Description
These White Cheddar Spinach Chicken Burgers are a delicious and healthy twist on the classic chicken burger. Packed with fresh spinach and melted white cheddar cheese, they offer a flavorful and juicy meal that’s perfect for a quick lunch or dinner. Cooked on the stovetop or grill for a golden brown finish, these burgers are easy to prepare and can be customized with your favorite toppings.
Ingredients
Scale
For the Chicken Burgers
- 1 pound ground chicken
- 1 cup fresh spinach, chopped
- 1 cup shredded white cheddar cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For Serving
- 4 burger buns
- Optional toppings: lettuce, tomato slices, red onion, mayonnaise, or avocado
Instructions
- Prepare the Burger Mixture: In a large bowl, combine the ground chicken, chopped spinach, shredded white cheddar cheese, finely chopped onion, minced garlic, Dijon mustard, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat to ensure tender burgers.
- Form Patties: Divide the mixture evenly into 4 portions and shape each into a burger patty of equal size and thickness to promote even cooking.
- Preheat and Cook Patties: Heat the olive oil in a skillet or grill pan over medium heat. Once hot, add the patties and cook for 5 to 6 minutes per side or until the internal temperature reaches 165°F and the burgers are golden brown and cooked through.
- Toast Buns: If desired, lightly toast the burger buns in the skillet or oven to enhance texture and flavor.
- Assemble Burgers: Place each cooked patty on a toasted bun and add your favorite toppings such as lettuce, tomato slices, red onion, mayonnaise, or avocado. Serve immediately while hot and juicy.
Notes
- For extra flavor, add a pinch of smoked paprika or red pepper flakes to the burger mixture.
- Patties can be made ahead of time and frozen uncooked for up to 2 months.
- You can cook these burgers on an outdoor grill; just make sure to oil the grates well and flip the patties carefully to prevent sticking.
