These White Cheddar Spinach Chicken Burgers are my go-to dinner when I want something hearty, flavorful, and a little out of the ordinary. They combine juicy ground chicken with finely chopped spinach, sharp white cheddar, and a touch of Dijon and Worcestershire for incredible depth. I love how quick and satisfying they are—perfect for a weeknight meal that still feels like a treat.
Why You’ll Love This Recipe
Easy to Make: I can get these on the table in 30 minutes from start to finish with no fuss.
Packed with Flavor: The sharpness of white cheddar and savory notes from Dijon and Worcestershire make these anything but bland.
Healthier Twist: Using ground chicken and fresh spinach makes them lighter than traditional beef burgers.
Versatile: I mix and match toppings depending on what I have—sometimes I even go bun-less for a low-carb option.
Family Favorite: These quickly became a regular request at my house, and even picky eaters love them.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground chicken
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Fresh spinach, finely chopped
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White cheddar cheese, shredded
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Unseasoned breadcrumbs
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Onion, finely chopped
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Garlic cloves, minced
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Dijon mustard
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Worcestershire sauce
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Salt and freshly ground black pepper
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Olive oil
For Serving:
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Burger buns
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Lettuce leaves
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Tomato slices
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Extra white cheddar cheese (optional)
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Mayonnaise or other sauces of choice
Directions
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I start by combining ground chicken, spinach, cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper in a large bowl. I mix just until everything is evenly blended—overmixing can make the patties tough.
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I divide the mixture into four portions and shape them into patties about 1.5 cm thick. Pressing a shallow dimple in the center of each patty keeps them from puffing up during cooking.
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I heat a skillet or grill pan over medium heat, brush it lightly with olive oil, and cook the patties for 5–6 minutes per side. I flip only once, making sure the bottom is golden before turning. I cook until the internal temperature hits 75°C (165°F).
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Once done, I let the patties rest on a clean plate for a few minutes. This helps the juices settle so they stay nice and moist.
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To assemble, I spread a bit of mayo on the bottom bun, then layer on lettuce, tomato, the cheesy chicken patty, and more cheese if I’m feeling indulgent. I top it off with the bun and serve immediately.
Servings and timing
This recipe makes 4 burgers and takes about 30 minutes total—15 minutes prep and 15 minutes cooking.
Variations
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Make it spicy: I add a chopped jalapeño or a pinch of cayenne to the mix when I want a kick.
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Low-carb version: I skip the bun and serve the patty on a bed of greens or in lettuce wraps.
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Cheese swap: I sometimes use gouda or Monterey Jack for a different cheesy flavor.
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Add herbs: A handful of chopped parsley or basil in the mix brightens everything up.
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Stuffed style: I’ve even stuffed the patties with extra cheese for a molten center—totally worth the extra effort.
Storage/Reheating
I keep cooked patties in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in a skillet over low heat or in the oven at 325°F until heated through.
These patties also freeze well. I wrap them individually and thaw in the fridge before reheating.
FAQs
Can I use frozen spinach?
Yes, I’ve used frozen spinach—just make sure to thaw and squeeze out all the excess water before mixing it in.
Can I bake the burgers instead of frying?
Absolutely. I bake them at 375°F (190°C) on a lined baking sheet for about 20–25 minutes, flipping halfway through.
What’s the best cheese to pair with chicken?
White cheddar is my favorite for its bold flavor, but mozzarella, pepper jack, or gouda all work great too.
Can I prep these in advance?
Yes, I often form the patties ahead of time and refrigerate them for a few hours or even overnight before cooking.
Do I need to cook the spinach first?
No, I use finely chopped raw spinach—it softens perfectly as the burgers cook and helps keep them moist.
Conclusion
White Cheddar Spinach Chicken Burgers are everything I want in a weeknight dinner—easy, flavorful, and just a little unexpected. With simple ingredients and a juicy, cheesy result, they’ve earned a permanent spot on my regular meal rotation. Whether I’m grilling for guests or just craving something better than takeout, these burgers never let me down.
Print
These White Cheddar Spinach Chicken Burgers are juicy, cheesy, and full of flavor—made with ground chicken, fresh spinach, sharp white cheddar, and savory seasonings. A healthier twist on traditional burgers, they’re perfect for weeknight dinners, meal prep, or the grill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Stovetop or Grill
- Cuisine: American
Ingredients
- For the Burgers:
- 1 lb ground chicken
- 1 cup fresh spinach, finely chopped
- 1/2 cup shredded white cheddar cheese
- 1/4 cup unseasoned breadcrumbs
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
- For Serving (optional):
- Burger buns
- Lettuce leaves
- Tomato slices
- Extra white cheddar cheese
- Mayonnaise or preferred sauce
Instructions
- In a large bowl, combine ground chicken, spinach, cheddar, breadcrumbs, onion, garlic, Dijon, Worcestershire, salt, and pepper. Mix until just combined.
- Form the mixture into 4 equal-sized patties, about 1.5 cm thick. Press a slight dimple in the center of each patty.
- Heat a skillet or grill pan over medium heat. Brush with olive oil.
- Cook patties for 5–6 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (75°C).
- Let patties rest for a few minutes before serving.
- Assemble burgers with buns, lettuce, tomato, mayo, and extra cheese if desired. Serve immediately.
Notes
- Finely chopped raw spinach softens perfectly as the patties cook.
- Letting patties rest helps them stay juicy.
- Use an instant-read thermometer for best results.
- Baked option: 375°F for 20–25 minutes, flipping halfway.
Nutrition
- Serving Size: 1 burger (without bun or toppings)
- Calories: 270
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg
