Creamy White Cheddar & Spinach Chicken Burgers

When the craving for a juicy, flavorful burger hits but you’re looking to keep things on the lighter side, these White Cheddar & Spinach Chicken Burgers are my go-to solution. I first stumbled upon this combination one busy weeknight when I had ground chicken in the fridge and a block of white cheddar begging to be shredded. The result was an instant hit with my family—tender, cheesy patties studded with tender spinach, all sandwiched in a perfectly toasted bun. Today, I’m excited to share how simple it is to bring this vibrant burger to your table in under 30 minutes.

There’s something so satisfying about melding hearty chicken with melty cheddar, and the addition of fresh spinach not only adds a pop of color but also boosts the nutrition. In my kitchen, this recipe has become shorthand for “dinner solved,” especially when life gets hectic. No lengthy marinating, no deep fryer required—just one bowl, one skillet, and a handful of wholesome ingredients you probably already have on hand.

Below, you’ll find the first half of the recipe laid out step by step. Think of this as your backstage pass to burger greatness: we’ll mix, season, and shape those patties so they’re primed for the skillet. In Part 2, I’ll walk you through cooking them to juicy perfection, toasting the buns, and creative serving ideas that take these burgers from “delicious” to “unforgettable.” Let’s get started!

this recipe

Steps

1. Combine the Base Ingredients
   In a medium-sized mixing bowl, add 1 pound of ground chicken, ½ cup finely diced onion, and 2 cloves of minced garlic. Crack in 1 large beaten egg and drizzle 1 teaspoon of Dijon mustard on top. The egg and mustard help bind everything together, ensuring your patties won’t fall apart during cooking.

2. Fold in Spinach and Seasonings
   Sprinkle in ½ cup of chopped fresh spinach, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Using a rubber spatula or clean hands, gently fold the ingredients until the mixture just holds together. Be careful not to overmix at this stage—you want the texture to stay light so the final patties remain tender.

3. Incorporate the White Cheddar
   Once the base is barely cohesive, add 1 cup of shredded white cheddar cheese. Fold in the cheese with slow, deliberate strokes so you maintain distinct ribbons of cheddar throughout the mixture. These pockets of cheese will melt as you cook, giving you that irresistible gooey center.

4. Shape the Patties
   Divide the mixture into four equal portions. With lightly oiled or wet hands (to prevent sticking), form each portion into a patty about ¾-inch thick. To ensure even cooking and prevent a domed center, press a slight indentation in the middle of each patty with your thumb. This little trick keeps the burgers flat and juicy.

Cooking & Serving Tips for Your White Cheddar & Spinach Chicken Burgers

Now that you’ve prepped and shaped those gorgeous patties, it’s time to bring the flavor home. In this section, we’ll sear the burgers to a beautiful golden brown, toast the buns just right, and explore a few of my favorite twists to make these chicken burgers uniquely yours.

Steps

1. Sear the Patties
   Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. You want the pan hot enough that the oil shimmers but doesn’t smoke. Gently lay the patties in the skillet—be careful not to overcrowd. Depending on the size of your pan, you may need to work in batches.

2. Develop a Golden Crust
   Let the burgers cook undisturbed for about 5 minutes. You’ll know they’re ready to flip when the underside is a rich golden brown and you can lift one edge easily without it sticking. If you’re using an instant-read thermometer, aim for around 155 °F before flipping; this helps prevent overcooking once you turn them.

3. Finish Cooking Through
   Flip each patty and continue cooking for an additional 5–7 minutes, or until the internal temperature registers 165 °F and the white cheddar has melted into gooey pockets. If you don’t have a thermometer, look for clear juices and a firm texture when pressed gently in the center.

4. Toast the Buns
   While the burgers finish, split 4 hamburger buns and toast them cut-side down. You can do this in a separate skillet over medium-low heat—just a minute or two until the edges turn lightly golden—or under the broiler for 30–45 seconds. Keep a close eye so they don’t burn. The slight crunch of a toasted bun really elevates the whole burger experience.

5. Dress & Assemble
   Place each patty on the bottom half of a toasted bun. I love topping mine with crisp lettuce leaves and thin tomato slices for freshness, but you could also use caramelized onions or avocado if you’re feeling indulgent. Spread your favorite sauce on the top bun—garlic aioli, honey mustard, or even a spicy chipotle mayo all pair beautifully with the mild chicken and tangy cheddar.

6. Creative Variations

   • Herbaceous Boost: Stir in a tablespoon of finely chopped basil or parsley to the meat mixture for a bright, aromatic note.

   • Extra Binding: If you prefer a firmer patty, add 2 tablespoons of plain breadcrumbs when combining ingredients.

   • Gluten-Free Option: Swap the buns for large lettuce leaves or your favorite gluten-free buns—lettuce wraps keep the meal light and fresh.

   • Saucy Twist: Mix a little sriracha into your mayo for a spicy kick, or swap Dijon mustard for whole-grain mustard in the patties for extra depth.

7. Serving Suggestions
   Serve immediately while the cheese is warm and melty. These burgers pair beautifully with sweet potato fries, a crisp garden salad, or even simple oven-roasted potatoes. If you’re hosting a casual gathering, set up a toppings bar with sliced peppers, pickles, and assorted cheeses so guests can build their own dream burgers.