White Cheddar and Spinach Chicken Burgers
I first tried these white cheddar and spinach chicken burgers on a busy weeknight and they instantly became a go-to: juicy chicken patties studded with bright spinach and melty white cheddar, ready in under 30 minutes. They’re lighter than beef burgers but still satisfy that craving for a handheld dinner — great for smart weeknight cooking or when you want something a bit more refined than plain chicken patties. If you want a heartier weeknight meal, they pair especially well with a creamy soup like white lasagna soup for a cozy combo.
What makes this recipe special
Why this version stands out is simple: the cheddar gives savory creaminess, fresh spinach adds color and nutrition, and the Dijon plus Worcestershire brings depth without overpowering the chicken. It’s a burger that’s approachable for cooks at any level and kid-friendly enough for picky eaters who like melty cheese.
“Perfectly moist and cheesy — a fast weeknight winner that doesn’t feel like a compromise.” — a friend who’s now asked for these every month
This recipe is also flexible: you can grill, pan-sear, or oven-finish the patties and swap in gluten-free crumbs or extra herbs if you want.
Step-by-step overview
- Mix ground chicken with finely chopped spinach, shredded white cheddar, breadcrumbs, onion, garlic, Dijon, Worcestershire, salt, and pepper.
- Form into four even patties and chill briefly if you have time.
- Pan-sear in olive oil over medium heat until nicely browned and cooked through to 165°F (75°C), about 5–6 minutes per side.
- Rest the patties, assemble on buns with toppings, and serve.
Gather these items
- 1 lb ground chicken
- 1 cup fresh spinach, finely chopped (squeeze out excess if very wet)
- 1/2 cup shredded white cheddar cheese
- 1/4 cup breadcrumbs (panko or regular; gluten-free if needed)
- 1/4 cup finely chopped onion (yellow or sweet)
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- Olive oil, for cooking
- 4 burger buns
- Optional toppings: lettuce, tomato slices, extra cheese, pickles, or aioli
Notes/substitutions: use ground turkey if you prefer, or mix in a beaten egg for firmer patties. For a lower-sodium version, omit the Worcestershire and reduce added salt.
Directions to follow
- In a large bowl, add the ground chicken, chopped spinach, shredded cheddar, breadcrumbs, chopped onion, minced garlic, Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper.
- Gently mix with your hands or a spoon until everything is evenly combined; avoid overworking the meat.
- Divide the mixture into four equal portions and shape each into a patty about 3/4-inch thick. Press a slight dimple in the center of each patty to help them cook evenly.
- Heat a skillet over medium heat and add a little olive oil to coat the pan.
- Cook the patties 5–6 minutes per side, until they’re golden brown and reach an internal temperature of 165°F (75°C).
- Transfer cooked patties to a plate and let them rest for 3–5 minutes to redistribute juices.
- Assemble burgers on buns with your chosen toppings and serve immediately.
Best ways to enjoy it
These burgers are great with simple sides that complement the cheddar and spinach:
- Crisp oven fries or sweet potato wedges.
- A bright cabbage slaw or simple mixed-green salad with lemon vinaigrette.
- For a weekend spread, try them with grilled corn and a cooling cucumber-yogurt dip.
- If you like eating a theme-style dinner, pairing with a squash-and-spinach bake like butternut squash and spinach lasagna keeps the flavors cohesive and seasonal.
How to store & freeze
- Refrigerate: Place cooled cooked patties in an airtight container and refrigerate for up to 3–4 days.
- Reheat: Gently reheat in a skillet over low heat or in a 350°F (175°C) oven until warmed through; avoid the microwave if you want to keep the crust.
- Freeze: To freeze raw patties, place them on a baking sheet lined with parchment, freeze until firm, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before cooking. Cooked patties can also be frozen for 2–3 months; reheat straight from frozen in a low oven until hot.
Food safety tip: always cook ground poultry to 165°F (75°C) measured in the thickest part of the patty.
Helpful cooking tips
- Don’t overmix the meat — mix just until combined to keep burgers tender.
- If your spinach is very moist, squeeze it in a clean towel; excess water can make the patties loose.
- Chilling patties for 15–20 minutes firms them up and reduces breakage while cooking.
- Use a thermometer to ensure safe internal temperature without overcooking.
- If you want a crispier exterior, finish patties in a hot, lightly oiled cast-iron skillet.
Creative twists
- Add 1/4 cup chopped sun-dried tomatoes and a teaspoon of basil for a Mediterranean note.
- Stir in a diced jalapeño and swap cheddar for pepper jack for a spicy version.
- Make patties with quinoa instead of breadcrumbs to boost fiber and make them gluten-free.
- Bake patties at 400°F (200°C) for about 18–20 minutes, flipping once, if you prefer oven-cooked burgers.
- Serve on lettuce wraps or low-carb buns for a lighter option.
Helpful answers
Q: How long does it take to make these from start to finish?
A: Active prep is about 10–15 minutes; cooking is around 10–12 minutes. Plan for 25–30 minutes total, including a short rest.
Q: Can I make the patties ahead and refrigerate before cooking?
A: Yes — form patties and refrigerate, covered, for up to 24 hours. Cold patties often hold together better on the skillet.
Q: What’s the best way to prevent burgers from falling apart?
A: Use just enough binder (breadcrumbs) and don’t overmix. Chill the shaped patties 15–20 minutes to set before cooking.
Q: Can I grill these burgers?
A: You can; oil the grates well, cook over medium heat, and watch carefully since ground poultry can stick. A grill basket helps.
Conclusion
These white cheddar and spinach chicken burgers are a fast, flavorful alternative to beef, ideal for weeknights or casual weekend meals. For another take on this recipe and ideas from a home cook’s blog, see Cookin’ with Super Pickle’s White Cheddar and Spinach Chicken post. If you want a tested recipe source with notes and photos, check out Gourmet Martha’s White Cheddar and Spinach Chicken Burgers.
White Cheddar and Spinach Chicken Burgers
Ingredients
Method
- In a large bowl, add the ground chicken, chopped spinach, shredded cheddar, breadcrumbs, chopped onion, minced garlic, Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper.
- Gently mix with your hands or a spoon until everything is evenly combined; avoid overworking the meat.
- Divide the mixture into four equal portions and shape each into a patty about 3/4-inch thick. Press a slight dimple in the center of each patty to help them cook evenly.
- Heat a skillet over medium heat and add a little olive oil to coat the pan.
- Cook the patties 5–6 minutes per side, until they’re golden brown and reach an internal temperature of 165°F (75°C).
- Transfer cooked patties to a plate and let them rest for 3–5 minutes to redistribute juices.
- Assemble burgers on buns with your chosen toppings and serve immediately.
