White Cheddar and Spinach Chicken Burgers
Juicy chicken burgers studded with melted white cheddar and bright flecks of spinach, perfect for a quick, flavorful weeknight meal.
Ingredients
Main Ingredients
- 1 lb ground chicken About 450 g
- 1 cup fresh spinach, finely chopped Packed
- 1/2 cup shredded white cheddar cheese
- 1/4 cup breadcrumbs Plain or panko
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper To taste
- Olive oil For cooking
- 4 pieces burger buns
Optional Toppings
- lettuce
- tomato slices
- extra cheese
- pickles
- a smear of mayo
Instructions
Preparation
- In a large mixing bowl, combine ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, chopped onion, minced garlic, Dijon mustard, Worcestershire sauce, and a generous pinch of salt and pepper. Mix gently to avoid overworking the meat.
- Divide the mixture into four equal portions and shape into round patties about 3/4–1 inch thick, pressing a slight dimple in the center of each patty.
Cooking
- Heat a skillet over medium heat and drizzle a thin film of olive oil to coat.
- Cook the patties for 5–6 minutes per side until the internal temperature reaches 165°F (75°C).
- Transfer cooked patties to a plate and let them rest for 3–5 minutes.
Assembly
- Assemble on buns with your favorite toppings and serve.
Notes
For a gluten-free option, use gluten-free breadcrumbs. You can substitute fresh spinach with well-drained frozen spinach. Cold cooked patties can be refrigerated for up to 3–4 days or frozen for up to 2 months.