Can I use ground turkey instead?

Yes, ground turkey can replace ground chicken in the same amount. It produces a similarly lean patty and works with the spinach, cheddar, egg, and breadcrumbs. Avoid adding extra liquid, since a wetter mixture is harder to shape into even portions. Mix only until combined, then divide the mixture into the four patties called for in the recipe.

What cheese can I use instead of white cheddar?

Mozzarella, Monterey Jack, or pepper jack can replace the white cheddar. Mozzarella and Monterey Jack give a milder cheese profile, while pepper jack adds heat. Keep the quantity at the stated half cup so the chicken mixture stays balanced and easy to shape. Shred the cheese before mixing so it disperses evenly through all four patties.

How can I use leftover fresh spinach?

Use leftover fresh spinach in a salad, cook it with eggs, or sauté it as a side dish. It has a mild leafy character, so it can join meals without changing their main flavor dramatically. Avoid using frozen spinach in these burgers unless its moisture is addressed, because the source notes it can make the mixture watery. For this recipe, finely chop the leaves before measuring the cup.

Why are my chicken burgers falling apart?

Egg and breadcrumbs are the recipe’s binders, so they are the first things that help chicken burgers hold together. The mixture may be slightly sticky, but it should form when gently portioned and shaped. If the patties feel too loose, chilling them before cooking can make handling easier. Lightly oil your hands rather than working in extra dry ingredients, which could alter the stated balance.

How do I store and reheat chicken burgers?

Store cooked burgers in an airtight container in the refrigerator, then reheat them in a skillet over medium heat or microwave briefly. The skillet preserves more of the browned exterior, while the microwave is the faster option. Avoid piling toppings onto the burgers before storage, because lettuce and tomato lose their fresh texture. Keep buns separate and toast them when assembling for a better contrast with the warm patty.

White Cheddar and Spinach Chicken Burgers with Tender Ground Chicken

By Felix GrantOct 7, 2026

Prep

10 min

Cook

12 min

Total

22 min

Servings

Level

Easy

Jump to recipe

Choose ground chicken that looks fresh and finely chop fresh spinach; the leafy pieces help avoid a watery burger mixture while adding green flecks. These White Cheddar and Spinach Chicken Burgers are tender chicken patties with melted white cheddar, savory garlic, and a golden-brown skillet crust.

Each of four patties starts with ground chicken, spinach, shredded white cheddar, breadcrumbs, and an egg, with garlic, onion powder, paprika, salt, and black pepper seasoning the mix. Breadcrumbs and egg bind the soft chicken mixture, while cheddar is folded through rather than added only at the end. Olive oil gives the skillet or grill pan enough coverage for browning, and buns or toppings remain entirely your choice.

The mixture should feel slightly sticky after mixing, which is expected; lightly oiling your hands helps form the half-inch patties. In the hot pan, leave space around each burger and look for a golden-brown surface after about five to six minutes per side. Overmixing is the main texture problem, because working ground chicken too much can make the cooked burgers dense and tough.

Let cooked patties rest for a couple minutes before assembling on toasted buns, or serve them bunless with the stated lettuce, tomato, avocado, or extra cheddar options. Cooked burgers can be kept in an airtight container in the refrigerator and warmed in a skillet over medium heat or briefly in the microwave.

Why you'll love this recipe

Fresh spinach is chopped finely so it distributes through the chicken mixture, adding green flecks without the excess moisture the source warns can come from frozen spinach.
White cheddar is mixed into the patties, so its melted pockets season each bite instead of relying on cheese placed only on top.
Ground chicken gives the burgers their tender base, while breadcrumbs and egg provide the binding needed to shape four even patties.
Garlic, onion powder, and paprika bring savory seasoning from a short ingredient list, letting the chicken, spinach, and cheddar remain clearly defined.
A tablespoon of olive oil supports browning in the skillet or grill pan, creating the golden exterior specified without changing the burger mixture.
Buns and toppings stay flexible, so the same patties can be served with lettuce, tomato, avocado, or extra cheddar according to what is available.

Instructions

In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, egg, minced garlic, onion powder, paprika, salt, and black pepper. Mix with clean hands or a spoon until well combined; the mixture may be slightly sticky.

Divide the mixture into four equal portions and gently shape them into patties about 1/2-inch thick. If the mixture is too sticky, lightly grease your hands with olive oil.

Heat a large skillet or grill pan over medium heat and add the olive oil. Place the patties in the pan without overcrowding and cook for about 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).

Transfer the cooked burgers to a plate and let them rest for a couple of minutes. Toast buns if desired, then assemble with toppings of choice.

FAQ

Choose ground chicken with a fresh appearance for the most straightforward mixing. It forms the tender base of these patties and carries the spinach, cheddar, and seasonings. Avoid adding extra breadcrumbs before mixing, because the stated quarter cup is part of the burger’s binding. Finely chop the spinach before you begin, so it incorporates evenly without prolonged mixing.

White Cheddar and Spinach Chicken Burgers with Tender Ground Chicken

1 / 5

Dinner Chicken American High Protein Quick Meals

White Cheddar and Spinach Chicken Burgers with Tender Ground Chicken

Name: White Cheddar and Spinach Chicken Burgers with Tender Ground Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 burgers
Ingredients: 1 lb ground chicken; 1 cup fresh spinach (finely chopped); 0.5 cup white cheddar cheese (shredded); 0.25 cup breadcrumbs; 1 egg; 2 cloves garlic (minced); 0.5 tsp onion powder; 0.5 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil (for cooking); burger buns and toppings of choice (such as lettuce, tomato, and avocado)

By Felix GrantOct 7, 2026

Prep

10 min

Cook

12 min

Total

22 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Fresh spinach is chopped finely so it distributes through the chicken mixture, adding green flecks without the excess moisture the source warns can come from frozen spinach.
White cheddar is mixed into the patties, so its melted pockets season each bite instead of relying on cheese placed only on top.
Ground chicken gives the burgers their tender base, while breadcrumbs and egg provide the binding needed to shape four even patties.
Garlic, onion powder, and paprika bring savory seasoning from a short ingredient list, letting the chicken, spinach, and cheddar remain clearly defined.
A tablespoon of olive oil supports browning in the skillet or grill pan, creating the golden exterior specified without changing the burger mixture.
Buns and toppings stay flexible, so the same patties can be served with lettuce, tomato, avocado, or extra cheddar according to what is available.

Ingredients

Servings4

•1 lb ground chicken
•1 cup fresh spinach (finely chopped)
•0.5 cup white cheddar cheese (shredded)
•0.25 cup breadcrumbs
•1 egg
•2 cloves garlic (minced)
•0.5 tsp onion powder
•0.5 tsp paprika
•0.5 tsp salt
•0.25 tsp black pepper
•1 tbsp olive oil (for cooking)
•burger buns and toppings of choice (such as lettuce, tomato, and avocado)

Instructions

1
In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, egg, minced garlic, onion powder, paprika, salt, and black pepper. Mix with clean hands or a spoon until well combined; the mixture may be slightly sticky.
2
Divide the mixture into four equal portions and gently shape them into patties about 1/2-inch thick. If the mixture is too sticky, lightly grease your hands with olive oil.
3
Heat a large skillet or grill pan over medium heat and add the olive oil. Place the patties in the pan without overcrowding and cook for about 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).
4
Transfer the cooked burgers to a plate and let them rest for a couple of minutes. Toast buns if desired, then assemble with toppings of choice.