Description
These White Cheddar Spinach Chicken Burgers offer a flavorful and healthy twist on a classic favorite. Made with lean ground chicken, fresh spinach, and melty white cheddar cheese, they’re packed with protein and perfect for a quick weeknight dinner or a weekend cookout. Seasoned with garlic, onion, paprika, and a hint of salt and pepper, these juicy patties are cooked on the stovetop to a golden finish and assembled with your choice of fresh toppings on toasted buns.
Ingredients
Scale
Chicken Burger Patties
- 1 lb ground chicken
- 1 cup fresh spinach, chopped
- 1 cup shredded white cheddar cheese
- 1 clove garlic, minced
- ¼ cup finely chopped onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
To Serve
- 4 burger buns
- Optional toppings: lettuce, tomato, red onion, mayo, mustard, etc.
Instructions
- Prepare the burger mixture: In a large bowl, combine the ground chicken, chopped spinach, shredded white cheddar cheese, minced garlic, finely chopped onion, salt, black pepper, and paprika. Gently mix until all ingredients are evenly incorporated, being careful not to overmix to keep the patties tender.
- Shape the patties: Divide the mixture into 4 equal portions. Shape each portion into a round burger patty, about ¾-inch thick, and set aside.
- Cook the patties: Heat olive oil in a large skillet or grill pan over medium heat. When the oil is hot, add the patties. Cook for 5 to 6 minutes on one side until golden brown, then flip and cook the other side for another 5 to 6 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- Toast the buns: While the patties cook, optionally toast the burger buns in a separate pan or toaster until lightly browned and crisp.
- Assemble the burgers: Place each cooked patty on the bottom half of the toasted buns. Add your preferred toppings such as lettuce, sliced tomato, red onion, and condiments like mayo or mustard. Top with the bun’s other half and serve immediately.
Notes
- You can substitute frozen spinach (thawed and thoroughly squeezed dry) if fresh spinach is unavailable.
- For an extra depth of flavor, add a dash of Worcestershire sauce or Dijon mustard into the burger mixture before cooking.
- These patties cook well on an outdoor grill as an alternative to the stovetop method.
