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These white cheddar and spinach chicken burgers have transformed my weeknight dinner routine from predictable to spectacular while keeping things healthier than traditional beef options.
I first created these burgers when trying to please both my cheese-loving spouse and my health-conscious sister at a summer barbecue. The combination was such a hit that they've become our go-to entertaining option when we want something impressive yet easy.
- Ground chicken: creates a lighter burger base that still satisfies
- Fresh spinach: adds nutrients while barely being noticeable to veggie skeptics
- White cheddar cheese: brings sharp flavor and helps bind the patties
- Breadcrumbs: provide structure and prevent the burgers from becoming too dense
- Finely chopped onion: adds aromatic foundation without overwhelming chunks
- Garlic cloves: enhance savory notes and complement the chicken perfectly
- Dijon mustard: contributes tangy depth that elevates the entire flavor profile
- Worcestershire sauce: brings umami richness that makes these burgers irresistible
- Olive oil: ensures beautiful browning without sticking
- Burger buns: should be slightly toasted for the best texture contrast
How To Make White Cheddar and Spinach Chicken Burgers
- Prepare the mixture:
- Combine ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper in a large mixing bowl. Use clean hands to gently fold everything together without overmixing, which would make the burgers tough. The mixture should be evenly incorporated but still slightly loose.
- Form the patties:
- Divide the mixture into four equal portions and shape into patties about 4 inches wide and slightly thicker around the edges than in the center. This dimpling prevents the burgers from puffing up during cooking. Make sure to press firmly enough that the patties hold together but not so much that they become dense.
- Cook to perfection:
- Heat a skillet over medium heat with a swirl of olive oil until it shimmers. Place patties in the pan with enough space between them, working in batches if necessary. Let them cook undisturbed for 5-6 minutes until deeply golden on the first side before flipping. Cook another 5-6 minutes on the second side until the internal temperature reaches 165°F and the exterior has developed a beautiful crust.
- Rest and assemble:
- Transfer the cooked patties to a plate and allow them to rest for 3-5 minutes, which helps the juices redistribute throughout the meat. Meanwhile, lightly toast your burger buns. Assemble by placing each patty on a bun and adding your favorite toppings like crisp lettuce, juicy tomato slices, or an extra piece of melted white cheddar.
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The Dijon mustard is truly the secret weapon in this recipe. I discovered its importance accidentally when I ran out once and substituted regular yellow mustard. The difference was remarkable—the Dijon adds complexity that transforms these from simple chicken burgers into something that tastes restaurant-worthy.
Make-Ahead Options
These chicken burgers are perfect for meal prep. You can form the patties up to 24 hours in advance and store them in the refrigerator between sheets of parchment paper. For longer storage, freeze the raw patties individually on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen by adding 2-3 minutes to the cooking time per side. The convenience of pulling these from the freezer has saved countless weeknight dinners in my household.
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Flavor Variations
While the white cheddar and spinach combination is my family favorite, this recipe provides an excellent base for customization. Try pepper jack cheese with cilantro instead of spinach for a Southwestern flair. Mediterranean enthusiasts might enjoy feta cheese with chopped sun-dried tomatoes and oregano. For an Asian twist, incorporate grated ginger, chopped water chestnuts, and a splash of soy sauce instead of Worcestershire. The versatility of ground chicken makes it perfect for absorbing whatever flavor profile you prefer.
Serving Suggestions
These burgers pair beautifully with lighter sides that complement rather than compete with their flavor. A simple arugula salad dressed with lemon vinaigrette makes for a perfect accompaniment. Sweet potato fries offer a nutrient-rich alternative to traditional french fries. During summer months, grilled corn on the cob with a sprinkle of the same white cheddar used in the burgers creates a cohesive meal theme. For entertaining, I often serve these with a platter of sliced avocado, pickled red onions, and various mustards so guests can customize their experience.
Frequently Asked Questions
- → Can I use a different meat instead of chicken?
Yes, you can substitute ground turkey or beef if preferred. Adjust seasonings slightly to suit the meat's flavor profile.
- → How do I keep the patties from falling apart?
Ensure the mixture is well-combined and use breadcrumbs to bind the ingredients. Chilling the patties briefly before cooking can also help.
- → Can I grill these burgers instead of pan-frying?
Absolutely! Preheat your grill to medium heat and cook the patties for 5-6 minutes on each side, or until fully cooked.
- → What toppings go well with these burgers?
Lettuce, tomato slices, avocado, or even an extra slice of cheddar cheese pair wonderfully with these burgers.
- → Can I make these patties ahead of time?
Yes, you can prepare the patties and store them in the refrigerator for up to 24 hours before cooking.