Description
These juicy, flavorful White Cheddar Spinach Chicken Burgers offer a delicious alternative to traditional beef patties while incorporating nutritious ingredients like fresh spinach and aromatic herbs. The combination of sharp white cheddar cheese and vibrant spinach creates a perfect balance of flavors and keeps the lean chicken moist and tender. Ready in just about 30 minutes, perfect for busy weeknights or weekend cookouts!
Ingredients
Scale
- 1¼ pounds ground chicken (pre-ground or grind your own chicken breast)
- 2 ounces fresh baby spinach, wilted and drained well
- 3 ounces shredded aged white cheddar cheese
- ½ small onion, finely chopped
- 1 small clove garlic, minced
- 2 stalks green onion, finely chopped
- 1 tablespoon fresh parsley leaves, chopped
- 2 teaspoons balsamic vinegar
- 1 teaspoon lemon juice
- 2 teaspoons soy sauce
- ¼ to ½ teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- ¼ to ½ cup bread crumbs (use gluten-free breadcrumbs for a gluten-free option)
- 4 hamburger buns (regular or whole wheat)
- Optional toppings: lettuce, tomato, avocado, Dijon mustard, mayonnaise
Instructions
- Prepare the Spinach
- Place fresh spinach in a colander in the sink.
- Pour boiling water over the spinach to wilt it.
- Drain thoroughly and squeeze out excess moisture.
- Process the Vegetables
- Place the wilted spinach, chopped onion, minced garlic, chopped green onion, and fresh parsley in a food processor.
- Pulse until finely chopped but not pureed.
- Make the Burger Mixture
- In a large bowl, combine the ground chicken, vegetable mixture, shredded white cheddar, balsamic vinegar, lemon juice, soy sauce, cayenne pepper, and salt.
- Add enough bread crumbs to help the mixture stick together without being too sticky.
- Gently mix with your hands until just combined.
- Form the Patties
- Divide the mixture into 4 equal portions.
- Shape into patties about ½-inch thick.
- Create a slight depression in the center of each patty to prevent doming during cooking.
- Place patties on a foil-lined baking sheet.
- Cover loosely with plastic wrap and refrigerate for at least 1 hour.
- Cook the Burgers
- Remove patties from refrigerator.
- Set your oven to broil.
- Broil patties for 7-9 minutes on each side, or until the internal temperature reaches 165°F.
- If liquid accumulates on the baking sheet, carefully pour it off when flipping the patties.
- Serve
- Toast burger buns lightly if desired.
- Assemble burgers with your favorite toppings.
- Enjoy immediately!
Notes
Pro Tips:
- Don’t skip chilling the patties – this crucial step helps them hold together during cooking.
- Use a mix of chicken breast and thigh meat for the juiciest burgers.
- Thoroughly drain the spinach – excess moisture can make your burgers fall apart.
- For extra flavor, try using half white cheddar and half Swiss cheese.
- Handle the meat mixture gently to keep the burgers tender.
- Make a double batch and freeze the extra patties for quick future meals.
- For a lower-carb option, serve in lettuce wraps instead of buns.
Storage:
- Refrigerate cooked burgers in an airtight container for up to 3 days.
- Freeze uncooked patties: Place on a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags for up to 3 months.
- Reheat refrigerated patties in a skillet over medium heat for 2-3 minutes per side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 burger patty
- Calories: 285
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 105 mg
Keywords: white cheddar spinach chicken burgers, healthy chicken burgers, spinach chicken patties, homemade chicken burgers, white cheddar burgers, high protein burgers, easy chicken burgers