White Cheddar and Spinach Chicken Burger

If you’re craving a juicy, flavorful burger that’s a little different from the usual beef patty, this Ultimate White Cheddar and Spinach Chicken Burger Recipe is about to become your go-to! Imagine biting into a golden-brown chicken patty, packed with fresh spinach and gooey white cheddar, sandwiched between a soft brioche bun. It’s wholesome, rich in flavor, and easy to whip up in your kitchen. Honestly, it’s the perfect mix of comfort food and a fresh twist!

This recipe combines lean ground chicken, earthy spinach, and creamy white cheddar to create a burger that’s both satisfying and a little lighter than traditional options. Whether you’re hosting a backyard BBQ, meal-prepping for the week, or just indulging in a weeknight treat, this burger delivers on every front. Ready to bring these incredible flavors to your table?

The Story Behind the White Cheddar and Spinach Chicken Burger

Let me tell you, this recipe has been a labor of love in my kitchen. I’ve always adored chicken burgers because they’re a great blank canvas for playing around with flavors. One day, after enjoying a white cheddar and spinach omelet for breakfast (yes, I’m one of those people who daydreams about lunch while eating breakfast), I thought, “What if these flavors worked in a burger?” Spoiler alert: they do.

Chicken burgers don’t always get the love they deserve. They’re often overshadowed by their beefy counterparts, but this recipe proves they can hold their own. Adding spinach not only boosts the nutrition but also keeps the patties moist and tender. And white cheddar? It adds that creamy, tangy bite that takes these burgers to the next level.

These burgers are perfect year-round. Grill them up in the summer, or pan-sear them in a cozy kitchen during the colder months. No matter the season, these burgers bring comfort and joy to the table. Plus, because they’re made with chicken and greens, they feel just a tad virtuous—like you’re sneaking some health into a classic indulgence.

Ingredients: What Makes This Burger Shine?

Let’s break down the stars of this recipe so you can see why these ingredients work so well together. Each one has a purpose, and together, they create burger magic.

• Ground Chicken: The base of this burger is lean ground chicken. Look for ground chicken breast if you want a lighter option, or go for a mix that includes dark meat for extra flavor.
• Fresh Spinach: A handful of finely chopped spinach adds moisture, nutrients, and a pop of green. Frozen spinach works too—just make sure it’s thawed and squeezed dry.
• White Cheddar Cheese: Sharp white cheddar is the MVP here. It melts beautifully and adds a tangy richness that pairs so well with the chicken.
• Breadcrumbs: These help bind the patties and keep them from falling apart. Panko breadcrumbs are my favorite for their light texture.
• Garlic: Because what’s a good burger without a little garlic? Minced fresh garlic brings a punch of flavor.
• Egg: This is your binder! It holds everything together so your patties don’t crumble during cooking.
• Seasonings: Salt, pepper, and a pinch of smoked paprika add just the right amount of seasoning. Feel free to adjust to your taste.
• Brioche Buns: Soft, buttery brioche buns are the ideal vessel for these burgers. They’re sturdy enough to hold all the toppings but still melt in your mouth.
• Toppings: Think lettuce, tomato, red onion, and maybe a little extra white cheddar if you’re feeling indulgent.

Pro tip: You can find ground chicken at most grocery stores, but if it looks a bit sparse, ask your butcher to grind some chicken breasts or thighs for you. It’s fresher and often more affordable!

Equipment You’ll Need

Good news—this recipe doesn’t require any fancy gadgets. Here’s what you’ll need:

• Mixing Bowl: For combining all the ingredients.
• Cast-Iron Skillet or Grill Pan: If you’re not grilling outdoors, a cast-iron skillet does an amazing job of getting that golden crust on your patties.
• Spatula: For flipping the burgers without breaking them.
• Knife and Cutting Board: For chopping the spinach and any toppings.
• Measuring Cups and Spoons: To keep your ingredient ratios just right.

If you’re grilling, don’t forget to oil your grates beforehand to prevent sticking. Trust me, it makes a world of difference!

How to Make the Ultimate White Cheddar and Spinach Chicken Burger

1. Prep the Ingredients: Finely chop the spinach and grate the white cheddar cheese. If you’re using frozen spinach, thaw it and squeeze out excess water.
2. Mix the Patties: In a large bowl, combine 1 pound (450 g) of ground chicken, 1 cup (30 g) of chopped spinach, 1/2 cup (60 g) of grated white cheddar, 1/4 cup (30 g) of breadcrumbs, 1 minced garlic clove, 1 beaten egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of smoked paprika. Mix until just combined—don’t overwork the meat!
3. Shape the Patties: Divide the mixture into 4 equal portions and shape into patties about 1/2 inch (1.3 cm) thick. Make a small indentation in the center of each patty to keep them from puffing up as they cook.
4. Cook the Patties: Heat a skillet or grill pan over medium heat and lightly oil it. Cook the patties for 4–5 minutes per side, or until they reach an internal temperature of 165°F (74°C). They should be golden brown and juicy!
5. Assemble the Burgers: Toast the brioche buns lightly, then layer the bottom bun with lettuce, the chicken patty, a slice of tomato, and a few slices of red onion. Top with the other half of the bun.

And there you have it—perfectly cooked chicken burgers with all the fixings!

Cooking Tips & Techniques

• Don’t skip the indentation in the patty—it helps them cook evenly and prevents the dreaded “burger bulge.”
• If your patties feel too wet to shape, add a tablespoon of breadcrumbs at a time until they hold together.
• Let the patties rest for a minute or two after cooking. This keeps the juices locked in.
• For extra cheesy goodness, top the patties with an additional slice of white cheddar during the last minute of cooking.

Variations & Adaptations

• Gluten-Free: Swap the breadcrumbs for gluten-free breadcrumbs and use gluten-free buns.
• Keto-Friendly: Skip the breadcrumbs altogether and use lettuce wraps instead of buns.
• Seasonal Spin: Add roasted red peppers in the summer or caramelized onions in the winter for a seasonal twist.

Feel free to experiment—this recipe is super versatile!

Serving & Storage Suggestions

These burgers are best served hot, straight off the grill or skillet. Pair them with sweet potato fries, a crisp side salad, or even a refreshing slaw. For drinks, a cold lemonade or light lager complements the flavors perfectly.

If you have leftovers, store the cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat until heated through. You can also freeze uncooked patties for up to 2 months. Just thaw overnight before cooking.

Nutritional Information & Benefits

Each burger (without toppings or bun) contains approximately:

• Calories: 250
• Protein: 25 g
• Fat: 12 g
• Carbohydrates: 6 g

Spinach is packed with vitamins A and C, while the chicken provides lean protein. White cheddar adds calcium, making this burger a balanced meal!

Conclusion

This Ultimate White Cheddar and Spinach Chicken Burger Recipe is everything you’re looking for in a burger—flavorful, juicy, and just indulgent enough. It’s a crowd-pleaser that’s easy to customize and feels just a little fancy without being fussy.

I’d love to hear how you make this recipe your own. Did you try a unique topping? Swap out an ingredient? Share your thoughts in the comments below or tag me on social media with your burger creations!

Now, grab your apron and get cooking. These burgers aren’t going to make themselves, but trust me—they’re worth every minute!

FAQs: White Cheddar and Spinach Chicken Burger

Can I make these burgers ahead of time?

Yes! You can form the patties and refrigerate them for up to 24 hours before cooking.

Can I use frozen spinach?

Absolutely. Just make sure to thaw and squeeze out as much water as possible before mixing it in.

What’s the best way to freeze these burgers?

Freeze the uncooked patties in a single layer on a baking sheet, then transfer them to a freezer bag or container. They’ll keep for up to 2 months.

Can I substitute white cheddar with another cheese?

Yes! Gouda, Swiss, or even mozzarella would work beautifully in this recipe.

How do I keep chicken burgers from drying out?

Adding spinach and cheese helps keep them moist, but be sure not to overcook them. Use a meat thermometer to check for 165°F (74°C).

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