Let’s talk burgers—but not just any burger. Today we’re putting a healthy, flavor-packed spin on the classic with these White Cheddar & Spinach Chicken Burgers. Think juicy ground chicken, creamy pockets of melted white cheddar, and that fresh green goodness from finely chopped spinach. Whether you’re tossing them on the grill for a weekend cookout or pan-searing them on a weeknight, these burgers are just so satisfying. And yes, they taste as good as they sound.

I first made these when I was craving something a bit indulgent but still wanted to sneak in some greens. Spinach and chicken may sound like an unlikely burger duo, but once you try it, you’ll see how well they balance each other out. The white cheddar melts into the patty as it cooks, and honestly, that alone is enough to win me over. The result? A burger that’s tender, flavorful, and just a little different from your usual lineup—in the best way.

These are the kind of burgers that make people ask, “Wait… what’s in this?” in a good way. And you’ll love how easy they are to make with just a few pantry staples and some fresh ingredients.

Ingredients You’ll Need

480 g ground chicken
1 cup fresh spinach, finely chopped (about 30 g)
110 g white cheddar cheese, shredded
1 large egg
½ cup breadcrumbs
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil, for cooking
4 burger buns, toasted (optional)
Toppings: lettuce, tomato slices, sliced onion, mayonnaise or aioli

STEP 1: Mix the Burger Base

Start by grabbing a large mixing bowl and adding in the ground chicken, chopped spinach, shredded white cheddar, egg, breadcrumbs, minced garlic, Dijon mustard, salt, and pepper.

Use your hands or a spatula to gently combine everything. The key here is to not overmix—just fold everything together until it’s evenly combined. Overworking the meat can make the patties a little tough, and we’re going for juicy and tender here.

STEP 2: Shape into Patties

Divide your mixture into four equal portions. I like to eyeball it, but if you want to be precise, you can weigh them out so they cook evenly.

Shape each portion into a patty about 2 cm thick. This thickness helps them stay juicy while making sure the cheese melts right inside. If you’ve got a little extra time, chill the patties in the fridge for 10 minutes—this helps firm them up and makes them easier to handle, especially if your kitchen is warm or your mixture feels a bit sticky.

STEP 3: Heat the Pan or Grill

Heat 2 tablespoons of olive oil in a non-stick skillet or grill pan over medium heat. If you’re using a grill, make sure it’s preheated and lightly oiled to prevent sticking.

Place the patties in the pan and let them cook undisturbed for about 5–6 minutes per side. You’re looking for a golden brown crust on the outside, and the internal temperature should reach 74 °C (165 °F). Since we’ve got cheese mixed right into the meat, it should melt beautifully as the patties cook.

Pro tip: If you’re using a skillet, resist the urge to press down on the burgers while they’re cooking. We want all those juices to stay right where they belong—inside.

Now that your patties are sizzling and that cheddar is doing its melty magic, it’s time to pull everything together and build some seriously delicious burgers. Whether you’re going classic with buns and toppings or going low-carb with lettuce wraps, this next part is where the flavors really come alive. And let’s be honest—there’s something so satisfying about that first bite of a freshly assembled burger.

One of the best things about this recipe is how easy it is to adapt. Want a gluten-free option? Done. Need a lighter twist? No problem. These burgers are endlessly versatile, so you can keep them on repeat all year long without getting bored.

Let’s jump back in and bring it all together.

STEP 4: Toast the Buns (Optional but Highly Recommended)

Once your patties are cooked through and resting for a minute or two, go ahead and toast those buns. This might seem like a small detail, but it makes a big difference.

If you’re using the same skillet, just pop the cut sides of the buns down into the pan for about 1–2 minutes until they’re golden and slightly crispy. Not only does this add flavor, but it also helps the buns hold up better against the juicy patties and toppings.

Of course, if you’re skipping the bread and opting for a lettuce wrap, feel free to move on to the next step.

STEP 5: Assemble the Burgers

Time for the fun part—stacking it all together. Start with your bottom bun, then add a swipe of mayonnaise or aioli (garlic aioli is especially good here). Next, place your chicken patty front and center. Top it with a crisp leaf of lettuce, a juicy slice of tomato, and some thinly sliced onion for a little bite.

Finish with the top bun, or if you’re skipping the bun, just roll everything up in a big lettuce leaf for a lighter version that still hits all the right notes.

Tips and Easy Variations

It’s always fun to personalize a recipe, and these chicken burgers are super flexible. Here are a few ideas to make them your own:

Go Low-Carb: Swap the buns for lettuce wraps or serve the patties over a bed of greens with a drizzle of dressing.
Make It Gluten-Free: Use gluten-free breadcrumbs or substitute with almond flour. You’ll still get that nice texture without the gluten.
Try a Different Cheese: While white cheddar is rich and creamy, mozzarella or gouda would also be great alternatives. Even feta adds a nice tang if you’re in the mood for something different.
Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño to the meat mixture if you want a bit of heat.
Meal Prep Bonus: These patties reheat beautifully. I like making an extra batch and using them in wraps, over quinoa bowls, or tucked into a pita with hummus the next day.

How to Serve Your Chicken Burgers

Of course, these burgers are delicious all on their own, but if you’re putting together a full meal, here are some pairing ideas to round it out:

Oven-baked sweet potato fries or a handful of kettle chips
Simple cucumber salad with lemon and dill
Grilled corn on the cob with a sprinkle of chili-lime seasoning
Pickle spears or pickled red onions for a punch of acidity

And don’t forget a cold drink—lemon iced tea or a light sparkling water with citrus works great alongside these hearty burgers.

Before we wrap up, let’s go over a few frequently asked questions about these White Cheddar & Spinach Chicken Burgers. Whether you’re wondering about make-ahead options, swaps, or how to get that perfect texture, I’ve got you covered. These burgers may be simple, but there’s always a way to tweak them to fit your preferences and lifestyle.

Frequently Asked Questions

1. Can I make the patties ahead of time?
Absolutely. You can prepare the patties up to 24 hours in advance and store them covered in the fridge. Just be sure to place parchment paper between them if you’re stacking. When you’re ready to cook, take them out and let them sit at room temp for about 10 minutes before searing or grilling.

2. Can I freeze these chicken burgers?
Yes! You can freeze the raw patties by wrapping them individually and placing them in an airtight container or zip-top bag. When ready to cook, let them thaw in the fridge overnight, then cook as directed. Cooked patties also freeze well—just reheat them gently in a skillet or oven.

3. How can I tell when the chicken is fully cooked?
The safest way is to use a meat thermometer. Your burgers should reach an internal temperature of 74°C (165°F). You’ll also notice that the outside is nicely browned and the cheese inside is melted.

4. What if I don’t have white cheddar?
You can substitute with any good melting cheese like mozzarella, Monterey Jack, or even Swiss. If you want a bolder flavor, sharp cheddar or gouda would be fantastic options.

5. Can I make these without breadcrumbs?
Yes. If you’re avoiding breadcrumbs, try using almond flour or ground oats as a binder. Keep in mind that the texture might be slightly different, but the flavor will still be great.

6. Do I need to squeeze the spinach dry?
No need. Since you’re using fresh spinach and only a small amount, it doesn’t release much moisture. Just make sure it’s finely chopped before mixing it in. If you use frozen spinach, definitely wring out the excess water first.

7. What’s the best way to reheat leftovers?
A quick reheat in a skillet over medium-low heat with a splash of water and a lid helps keep the patties moist. You can also warm them in the microwave, but they’re at their best when reheated on the stove.

Final Thoughts: A Burger Worth Repeating

These White Cheddar & Spinach Chicken Burgers have quickly become a regular in my dinner rotation—and for good reason. They’re easy to make, packed with flavor, and just the right mix of comforting and fresh. Whether you’re cooking for a crowd or just want something a little healthier without sacrificing taste, these burgers check all the boxes.

I love serving them up with a big green salad or some crispy sweet potato fries, but honestly, they shine on their own too. Don’t be afraid to play around with the toppings, swap the cheese, or change up the bread. This is one of those recipes that works because it’s adaptable.

White Cheddar & Spinach Chicken Burgers