Description
These White Cheddar and Spinach Chicken Burgers offer a healthier alternative to traditional beef burgers without sacrificing flavor. The recipe combines lean ground chicken with fresh spinach and sharp white cheddar, creating juicy patties with a perfect balance of taste and nutrition.
Ingredients
Scale
Burger Mixture:
- 1 lb ground chicken
- 1 cup fresh spinach, finely chopped
- 1/2 cup shredded white cheddar cheese
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- Olive oil, for cooking
Assembly:
- 4 burger buns
- Optional toppings: lettuce, tomato slices, or extra cheese
Instructions
- Mix: In a large mixing bowl, combine ground chicken, spinach, cheddar cheese, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until evenly combined.
- Form Patties: Divide the mixture into 4 portions and shape them into patties.
- Cook: Heat a skillet over medium heat, drizzle with olive oil, and cook the patties for 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C).
- Rest: Transfer cooked patties to a plate and let them rest for a few minutes.
- Serve: Assemble the burgers by placing the patties on buns with your favorite toppings. Serve and enjoy!
Notes
- Can use gluten-free breadcrumbs and buns for a gluten-free option
- Can be grilled instead of pan-fried
- Leftover patties keep 3 days in the fridge or 3 months frozen
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dishes
- Method: Pan-fry or grill
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: Approx. 350
- Sugar: Approx. 2g
- Sodium: Approx. 450mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 2g
- Protein: Approx. 25g
- Cholesterol: Approx. 90mg
Keywords: White Cheddar, Spinach, Chicken Burgers, Healthy, Flavorful, Lean, Ground Chicken
