I’m excited to share my White Cheddar & Spinach Chicken Burgers, a Juicy Recipes pick that folds melty cheddar and bright spinach into tender chicken patties to pique your curiosity.

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I braced myself for another dry patty, but these burgers totally surprised me. I stuff melty white cheddar cheese into the center and little bits of fresh spinach show up like happy confetti, so every bite has a cheesy pop and a bright green snap.

I don’t know why I waited so long to make something this juicy and still feel like I’m eating smart. If you want a quick switch for weeknight dinners that actually feels special, give this a shot.

It’s honestly one of my go to Healthy Dinners With Spinach, you might end up making them twice.

Ingredients

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Ground chicken packs lean protein, low saturated fat, keeps burgers moist but subtle in flavor.
White cheddar gives sharp, salty bite, melts creamy, adds calcium and extra protein.
Spinach brings fiber plus vitamins A C and K, iron rich, fresh bright flavor.
Panko breadcrumbs bind and lighten texture, give a subtle crunch and lighter crust.
Egg helps bind the mix, adds protein and moisture so patties hold shape.
Dijon mustard adds tangy depth with few calories, lifts savory notes so burgers not boring.
Green onions give fresh bite and mild sweetness, color and crunch without heavy calories.

Ingredient Quantities

1 lb 8 oz (700 g) ground chicken

1 cup (about 4 oz / 115 g) shredded white cheddar cheese

2 cups fresh spinach, packed, chopped

1/3 cup panko breadcrumbs

1 large egg

2 green onions, thinly sliced

1 garlic clove, minced

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon kosher salt (or 1/2 tsp table salt)

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

4 burger buns

Optional toppings: lettuce, tomato slices, pickles, mayo or Greek yogurt

How to Make this

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1. Chop the spinach and squeeze out as much water as you can with your hands or a clean towel so the patties wont get soggy.

2. In a large bowl combine 1 lb 8 oz ground chicken, 1 cup shredded white cheddar, the chopped spinach, 1/3 cup panko breadcrumbs, 1 large egg, 2 thinly sliced green onions, 1 minced garlic clove, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix gently with your hands or a spoon, dont overwork it.

3. Taste test the seasoning by frying a tiny 1 inch test patty in a lightly oiled skillet for a minute each side, adjust salt or mustard if needed. This step saves regrets later.

4. Divide the mixture into 4 even portions and shape into patties about 3 to 4 inches wide and about 3/4 inch thick. Press a slight shallow dimple in the center of each one so they cook flat. If the mix seems too loose add a tablespoon more panko at a time.

5. Chill the patties in the fridge for 15 minutes to firm up, this helps them hold together while cooking.

6. Heat a large skillet over medium heat, add 1 tablespoon olive oil and when it shimmers add the patties. Cook 5 to 6 minutes on the first side, flip once and cook another 4 to 6 minutes until the internal temp reaches 165 F. Dont press them down while cooking or youll lose the juiciness. Cover the pan for the last couple minutes if the cheese needs extra melting.

7. Remove patties and let rest 3 to 4 minutes so juices redistribute. While they rest toast the burger buns in the same skillet cut side down until golden, just about 30 to 60 seconds.

8. Assemble burgers on the toasted buns with optional toppings like lettuce, tomato slices, pickles and a smear of mayo or Greek yogurt. Serve hot and enjoy the cheesy, juicy goodness.

Equipment Needed

1. Cutting board for chopping spinach and tomato
2. Chef’s knife (sharp) for chopping and mincing
3. Clean kitchen towel or paper towels to squeeze out spinach so patties wont get soggy
4. Large mixing bowl for combining the meat, cheese and greens
5. Measuring cups and spoons for the panko, mustard, salt etc
6. Mixing spoon or your hands for gently mixing, dont overwork it
7. Large skillet (nonstick or cast iron) for frying and toasting buns
8. Spatula or tongs for flipping the patties
9. Instant read thermometer to check they reach 165 F and a plate to let them rest

FAQ

Q: How many burgers does this recipe make? A: It makes four nicely sized patties meant for 4 buns. You can make smaller patties and get 5 or 6 if you need more people.

Q: How do I stop the chicken burgers from falling apart? A: Don’t overmix the meat, gently fold ingredients together. Chill the formed patties 20 to 30 minutes so they firm up, use the egg and panko as binders, and cook on medium heat. Flip once, don’t smash them while cooking.

Q: Can I use frozen spinach or a different cheese? A: Yes. If using frozen, thaw completely and squeeze out as much water as you can or the mix gets soggy. Other melty cheeses like Monterey Jack, mozzarella or sharp yellow cheddar work fine, just avoid very wet soft cheeses.

Q: What’s the best way to cook them and how do I know they’re safe to eat? A: Pan fry in 1 tablespoon olive oil over medium heat about 5 to 6 minutes per side until golden and cheese is melted. The safe internal temp for ground chicken is 165°F (74°C). You can also bake at 375°F for about 18 to 22 minutes.

Q: Can I make these ahead or freeze them? A: Yep. You can form raw patties and freeze on a tray, then bag them for up to 3 months. Cook from frozen, adding a few minutes per side, or thaw overnight first. Fully cooked burgers freeze well too.

Q: Any quick tips to keep them juicy and tasty? A: Don’t overcook, squeeze excess water from spinach, chill patties before cooking, resist pressing them while they fry, and let them rest 3 to 4 minutes after cooking. A smear of mayo or Greek yogurt on the bun helps with extra juiciness.

White Cheddar & Spinach Chicken Burgers – Juicy, Cheesy & Healthy! Recipe Substitutions and Variations

Ground chicken: use ground turkey for nearly the same taste but a bit leaner, or ground pork for juicier patties. If you pick turkey, add a little oil because it can dry out.
White cheddar cheese: swap with Monterey Jack or mozzarella for a milder, gooey melt, or use Pepper Jack if you want some heat.
Panko breadcrumbs: substitute plain breadcrumbs, quick oats for a whole grain option, or almond meal to make them gluten free.
Dijon mustard: replace with yellow mustard for a brighter tang, or stir in a spoon of mayo plus a squeeze of lemon if you want a creamier binder.

Pro Tips

1) Squeeze the spinach like crazy, use a clean kitchen towel or a salad spinner, if any water remains the patties get soggy. If you ever use frozen spinach thaw it, squeeze it dry and even give it a quick saute to remove extra moisture.

2) Ground chicken is pretty lean so add a little fat for juiciness — a tablespoon of mayo or Greek yogurt mixed in, or a teaspoon of olive oil in the meat, will help keep the burgers from drying out. You can also grate a bit of onion into the mix for moisture and flavor, just squeeze the onion first so it doesnt add water.

3) Handle the mix gently and chill the patties longer if you can, cold patties hold together way better when they hit the pan. Lightly oil your hands while forming to stop sticking and if you want to make ahead, freeze patties on a sheet then bag them, they reheat great from frozen.

4) Cook slow enough to let them reach 165 F without burning the outside, a lower heat after the first sear is your friend. Use an instant read thermometer, cover only at the very end to melt cheese, and let burgers rest a few minutes before serving so the juices settle.