Juicy White Cheddar Spinach Chicken Burgers are a healthy, flavorful twist on classic burgers—high in protein, low in fat, and packed with fresh spinach and cheese!

Why You’ll Love This Recipe

Healthier than beef burgers but just as juicy
Packed with lean protein and nutrients

Easy to prep and cook in under 30 minutes
Freezer-friendly for meal planning
Fully customizable with your favorite toppings

Ingredients

1 lb ground chicken (93% lean)
1 cup fresh spinach, finely chopped
1/2 cup sharp white cheddar cheese, freshly grated

1/4 cup panko breadcrumbs
1/4 cup yellow onion, finely diced
2 cloves garlic, minced

1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

Olive oil, for cooking
4 burger buns
Optional toppings: lettuce, tomato slices, additional cheese

Directions

In a large bowl, combine ground chicken, spinach, cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix gently until just combined—do not overwork the meat.
Divide into four equal portions and shape into patties about 1/2-inch thick. Press a small indent in the center of each to prevent puffing. Chill for 15 minutes to firm up.
Heat olive oil in a skillet over medium-high heat. Cook patties for 5–6 minutes per side, or until browned and cooked through (internal temp: 165°F/74°C). Add more cheese during the last minute if desired.

Let the patties rest for 5 minutes after cooking.
Lightly toast the burger buns and assemble with your favorite toppings.

Servings and Timing

Servings: 4 burgers

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Calories: 320 kcal per burger (without bun and toppings)

Variations

Spicy version: Add chopped jalapeños or red pepper flakes
Greek twist: Use feta cheese and add chopped Kalamata olives

Low-carb: Serve in lettuce wraps instead of buns
Herb lovers: Mix in fresh basil or parsley for an herby lift
Meal prep tip: Double the batch and freeze raw patties between parchment layers

Storage/Reheating

Storage:
Store cooked patties in an airtight container in the fridge for up to 4 days.

Freezing:
Freeze raw or cooked patties in layers with parchment paper. Use within 1 month.

Reheating:
Reheat in a skillet or microwave until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQs

Can I grill these instead of pan-frying?

Yes! Grill over medium-high heat for 5–6 minutes per side, using a grill mat if needed.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before mixing.

What’s the best cheese substitute?

You can use mozzarella, gouda, or pepper jack for different flavor profiles.

Do I need to chill the patties?

Chilling helps them hold their shape, especially since ground chicken is soft.

Can I make these dairy-free?

Skip the cheese or use a dairy-free alternative.

Can I cook them in the oven?

Yes—bake at 375°F for about 20 minutes or until they reach 165°F.

Is this recipe kid-friendly?

Absolutely! These burgers are mild in flavor and a great way to sneak in veggies.

Can I substitute turkey for chicken?

Yes, lean ground turkey works perfectly in this recipe.

What buns work best?

Whole wheat, brioche, or pretzel buns all pair well—choose your favorite!

Can I add extra veggies?

Yes—finely diced mushrooms, grated zucchini, or bell peppers can be mixed in.

Conclusion

These Juicy White Cheddar Spinach Chicken Burgers are everything you want in a healthy homemade burger—moist, flavorful, and filled with wholesome ingredients. Whether you’re cooking for the family, meal prepping for the week, or looking for a delicious alternative to red meat, this recipe is a guaranteed hit. Keep it simple or pile on the toppings—either way, your taste buds will thank you.

Juicy White Cheddar Spinach Chicken Burgers

Author: Chef Clara
Total Time: 27 minutes
Yield: 4 burgers 1x

Print Recipe

Description

Juicy White Cheddar Spinach Chicken Burgers—high-protein, low-fat, bursting with fresh spinach, melty cheese, bold flavor, and texture!

Ingredients

Scale

1 lb ground chicken (93% lean)

1 cup fresh spinach, finely chopped
1/2 cup sharp white cheddar cheese, freshly grated
1/4 cup panko breadcrumbs

1/4 cup yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
Olive oil, for cooking

4 burger buns

Optional toppings: lettuce, tomato slices, additional cheese

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Instructions

In a bowl, combine chicken, spinach, cheddar, breadcrumbs, onion, garlic, mustard, Worcestershire sauce, salt, and pepper. Mix until just combined.

Form into 4 patties, each about 1/2-inch thick. Create a slight center depression in each. Chill for 15 minutes.
Heat olive oil in a skillet over medium-high heat. Cook burgers 5–6 minutes per side, until golden and internal temp reaches 165°F (74°C).
Add extra cheese during last minute if desired. Rest burgers for 5 minutes.

Toast buns, add toppings, and assemble the burgers. Serve hot.

Notes

To make these gluten-free, use GF panko and buns.
These freeze well raw—place parchment between patties.
Excellent with avocado or a spicy aioli for extra flavor.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course

Method: Main Course
Cuisine: American