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Juicy chicken burgers loaded with white cheddar and bright spinach make a quick dinner the whole family asks for again and again. Whether you are craving something lighter than beef or just want to sneak a little green onto your plate these burgers deliver classic comfort and a fresh flavorful twist.
Every time I make these my kitchen fills with the best cheesy aroma and no one misses the beef at all. I have even won over spinach skeptics with this recipe by letting the cheddar do the convincing.
Ingredients
- Ground chicken: dark meat is best for extra juiciness avoid chicken breast if you want a moist burger
- Fresh spinach: adds moisture and color make sure leaves are super dry before adding
- White cheddar cheese: brings creamy sharp flavor and melts perfectly sharp or extra sharp produces extra tang
- Breadcrumbs: help bind the patties and make them tender use glutenfree if needed or swap for ground oats
- Egg: binds everything for sturdy patties buy the freshest eggs for best structure
- Garlic: infuses flavor chop finely or use a garlic press for even flavor
- Onion powder and dried oregano: boost savory notes and stay gentle never overwhelming
- Salt and black pepper: bring everything together do not be shy with seasoning
- Olive oil: for perfect browning and extra richness I always reach for a high quality coldpressed one
- Burger buns: classic or glutenfree your favorite sturdy bun works great freshly toasted for the best bite
- Lettuce tomato or other toppings: cool crunch and color pick the freshest produce for the juiciest burgers
- Mustard or aioli optional: adds zippy richness and moisture
Step-by-Step Instructions
- Make the Burger Mix:
- Combine ground chicken chopped spinach shredded cheddar breadcrumbs egg minced garlic onion powder oregano salt and pepper in a large mixing bowl. Gently mix with clean hands or a spoon until just combined. Stop as soon as it comes together to keep the mixture tender.
- Shape the Patties:
- Divide the mixture into four equal parts. Shape each into a round flat patty about half an inch thick. Press your thumb in the center of each to make a shallow indent which helps them cook evenly and not puff up.
- Cook the Patties:
- Heat a nonstick skillet or grill pan over medium heat and drizzle in olive oil. Set patties in the pan and cook for five to six minutes per side turning once until golden and the inside temp reads one hundred sixty five degrees Fahrenheit. During the last one to two minutes add a little extra cheddar on top of each patty and cover the pan to melt.
- Toast and Build:
- While patties finish toasting warm the buns cut side down in the pan until golden. Place chicken patties on buns pile on sliced tomato lettuce and your favorite extras. Spread on mustard or aioli if you love more tang.
- Enjoy Fresh:
- Serve immediately while still hot and gooey. Every bite is juicy cheesy and packed with greens.
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What I love most is using sharp cheddar which turns gorgeously gooey over the chicken. Last summer we grilled these in the backyard and my kids tried to sneak extra cheese on top before I even finished assembling.
Storage Tips
Keep cooked patties in an airtight container in the fridge for up to three days. To freeze uncooked patties shape and stack with parchment between each then seal in a freezer bag for up to two months. Thaw in the fridge before cooking as usual.
Ingredient Substitutions
If you need dairy free you can use a plantbased cheddar. For extra flavor try swapping white cheddar for pepper jack or smoked mozzarella. If gluten is a concern either skip the breadcrumbs or use a glutenfree version or even ground oats.
Serving Suggestions
Serve the burgers with classic fries or a big green salad. For a fun change spoon a spoonful of sautéed mushrooms or a quick homemade slaw over the top. Going bunless is great for making it a lighter dinner especially with roasted sweet potato fries or crispy pickles.
Cultural Context
Chicken burgers have become more popular as people look for lighter healthconscious options without losing the fun of a classic burger night. Adding cheddar and spinach puts a modern nutritious twist on the usual grilled chicken sandwich and makes it feel more special than plain chicken on a bun.
Recipe FAQs
- → How can I keep chicken burgers moist?
Choose ground chicken with some dark meat and be careful not to overmix the ingredients. Adding egg and a bit of cheese helps retain moisture as the patties cook.
- → Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach and squeeze out any excess water before mixing it in to prevent soggy patties.
- → Is it possible to grill these chicken patties?
Absolutely! Lightly grease grill grates, shape the patties gently, and flip without pressing down to keep them juicy.
- → What bun or topping options work well?
Whole wheat, gluten-free, or classic buns are delicious. Top with lettuce, tomato, pickles, sautéed mushrooms, or caramelized onions for extra flavor.
- → How can I make these gluten-free?
Swap breadcrumbs for gluten-free alternatives or ground oats. Serve on gluten-free buns or enjoy the patties on salad greens.