White Cheddar and Spinach Chicken Burgers

White Cheddar and Spinach Chicken Burgers are juicy, flavorful, and packed with wholesome ingredients. The tender ground chicken is mixed with sautéed spinach and sharp white cheddar for a savory twist that’s both nutritious and satisfying. I love how these burgers come together with fresh, simple flavors and make a healthier alternative to beef without sacrificing taste.

Why You’ll Love This Recipe

I love these chicken burgers because they’re moist, cheesy, and easy to prepare. The spinach adds color, nutrients, and moisture, while the white cheddar melts into the patties for that extra punch of flavor. They’re great on a bun, over a salad, or even wrapped in lettuce. I also like that they cook up quickly—perfect for busy weeknights or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken

• Fresh spinach, chopped

• White cheddar cheese, shredded

• Garlic, minced

• Onion, finely chopped

• Egg

• Breadcrumbs

• Salt

• Black pepper

• Olive oil (for cooking)

• Burger buns and toppings (lettuce, tomato, mustard, etc.)

Directions

1. I sauté the chopped spinach in a little olive oil until wilted, then set it aside to cool slightly.

2. In a large bowl, I combine ground chicken, shredded white cheddar, sautéed spinach, onion, garlic, egg, breadcrumbs, salt, and pepper. I mix everything until just combined.

3. I form the mixture into 4 equal patties.

4. I heat a skillet or grill pan over medium heat and add a little olive oil. I cook the patties for about 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F).

5. I serve the burgers on toasted buns with my favorite toppings.

Servings and timing

This recipe makes 4 burgers. It takes about 15 minutes to prep and 12–15 minutes to cook—so dinner is ready in under 30 minutes.

Variations

• I sometimes add chopped fresh herbs like parsley or basil to brighten the flavor.

• For a spicier burger, I mix in red pepper flakes or a dash of hot sauce.

• I’ve used feta instead of white cheddar for a Mediterranean twist.

• For a gluten-free version, I use gluten-free breadcrumbs or rolled oats.

• I serve the burgers bunless with roasted veggies or in a wrap for a low-carb option.

Storage/Reheating

I store cooked burgers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or oven to keep the texture intact. They also freeze well—cooked or uncooked. I just separate them with parchment paper and thaw in the fridge before cooking or reheating.

FAQs

Can I use frozen spinach?

Yes, I’ve used frozen spinach—just thaw it and squeeze out all the moisture before adding it to the mix.

What type of cheddar works best?

I prefer sharp white cheddar for the boldest flavor, but mild or medium cheddar works too.

Can I bake these burgers instead of frying?

Yes, I bake them at 400°F for 20–25 minutes, flipping halfway through, until fully cooked.

How do I keep the burgers from falling apart?

I make sure to include the egg and breadcrumbs to bind everything together. Chilling the patties before cooking helps too.

Can I make the mixture ahead of time?

Absolutely. I prepare the patties and store them in the fridge, covered, for up to 24 hours before cooking.

Conclusion

White Cheddar and Spinach Chicken Burgers are a fresh, flavorful twist on a classic favorite. I love how juicy and cheesy they turn out, with just the right balance of protein, greens, and indulgence. Whether I’m grilling them outside or cooking them in a skillet, these burgers are always a hit and a delicious way to shake up burger night.

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