White Cheddar and Spinach Chicken Burgers
📝 Ingredients (makes 4 burgers):
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1 lb ground chicken (preferably thigh meat for juiciness)
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1 cup fresh spinach, finely chopped (or ½ cup cooked and squeezed dry)
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¾ cup shredded sharp white cheddar cheese
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1 garlic clove, minced
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½ small onion, finely grated or minced
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1 tsp Dijon mustard (optional for depth)
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½ tsp salt
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½ tsp black pepper
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½ tsp smoked paprika (optional)
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¼ cup breadcrumbs (optional, for binding)
🍔 To Serve:
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Burger buns or lettuce wraps
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Tomato slices
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Red onion rings
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More white cheddar (optional)
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Mayo, aioli, or mustard
🔧 Instructions:
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Prep the Mix
In a large bowl, combine ground chicken, spinach, shredded white cheddar, garlic, onion, Dijon mustard, salt, pepper, paprika, and breadcrumbs (if using). Mix until just combined — do not overmix to keep the burgers tender. -
Form Patties
Divide the mixture into 4 equal portions and shape into patties about ½ to ¾ inch thick. Place on a plate and refrigerate for 15–20 minutes to firm up (helps with grilling). -
Cook the Burgers
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Grill: Preheat grill to medium-high. Oil grates lightly. Grill burgers 5–6 minutes per side, or until internal temp reaches 165°F (74°C).
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Skillet: Heat a nonstick skillet or cast-iron pan over medium heat with a bit of oil. Cook 5–6 minutes per side, covered for the first half to trap moisture.
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Assemble & Serve
Toast buns if desired. Add burger patties, toppings, and your preferred condiments. Serve immediately.
✅ Tips:
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No breadcrumbs? You can use almond flour or omit them for a gluten-free option.
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Make it spicy: Add a pinch of cayenne or chopped jalapeños.
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Freeze friendly: Form uncooked patties and freeze between parchment layers in a zip-top bag for up to 3 months.
Would you like a printable version, or suggestions for sides (like sweet potato fries or a cucumber yogurt salad)?
