White Cheddar & Spinach Chicken Burgers

If you’ve ever found yourself stuck in a burger rut, making the same old beef patties week after week, then you are going to love this fresh take. These White Cheddar & Spinach Chicken Burgers are juicy, packed with flavor, and a little bit lighter than your average cheeseburger — but don’t worry, they’re not skimping on taste. In fact, they might just become your new go-to!

Let’s be real — chicken burgers don’t always get the best reputation. They can dry out fast or turn out bland if not done right. But this recipe solves both of those problems with two simple (and delicious) additions: sharp white cheddar cheese and fresh spinach. The cheddar melts right into the patty, keeping everything juicy and giving you that bold, tangy flavor hit. Meanwhile, the spinach not only adds moisture, but it also brings a nice earthy balance that makes these burgers feel a little more wholesome.

I made these on a whim one weeknight when I was craving something hearty but didn’t want to fuss with the grill. I had ground chicken in the fridge, a block of sharp white cheddar I’d been hoarding for mac and cheese, and a bag of spinach that needed saving. The result? A burger so good, my family requested it again the next night. And when that happens — you know you’ve hit a winner.

Ready to switch things up and give your burgers a flavorful makeover? Let’s get started!

this recipe

Ingredients You’ll Need

For the Patties:

• 1 pound ground chicken

• 1 cup fresh spinach, finely chopped

• 1 cup shredded sharp white cheddar cheese

• 1 garlic clove, minced

• 1 tablespoon Dijon mustard

• 1 teaspoon onion powder

• Salt and black pepper to taste

• 1 tablespoon olive oil (for cooking)

For Serving:

• 4 burger buns

• Lettuce, tomato slices, and red onion (optional)

• Mayonnaise or aioli

STEP 1: Mix Up the Burger Patties

In a large mixing bowl, combine your ground chicken with the chopped spinach, shredded white cheddar, minced garlic, Dijon mustard, onion powder, salt, and black pepper. The trick here is not to overwork the mixture. You want everything combined, but still tender — too much mixing can lead to tough burgers. I usually use my hands for this step because it helps me feel when the mixture’s just right.

The fresh spinach is key here. It cooks down inside the patty and adds moisture, which helps balance out the lean ground chicken. And that cheddar? It melts beautifully and gives these burgers a rich, sharp bite that makes them anything but boring.

STEP 2: Shape the Patties

Once your mixture is ready, divide it into four equal portions and gently shape them into burger patties. Aim for about half an inch thick — thick enough to stay juicy, but not so thick that they won’t cook through evenly.

Now, a quick tip: ground chicken can be a little sticky to handle. If you find the mixture clinging to your hands, lightly oil your palms before shaping the patties. Alternatively, you can place the formed patties in the fridge for about 15 minutes to help them firm up before cooking. Either method works well — just depends on how soon you’re planning to get them on the heat.

STEP 3: Cook to Juicy Perfection

Heat your olive oil in a skillet or grill pan over medium heat. Once hot, place the patties in the pan and cook for 5 to 6 minutes per side, or until they’re golden brown and the internal temperature reaches 165°F (74°C).

Don’t press down on the patties while they’re cooking — I know it’s tempting, but that just squeezes out the juices you worked so hard to keep in! Let them sear and get that golden crust on each side. Trust me, it’s worth the wait.

Now that your juicy patties are cooked to golden perfection, let’s move on to the fun part — building the ultimate chicken burger. This is where the textures and flavors all come together: the warm, cheesy patty, the fresh toppings, the toasted bun, and a creamy sauce to tie it all together. It’s not just a sandwich — it’s a full experience.

One of the things I love most about these White Cheddar & Spinach Chicken Burgers is how customizable they are. Whether you’re piling on fresh veggies or keeping things simple with a dollop of mayo, there’s really no wrong way to serve them. But a few thoughtful touches can take them from really good to absolutely crave-worthy.

Let’s get into the next steps to bring it all together.

STEP 4: Toast the Buns (Optional But Recommended)

Before you start assembling, take a minute to toast your burger buns. Trust me — this little step makes a big difference. Toasted buns add a bit of crunch and help hold up better against the juicy patty and toppings.

You can toast them on a skillet with a touch of butter, or pop them under the broiler for just a minute or two. Watch them closely so they don’t burn — we’re going for golden brown, not charred.

STEP 5: Assemble Your Chicken Burgers

Now for the build. Start by spreading a layer of mayo or garlic aioli on the bottom bun — this adds creaminess and flavor while helping to anchor the patty in place. Then place one of your warm chicken patties on top.

From there, go with your favorite classic burger toppings. I usually reach for:

• Crisp lettuce leaves

• Sliced tomatoes

• Thinly sliced red onion

You could also add avocado slices, a drizzle of hot sauce, or even a few pickled jalapeños if you want to spice things up a bit. Then cap it all off with the top bun, and your White Cheddar & Spinach Chicken Burger is officially ready to devour.

STEP 6: Serve with Your Favorite Sides

These burgers are hearty enough to stand on their own, but they pair beautifully with just about any side. Some of my favorites include:

• Sweet potato fries — the subtle sweetness balances out the savory cheddar

• A crisp green salad — keeps the meal light and fresh

• Classic dill pickles or coleslaw — for crunch and tang

If you’re entertaining or feeding a family, set up a burger bar and let everyone customize their own. Just keep the patties warm in a low oven and lay out buns, spreads, and toppings buffet-style. It’s easy, interactive, and fun — perfect for casual weeknights or weekend gatherings.

Make-Ahead and Storage Tips

These chicken burgers are best served freshly cooked, but you can definitely prep them in advance to save time. Here’s how:

• Make the patties ahead: Mix and shape the patties up to a day in advance. Store them in the fridge on a plate, covered with plastic wrap or in an airtight container.

• Freeze for later: You can also freeze uncooked patties between sheets of parchment paper. When you’re ready to cook, thaw them overnight in the fridge and cook as directed.

• Leftovers: If you have cooked patties leftover, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

I’ve even crumbled leftover patties over a salad or stuffed them into a wrap with extra spinach and a smear of hummus. So good.

Topping Variations to Try

Want to change things up next time you make these? Here are a few fun flavor variations to keep things exciting:

• Mediterranean Style: Swap the cheddar for crumbled feta, and add sliced cucumbers, tzatziki, and red onion.

• BBQ Twist: Use BBQ sauce instead of aioli, and add caramelized onions and pepper jack cheese.

• Spicy Southwest: Add chopped jalapeños to the patty mix and top with avocado, chipotle mayo, and shredded lettuce.

Once you’ve got the base recipe down, the possibilities are endless.