Description
Juicy ground chicken burgers loaded with fresh spinach and melted white cheddar cheese. These easy 30-minute burgers are lighter than beef but just as satisfying, with simple seasonings and a golden-brown crust. Perfect for weeknight dinners or casual cookouts!
Ingredients
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)
Instructions
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!
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.
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.
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.
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.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: American