If you love the idea of a juicy chicken burger but crave an extra hit of flavor and nutrition, these Spinach-Stuffed Chicken Burgers with White Cheddar are your new go-to. By folding fresh spinach, sharp white cheddar, and garlic right into the ground chicken, you’ll create patties that are tender, flavorful, and packed with color. Whether you cook them on the grill or in a skillet, they develop a golden crust on the outside and stay moist inside—no dry chicken here. Serve them on toasted buns with crisp lettuce and your favorite condiments, and you’ve got a weeknight winner that feels both indulgent and wholesome.
I first experimented with this recipe when I wanted to stretch my dinner dollars and sneak a little extra greens into my family’s plates. The spinach wilts into the meat, adding moisture and a subtle vegetal note, while the white cheddar melts into pockets of richness. A touch of garlic and onion powder seasons the patties without overpowering them, letting the chicken’s mild flavor shine. Best of all, these burgers come together in one bowl and cook in under 15 minutes, making them ideal for busy evenings or impromptu backyard gatherings.
STEPS
- Mix the patty ingredients
In a large bowl, combine 1½ pounds of ground chicken with 1 cup of chopped fresh spinach (or ½ cup thawed, squeezed-dry frozen spinach), 1 cup of shredded white cheddar cheese, 2 cloves of minced garlic, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Use your hands or a sturdy spoon to mix just until the ingredients come together—overworking the meat can lead to dense, tough burgers. The mixture should feel moist but hold its shape when you press a handful into a patty.
- Form the patties
Gently divide the mixture into four equal portions. On a lightly floured or oiled surface, shape each portion into a round patty about ¾-inch thick, pressing the edges to seal in the cheese and spinach. Make a slight indentation in the center of each patty with your thumb—this helps the burgers cook evenly without puffing up in the middle.
- Choose your cooking method
- Skillet: Heat 1 tablespoon of olive oil in a nonstick or well-seasoned cast-iron skillet over medium heat. Once the oil shimmers, add the patties (working in batches if your pan is small) and cook undisturbed for 5 to 6 minutes per side. You’re looking for a deep golden crust and an internal temperature of 165°F when measured at the thickest part.
- Grill: Preheat your grill to medium (about 350–375°F). Oil the grates to prevent sticking. Grill the patties for 5 to 6 minutes on each side, again aiming for that golden exterior and 165°F internal temperature. Avoid pressing down on the patties, which squeezes out juices.
- Toast the buns (optional)
If you like a bit of crunch and extra flavor, split your 4 burger buns and toast them cut-side down on the skillet or grill for 1 to 2 minutes until lightly browned.
Spinach-Stuffed Chicken Burgers with White Cheddar: Assembly & Serving
Having cooked your spinach-studded chicken patties to golden perfection, it’s time to build the ultimate burger. In this section, we’ll layer buns, patties, and toppings for maximum flavor and texture, then share variations and serving suggestions to make these chicken burgers a go-to favorite.
STEPS
- Prepare your toppings
Gather shredded lettuce, tomato slices, thinly sliced red onion, and pickles. If you like, warm your burger buns cut-side down in the skillet or on the grill for 1–2 minutes until lightly toasted. - Build the burger
On the bottom half of each bun, spread your choice of condiments—mustard, mayo, ranch dressing, or a garlic aioli all pair beautifully with these burgers. Place a lettuce leaf directly on the sauce to protect the bun from moisture, then top with a cooked chicken patty. - Add cheese and veggies
If you love extra melty cheddar, add a slice of white cheddar or sprinkle additional shredded cheese onto the hot patty so it softens slightly. Layer on tomato, red onion, and pickles (if using), adjusting quantities to your taste. - Finish and serve
Cover with the top bun, press lightly to set, and serve immediately. These burgers pair well with oven-baked fries, a crisp green salad, or sweet potato wedges for a balanced meal.
TIPS & VARIATIONS
- Extra binding
If your patties feel too loose, mix in ¼ cup of breadcrumbs or an egg to help hold them together without compromising tenderness. - Flavor boosters
Stir 1 tablespoon of finely chopped fresh basil or cilantro into the patty mixture for an herbaceous twist. A dash of smoked paprika in the mix adds additional depth. - Spicy kick
Mix ½ teaspoon of cayenne pepper or a few dashes of hot sauce into the chicken mixture, or top your assembled burger with sliced jalapeños. - Cheese alternatives
Swap white cheddar for pepper jack, Swiss, or provolone to vary the flavor profile and melt characteristics. - Lighter buns
Use lettuce wraps or whole-wheat buns to lighten up the meal and add extra fiber. - Meal prep option
Shape and cook the patties in advance, then store them in the refrigerator for up to two days. Reheat gently in a skillet and assemble just before serving. - Family-style platter
Arrange patties, buns, and all toppings on a large board. Let guests build their own burgers to suit individual tastes. - Air-fryer finish
For a drier, extra-crispy crust, finish cooked patties in an air fryer at 375°F for 2–3 minutes per side before assembling.
With these assembly steps and easy customizations, your Spinach-Stuffed Chicken Burgers with White Cheddar will satisfy cravings for a juicy, flavorful burger—while sneaking in a dose of greens. Enjoy every bite of this healthier twist on a classic!
Spinach-Stuffed Chicken Burgers with White Cheddar: FAQs & Conclusion
Q1: My patties fell apart—how can I keep them intact?
Make sure the chicken mixture is well-chilled before shaping and that you don’t overwork the meat. If needed, add up to ¼ cup of fine breadcrumbs or an additional egg to improve binding.
Q2: Can I use frozen spinach instead of fresh?
Yes. Thaw frozen spinach completely, then squeeze out as much moisture as possible before mixing. Excess water will make the patties soggy and prone to falling apart.
Q3: How do I know when the burgers are cooked through?
Use an instant-read thermometer inserted into the center of a patty; it should register 165°F. The exterior should be golden, and juices should run clear.
Q4: What’s the best way to reheat leftovers?
Reheat patties gently in a skillet over low heat or in a 350°F oven for 5–7 minutes. Avoid the microwave if you want to preserve the crust’s texture.
Q5: Can I grill these burgers on a pellet or charcoal grill?
Absolutely. Preheat your grill to medium, oil the grates, and cook patties 5–6 minutes per side. To lock in moisture, resist pressing them down with a spatula.
Q6: Are these burgers freezer-friendly?
Yes. Freeze uncooked, shaped patties on a tray until firm, then transfer to a freezer bag. Cook from frozen, adding an extra minute or two per side.
Q7: What toppings work best?
Classic lettuce, tomato, onion, and pickles complement the cheddar and spinach. For extra flavor, try avocado, sautéed mushrooms, or a smear of pesto.
Conclusion
These Spinach-Stuffed Chicken Burgers with White Cheddar offer a delicious, nutrient-packed upgrade on the traditional burger. By folding spinach and sharp cheese into the patty, you ensure every bite is juicy, flavorful, and richly colored. Whether you grill or pan-sear them, toast your buns, and pile on fresh veggies and your favorite sauces, these burgers are as versatile as they are satisfying. With simple binding tips, make-ahead options, and freezer-friendly prep, they’ll become a staple in your weeknight or weekend grilling lineup—delivering wholesome, mouth-watering results every time. Enjoy!
Description
Juicy chicken patties are filled with sautéed spinach and melted white cheddar, creating a flavorful surprise in every bite. These light yet satisfying burgers are perfect for grilling or pan-searing, and they pair wonderfully with soft buns and your favorite toppings.
For the Filling
1 cup fresh spinach, chopped
1 tsp olive oil
¼ tsp garlic powder
Pinch of salt & pepper
½ cup shredded white cheddar cheese
For the Chicken Patties
1½ lbs ground chicken
½ small onion, finely minced
1 clove garlic, minced
1 tsp Dijon mustard
½ tsp dried thyme (or Italian seasoning)
½ tsp paprika
Salt & pepper, to taste
1 tbsp Worcestershire sauce (optional)
For Assembly
1️⃣ Sauté the spinach filling:
Heat olive oil in a small skillet over medium heat. Add chopped spinach, sprinkle with garlic powder, salt, and pepper. Cook, stirring, until just wilted, about 1–2 minutes. Remove from heat, let cool slightly, then stir in shredded white cheddar.
2️⃣ Prepare the chicken mixture:
In a large bowl, combine ground chicken, minced onion, garlic, Dijon mustard, thyme, paprika, Worcestershire (if using), and a generous pinch of salt and pepper. Mix gently until just combined—avoid over-mixing.
3️⃣ Form and stuff patties:
Divide the chicken mixture into 8 equal portions (≈3 oz each). Flatten one portion into a thin patty in your hand. Spoon about 2 tbsp of the spinach-cheddar filling into the center, leaving a border. Top with another flattened portion and press edges to seal completely, forming a stuffed patty. Repeat for remaining portions.
4️⃣ Chill the patties (optional but helpful):
Place the formed patties on a tray, cover, and refrigerate for 15–20 minutes to help them hold their shape when cooking.
5️⃣ Cook the burgers:
• Grill method: Preheat grill to medium-high. Oil grates. Grill patties 5–6 minutes per side, until internal temp reaches 165 °F (74 °C) and cheese is melted.
• Stovetop method: Heat a little oil in a large skillet over medium heat. Cook patties 6–7 minutes per side, pressing gently, until golden brown and cooked through.
6️⃣ Toast the buns:
In the last minute of cooking, place buns cut-side down on the grill or in the skillet until lightly toasted.
7️⃣ Assemble the burgers:
Spread mayonnaise or aioli on both bun halves. Layer bottom bun with lettuce, a hot spinach-cheddar chicken patty, tomato slice, and red onion rings. Top with the bun crown.
8️⃣ Serve:
Enjoy immediately while the cheese is melty. Serve with sweet potato fries, a green salad, or coleslaw for a complete meal.
Notes
Binder Tip: If mixture seems too wet to hold shape, add 1–2 tbsp breadcrumbs.
Flavor Variations: Stir in a pinch of crushed red pepper or swap cheddar for pepper jack for spice.
Make-Ahead: Form patties and refrigerate up to 24 hours; cook just before serving.
Oven Finish: After searing, transfer patties to a 375 °F oven for 5 minutes to ensure thorough cooking and melting.
Bun Swap: Serve in lettuce wraps for a low-carb option; add sliced avocado for creaminess.
Enjoy your cheesy, spinach-packed chicken burgers!
- Prep Time: 20 MIN
- Cook Time: 15 MIN