I created White Cheddar Chicken Burgers with pockets of melted white cheddar and ribbons of fresh spinach folded into seasoned chicken for a simple, high-protein dinner.

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I love testing quick dinners and these White Cheddar Chicken Burgers made me stop what I was doing. Ground chicken gets a serious flavor boost from melty white cheddar and it somehow stays juicy even when you rush things, which I appreciate.

I wont lie, I tried them three ways in one week because they were that good. They slide right into High Protein Sandwich Ideas when you need something filling, but they don’t feel heavy.

If you like burgers that surprise you with simple, honest flavor, this one’s gonna make you go back for seconds, trust me.

Ingredients

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Lean protein base low in fat, keeps burgers moist but can dry out if overcooked.
White cheddar is sharp and melty, adds tang and calcium, super savory.
Spinach brings color fiber and iron its mild so it blends right in.
Panko crumbs are light and give a crisp texture so patties dont fall apart.
Egg helps bind everything, gives extra protein and a bit more richness.
Garlic adds a punchy savory note, use sparingly or itll overpower.
Buns bring carbs and softness, they balance texture and hold all the toppings.

Ingredient Quantities

1 lb ground chicken (about 450 g)

1 cup shredded white cheddar (about 4 oz or 113 g)

2 cups fresh spinach packed and chopped (about 60 g)

1/2 cup panko breadcrumbs (about 50 g)

1 large egg

1/4 cup finely chopped onion (about 40 g)

2 cloves garlic, minced

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp smoked paprika optional

2 tbsp olive oil for cooking

4 burger buns and desired toppings like lettuce tomato red onion and mayonnaise

2 tbsp chopped fresh parsley or chives optional

How to Make this

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1. Finely chop the 2 cups fresh spinach, squeeze out excess moisture with a paper towel, and finely chop the 1/4 cup onion and mince 2 cloves garlic so everything is ready.

2. In a large bowl combine 1 lb ground chicken, 1 cup shredded white cheddar, the chopped spinach, 1/2 cup panko breadcrumbs, 1 large egg, the chopped onion, minced garlic, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika if using, plus 2 tbsp chopped parsley or chives if you want; mix gently with your hands or a fork until just combined, don’t overmix or the patties will get tough.

3. Divide the mixture into 4 equal portions and form into patties about the size of your buns, pressing a shallow indentation in the center of each so they cook flat and don’t puff up.

4. If you have time chill the patties for 15 to 30 minutes on a plate covered in plastic wrap, it helps them hold together and makes flipping easier.

5. Heat 2 tbsp olive oil in a large skillet over medium heat or preheat a grill to medium, make sure the pan is hot but not smoking before you add the patties.

6. Cook the patties 5 to 6 minutes per side, flipping once, until golden and an instant read thermometer reads 165°F 74°C in the thickest part; avoid pressing down on them while cooking so they stay juicy.

7. If you want extra melty cheese, add a little more shredded cheddar on top of each patty during the last minute of cooking and cover the pan briefly so it melts.

8. While patties finish toast 4 burger buns cut side down in the pan or toaster and spread mayonnaise on the buns, prepare lettuce tomato and red onion for toppings.

9. Let the cooked patties rest 3 minutes off the heat so the juices settle, then place each on a toasted bun and add your desired toppings and extra parsley or chives if you like.

10. Serve right away, store leftovers in the fridge up to 3 days and reheat gently in a skillet or oven so they dont dry out.

Equipment Needed

1. Large mixing bowl, to combine the chicken, cheese and spinach
2. Cutting board, for chopping spinach, onion and garlic
3. Chef’s knife, sharp enough to finely chop and mince
4. Measuring cups and spoons, for cheddar, panko, egg and seasonings
5. Large skillet or grill pan (or outdoor grill), for cooking the patties
6. Spatula or tongs, to flip the burgers without squishing them
7. Instant read thermometer, to confirm 165°F / 74°C in the thickest part
8. Plate plus plastic wrap (or a baking sheet), to chill the formed patties briefly
9. Paper towels, to squeeze excess moisture from the spinach and to blot the pan if needed

FAQ

Q: Can I swap the ground chicken for something else? A: Yes, ground turkey works almost the same, use the same cook time and temp. Ground beef will need less added fat and may cook quicker, so watch it. If you use a leaner meat add a little olive oil or an extra egg so they dont turn dry.

Q: My patties fall apart how do I stop that? A: Use the panko and egg as written, dont overmix the meat it makes burgers tough. Chill the shaped patties 15 to 30 minutes so they firm up. Also squeeze excess water from the spinach before mixing, and cook on a hot pan with some oil so a crust forms before flipping.

Q: How long should I cook them and what internal temp is safe? A: For stovetop cook over medium heat about 4 to 5 minutes per side for 3 4-inch patties, until the center reaches 165°F (74°C). In the oven bake at 375°F (190°C) for about 20 to 25 minutes. Let rest 3 to 5 minutes before serving.

Q: Can I make these ahead or freeze them? A: Yes. Shape patties and freeze in a single layer on a tray then transfer to a bag. Cook from frozen adding 2 to 4 extra minutes per side, or thaw overnight in the fridge and cook as usual. Raw patties will keep in the fridge about 24 hours.

Q: Want juicier burgers any tricks? A: Add a tablespoon of mayo or a splash of olive oil to the mix, dont overcook and dont press the patties while cooking. The shredded cheddar inside also helps keep them moist when it melts.

Q: Any good ingredient swaps for cheddar, panko or spinach? A: Yes, swap white cheddar for mozzarella, pepper jack or Swiss. Use regular breadcrumbs or crushed crackers if you dont have panko. Frozen spinach works fine but thaw and squeeze out all the water first so the patties dont get soggy.

Easy White Cheddar Spinach Chicken Burgers Recipe Substitutions and Variations

Ground chicken: swap for ground turkey 1:1 for the same lean texture, or use ground pork for a juicier, richer burger. If you pick a very lean turkey, add 1 tablespoon olive oil so patties dont turn dry.
White cheddar: Monterey Jack or Colby will melt the same and give a milder taste, pepper jack adds a little kick, or use sharp cheddar for bolder flavor. Use about the same amount.
Panko breadcrumbs: regular breadcrumbs or crushed saltine crackers work 1:1; for a gluten free option try almond flour but expect a denser patty so add an extra egg if it seems crumbly. If using frozen spinach, squeeze out all liquid before mixing.
Fresh spinach: substitute thawed frozen spinach thats well squeezed to remove water, or finely chopped blanched kale for more bite, or baby arugula for a peppery twist that wont need cooking first.

Pro Tips

– Get the spinach really dry, squeeze it like you mean it in a towel or paper towel, or the patties will be soggy. If the mix still seems loose add 1 to 2 tbsp extra panko so they bind better.

– Chill the patties for at least 15 to 30 minutes, or pop them in the freezer for 15 minutes if you need firmer patties fast. You can also freeze shaped raw patties on a tray then bag them for easy make-ahead meals.

– Start on a hotter pan to get a good sear, then turn heat down to finish cooking so the outside doesnt burn before the middle is done. Use an instant read thermometer and aim for 165 F, and dont press the patties while they cook.

– To keep them extra juicy and flavorful fold 1 tbsp mayo or Greek yogurt into the mix, or add a splash of Worcestershire. Toast the buns in the same pan and put mayo on the bottom bun to stop it getting soggy.

Easy White Cheddar Spinach Chicken Burgers Recipe

Recipe by Jot Punji

0.0 from 0 votes

I created White Cheddar Chicken Burgers with pockets of melted white cheddar and ribbons of fresh spinach folded into seasoned chicken for a simple, high-protein dinner.

Servings

servings

Calories

569

kcal

Equipment: 1. Large mixing bowl, to combine the chicken, cheese and spinach
2. Cutting board, for chopping spinach, onion and garlic
3. Chef’s knife, sharp enough to finely chop and mince
4. Measuring cups and spoons, for cheddar, panko, egg and seasonings
5. Large skillet or grill pan (or outdoor grill), for cooking the patties
6. Spatula or tongs, to flip the burgers without squishing them
7. Instant read thermometer, to confirm 165°F / 74°C in the thickest part
8. Plate plus plastic wrap (or a baking sheet), to chill the formed patties briefly
9. Paper towels, to squeeze excess moisture from the spinach and to blot the pan if needed

Ingredients

1 lb ground chicken (about 450 g)
1 cup shredded white cheddar (about 4 oz or 113 g)
2 cups fresh spinach packed and chopped (about 60 g)
1/2 cup panko breadcrumbs (about 50 g)
1 large egg
1/4 cup finely chopped onion (about 40 g)
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika optional
2 tbsp olive oil for cooking
4 burger buns and desired toppings like lettuce tomato red onion and mayonnaise
2 tbsp chopped fresh parsley or chives optional

Directions

Finely chop the 2 cups fresh spinach, squeeze out excess moisture with a paper towel, and finely chop the 1/4 cup onion and mince 2 cloves garlic so everything is ready.
In a large bowl combine 1 lb ground chicken, 1 cup shredded white cheddar, the chopped spinach, 1/2 cup panko breadcrumbs, 1 large egg, the chopped onion, minced garlic, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika if using, plus 2 tbsp chopped parsley or chives if you want; mix gently with your hands or a fork until just combined, don’t overmix or the patties will get tough.
Divide the mixture into 4 equal portions and form into patties about the size of your buns, pressing a shallow indentation in the center of each so they cook flat and don’t puff up.
If you have time chill the patties for 15 to 30 minutes on a plate covered in plastic wrap, it helps them hold together and makes flipping easier.
Heat 2 tbsp olive oil in a large skillet over medium heat or preheat a grill to medium, make sure the pan is hot but not smoking before you add the patties.
Cook the patties 5 to 6 minutes per side, flipping once, until golden and an instant read thermometer reads 165°F 74°C in the thickest part; avoid pressing down on them while cooking so they stay juicy.
If you want extra melty cheese, add a little more shredded cheddar on top of each patty during the last minute of cooking and cover the pan briefly so it melts.
While patties finish toast 4 burger buns cut side down in the pan or toaster and spread mayonnaise on the buns, prepare lettuce tomato and red onion for toppings.
Let the cooked patties rest 3 minutes off the heat so the juices settle, then place each on a toasted bun and add your desired toppings and extra parsley or chives if you like.
Serve right away, store leftovers in the fridge up to 3 days and reheat gently in a skillet or oven so they dont dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.