White Cheddar Spinach Chicken (Print)
Tender chicken burgers filled with cheddar, spinach, and herbs make a flavorful and wholesome main.
# Ingredients:
→ Burger Mixture
01 -
450 g ground chicken
02 -
30 g fresh spinach, finely chopped
03 -
60 g white cheddar cheese, shredded
04 -
30 g breadcrumbs
05 -
40 g yellow onion, finely chopped
06 -
2 garlic cloves, minced
07 -
15 ml Dijon mustard
08 -
5 ml Worcestershire sauce
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Olive oil, for cooking
→ Assembly
12 -
4 burger buns
13 -
Lettuce leaves (optional)
14 -
Tomato slices (optional)
15 -
Additional white cheddar cheese (optional)
# Steps:
01 -
In a large mixing bowl, blend together ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, onion, minced garlic, Dijon mustard, Worcestershire sauce, and season with salt and black pepper. Mix gently until uniformly combined.
02 -
Portion the mixture into four equal parts and shape each into a patty, ensuring consistent thickness for even cooking.
03 -
Heat a skillet over medium heat and drizzle with olive oil. Add the chicken patties and cook for 5-6 minutes per side, or until the internal temperature reaches 75°C. Remove patties from the skillet and permit them to rest briefly.
04 -
Place each patty onto a burger bun. Add lettuce, tomato, or extra cheese as desired. Serve promptly.
# Notes:
01 -
Use gluten-free breadcrumbs and buns for a gluten-free adaptation.
02 -
For grilling, cook patties on a preheated barbecue instead of pan-frying, maintaining the same internal temperature.
03 -
Leftover cooled patties store up to 3 days refrigerated or up to 3 months frozen in an airtight container.