White Cheddar and Spinach Chicken Burgers: Juicy, Flavorful & Healthy

I used to think of chicken burgers as the dry, lackluster cousin of the classic beef patty—a “healthy” choice you made grudgingly. That was until I decided to treat ground chicken not as a compromise, but as a blank canvas. By infusing the meat with sharp cheese and vibrant greens directly into the mix, I discovered a way to keep them incredibly moist and bursting with flavor. These White Cheddar and Spinach Chicken Burgers completely changed my burger game.

Forget everything you know about bland poultry patties. This recipe combines lean protein with the savory depth of aged white cheddar, the earthiness of sautéed spinach, and aromatic garlic to create a burger that stands tall on its own. Whether you are firing up the grill for a summer cookout or searing them in a skillet for a quick weeknight dinner, these white cheddar and spinach chicken burgers deliver gourmet taste with wholesome ingredients. They are juicy, cheesy, and proof that “healthy” can taste indulgent.

Ingredients

To create these flavorful patties, you will need fresh produce and quality cheese. Using sharp white cheddar provides a distinct tang that pairs perfectly with the mild chicken.

this now & bake later ❤️

Timing

This recipe is efficient, with the longest step being the cooking time.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (Perfect for busy weeknights!)

Step-by-Step Instructions

Step 1: Prepare the Spinach

Moisture control is key to a burger that holds together.

• Heat: Warm a small pan over medium heat with a few drops of olive oil.
• Sauté: Add the 1 cup of spinach and cook for 1–2 minutes until wilted.
• Chop: Let it cool slightly, then squeeze out excess moisture firmly with paper towels or your hands. Chop it finely.
• Why this matters: Sautéing concentrates the spinach flavor and prevents the burger from becoming soggy during cooking.

Step 2: Mix the Burger Mixture

In a large mixing bowl, combine the 1 lb ground chicken, prepared spinach, ¾ cup shredded white cheddar, minced garlic, diced onion, 1 egg, ½ cup breadcrumbs, ½ tsp salt, ½ tsp pepper, ½ tsp paprika, and optional Italian seasoning.

• Mix: Use your hands or a fork to mix gently until just combined.
• Tip: Do not overwork the meat! Overmixing breaks down the proteins too much, resulting in a rubbery, tough burger.

Step 3: Shape the Patties

• Divide: Separate the mixture into 4 equal portions.
• Shape: Form them into patties about ¾-inch thick.
• Indent: Using your thumb, press a slight indentation into the center of each patty. This prevents the burger from puffing up into a ball while cooking, ensuring a flat, even surface for toppings.

Step 4: Cook the Burgers

• Heat: Add the 1 tbsp olive oil to a large skillet or grill pan over medium heat.
• Cook: Place the patties in the hot pan. Cook for 6–7 minutes per side. You are looking for a golden-brown crust and an internal temperature of 165°F (74°C).
• Note: Ground chicken must be cooked fully; unlike beef, it cannot be served medium-rare.

Step 5: Assemble and Serve

• Toast: While the burgers rest for a minute, toast your buns to prevent them from getting soggy.
• Build: Place the hot patties on the buns. Layer with crisp lettuce, juicy tomato slices, and your choice of Dijon mustard or garlic mayo.
• Serve: Enjoy immediately while the cheese pockets are still melty!

Nutritional Information

These burgers are a fantastic source of lean protein. Here is an estimated breakdown per patty (without bun/toppings):

• Calories: ~260 kcal
• Protein: 24 g
• Fat: 14 g (Saturated: 6 g)
• Carbohydrates: 8 g
• Cholesterol: 105 mg
• Sodium: 450 mg

Note: The white cheddar adds calcium and protein, while the spinach boosts the Vitamin A and Iron content.

Healthier Alternatives

This recipe is naturally nutritious, but here are some ways to adapt it to specific dietary goals:

• Low Carb / Keto: Skip the bun and serve the patty over a large salad or wrapped in large lettuce leaves (“lettuce wrap style”). Replace breadcrumbs with almond flour or crushed pork rinds to lower the carbs.
• Gluten-Free: Use gluten-free breadcrumbs or rolled oats (pulsed slightly) instead of panko. Ensure all spices are certified gluten-free.
• Lower Fat: Use reduced-fat cheddar or swap the cheese for nutritional yeast for a cheesy flavor without the dairy fat. You can also use egg whites instead of a whole egg.
• Extra Veggies: Mix in grated zucchini (squeezed dry) or finely chopped bell peppers for added fiber and volume without extra calories.

Serving Suggestions

Turn these burgers into a complete meal with these pairing ideas:

• Sweet Potato Fries: Baked sweet potato wedges seasoned with rosemary are the perfect sweet-savory companion.
• Fresh Salad: A cucumber and tomato salad with balsamic vinaigrette cuts through the richness of the cheese.
• Grilled Vegetables: Since you are cooking, grill some asparagus or zucchini alongside the burgers.
• Sauce It Up: A homemade yogurt-dill sauce or a spicy chipotle mayo complements the white cheddar beautifully.

Common Mistakes to Avoid

Ensure your chicken burgers turn out juicy every time by avoiding these pitfalls:

• Skipping the Sauté: Using raw spinach adds too much water, causing the burgers to fall apart. Solution: Always wilt and squeeze the spinach dry.
• Overcooking: Chicken breast dries out fast. Solution: Use an instant-read thermometer and pull them off exactly at 165°F.
• High Heat: Cooking on high heat will burn the outside before the inside is safe to eat. Solution: Stick to medium heat to ensure even cooking through the center.
• Overmixing: As mentioned, this makes tough burgers. Solution: Stop mixing as soon as the ingredients are incorporated.

Storing Tips

These patties are great for meal prep!

• Refrigerate: Store cooked patties in an airtight container for up to 3 days.
• Freeze (Uncooked): Place shaped patties on a baking sheet to freeze individually, then transfer to a freezer bag. Store for up to 3 months. Thaw in the fridge before cooking.
• Freeze (Cooked): Wrap cooled patties individually in plastic wrap and freeze for up to 2 months.
• Reheat: Warm in a skillet over medium-low heat with a splash of water (covered) to keep them moist, or reheat gently in the microwave.

Conclusion

These White Cheddar and Spinach Chicken Burgers prove that you don’t need red meat to make a satisfying, crave-worthy burger. They are packed with flavor, juicy in texture, and filled with nutritious ingredients that you can feel good about feeding to your family. It’s a simple upgrade that turns a basic staple into a standout meal.

Try it out tonight! Did you grill them or pan-fry them? Let us know in the comments below! We’d love to see your creations. Don’t forget to rate the recipe and subscribe to our blog for more healthy, flavor-packed dinner ideas.

FAQs

Q1. Can I use ground turkey instead?

Absolutely. Ground turkey is a 1:1 substitute for ground chicken in this recipe. Turkey tends to be slightly leaner, so be extra careful not to overcook it.

Q2. Can I bake these instead of frying?

Yes! Preheat your oven to 400°F (200°C). Place the patties on a parchment-lined baking sheet and bake for 20–25 minutes, flipping halfway through, until they reach an internal temperature of 165°F.

Q3. The mixture is too wet to shape. What do I do?

If the mixture feels too sticky, add another tablespoon of breadcrumbs at a time until it holds its shape. Wetting your hands with a little oil or water before shaping can also prevent sticking.

Q4. Can I use frozen spinach?

Yes. Thaw the frozen spinach completely and squeeze it extremely well to remove all excess water. You can skip the sauté step if using thawed frozen spinach, as it is already wilted.

White Cheddar and Spinach Chicken Burgers: Juicy, Flavorful & Healthy

Evelyn Marcella Rivera

Juicy chicken burgers packed with sharp white cheddar, sautéed spinach, garlic, and warm spices—proof that a “healthy” burger can be indulgent, flavorful, and weeknight‑friendly. Serve on toasted buns with crisp lettuce, tomato, and your favorite sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 burgers

Calories 260 kcal

Equipment

• Large skillet or grill pan
• Mixing Bowl
• Spatula

Ingredients

  

Burger Patties

• 1 lb ground chicken 450 g; lean
• 1 cup fresh spinach, sautéed, squeezed dry and finely chopped
• 3/4 cup white cheddar cheese, shredded sharp or aged
• 2 cloves garlic, minced
• 1/4 cup onion, finely diced yellow or white
• 1 large egg binder
• 1/2 cup breadcrumbs or panko
• 1 tbsp olive oil plus more for the pan
• 1/2 tsp fine salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp paprika sweet or smoked
• 1/2 tsp Italian seasoning optional

To Serve

• burger buns, lettuce, tomato, Dijon or garlic mayo as desired

Instructions

 

• Sauté the spinach. Heat a few drops of oil in a small pan over medium. Add spinach; cook 1–2 minutes until wilted. Cool, squeeze dry thoroughly, and chop finely.
• Mix the patties. In a bowl, combine ground chicken, chopped spinach, cheddar, garlic, onion, egg, breadcrumbs, salt, pepper, paprika, and Italian seasoning (if using). Mix gently just to combine.
• Shape. Divide into 4 portions and form 3/4‑inch thick patties. Press a slight thumb indent in the center of each patty.
• Cook. Heat olive oil in a large skillet or grill pan over medium heat. Cook patties 6–7 minutes per side until golden and the centers reach 165°F (74°C).
• Serve. Rest 1 minute. Toast buns and build with lettuce, tomato, and sauce. Serve hot while the cheese is melty.

Notes

Tips: Don’t overmix the meat to keep patties tender. Squeezing moisture from the spinach helps burgers hold together. Swap in turkey, or add a pinch of red pepper flakes for heat.

Keyword chicken burgers, healthy chicken dinner, high protein burger, spinach chicken patties, white cheddar chicken burger