White Cheddar Spinach Chicken Burgers

White cheddar and spinach chicken burgers check all the boxes when it comes to weeknight meals — quick wholesome and totally satisfying. I make these for family cookouts and busy Tuesday evenings alike. Flavors from the aged cheddar and fresh spinach mingle with juicy ground chicken for a burger that disappears in minutes. They are great for adults and even picky eaters love them tucked in warm toasted buns with a crisp lettuce leaf.

The first time I mixed spinach into my burger patties my kids were suspicious but one bite changed their minds forever. They now ask for these burgers year round and help wash the spinach too.

Ingredients

• Ground chicken: Brings a light juicy texture and holds flavor well. Select fresh ground chicken and check the label for minimal additives.
• Fresh spinach: Adds color and nutrients plus moisture. Opt for lively green leaves and chop them just before stirring in.
• White cheddar cheese: Creates creaminess and deep savory notes. Choose aged white cheddar for the best melt and flavor.
• Breadcrumbs: Help bind everything together and keep patties from falling apart. Panko provides a lighter texture if you have it but any unseasoned breadcrumbs will work.
• Egg: Essential as a binder to help patties set.
• Garlic: Gives a subtle punch of heat and savoriness. Finely mince fresh cloves for best flavor.
• Onion powder: Provides gentle sweetness without extra moisture.
• Salt and pepper: Heighten all the other flavors so season to taste.
• Whole wheat burger buns: Offer a nutty bite plus more nutrition than classic white buns. Look for soft buns without added sugars.
• Lettuce leaves and tomato slices: Keep toppings fresh and crisp. Choose ripe tomatoes and wash greens thoroughly.
• Olive oil: Coats the grill or skillet so burgers will not stick and helps give beautiful browning.

Instructions

Prepare the Mixture:

In a spacious bowl combine ground chicken chopped spinach shredded white cheddar breadcrumbs beaten egg minced garlic onion powder and a sprinkle of salt and pepper. Use your hands or a sturdy spatula to mix until no obvious pockets of breading or cheese remain. The mixture will be soft and a bit tacky.

Form the Patties:

Divide the mixture into four. Use damp hands to form each mound into a round patty about half an inch thick. Press a slight dip into the center of each to encourage even cooking and prevent bulging.

Preheat the Grill:

Warm up your grill or skillet to medium heat before cooking so patties sear quickly. Brush the grate or pan lightly with olive oil for an easy release.

Cook the Patties:

Place each formed patty onto the grill or skillet. Cook undisturbed for 5 minutes until the underside turns golden. Flip only once with a wide spatula and cook for another 5 minutes. Check with a thermometer to ensure the center is at least 165 degrees Fahrenheit juicy but fully cooked.

To toast the buns:

Slide the whole wheat buns split side down on the grill for about one minute to get them golden and slightly crisp.

Assemble the Burgers:

Allow the patties to rest one minute then place them on the bun bases. Add lettuce leaves and ripe tomato slices. Finish with the bun tops and secure with skewers if desired.

Serve:

Enjoy burgers right away while the cheese is melty with your favorite sides like baked sweet potato fries or a crunchy slaw.

I adore how shredded white cheddar brings creamy richness with every bite while the fresh spinach never feels like a chore to eat. When my son helps shape the patties he always insists on extra cheese and his smile makes dinner prep one of my favorite family memories.

Storage Tips

Store leftover cooked burgers in an airtight container in the refrigerator for up to three days to keep them moist and fresh. Uncooked patties can be wrapped and frozen for a month. If freezing let them thaw overnight in the fridge then cook as directed. Reheat in a nonstick skillet covered to preserve moisture or use the microwave for a quick lunchbox solution.

Ingredient Substitutions

Ground turkey or lean beef both work well in place of chicken. Baby kale or arugula can swap in for spinach just chop finely to blend. If white cheddar is unavailable try Monterey Jack or mild provolone for a creamy melt. Gluten-free breadcrumbs ensure the burgers are friendly for all eaters.

Serving Suggestions

These burgers are wonderful with sweet potato fries or a tangy slaw. A little mustard or honey mustard on the bun adds a flavorful kick. For summer meals serve with watermelon wedges and a chilled cucumber salad. Grill corn on the side to complete the meal.

A Bit of Burger History

Chicken burgers reflect the lighter eating trends of the last two decades. By mixing spinach into the chicken the tradition of adding vegetables for both taste and wellness is honored. White cheddar takes inspiration from classic American cheeseburgers with a more subtle and elegant twist.

Seasonal Adaptations

Swap tomato slices for grilled peppers during colder months Fresh spinach can be replaced with thawed chopped frozen spinach in winter Try a slice of grilled pineapple in spring for a sweet tang Keep the patties cold before cooking so they hold shape Pressing the centers of burgers really does help them cook flat A handful of grated carrot can disappear into the mix for extra veggies

Freezer Meal Conversion

Shape raw patties and lay between parchment sheets then freeze in a single layer. Once solid bag them for future use. Cook directly from frozen adding two to three extra minutes per side. This tip keeps weeknight dinners ready in a flash.

Success Stories

Many readers tell me their kids ask for these burgers by name. Friends who meal prep love that they stash raw patties in the freezer so weekday lunches are always within reach. Lettuce wrapped or on a bun they work for everyone’s style.

I learned this burger brings people together and turns routine nights into moments everyone remembers.

Recipe FAQs

→ How do I prevent chicken patties from sticking to the grill?

Lightly brush the grill with olive oil before placing the patties, and ensure the grill is preheated.

→ Can I substitute another cheese for white cheddar?

Yes, you may use mild cheddar, mozzarella, or pepper jack for a different flavor profile.

→ How do I keep the patties moist?

Mix the ingredients just until combined and avoid overcooking to maintain juiciness.

→ Can these burgers be made ahead of time?

Uncooked patties may be refrigerated or frozen and cooked later as needed for convenience.

→ Which sides pair well with these burgers?

Serve with sweet potato fries, coleslaw, or a crisp green salad for a balanced meal.

→ Are whole wheat buns necessary?

Whole wheat buns add nutty flavor and fiber, but any burger bun or roll works well.