White Cheddar and Spinach Chicken Burgers That Stay Juicy

Tired of dry, flavorless chicken burgers that fall apart on the grill? I’ve been there too many times to count. But here’s the thing: chicken burgers don’t have to be boring or bland. These White Cheddar and Spinach Chicken Burgers are juicy, packed with flavor, and hold together beautifully no sad, crumbly patties here.

I’m Emeli, and I’ve spent years perfecting simple recipes that deliver big flavor without the fuss. This burger recipe came to life one Wednesday evening when I was craving something lighter than beef but still satisfying. I had fresh spinach wilting in my fridge, a block of sharp white cheddar, and ground chicken waiting to be transformed. What started as a “let’s see what happens” moment became a regular on my dinner rotation and now, it’s one of my most-requested recipes.

In this guide, I’ll walk you through everything: how to choose the right chicken, prep tips to avoid dense burgers, foolproof cooking methods, and flavor variations to make this recipe your own. Whether you’re grilling for a crowd or just making a quick weeknight dinner, these burgers deliver every single time.

Why This White Cheddar and Spinach Chicken Burgers Recipe Works

This isn’t just another chicken burger recipe it’s one that actually understands what makes poultry patties great. Here’s why it works:

• Uses affordable, everyday ingredients – Ground chicken, fresh spinach, and white cheddar are easy to find at any grocery store
• Comes together in under 30 minutes – Perfect for busy weeknights when you need dinner fast
• Stays moist and flavorful – The cheese adds richness while the spinach keeps things tender
• Holds together beautifully – No more burgers falling apart on the grill or in the pan
• Versatile for any occasion – Dress them up for guests or keep them simple for meal prep

Choosing the Right Meat for White Cheddar and Spinach Chicken Burgers

The foundation of any great burger starts with quality meat, and chicken burgers are no exception.

Best Cuts for This Recipe

Ground chicken is your star here, but not all ground chicken is created equal. Look for ground chicken that includes both white and dark meat it typically has about 85-90% lean content. This blend gives you enough fat to keep the burgers moist without making them greasy. All-white-meat ground chicken can work, but it tends to dry out more easily, so you’ll need to be extra careful with cooking time.

If you’re grinding your own (overachiever status!), use a mix of chicken thighs and breasts. The thighs bring fat and flavor, while the breasts keep things lighter.

Buying Tips

When you’re at the store, look for ground chicken that’s pink with no gray or brown spots. It should smell fresh not sour or off. Check the sell-by date and choose the freshest package available. If your grocery store has a butcher counter, ask them to grind chicken fresh for you. They’ll often do it while you wait, and you can even request a specific meat-to-fat ratio.

Substitutions

Ground turkey works beautifully in this recipe and gives you a similar texture and flavor profile. Ground pork can add extra richness if you’re not worried about keeping things lean. For a heartier option, try a 50/50 blend of ground chicken and ground beef it gives you the best of both worlds with added juiciness from the beef.

Ingredients & Prep for White Cheddar and Spinach Chicken Burgers

Getting your prep right is half the battle when it comes to perfect chicken burgers.

Meat Prep Essentials for White Cheddar and Spinach Chicken Burgers

The golden rule: gently mix the chicken. Overworking the meat develops the proteins too much and causes dense, tough burgers. Use your hands and mix just until everything is combined it should take no more than 30 seconds.

Finely chop your spinach before adding it to the mixture. This distributes moisture evenly throughout the patties and prevents watery pockets. If you’re using fresh spinach (which I recommend), give it a good squeeze in a clean kitchen towel to remove excess moisture first.

Keep all your ingredients cold until you’re ready to cook. Cold ingredients are easier to form into patties and help the burgers hold their shape better on the heat.

Marinades & Mix-Ins for White Cheddar and Spinach Chicken Burgers

Here’s what you’ll need:

• 1 pound ground chicken – The base of your burgers
• 1 cup finely chopped fresh spinach – Adds moisture, nutrition, and color
• ¾ cup shredded white cheddar cheese – Sharp white cheddar gives the best flavor
• 1 teaspoon garlic powder – For savory depth
• 1 teaspoon onion powder – Adds sweetness and complexity
• ½ teaspoon black pepper – Freshly ground is best
• ¾ teaspoon salt – Don’t skip this; chicken needs proper seasoning
• 1 tablespoon olive oil – For moisture and richness

Once you’ve mixed everything together, let the mixture rest for 10 minutes. This gives the flavors time to meld and helps the cheese and seasonings bind with the chicken for better texture.

Pantry Staples for White Cheddar and Spinach Chicken Burgers

Keep these essentials on hand:

• Olive oil for cooking – A high-heat oil that won’t burn
• Salt for seasoning – Season at multiple stages for best results
• Mild spices to enhance, not overpower – You want to taste the chicken and cheese, not just spices

Step-by-Step Cooking Instructions for White Cheddar and Spinach Chicken Burgers

Let’s get cooking. Follow these steps for foolproof results every time.

Pre-Cooking Prep for White Cheddar and Spinach Chicken Burgers

Pat your ingredients dry before mixing especially that spinach. Combine everything gently in a large bowl, then form the mixture into evenly sized patties. I usually make four burgers from one pound of chicken, each about ¾-inch thick. Make a small indent in the center of each patty with your thumb this prevents them from puffing up into meatballs while cooking.

Let the formed patties sit at room temperature for 5 minutes before cooking. This takes the chill off and helps them cook more evenly.

Cooking Method for White Cheddar and Spinach Chicken Burgers

Heat a skillet or grill pan over medium heat. You don’t want high heat here chicken burgers need gentle, even cooking. Lightly oil the surface with a paper towel dipped in olive oil.

Place your patties in the pan, making sure they’re not touching. Cook for 5 to 6 minutes on the first side without moving them resist the urge to press down with your spatula, as this squeezes out all the juices. Flip carefully and cook for another 5 to 6 minutes on the second side until golden brown and cooked through.

Doneness Check for White Cheddar and Spinach Chicken Burgers

This is non-negotiable: chicken burgers must reach an internal temperature of 165°F (74°C) for food safety. Use an instant-read thermometer inserted into the thickest part of the patty. If you don’t have a thermometer, cut into the center the meat should be opaque throughout with no pink remaining, and the juices should run clear.

Resting White Cheddar and Spinach Chicken Burgers

Once your burgers hit that magic 165°F, transfer them to a clean plate and let them rest for 3 to 5 minutes. This resting time allows the juices to redistribute throughout the meat instead of running all over your plate the second you take a bite. It’s the difference between a juicy burger and a dry one.

Pro Tips for Perfect White Cheddar and Spinach Chicken Burgers

These are the tricks I’ve learned that take good chicken burgers to great.

Avoiding Tough/Dry Meat for White Cheddar and Spinach Chicken Burgers

Don’t overcrowd your pan. When patties are too close together, they steam instead of sear, which means no golden crust and potential sogginess. Cook in batches if you need to.

Never press down on your burgers while they cook I know it’s tempting, but you’re literally squeezing out all the flavorful juices.

If your burgers seem like they’re browning too quickly, lower your heat. Medium heat is your friend with chicken.

Tool Recommendations for White Cheddar and Spinach Chicken Burgers

Invest in a good instant-read meat thermometer. It’s the only way to know for sure when chicken is safely cooked without cutting into it and losing juices.

A cast-iron skillet gives you the best sear and heat distribution. If you’re grilling, use a grill pan or make sure your grates are clean and well-oiled.

A thin metal spatula makes flipping easier and helps you get under the burgers without tearing them.

Storage & Reheating for White Cheddar and Spinach Chicken Burgers

Cooked burgers will keep in the refrigerator for up to 3 days in an airtight container. To reheat, warm them gently in a covered skillet over medium-low heat with a splash of water or broth to keep them moist.

You can freeze cooked burgers for up to 3 months. Wrap each one individually in plastic wrap, then store them together in a freezer bag. Thaw in the refrigerator overnight before reheating.

Raw patties can be formed and frozen for up to 2 months. Place parchment paper between each patty so they don’t stick together. Cook from frozen, adding 2 to 3 extra minutes per side.

Flavor Variations for White Cheddar and Spinach Chicken Burgers

Once you’ve mastered the basic recipe, try these twists.

Spicy Twist for White Cheddar and Spinach Chicken Burgers

Add ½ teaspoon of cayenne pepper to the mix, or stir in 1 tablespoon of finely chopped jalapeños. For a smoky kick, add ½ teaspoon of chipotle powder and top with pepper jack cheese instead of white cheddar. Serve with spicy mayo made from mixing mayonnaise with sriracha.

Keto/Paleo for White Cheddar and Spinach Chicken Burgers

This recipe is already naturally low-carb and keto-friendly. Skip the bun and serve on a bed of greens, wrapped in lettuce leaves, or on top of cauliflower rice. For paleo, simply omit the cheese or use a dairy-free alternative. Make sure your spices don’t contain hidden sugars.

Global Flavors for White Cheddar and Spinach Chicken Burgers

Mediterranean: Swap white cheddar for crumbled feta, add fresh dill and lemon zest to the mixture, and serve with tzatziki sauce.

Italian: Use mozzarella or provolone instead of cheddar, add fresh basil and sun-dried tomatoes, and top with marinara sauce.

Asian-Inspired: Mix in fresh ginger, scallions, and a splash of soy sauce. Replace the cheese with chopped water chestnuts for crunch. Serve with a sriracha mayo and pickled cucumbers.

Serving Suggestions for White Cheddar and Spinach Chicken Burgers

These burgers are versatile enough to pair with almost anything.

Serve them on toasted brioche buns with fresh arugula, sliced tomatoes, and a smear of garlic aioli. For a lighter option, wrap them in butter lettuce leaves with avocado slices and a drizzle of balsamic glaze.

Side dish pairings: sweet potato fries, a simple mixed green salad with lemon vinaigrette, roasted Brussels sprouts with bacon, or classic coleslaw for crunch and freshness.

For drinks, these burgers pair beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio. If you prefer beer, try a wheat beer or a light IPA. The citrus notes complement the chicken without overwhelming it.

FAQs About White Cheddar and Spinach Chicken Burgers

Can I use frozen meat?

Yes, but thaw it completely in the refrigerator first. Never use partially frozen ground chicken it won’t mix evenly with your other ingredients, and it can lead to uneven cooking.

How do I fix overcooked meat?

Unfortunately, once chicken is overcooked, you can’t undo it. But you can salvage the situation by slicing the burgers and tossing them in a flavorful sauce think buffalo sauce, teriyaki glaze, or even a creamy mushroom sauce. Serve over rice or pasta to add moisture back to the dish.

Is this recipe safe for pregnant women?

Yes, as long as the internal temperature reaches 165°F. Pregnant women should avoid undercooked poultry, so use a meat thermometer to verify doneness. The cheese and spinach are also safe when the burger is fully cooked.

Can I make these ahead of time?

Absolutely. Form the raw patties and refrigerate them on a plate covered with plastic wrap for up to 24 hours before cooking. You can also freeze them as mentioned in the storage section.

Why are my burgers falling apart?

Usually this happens when the mixture is too wet or hasn’t been mixed enough for the ingredients to bind. Make sure you’re squeezing excess moisture from the spinach, and let the mixture rest for 10 minutes before forming patties. Also, avoid flipping too early let that first side get a good sear before you try to turn them.

Conclusion

There you have it everything you need to make perfect White Cheddar and Spinach Chicken Burgers that are juicy, flavorful, and incredibly satisfying. These burgers prove that chicken doesn’t have to be boring, and with just a few simple ingredients, you can create something that rivals any restaurant version.

Fire up your skillet tonight and give these a try. I promise they’ll become a regular in your dinner rotation, just like they are in mine.

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

White Cheddar and Spinach Chicken Burgers That Stay Juicy

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• Author: Jacob Morgan
• Total Time: 27
• Yield: 4 1x

Print Recipe

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Description

Juicy, flavorful chicken burgers packed with sharp white cheddar and fresh spinach. These easy-to-make patties are perfect for weeknight dinners and stay moist and delicious every time. Ready in under 30 minutes!

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Ingredients

Scale 1x2x3x

1 pound ground chicken

1 cup finely chopped fresh spinach (excess moisture squeezed out)

¾ cup shredded white cheddar cheese

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

¾ teaspoon salt

1 tablespoon olive oil (plus more for cooking)

4 burger buns (optional)

Lettuce, tomato, and condiments for serving (optional)

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Instructions

1. Pat the fresh spinach dry and finely chop it. Squeeze out any excess moisture using a clean kitchen towel.

2. In a large bowl, gently combine ground chicken, chopped spinach, shredded white cheddar cheese, garlic powder, onion powder, black pepper, salt, and olive oil. Mix just until combined (about 30 seconds) – don’t overwork the meat.

3. Let the mixture rest for 10 minutes to allow flavors to meld and improve binding.

4. Divide the mixture into 4 equal portions and form into patties about ¾-inch thick. Make a small indent in the center of each patty with your thumb.

5. Let patties sit at room temperature for 5 minutes before cooking.

6. Heat a skillet or grill pan over medium heat. Lightly oil the surface with olive oil.

7. Place patties in the pan without overcrowding. Cook for 5-6 minutes on the first side without pressing down or moving them.

8. Flip carefully and cook for another 5-6 minutes until golden brown and the internal temperature reaches 165°F (74°C).

9. Remove from heat and let burgers rest for 3-5 minutes before serving.

10. Serve on toasted buns with your favorite toppings, or enjoy on a bed of greens for a low-carb option.

Notes

Make sure to squeeze excess moisture from the spinach to prevent soggy burgers.

Don’t overmix the chicken mixture – gentle handling keeps burgers tender.

Use an instant-read thermometer to ensure burgers reach 165°F for food safety.

Avoid pressing down on burgers while cooking as this squeezes out juices.

Burgers can be made ahead and refrigerated for up to 24 hours or frozen for up to 2 months.

For extra flavor, try adding fresh herbs like basil or dill to the mixture.

These burgers pair beautifully with sweet potato fries, coleslaw, or a simple green salad.

• Prep Time: 15
• Cook Time: 12
• Category: Main Course
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 285
• Sugar: 1
• Sodium: 520
• Fat: 16
• Saturated Fat: 6
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 3
• Fiber: 1
• Protein: 32
• Cholesterol: 95

Keywords: white cheddar and spinach chicken burgers, chicken burgers, spinach chicken patties, healthy chicken burgers, easy chicken burgers