White Cheddar and Spinach Chicken Burgers are my go-to when I want a burger that’s packed with flavor but still feels light and wholesome. The mix of juicy ground chicken, sharp white cheddar, and fresh spinach creates a tender, cheesy patty that’s hard to resist. Whether I’m cooking for a family dinner or meal prepping for the week, these burgers always hit the mark.

White Cheddar and Spinach Chicken Burgers

Why I Love This Recipe

This burger has quickly become a favorite in my rotation, and here’s why:

It’s a leaner, healthier option that still satisfies my burger cravings.
The white cheddar adds richness and tang that pairs so well with chicken.
Chopped spinach brings in nutrients and moisture without overwhelming the flavor.
It’s quick to make and easy enough for a weeknight dinner.
I can grill, pan-fry, or even bake these depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken burgers:

Ground chicken
Fresh spinach, finely chopped
Sharp white cheddar cheese, shredded
Breadcrumbs
Finely chopped onion
Garlic, minced
Dijon mustard
Worcestershire sauce
Salt and black pepper
Olive oil (for cooking)

For serving:

Burger buns
Optional toppings: lettuce, tomato, extra cheese, pickles, red onion, or your favorite burger sauce

Directions

In a large mixing bowl, I combine the ground chicken, chopped spinach, shredded cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. I gently mix everything until just combined.
I divide the mixture into 4 equal portions and form them into burger patties about ½ inch thick.
I heat a skillet or grill over medium heat with a drizzle of olive oil. I cook the patties for 5–6 minutes per side, or until they’re golden and reach an internal temperature of 165°F (75°C).
Once cooked, I let the patties rest for a couple of minutes. Then I build my burgers with toasted buns and all my favorite toppings.

Servings and Timing

Servings: 4 burgers
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: About 27 minutes

Variations

I like changing things up depending on my mood or what I have in the kitchen:

Cheese Swap: I use mozzarella, feta, or pepper jack when I want a different flavor.
Spicy Kick: I add a pinch of cayenne or some chopped jalapeños to the mix.
No Bun? No Problem: These patties are great in lettuce wraps or on top of a salad.
Herby Boost: I mix in some chopped parsley or basil for extra freshness.

Storage and Reheating

If I have leftovers, I store them like this:

Refrigerator: I keep cooked patties in an airtight container for up to 4 days.
Freezer: I freeze cooked or uncooked patties between layers of parchment paper. They keep well for up to 3 months.
Reheating: I reheat gently in a skillet or microwave until warmed through. If frozen, I thaw overnight in the fridge first.

FAQs

Can I use frozen spinach?

Yes, I can use frozen spinach. I just make sure to thaw it and squeeze out all the excess water before adding it to the mixture.

Can I make these burgers in the oven?

Absolutely. I bake them at 375°F (190°C) for about 20 minutes, flipping halfway through, until fully cooked.

What keeps the burgers from drying out?

The spinach and cheese both add moisture, and I make sure not to overcook the patties. Cooking just to 165°F helps keep them juicy.

Can I prep the patties ahead of time?

Yes, I shape them a day ahead and keep them in the fridge until I’m ready to cook. It actually helps them firm up and hold their shape better.

What should I serve with these burgers?

I like pairing them with sweet potato fries, a simple salad, or roasted veggies. They also go great with slaw or a side of couscous.

Conclusion

White Cheddar and Spinach Chicken Burgers are a fresh twist on a classic, offering a perfect balance of flavor, texture, and nutrition. They’re quick, versatile, and incredibly satisfying, making them a staple in my weeknight dinner plans. Once I made these, I knew they’d be a regular at my table.