White Cheddar Spinach Chicken

These White Cheddar Spinach Chicken Burgers offer a fresh and flavorful way to enjoy a lighter burger night. Each bite holds juicy chicken blended with creamy cheddar, vibrant spinach, and a pop of fresh herbs. The result is a satisfying main dish that is both straightforward to prepare and a healthier alternative to classic beef burgers.

Last summer I made these for a backyard cookout and was amazed at how quickly they disappeared. Even my picky eater asked for seconds which is always my sign of a keeper.

Ingredients

• Ground chicken: gives the burgers their lean juicy base Look for ground chicken with some fat for best texture
• Fresh spinach: brings in moisture and vibrant color Be sure to chop it finely so it blends right into the patties
• White cheddar cheese: adds a creamy tangy bite A sharp variety melts smoothly and brings maximum flavor
• Breadcrumbs: help bind the patties and keep them tender Try whole wheat for a hearty texture or gluten free if needed
• Onion: adds mild sweetness and keeps the burgers moist Go for a yellow or sweet onion diced as fine as possible
• Garlic: infuses every bite with savory depth Use fresh and mince it for best results
• Dijon mustard: provides a subtle zesty kick Quality Dijon makes a noticeable difference
• Worcestershire sauce: delivers umami richness Taste as you mix and adjust to your liking
• Salt and black pepper: season the mixture thoroughly I always season as I go for balanced flavor
• Olive oil: ensures golden crisp edges while cooking Pick a neutral variety for pan frying

For Assembly

• Burger buns: Define the shape and structure of every bite Choose sturdy buns that hold up to the juicy patties
• Optional toppings: Layer with lettuce tomato or more cheese for crunch and freshness

Step-by-Step Instructions

Mix the Burger Base:

Gently fold together ground chicken finely chopped spinach shredded cheddar breadcrumbs onion garlic Dijon mustard Worcestershire sauce salt and black pepper in a large mixing bowl Stir until just combined so the burgers stay tender

Form the Patties:

Divide the mixture into four equal parts Shape each into a patty about half an inch thick Wet your hands with a bit of water to prevent sticking

Cook the Burgers:

Heat a skillet over medium heat and drizzle with olive oil Once hot add the patties Cook for five to six minutes on each side Flip only once so a golden crust forms Aim for an internal temperature of 165 degrees Fahrenheit for food safety

Let the Patties Rest:

Remove the cooked patties to a plate and let them rest for a few minutes This helps the juices settle so each burger remains moist

Assemble and Serve:

Toast the burger buns if desired Place a warm patty on each bun and top with your favorite extras such as lettuce tomato or a slice of cheese Serve immediately while everything is hot and melty

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My favorite part is shredding a good block of sharp white cheddar by hand It melts better than pre bagged cheese and offers such a creamy texture I still remember when my son helped me press the spinach into the chicken mix and got a kick out of sneaking in extra veggies

Storage Tips

Store leftover patties in an airtight container in the refrigerator for up to three days. They reheat well in a skillet or even in the microwave for a speedy lunch. To freeze place cooked patties in a single layer between sheets of parchment wrap tightly and freeze for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you cannot find white cheddar try Monterey Jack mozzarella or even Swiss they all melt beautifully. Ground turkey works in place of chicken though the flavor will change slightly. Gluten free breadcrumbs and buns make this meal accessible for those with gluten sensitivity.

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Serving Suggestions

These burgers shine with simple sides like baked sweet potato fries corn on the cob or a crisp cucumber salad. Add a dollop of Greek yogurt mixed with mustard or hot sauce for a tangy spread. For a low carb twist try serving the patties wrapped in large lettuce leaves.

Cultural and Historical Context

Using ground chicken in burgers is a modern American spin that reflects the rising interest in lighter meats and creative vegetable pairs. Cheddar cheese melting into the mix is borrowed from the classic hamburger tradition while incorporating spinach nods to the growing love for nutrient dense greens in family meals.

Recipe FAQs

→ Can I use turkey instead of chicken?

Yes, ground turkey can be substituted for ground chicken and provides a similar texture and taste in the burger mixture.

→ How do I keep the patties from falling apart?

Finely chopping the spinach and using breadcrumbs helps bind the mixture. Handle gently when shaping and flipping the patties.

→ Are there gluten-free options for this dish?

Absolutely! Use gluten-free breadcrumbs and gluten-free buns to suit dietary preferences without altering the flavor profile.

→ What toppings work best with these burgers?

Crisp lettuce, fresh tomato slices, extra cheddar, or even a light spread of mustard complement the burgers beautifully.

→ How can I store leftovers?

Cooked patties keep well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 3 months.