5 to 6 minutes, or until the bottom is beautifully golden brown.
Flip each patty carefully (a wide spatula works best) and continue cooking for another 5 to 6 minutes, or until the internal temperature hits 165°F (74°C). This is the safe zone for ground chicken, so don’t skip the temp check if you’re unsure.
Tip: If your patties start to brown too quickly before they’re cooked through, reduce the heat slightly and cover the skillet for a minute or two. This helps trap some steam and finish them off gently.
STEP 5: Let Them Rest
Once your patties are done, transfer them to a clean plate and let them rest for 2 minutes. This quick pause helps lock in the juices and keeps the burgers from falling apart when you bite into them.
While they’re resting, it’s the perfect time to toast your buns and get your toppings ready.
STEP 6: Toast the Buns
There’s nothing like a warm, lightly crisp burger bun to take your meal from good to great. Place the split buns, cut-side down, in the same skillet you used for cooking (no need to clean it) or directly on the grill grates. Let them toast for 1 to 2 minutes, just until they get that nice golden edge.
STEP 7: Build Your Burger
Here comes the fun part—assembly! Start with the bottom bun and spread a thin layer of mayo or aioli if you’re using it (I love using garlic or lemon-herb aioli for an extra punch). Then layer on:
A fresh lettuce leaf
A slice or two of juicy tomato
One of your cheesy, spinach-loaded chicken patties
A few slices of crisp red onion
Top it all off with the other half of your toasted bun, and your burger is ready to serve.
Variations & Tips for the Perfect Burger Night
Now that you’ve mastered the basics, let’s talk about a few ways to switch things up or make these burgers your own.
Add spice: If you like a little heat, mix in a pinch of red pepper flakes or a spoonful of chopped jalapeños when forming the patties.
Cheese swap: Not a fan of white cheddar? Try shredded pepper jack, gouda, or mozzarella.
Make it low-carb: Skip the bun and serve the patties over a bed of greens with your favorite dressing.
Prep ahead: These patties can be shaped up to a day in advance and stored in the fridge. Just remember to let them sit out for 15–20 minutes before cooking.
Freezer-friendly: You can also freeze the raw patties—just layer them with parchment paper and store in an airtight container. Thaw overnight in the fridge before cooking.
White Cheddar & Spinach Chicken Burgers: FAQs and Final Thoughts
You’ve mixed, shaped, cooked, and assembled—now it’s time to dive into one of the juiciest, most flavorful chicken burgers you’ve ever made. But before we wrap things up, I wanted to go over some of the most frequently asked questions I get about this recipe. Whether you’re wondering about substitutions, prep tips, or how to store leftovers, I’ve got you covered.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out all the excess moisture before adding it to the mixture. Otherwise, your patties could end up too wet and fall apart while cooking.
2. What’s the best way to keep chicken burgers from drying out?
The secret is in the balance of moisture-rich ingredients (like egg, cheese, and spinach) and not overcooking them. Make sure to cook just until the internal temp hits 165°F (74°C) and let them rest after cooking to keep them juicy.
3. Can I make these ahead of time?
Absolutely! You can shape the patties and store them in the fridge for up to 24 hours before cooking. Just allow them to sit at room temperature for about 15–20 minutes before they hit the pan or grill.
4. Can I bake these instead of pan-frying or grilling?
Yes, you can bake them at 400°F (200°C) on a parchment-lined baking sheet for 18–20 minutes, flipping halfway through. Just check the internal temperature to make sure they’re fully cooked.
5. How should I store and reheat leftovers?
Store cooked patties in an airtight container in the fridge for up to 2 days. To reheat, pop them in a skillet over medium-low heat or warm them in the oven at 350°F (175°C) until heated through.
6. Can I make this recipe gluten-free?
Sure! Just swap the panko breadcrumbs for gluten-free breadcrumbs or even crushed gluten-free crackers. Be sure to check your bun and aioli ingredients too if you’re avoiding gluten.
7. What other toppings go well with these burgers?
These are super versatile—try adding smashed avocado, a fried egg, or a drizzle of hot honey for a little something extra. A slice of crisp bacon also works beautifully with the white cheddar.
Final Thoughts: Why You’ll Love These Burgers Again and Again
If you’re anything like me, once you try these White Cheddar & Spinach Chicken Burgers, they’re going to make a regular appearance in your weeknight rotation. They’re light but hearty, simple but packed with flavor, and easy to customize depending on what’s in your fridge.
I love how the mild chicken base allows the fresh garlic, creamy cheddar, and vibrant spinach to shine. It’s the kind of burger that feels a little gourmet but comes together with pantry basics and just a few fresh ingredients.
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White Cheddar & Spinach Chicken Burgers
Description
Juicy chicken burgers are elevated with melty white cheddar and tender spinach, creating a flavorful and nutritious twist on a classic. These patties are seasoned simply to let the fresh ingredients shine, then grilled or pan-seared to golden perfection. Serve on toasted buns with your favorite toppings for a satisfying weeknight meal or backyard barbecue favorite.
Ingredients
For the chicken patties
1½ pounds ground chicken
1 cup fresh spinach, finely chopped
1 cup shredded white cheddar cheese
½ cup panko breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil, for cooking
For assembly
4 burger buns, split and toasted
Lettuce leaves
Sliced tomato
Sliced red onion
Mayonnaise or aioli (optional)
Instructions
Combine ground chicken, chopped spinach, shredded white cheddar, panko, beaten egg, minced garlic, onion powder, salt, and pepper in a large bowl. Mix gently until just combined, taking care not to overwork the meat.
Divide the mixture into four equal portions and form into patties about ¾-inch thick, pressing a slight indentation in the center of each to prevent bulging during cooking.
Heat olive oil in a large skillet set over medium heat or preheat a grill to medium. Cook the patties until golden brown on the first side, about 5 to 6 minutes, then flip and continue cooking until the internal temperature reaches 165 °F (74 °C), another 5 to 6 minutes.
Transfer cooked patties to a plate and let rest for two minutes. Meanwhile, toast burger buns face-down in the same skillet or on the grill until lightly crisp.
Spread mayonnaise or aioli on the bun bottoms if desired. Layer with lettuce, tomato, the chicken patty, and red onion. Top with the bun caps and serve immediately.
Notes
Patties can be shaped and refrigerated up to 24 hours ahead; bring to room temperature before cooking for even heat distribution. For a lighter version, substitute Greek yogurt for half the mayonnaise. Leftover patties make a great protein addition to salads or wraps and can be stored in the refrigerator for up to two days.
