During our week-long lake cabin trip, my two grandkids—Elena, who’s eleven and full of questions, and Max, who’s seven and permanently sticky—spotted a tiny food truck parked near the marina. It had a chalkboard menu and smelled like melted cheese and grilled meat.
Of course, we had just eaten lunch. But when you’re with kids on vacation, mealtimes bend. Elena ordered a fancy chicken burger “with green stuff in it,” and Max wanted “whatever she’s having, but no tomatoes.” The woman at the window handed us these toasted brioche buns filled with juicy chicken patties dotted with spinach and oozing white cheddar.
I took a bite, more out of curiosity than hunger—and paused. It was tender, savory, and had a creamy richness that didn’t weigh you down. That burger stuck with me. Back home, I scribbled down what I remembered and began tinkering in my kitchen, trying to match that flavor and feel. The result became this White Cheddar and Spinach Chicken Burger recipe.
It’s not only close to what we had at the lake—it’s better. Lean, wholesome, and packed with flavor, this version uses fresh spinach, shredded sharp cheddar, and ground chicken, all tucked into a burger that fits right into summer cookouts or weekday dinners.
Short Description
These White Cheddar And Spinach Chicken Burgers are packed with white cheddar and fresh spinach, offering a healthy, flavorful alternative to classic beef burgers. Easy to prep and grill, they’re perfect for family dinners or casual cookouts.
Key Ingredients
For the Patties
- 1 lb (450g) ground chicken (or turkey)
- 1 cup fresh spinach, finely chopped
- ½ cup shredded white cheddar cheese
- ¼ cup breadcrumbs (or almond flour for low-carb)
- 1 egg
- 2 garlic cloves, minced
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For Serving
- 4 burger buns (brioche, whole wheat, or lettuce wraps)
- Toppings: avocado, tomato, red onion, mayo, or Dijon mustard
Tools Needed
- Mixing bowl
- Cutting board and knife
- Grill pan or skillet
- Spatula
- Meat thermometer
- Cheese grater (if not using pre-shredded cheddar)
Cooking Instructions
Step 1: Mix the Burger Base
In a large bowl, combine the ground chicken, finely chopped spinach, white cheddar, breadcrumbs, egg, garlic, onion powder, salt, and pepper. Mix gently using your hands or a spoon—don’t overwork it, or the patties may turn dense.
Step 2: Form & Cook the Patties
Divide the mixture into four equal portions and shape into patties. They’ll feel a little soft but will firm up during cooking. Preheat a grill or skillet over medium heat. Cook the patties for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) and they’re golden brown.
Step 3: Melt the Cheese
In the final minute of cooking, place a small handful of shredded white cheddar on top of each patty. Cover the pan briefly to help it melt smoothly.
Step 4: Assemble & Devour
Toast your buns lightly for extra flavor and texture. Layer the buns with your cheesy patties, then add slices of avocado, tomato, red onion, and a spread of mayo or Dijon mustard. Serve immediately and enjoy!
Why You’ll Love This Recipe
– Packed with protein and hidden greens
– Kid-approved (even for picky eaters)
– Versatile toppings and buns
– Can be made gluten-free or low-carb
– Cooks quickly—great for weeknights
– Freezer-friendly for future meals
– Juicy and cheesy with every bite
Mistakes to Avoid & Solutions
Overmixing the Patties
Issue: Dense, rubbery texture
Solution: Mix just until ingredients are combined—no more than a minute.
Using Wet Spinach
Issue: Excess moisture can make patties soggy
Solution: Pat spinach dry after washing or use pre-washed greens.
Patties Falling Apart
Issue: Mixture too soft or too little binder
Solution: Don’t skip the egg and crumbs. If still too loose, add 1–2 tbsp more breadcrumbs or almond flour.
Cooking on Too High Heat
Issue: Outside burns before inside cooks
Solution: Keep heat medium to allow even cooking.
Skipping the Cheese Melt Step
Issue: Missing out on flavor and presentation
Solution: Always add that melty cheddar—it’s worth it.
Serving and Pairing Suggestions
Serve with sweet potato fries, coleslaw, or a fresh cucumber salad.
Make it a brunch treat with a fried egg on top.
Turn it into a wrap using large lettuce leaves or flatbread.
Pair with sparkling water infused with lemon and mint, or a chilled glass of iced green tea.
For cookouts, set up a topping bar for guests to build their own.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze cooked patties individually wrapped and placed in a zip-top bag for up to 2 months.
Reheat in a skillet over medium-low heat until warmed through (about 3–4 minutes per side).
Microwave option: 60–90 seconds, flipping halfway, but this may soften the edges.
Oven method: Bake at 325°F (160°C) for 10–12 minutes until hot.
FAQs
1. Can I use ground turkey instead of chicken?
Yes! Turkey works just as well and gives a slightly richer flavor.
2. Can I make these ahead of time?
Absolutely—form the patties and refrigerate (covered) up to 24 hours before cooking.
3. Are these burgers gluten-free?
They can be! Use almond flour instead of breadcrumbs and serve on gluten-free buns or lettuce wraps.
4. How do I keep the patties from sticking to the grill?
Oil the grill grates well and make sure the patties are firm before placing them on.
5. What can I use if I don’t have white cheddar?
Try mozzarella, pepper jack, or gouda for a different twist, though the flavor will shift slightly.
Tips & Tricks
Chop spinach very fine so it blends into the patty and cooks evenly.
Toasting the buns adds a delicious crunch and prevents sogginess.
If you love spice, add ¼ tsp smoked paprika or crushed red pepper flakes.
Use a burger press for uniform shape and size.
Let the patties rest for 3–5 minutes before serving to lock in juices.
Recipe Variations
1. Low-Carb Keto Version
Swap breadcrumbs with almond flour
Serve in lettuce wraps
Add crispy bacon and sugar-free Dijon for flavor
2. Spicy Southwest Style
Mix in 1 tbsp diced jalapeños and ½ tsp cumin
Use pepper jack instead of white cheddar
Top with guacamole and a slice of grilled poblano
3. Mediterranean-Inspired
Add 2 tbsp crumbled feta and 1 tsp dried oregano to the mix
Use baby spinach and sun-dried tomatoes
Serve with tzatziki sauce and arugula on a pita
4. BBQ Twist
Mix in 1 tbsp BBQ sauce into the chicken mixture
Top with grilled onions and extra cheddar
Serve on toasted onion rolls
Final Thoughts
After dinner that night at the lake, Elena declared hers “the best burger ever,” while Max—mouth full and face smeared with sauce—gave me a thumbs-up. That quiet approval was all I needed. Food can make memories stick in ways photos can’t.
Every time I make these White Cheddar And Spinach Chicken Burgers, I’m back on that dock, watching dragonflies skim the water and listening to the sound of kids laughing over a simple, satisfying meal. And for me, that’s the kind of cooking that matters most.
White Cheddar And Spinach Chicken Burgers
Print ThisIngredients
- For the Patties
- 1 lb (450g) ground chicken (or turkey)
- 1 cup fresh spinach, finely chopped
- ½ cup shredded white cheddar cheese
- ¼ cup breadcrumbs (or almond flour for low-carb)
- 1 egg
- 2 garlic cloves, minced
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- For Serving
- 4 burger buns (brioche, whole wheat, or lettuce wraps)
- Toppings: avocado, tomato, red onion, mayo, or Dijon mustard
Instructions
Step 1: Mix the Burger Base
Combine ground chicken, chopped spinach, white cheddar, breadcrumbs, egg, garlic, onion powder, salt, and pepper in a large bowl. Mix gently—don’t overwork.
Step 2: Form & Cook the Patties
Shape into 4 patties. Grill or pan-fry over medium heat for 5–6 minutes per side, until golden and cooked through (165°F/74°C).
Step 3: Melt the Cheese
Top each patty with extra cheddar during the last minute of cooking. Cover to melt.
Step 4: Assemble & Devour
Toast buns. Add patties, avocado, tomato, onion, and your favorite spread. Serve hot and enjoy!
