Last Tuesday evening, I found myself staring into my refrigerator with that familiar “what’s for dinner?” feeling. My family was craving burgers, but I wanted something lighter than beef—something that felt nourishing but still satisfying. That’s when I spotted fresh spinach, a block of sharp white cheddar, and ground chicken. Within minutes, I had the perfect solution: White Cheddar and Spinach Chicken Burgers that would become our new weeknight favorite.
These burgers solve the eternal dinner dilemma of wanting comfort food that doesn’t weigh you down. The combination of tender chicken, creamy melted cheese, and nutritious greens creates a burger that’s both indulgent and surprisingly wholesome. If you’re looking for more quick dinner solutions, my Creamy Tuscan Chicken uses similar ingredients and comes together just as easily.
The best part? You can have these golden, juicy burgers on the table in under 30 minutes. Let’s get started.
Why You’ll Love This Recipe
- Ready in 30 minutes – Perfect for busy weeknights when you need dinner fast
- Lighter than beef burgers – All the satisfaction with fewer calories and leaner protein
- Hidden vegetables – Spinach blends seamlessly, making it family-friendly even for picky eaters
- Restaurant-quality flavor – Sharp white cheddar creates pockets of melted goodness in every bite
- Versatile and customizable – Works on buns, in lettuce wraps, or sliced over salads
Ingredients You’ll Need
- 1½ pounds ground chicken (preferably thigh meat for moisture)
- 1 cup fresh spinach, finely chopped
- 1 cup white cheddar cheese, shredded
- ⅓ cup breadcrumbs (panko works best)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 4 burger buns
- Optional toppings: lettuce, tomato, red onion, mayo, mustard
Why we use ground chicken thigh: It contains slightly more fat than breast meat, keeping your burgers moist and preventing dryness. If you only have ground breast, add 1 tablespoon of olive oil to the mixture.
Best substitute for white cheddar: Sharp regular cheddar, gruyere, or even crumbled feta all work beautifully. Avoid pre-shredded cheese if possible—it contains anti-caking agents that prevent smooth melting.
Step-by-Step Instructions
- Prepare the spinach: Chop fresh spinach very finely or pulse in a food processor. Pat dry with paper towels to remove excess moisture that could make burgers soggy.
- Mix the burger base: In a large bowl, combine ground chicken, chopped spinach, shredded cheese, breadcrumbs, egg, minced garlic, and all seasonings. Mix gently with your hands until just combined—overmixing creates tough burgers.
- Form the patties: Divide mixture into 4 equal portions and shape into patties about ¾-inch thick. Make a small indent in the center of each patty with your thumb; this prevents puffing during cooking.
- Chill briefly: Place patties on a plate and refrigerate for 10 minutes. This helps them hold together better when cooking. If you’re rushed, you can skip this step.
- Cook the burgers: Heat olive oil in a large skillet over medium-high heat. Cook patties for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If cheese starts oozing out, it’s normal—just flip carefully.
- Rest before serving: Let burgers rest for 3 minutes after cooking. This allows juices to redistribute, ensuring every bite stays moist and flavorful.
Serving Suggestions
These chicken burgers shine in multiple settings. For a classic approach, serve on toasted brioche buns with crisp lettuce, juicy tomato slices, and a swipe of garlic aioli. The soft bun soaks up those delicious juices without falling apart.
For a lighter lunch or post-workout meal, skip the bun entirely and wrap your burger in butter lettuce leaves with sliced avocado and pickled red onions. This low-carb version keeps all the flavor while cutting calories.
Hosting a casual dinner party? Serve these burgers slider-style on small rolls with a variety of toppings so guests can customize. Pair with sweet potato fries and a simple arugula salad for a complete meal that impresses without stress.
Variations and Suggestions (Make it Yours)
- Mediterranean twist: Add crumbled feta instead of cheddar, mix in chopped sun-dried tomatoes, and season with oregano and lemon zest
- Spicy version: Include ¼ teaspoon cayenne pepper and top with pepper jack cheese and jalapeño slices
- Gluten-free option: Substitute breadcrumbs with almond flour or crushed gluten-free crackers
- Dairy-free adaptation: Omit the cheese and add extra seasonings, or use dairy-free cheese alternatives
- Meal prep friendly: Double the recipe and freeze uncooked patties between parchment paper for up to 3 months
Emily Dawson Tips for Recipe Success
Don’t press down on burgers while cooking – I see people do this constantly, and it squeezes out all those precious juices. Let them cook undisturbed and you’ll have much juicier results.
Use a meat thermometer – Chicken must reach 165°F (74°C) for safety, but going much higher dries it out. A $10 instant-read thermometer is your best friend here.
Keep your hands slightly wet when forming patties. This prevents the mixture from sticking to your fingers and creates smoother, more uniform shapes.
Toast your buns – Even 30 seconds in the pan with a little butter transforms the whole burger experience and prevents sogginess from burger juices.
Common mistake: Making patties too thick. Thick chicken burgers often burn outside before cooking through inside. Stick to ¾-inch thickness for even cooking.
Storage and Make-Ahead
Refrigerator storage: Cooked burgers keep well for 3-4 days in an airtight container. Stack them with parchment paper between each patty to prevent sticking.
Freezer storage: Freeze uncooked patties for up to 3 months. Place parchment paper between each burger, wrap tightly in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator before cooking. Cooked burgers can also be frozen for up to 2 months, though texture is slightly better with uncooked freezing.
Reheating method: The best way to revive leftover burgers is in a covered skillet over medium-low heat with a tablespoon of water. The steam keeps them moist. Microwave reheating works in a pinch—use 50% power for 1-2 minutes to avoid rubberiness.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works perfectly and the flavor is nearly identical. Both are lean meats, so follow the same technique of not overcooking to maintain moisture.
Why are my chicken burgers falling apart?
This usually happens from too much moisture or not enough binding. Make sure you squeeze excess water from the spinach and don’t skip the egg and breadcrumbs. Chilling the patties before cooking also helps them hold together better during the flip.
Can I grill these instead of pan-frying?
Yes, but chicken burgers are delicate on the grill. Oil your grill grates well and use medium heat rather than high. Consider using a grill basket or forming slightly thicker patties to prevent breakage when flipping.
How do I know when the burgers are fully cooked?
The only reliable method is using a meat thermometer—chicken must reach an internal temperature of 165°F (74°C). Visual cues like “no pink” aren’t always accurate with ground poultry.
Can I make these ahead for meal prep?
Definitely! Form uncooked patties on Sunday, refrigerate for up to 2 days, or freeze for longer storage. You can also cook them all at once and reheat throughout the week.
What’s the best cheese to use if I can’t find white cheddar?
Regular sharp cheddar is the closest substitute. Gruyere adds a sophisticated nutty flavor, while Monterey Jack melts beautifully and keeps things mild for sensitive palates.
Final Thoughts
These White Cheddar and Spinach Chicken Burgers have become a staple in my kitchen rotation, and I hope they bring the same easy comfort to your dinner table. The beauty of this recipe lies in its simplicity—no complicated techniques, just straightforward cooking that delivers impressive results every time.
I’d love to hear how yours turn out! Did you try any of the variations? Serve them a special way? Drop a comment and let me know what worked for you. Your feedback helps me create even better recipes.