Name: White Cheddar & Spinach Chicken Burgers: Juicy, Flavor-Packed, and Better Than Beef
Ingredients: 1½ lbs (680g) ground chicken (thigh or breast); 2 cups fresh spinach, finely chopped; ¾ cup shredded white cheddar cheese; ¼ cup breadcrumbs (or almond flour for gluten-free); 1 large egg; 2 garlic cloves, minced; 1 tsp Dijon mustard; ½ tsp onion powder; ½ tsp dried oregano; Salt & black pepper to taste; 1 tbsp olive oil (for cooking); Brioche or whole wheat buns; Sliced avocado, tomato, red onion; Garlic aioli or lemon-dill yogurt sauce

Ingredients

Scale

(Makes 4 burgers)

1½ lbs (680g) ground chicken (thigh or breast)
2 cups fresh spinach, finely chopped
¾ cup shredded white cheddar cheese
¼ cup breadcrumbs (or almond flour for gluten-free)
1 large egg
2 garlic cloves, minced
1 tsp Dijon mustard
½ tsp onion powder
½ tsp dried oregano
Salt & black pepper to taste
1 tbsp olive oil (for cooking)

For serving:

Brioche or whole wheat buns
Sliced avocado, tomato, red onion
Garlic aioli or lemon-dill yogurt sauce

Instructions

Prep spinach: In a dry skillet over medium heat, wilt spinach 1–2 minutes until soft. Cool, then squeeze out excess moisture.
Mix burger base: In a bowl, combine ground chicken, spinach, cheddar, breadcrumbs, egg, garlic, Dijon, onion powder, oregano, salt, and pepper. Mix gently—don’t overwork.
Form patties: Divide into 4 equal portions. Shape into ¾”-thick patties. Press center slightly to prevent bulging.
Cook (choose method):
- Stovetop: Heat oil in skillet over medium-high. Cook 5–6 min per side, until internal temp reaches 165°F (74°C).
- Grill: Oil grates. Grill 6–7 min per side, covered.
Rest 3–5 minutes before serving.
Serve on toasted buns with your favorite toppings and a swipe of garlic aioli or herbed yogurt.

💡 Make ahead: Patties can be formed and refrigerated up to 24 hours, or frozen raw for up to 1 month.

Prep Time & Nutrition (per burger, serves 4):