White Cheddar and Spinach Chicken Burgers

By Jason Griffith

When I want a burger that feels lighter than beef but still brings big flavor to the table, these White Cheddar and Spinach Chicken Burgers are one of my favorite go-to recipes. They’re juicy, savory, cheesy, and packed with enough flavor that nobody’s going to miss the beef. The combination of ground chicken, fresh spinach, sharp white cheddar, onion, garlic, and just a few pantry staples creates a burger that feels fresh and comforting at the same time.

These are the kinds of burgers that work for just about any occasion. They’re easy enough for a weeknight dinner, but they also feel a little more special than a plain grilled chicken burger, which makes them great for cookouts, meal prep, or casual dinners with friends. The spinach adds moisture and color, the white cheddar melts right into the patties, and the Dijon and Worcestershire give the mixture a subtle depth that makes every bite more interesting.

If you’ve ever worried that chicken burgers might turn out dry or bland, this recipe solves both problems in one delicious shot.

Why I Love This Recipe

What I love most about these chicken burgers is how balanced they are. Ground chicken can be a little mild on its own, which actually makes it the perfect blank canvas for bold mix-ins. The white cheddar adds richness and a slightly sharp edge, while the spinach keeps the burgers feeling fresh and tender. Onion and garlic build in that savory backbone, and the Dijon mustard plus Worcestershire sauce make the overall flavor feel more developed and restaurant-worthy.

I also love that these burgers are versatile. You can serve them on toasted buns with classic toppings, tuck them into lettuce wraps, or even plate them bunless with roasted vegetables or a salad. They’re family-friendly, meal-prep-friendly, and easy to customize depending on what you have on hand.

And unlike some burger recipes that require lots of extras to make them exciting, these patties are flavorful right from the start. That’s a huge win for busy cooks.

Ingredients

• 1 pound 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 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste

Optional for serving

• Burger buns
• Lettuce
• Tomato slices
• Red onion
• Mayo, aioli, or mustard
• Avocado slices

Swaps and Notes

This recipe is wonderfully flexible, which is always helpful when you’re cooking with what you have.

• Ground chicken: A mix that includes a little dark meat tends to stay juicier than ultra-lean ground chicken.
• White cheddar: Sharp white cheddar gives the burgers the best flavor, but Monterey Jack, mozzarella, or even feta can work if you want a different twist.
• Spinach: Fresh spinach is best here. Chop it finely so it blends evenly into the patties.
• Breadcrumbs: These help bind the mixture and keep the burgers tender. Plain or seasoned both work.
• Dijon mustard: Adds a subtle tang that brightens the chicken beautifully.
• Worcestershire sauce: Gives the patties a deeper savory note without overpowering the other flavors.

Because ground chicken is softer than ground beef, the mixture may feel a little sticky. That’s completely normal. Chilling the patties briefly before cooking can make them easier to handle.

How to Make White Cheddar and Spinach Chicken Burgers

1. Mix the burger mixture

In a large bowl, combine the ground chicken, finely chopped spinach, shredded white cheddar, breadcrumbs, chopped onion, minced garlic, Dijon mustard, and Worcestershire sauce. Season with salt and black pepper.

Mix everything gently until just combined. Be careful not to overwork the meat, which can make the burgers dense.

2. Form the patties

Divide the mixture into equal portions and shape into 4 burger patties. If the mixture feels too soft, place the patties in the refrigerator for 15 to 20 minutes to help them firm up.

3. Cook the burgers

Heat a lightly oiled skillet, grill pan, or outdoor grill over medium heat. Cook the patties for about 5 to 6 minutes per side, or until golden on the outside and fully cooked through in the center.

Ground chicken should reach an internal temperature of 165°F.

4. Rest briefly and serve

Let the burgers rest for a couple of minutes after cooking, then serve on buns with your favorite toppings.

Tips for Success

A few easy tips will help ensure juicy, flavorful burgers every time:

• Don’t overmix the chicken mixture.
• Finely chop the spinach and onion so the patties hold together better.
• Chill the patties if the mixture feels too soft to shape.
• Use medium heat so the burgers cook through without drying out.
• Always check for doneness with a thermometer if you want the most reliable result.

If you’re cooking these on a grill, oil the grates well and handle the patties gently when flipping so they stay intact.

Serving Suggestions and Pairings

These chicken burgers are incredibly versatile when it comes to serving. I love them on toasted brioche buns with lettuce, tomato, and a swipe of Dijon mayo or garlic aioli. They’re also great with roasted potatoes, sweet potato fries, pasta salad, or a crisp green salad.

If you’re into cheesy chicken recipes, Easy Cheesy Chicken Sliders with Marinara Garlic Butter are another great option for casual dinners or party spreads.

For more chicken inspiration during the week, A Light, Tangy Chicken Salad I Actually Crave—and There’s No Mayo in Sight is a refreshing lunch idea that balances out a heartier dinner menu.

If you love stuffed or cheesy chicken appetizers, Easy Cheese Stuffed Chicken Wontons with Ranch—Golden, Crunchy, Addictive are a fun recipe to try next.

And for another crowd-pleasing dinner, These Chicken Enchiladas Are My Go-To for Cozy, Crowd-Pleasing Dinnersdeserve a spot in your rotation too. If you’re entertaining, This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests makes a lovely starter before the burgers hit the table.

Nutritional Information Per Serving

These numbers are approximate and will vary depending on the exact brands used and whether you serve the burgers with buns and toppings, but here’s a general estimate per patty:

• Calories: 240–310
• Protein: 23–28g
• Fat: 12–18g
• Carbohydrates: 4–8g
• Fiber: 0–1g
• Sugar: 1–2g

Served on a bun with toppings, the total will be higher depending on your choices.

Storage and Leftover Tips

Store leftover cooked chicken burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, oven, or microwave until warmed through.

You can also freeze the uncooked patties. Place them on a parchment-lined tray until firm, then transfer to a freezer-safe bag or container with parchment between layers. They can be frozen for up to 2 months. Thaw in the refrigerator before cooking.

Cooked leftovers are also great chopped up and added to wraps, salads, or grain bowls for an easy next-day lunch.

More Recipes You Will Love

If these White Cheddar and Spinach Chicken Burgers sound like your kind of meal, here are a few more Chefmaniac favorites to check out:

• Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• A Light, Tangy Chicken Salad I Actually Crave—and There’s No Mayo in Sight
• These Chicken Enchiladas Are My Go-To for Cozy, Crowd-Pleasing Dinners
• Easy Cheese Stuffed Chicken Wontons with Ranch—Golden, Crunchy, Addictive
• This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests

Final Thoughts

These White Cheddar and Spinach Chicken Burgers are the kind of recipe that proves chicken burgers don’t have to be boring. They’re juicy, cheesy, full of savory flavor, and easy enough to make any night of the week. The spinach adds freshness, the cheddar adds richness, and the simple seasoning pulls everything together into a burger that feels homemade in the best possible way.

Whether you pile them high on buns or keep things simple with a bunless plate and your favorite sides, this is one of those recipes that’s easy to come back to again and again.

If you make them, I’d love to hear how you served yours. Add your favorite toppings, leave your feedback, and follow along for more easy, crowd-pleasing recipes from Jason Griffith.