White Cheddar Spinach Chicken Burgers

White Cheddar Spinach Chicken Burgers are juicy, flavorful, and surprisingly easy to make at home! These tender chicken patties are packed with fresh spinach, gooey white cheddar cheese, and just the right blend of seasonings. They’re lighter than beef burgers but still incredibly satisfying, and they come together in less than 30 minutes.

Love More Burgers? Try My Ground Turkey Burgers or this Spinach Feta Turkey Burgers next.

Why You’ll Love This Recipe

• Juicy and flavorful — the white cheddar melts into gooey pockets while the spinach keeps everything tender and moist
• Lighter than beef — all the satisfaction of a classic burger with ground chicken that feels fresh and wholesome
• Quick and easy — ready in under 30 minutes with simple ingredients you probably already have
• Family-friendly — even picky eaters love these cheesy, golden-brown patties
• Versatile — grill them, pan-fry them, or bake them — they turn out delicious every time

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Ingredients You’ll Need

For the Burgers (Makes 4)

• 1½ pounds (680 g) ground chicken
• 1 cup fresh spinach, finely chopped
• 1 cup shredded white cheddar cheese (sharp white cheddar adds even more flavor!)
• 1 egg (helps bind everything together)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup breadcrumbs, optional (use if the mixture feels too wet — plain or panko both work)

For Serving

• 4 burger buns (brioche buns are heavenly, but any soft bun works)
• Lettuce
• Tomato slices
• Onion slices
• Your choice of sauce (mayo, ranch, garlic aioli, or even a drizzle of balsamic)

Why These Ingredients Work

Ground chicken is naturally lean and mild, which makes it the perfect blank canvas for bold flavors like white cheddar and garlic. The fresh spinach adds moisture and a pop of color while keeping the patties tender and preventing them from drying out.

White cheddar brings a sharp, creamy richness that melts beautifully into every bite, creating those irresistible gooey pockets we all love. The egg acts as a binder, holding everything together so your burgers don’t fall apart on the grill or in the pan.

Garlic powder and onion powder add savory depth without overpowering the delicate chicken, while salt and pepper bring all the flavors into balance. If your mixture feels a little too soft, breadcrumbs come to the rescue by absorbing extra moisture and giving the patties just enough structure to hold their shape during cooking.

Essential Tools and Equipment

• Large mixing bowl
• Measuring cups and spoons
• Sharp knife and cutting board (for chopping spinach)
• Large skillet or grill pan (cast iron works beautifully)
• Spatula (a wide one helps flip the patties without breaking them)
• Meat thermometer (optional but helpful to check for doneness)
• Baking sheet with parchment paper (if using the oven method)

Step-by-Step Instructions

Step 1: Mix the Burger Ingredients

In a large bowl, combine the ground chicken, finely chopped spinach, shredded white cheddar, egg, garlic powder, onion powder, salt, and black pepper. Use your hands or a wooden spoon to gently mix everything together until just combined.

If the mixture feels very wet or loose, sprinkle in the breadcrumbs and fold them in gently. Don’t overmix — you want the burgers to stay tender, not tough!

Step 2: Shape the Patties

Divide the mixture into 4 equal portions. With slightly damp hands, shape each portion into a burger patty about ¾ inch thick.

Here’s a little trick: press your thumb gently into the center of each patty to create a small dimple. This helps them cook evenly and prevents them from puffing up into little meatballs on the stove.

Step 3: Cook the Burgers

Stovetop Method (Skillet): Heat a lightly oiled large skillet or grill pan over medium-high heat. Once it’s nice and hot, add the patties and cook for 6–7 minutes per side, until they’re golden brown and fully cooked through. The internal temperature should reach 165°F (74°C). Resist the urge to press down on them while they cook — that just squeezes out all the delicious juices!

Oven or Broiler Method (Alternative): Preheat your oven to 400°F (205°C). Place the patties on a parchment-lined baking sheet and bake for 12–15 minutes, flipping them once halfway through. They should be golden on the outside and cooked through in the center.

Step 4: Toast the Buns

While the burgers finish cooking, lightly toast your buns in a skillet with a little butter or in the toaster. This optional step adds a lovely crunch and keeps the buns from getting soggy when you add the toppings and sauce.

Step 5: Assemble and Serve

Place each cooked chicken burger on a toasted bun. Layer on crisp lettuce, juicy tomato slices, onion rings, and a generous drizzle of your favorite sauce.

You Must Know

The most important thing to remember with chicken burgers is to avoid overmixing the meat mixture. When you work the chicken too much, the patties can become dense and rubbery instead of tender and juicy. Mix just until the ingredients are evenly distributed, then stop.

Another critical tip: keep your ground chicken cold until you’re ready to cook. Cold meat holds its shape better and stays moist during cooking.

If the mixture feels too wet and won’t hold together, don’t skip the breadcrumbs — they’re your safety net for perfectly shaped patties that won’t fall apart in the pan.

Personal Secret: I always shred my own white cheddar from a block instead of buying pre-shredded cheese.

Pro Tips & Cooking Hacks

• Chill the patties for 15 minutes before cooking — this helps them hold together better and cook more evenly
• Don’t press down on the burgers while cooking — it squeezes out all the flavorful juices and leaves you with dry patties
• Use a meat thermometer — chicken needs to reach 165°F for food safety, and guessing can lead to overcooked, dry burgers
• Chop the spinach very fine — big pieces can make the mixture harder to bind and can create air pockets in the patties
• Add a splash of olive oil to the pan — even though chicken has some fat, a little oil prevents sticking and creates a beautiful golden crust
• Make a double batch — these freeze beautifully, so you can have homemade burgers ready anytime

Flavor Variations & Suggestions

If you want to switch things up, try swapping the white cheddar for pepper jack cheese for a spicy kick, or use feta and sun-dried tomatoes for a Mediterranean twist. You can also add a tablespoon of fresh herbs like parsley, basil, or dill to brighten up the flavor.

For extra richness, mix in a tablespoon of mayonnaise or Greek yogurt with the chicken mixture — it keeps everything incredibly moist. If you love a smoky flavor, add a pinch of smoked paprika or chipotle powder to the seasoning blend.

You can even make these burgers Italian-style by using mozzarella instead of cheddar and adding Italian seasoning and a little Parmesan. The beauty of this recipe is how flexible it is — once you’ve got the basic technique down, you can customize it to match whatever flavors you’re craving.

Make-Ahead Options

These chicken burgers are fantastic for meal prep. You can shape the raw patties up to 24 hours ahead and store them in the refrigerator on a plate or baking sheet, covered tightly with plastic wrap. Just make sure to place a small piece of parchment paper between each patty so they don’t stick together.

If you want to freeze them, shape the patties and place them on a parchment-lined baking sheet in the freezer for about an hour until they’re solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.

When you’re ready to cook frozen patties, you can cook them straight from the freezer — just add a few extra minutes to the cooking time and make sure they reach that safe internal temperature of 165°F.

What to Serve With White Cheddar Spinach Chicken Burgers

These burgers pair beautifully with crispy sweet potato fries or classic shoestring fries for that satisfying crunch. A simple green salad with a tangy vinaigrette balances out the richness of the cheese, or you can go the cozy route with creamy coleslaw on the side.

Pickles or quick pickled cucumbers add a bright, tangy contrast that cuts through the savory flavors. If you’re feeling indulgent, serve them with avocado slices or a dollop of garlic aioli on top.

For drinks, an ice-cold lemonade or iced tea is perfect for warm weather, while a light beer or crisp white wine works beautifully for a casual dinner with friends.

Allergy Information

These burgers contain several common allergens: dairy (white cheddar cheese), eggs, and gluten (breadcrumbs and burger buns). For a dairy-free version, you can leave out the cheese entirely or use a dairy-free cheddar alternative, though the texture won’t be quite as gooey.

If you need to avoid eggs, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as a binder instead. For gluten-free burgers, use gluten-free breadcrumbs and serve on gluten-free buns or lettuce wraps.

The recipe is naturally nut-free, but always check your breadcrumb and bun labels if you have severe allergies, as some brands may be processed in facilities that handle tree nuts.

Storage & Reheating

Store any leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a covered skillet over medium-low heat for a few minutes on each side, or microwave them on 50% power in 30-second intervals until heated through.

The stovetop method keeps them juicier, but the microwave works in a pinch. If you’ve frozen cooked patties, let them thaw in the refrigerator overnight before reheating.

Don’t store the burgers assembled with buns and toppings — the buns will get soggy. Instead, keep the patties separate and assemble fresh burgers when you’re ready to eat.

Questions I Get Asked A Lot

Can I use ground turkey instead of ground chicken?

Absolutely! Ground turkey works just as well in this recipe. The flavor will be slightly different, but the texture and cooking method stay the same. Just make sure you’re using ground turkey that has a little fat in it (85/15 or 93/7) rather than 99% lean, or the burgers might turn out dry.

Why are my chicken burgers falling apart?

This usually happens when the mixture is too wet or hasn’t been mixed enough to bind properly. Make sure you’re using the egg as a binder, and if the mixture still feels loose, add those breadcrumbs. Also, avoid overmixing, which can break down the proteins. Chilling the shaped patties for 15 minutes before cooking helps them hold together beautifully!

Can I grill these burgers instead of pan-frying?

Yes! Chicken burgers can be grilled, but they need a little extra care since they’re more delicate than beef. Make sure your grill grates are clean and well-oiled, and cook over medium heat (not high) for about 6–7 minutes per side. Use a spatula to flip them gently, and don’t move them around too much while they cook.

How do I know when the burgers are fully cooked?

The safest way is to use an instant-read meat thermometer — chicken needs to reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of one burger — the meat should be opaque all the way through with no pink remaining, and the juices should run clear.

Can I make these without breadcrumbs?

Yes, you can! The breadcrumbs are optional and only needed if your mixture feels too wet. If your ground chicken isn’t overly moist and the mixture holds together well when you shape it, you can skip them entirely. Some people also use crushed crackers or oats as a substitute.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your White Cheddar Spinach Chicken Burgers turned out.