White Cheddar & Spinach Chicken Burgers 🍔🧀🥬


 

1. Mix the Burger Base

  1. In a bowl, combine chicken, spinach, cheese, breadcrumbs, egg, garlic, Worcestershire, Dijon, paprika, salt, and pepper.

2. Form Patties

  1. Divide into 4 equal portions and shape into ½-inch-thick patties.

  2. Pro tip: Make a slight dent in the center to prevent puffing.

3. Cook to Perfection

Stovetop Method:

  1. Heat 1 tbsp oil in a skillet over medium heat.

  2. Cook patties 5–6 minutes per side until 165°F (74°C) inside.

Grill Method:

  1. Grill over medium heat for 4–5 minutes per side.

4. Serve & Enjoy!

  • Toast buns, then stack with patties and favorite toppings.

Pro Tips

🔥 Prevent sticking – Oil the grill or skillet well.
⏳ Meal prep – Freeze uncooked patties for 3 months (separate with parchment).
🧀 Extra cheesy? Add a cheese slice while patties rest.

Serving Ideas

  • With sweet potato fries – A balanced meal

  • As sliders – Perfect for parties

  • Over a salad – Skip the bun for a low-carb option

FAQ

Q: Can I use frozen spinach?
A: Yes! Thaw and squeeze out all excess water first.

Q: Why did my burgers fall apart?
A: Overmixing or too little binder (egg/breadcrumbs). Handle gently!

Q: Can I make them dairy-free?
A: Use nutritional yeast or vegan cheese instead of cheddar.


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