Description
These White Cheddar and Spinach Chicken Burgers are a delicious twist on classic chicken patties, combining fresh spinach and sharp white cheddar for a juicy, flavorful bite. Perfectly seasoned and pan-fried until golden, they make an irresistible meal for lunch or dinner.
Ingredients
Scale
Chicken Burger Mixture
- 1 lb Ground Chicken (Substitute with ground turkey for a lighter option.)
- 2 cups Fresh Spinach (Can use frozen spinach, drained well.)
- 1 cup White Cheddar Cheese, shredded (Opt for sharp white cheddar for extra flavor.)
- 1 tsp Garlic Powder (Swap in fresh garlic for bolder taste.)
- 1 cup Panko Bread Crumbs (Any bread crumbs can work, but panko adds texture.)
- 1 large Egg (Essential for binding the mixture.)
- Salt, to taste (Adjust according to your taste preferences.)
- Pepper, to taste (Adjust according to your taste preferences.)
Cooking
- 2 tbsp Olive Oil (Can be replaced with other cooking oils.)
Instructions
- Prepare the Spinach: Wash the fresh spinach thoroughly and chop it finely. If using frozen spinach, ensure it is fully thawed and squeezed to remove excess moisture to avoid soggy burgers.
- Mix the Ingredients: In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar cheese, garlic powder, panko bread crumbs, and the egg. Season generously with salt and pepper. Mix everything together until the ingredients are evenly distributed and the mixture holds together well.
- Form Patties: Divide the mixture into 4 equal portions and shape each portion into a burger patty roughly 3/4 inch thick. Make sure the patties are compact to prevent them from falling apart during cooking.
- Heat the Pan: Heat the olive oil in a large skillet or frying pan over medium heat. Allow the oil to warm up until shimmering but not smoking.
- Cook the Burgers: Place the patties in the hot oil and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C), the patties are golden brown on the outside, and the cheese inside is melted.
- Drain and Serve: Remove the burgers from the skillet and let them rest on a paper towel-lined plate for a minute to absorb excess oil. Serve warm on buns with your favorite toppings or a side salad.
Notes
- You can substitute ground chicken with ground turkey for a leaner option.
- If using frozen spinach, make sure to drain and squeeze out as much water as possible to prevent watery burgers.
- Sharp white cheddar cheese adds a more pronounced flavor but feel free to use mild cheddar or other cheeses.
- Adjust garlic powder and seasoning to your taste, or use fresh minced garlic if preferred.
- Cook burgers thoroughly to an internal temperature of 165°F to ensure safety when using poultry.
