White Cheddar Spinach Chicken Burgers (Print Version)
# Ingredients:
→ Chicken Patties
01 -
1 lb ground chicken, preferably dark meat
02 -
1/2 cup fresh spinach, finely chopped or frozen spinach, thawed and drained
03 -
1/4 cup shredded white cheddar cheese
04 -
1/4 cup breadcrumbs, optional for added structure
05 -
1 egg
06 -
2 cloves garlic, minced
07 -
1/4 tsp onion powder
08 -
1/4 tsp dried oregano
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
1 tbsp olive oil, for cooking
→ Assembling
12 -
4 burger buns, whole wheat or gluten-free if preferred
13 -
Lettuce, as desired
14 -
Tomato, as desired
15 -
Optional: Mustard or aioli for extra flavor
16 -
Optional: Pickles if desired
# Instructions:
01 -
In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, egg, garlic, onion powder, oregano, salt, and pepper. Use hands or a spoon to mix until just combined. Avoid overmixing to maintain tender patties.
02 -
Divide the mixture evenly into 4 portions. Shape each into a patty about 1/2 inch thick. Use your thumb to create a small indentation in the center of each patty to prevent puffing during cooking.
03 -
Heat a skillet or grill pan over medium heat and add the olive oil. Cook patties for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. During the last 1-2 minutes, add a slice of white cheddar on top of each patty and cover the skillet to melt the cheese.
04 -
Toast the buns lightly in a skillet or oven until golden. Place each patty on a bun, add condiments, lettuce, tomato, and any additional toppings. Serve immediately.
# Notes:
01 -
Ensure spinach is thoroughly drained if using frozen to avoid excess water in the mixture.
02 -
White cheddar cheese melts well in this recipe, but substitutions such as mozzarella or pepper jack provide unique flavor variations.
03 -
Prepare patties gently, particularly without breadcrumbs, as they can be more delicate without the structure-binding ingredient.
04 -
For grilling, grease the grates lightly and avoid pressing the patties during cooking to retain their juices.