Name: White Cheddar and Spinach Chicken Burgers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 lb ground chicken; 1 cup fresh spinach, finely chopped; 1/2 cup white cheddar cheese, shredded; 2 cloves garlic, minced; 1/4 cup onion, finely diced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp smoked paprika; 1 tbsp olive oil (for sautéing spinach); Optional: burger buns, lettuce, tomato slices, mayo, mustard

Juicy, flavorful, and protein-packed, these white cheddar and spinach chicken burgers are a wholesome twist on a classic favorite. With tender ground chicken, sautéed spinach, and gooey white cheddar cheese, each bite is loaded with savory satisfaction. Whether I’m firing up the grill or sticking to the stovetop, these burgers come together fast and deliver every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground chicken

1 cup fresh spinach, finely chopped

1/2 cup white cheddar cheese, shredded

2 cloves garlic, minced

1/4 cup onion, finely diced

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp smoked paprika

1 tbsp olive oil (for sautéing spinach)

Optional: burger buns, lettuce, tomato slices, mayo, mustard

Directions

I heat the olive oil in a skillet over medium heat and sauté the chopped spinach for about 1–2 minutes until it just wilts. Then I remove it from the heat and let it cool slightly.

In a large bowl, I mix the ground chicken, cooled spinach, shredded white cheddar, garlic, onion, salt, pepper, and smoked paprika until everything is just combined.

I divide the mixture and shape it into 4 equal-sized burger patties.

On a grill pan or skillet preheated over medium heat, I cook the patties for about 5–6 minutes per side, or until they’re golden brown and reach an internal temperature of 165°F (74°C).

I serve the burgers on toasted buns with toppings like lettuce, tomato, mayo, or mustard—or skip the bun and use a salad base for a low-carb meal.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories per serving: 280 kcal

Variations

I swap white cheddar for sharp cheddar, Monterey Jack, or even pepper jack for a spicy kick.

Sometimes I mix in chopped fresh herbs like parsley or basil for added freshness.

For extra moisture and flavor, I’ve tried mixing in a tablespoon of Greek yogurt.

I use gluten-free buns or lettuce wraps for a gluten-free option.

These patties also work great in a rice bowl with roasted veggies.

Storage/Reheating

Once cooked, I store leftover burgers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low-medium heat or pop them in the microwave for about 1–2 minutes until warmed through. For longer storage, I freeze cooked patties (separated by parchment) and reheat them from frozen or thaw overnight in the fridge before reheating.

FAQs

How do I keep chicken burgers from drying out?

I make sure not to overcook them—using a meat thermometer to hit 165°F (74°C) helps. The cheese and sautéed spinach also help keep them juicy.

Can I bake these chicken burgers instead?

Yes, I bake them at 375°F (190°C) for about 20–25 minutes, flipping halfway through. I always check for doneness with a thermometer.

Can I use frozen spinach instead of fresh?

I can, but I always make sure to thaw and squeeze out all the excess water to avoid soggy patties.

What’s the best way to freeze these?

I freeze the patties either raw or cooked, with parchment between them in a sealed container or freezer bag. They stay good for up to 3 months.

What toppings go well with these burgers?

I love pairing them with avocado slices, red onion, Dijon mustard, or a zesty yogurt sauce. They also go great with pickles or grilled mushrooms.

Conclusion

These white cheddar and spinach chicken burgers are a regular in my dinner rotation. They’re quick, full of flavor, and offer a healthier take on comfort food. Whether I’m grilling for friends or meal prepping for the week, they always satisfy. Simple ingredients, easy steps, and delicious results—this is one recipe I keep coming back to.

Recipe: