White Cheddar and Spinach Chicken Burgers

Let me share a little secret from my kitchen: these White Cheddar and Spinach Chicken Burgers are pure magic on a plate. They’re my go-to when I’m craving something juicy, flavorful, and a bit healthier without skimping on taste. One summer evening, with ground chicken in the fridge and a bag of spinach wilting away, inspiration struck. Toss in some sharp white cheddar, and these burgers were born—moist, cheesy, and packed with vibrant greens. Each bite is a perfect blend of savory chicken, melty cheese, and earthy spinach, making them a staple for weeknight dinners or backyard barbecues. They’re simple enough for a quick meal but feel like a gourmet treat. If you’re looking for a burger that’s easy, delicious, and sure to impress, you’re in for a treat!

Ingredients

• Ground Chicken: 1 pound, lean (93/7), for juicy patties.
• White Cheddar Cheese: ¾ cup, shredded, for sharp, melty flavor.
• Fresh Spinach: 2 cups, finely chopped, for earthy nutrition.
• Yellow Onion: ¼ cup, finely diced, for savory depth.
• Garlic: 2 cloves, minced, for aromatic kick.
• Breadcrumbs: ⅓ cup, plain or panko, to bind the patties.
• Egg: 1 large, for moisture and structure.
• Worcestershire Sauce: 1 teaspoon, for umami richness.
• Salt: ½ teaspoon (or to taste).
• Black Pepper: ½ teaspoon (or to taste).
• Olive Oil: 1 tablespoon, for cooking.
• Burger Buns: 4, brioche or whole wheat, toasted, for serving.
• Optional Toppings: Lettuce, tomato slices, avocado, mayo, or sriracha aioli.
• Optional Side: Sweet potato fries or a green salad.

Instructions

1. Prepare Your Ingredients (Mise en Place): Finely chop spinach and onion, mince garlic, and shred white cheddar. In a large bowl, combine ground chicken, spinach, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, pepper, and half the cheddar (reserve the rest for topping).
2. Form the Patties: Mix ingredients gently until just combined; overmixing can make patties tough. Divide into 4 equal portions and shape into patties about ½-inch thick. Make a slight indent in the center to prevent puffing during cooking.
3. Cook the Burgers: Heat 1 tablespoon olive oil in a large skillet or grill pan over medium heat. Add patties and cook for 4-5 minutes per side until golden and cooked through (internal temperature 165°F/74°C). During the last minute, sprinkle remaining cheddar on top of each patty and cover to melt.
4. Assemble the Burgers: Toast burger buns lightly. Place a patty on each bottom bun, then add optional toppings like lettuce, tomato, avocado, or a spread of mayo or sriracha aioli. Top with the bun lid.
5. Serve: Serve hot with optional sides like sweet potato fries or a green salad. Enjoy immediately for maximum juiciness.

Nutrition Facts

These White Cheddar and Spinach Chicken Burgers are a nutritious option with lean protein from chicken, calcium from cheese, and vitamins A and K from spinach. The buns and toppings add carbs and fats, but lighter options keep it balanced.

• Servings: 4 burgers
• Calories per burger: 400-500 kcal (without toppings)
• Protein: 25-30g
• Fat: 15-20g
• Saturated Fat: 6-8g
• Carbohydrates: 30-35g
• Fiber: 2-4g
• Sugar: 4-6g
• Sodium: 700-900mg (varies with cheese and Worcestershire)

Preparation Time

These burgers are quick to prepare, perfect for a fast yet flavorful meal. Prepping ingredients while the skillet heats keeps it efficient.

• Prep time: 10 minutes (chopping, mixing)
• Cook time: 10-12 minutes (cooking patties)
• Total time: 20-25 minutes

How to Serve

• Classic Burger: Serve on toasted buns with lettuce, tomato, and mayo for a traditional experience.
• Low-Carb Option: Skip the bun and serve in lettuce wraps or over a salad.
• Family Style: Offer toppings like avocado or sriracha aioli on the side for customization.
• Meal Prep: Cook patties in advance, refrigerate, and reheat for quick lunches.
• Gourmet Twist: Add caramelized onions or a fried egg for extra decadence.

Additional Tips

• Juicy Patties: Don’t overmix the chicken mixture to keep patties tender; cook to 165°F to avoid dryness.
• Spinach Prep: Chop spinach finely to distribute evenly; squeeze out excess moisture if using thawed frozen spinach.
• Cheese Swap: Try sharp cheddar or gouda for a different flavor profile.
• Make Ahead: Form patties and refrigerate for up to a day; cook fresh for best texture.
• Grilling Option: Grill patties over medium heat for 4-5 minutes per side; oil grates to prevent sticking.

Budgeting the Recipe

These White Cheddar and Spinach Chicken Burgers are budget-friendly, using affordable ground chicken and pantry staples like breadcrumbs and egg. Buy spinach in bulk or frozen to save, and choose store-brand cheese. Buns and toppings are inexpensive, and the recipe yields four hearty burgers, perfect for family meals or leftovers.

Frequently Asked Questions

Q: Can I make this vegan?

A: Yes! Use plant-based ground meat, vegan cheese, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of egg; swap Worcestershire for soy sauce.

Q: Can I use ground turkey?

A: Absolutely! Ground turkey works equally well; ensure it’s lean to avoid excess fat.

Q: Why are my burgers dry?

A: Overcooking or overmixing can dry out patties. Cook to 165°F and mix ingredients gently.

Q: Can I make these ahead?

A: Form patties a day in advance and refrigerate; cook fresh. Cooked patties can be reheated in a skillet.

Q: How do I store leftovers?

A: Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm.

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