Description
A juicy, protein-packed burger loaded with chopped spinach and melty white cheddar — light, flavorful, and perfect for weeknight dinners.
Ingredients
Scale
- 1 pound minced (ground) chicken
- 1 cup tightly packed fresh spinach, very finely chopped
- 1/2 cup grated white cheddar
- 1/4 cup breadcrumbs
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Olive oil (for frying)
- 4 burger rolls or buns
- Optional: lettuce, tomato slices, extra cheese, or your favorite condiments
Instructions
- Combine the mix: In a large bowl, gently fold together the ground chicken, chopped spinach, white cheddar, breadcrumbs, diced onion, minced garlic, Dijon, Worcestershire, and a pinch of salt and pepper. Mix only until everything is evenly distributed — avoid compacting the meat.
- Form the patties: Divide the mixture into four portions and press each into a round patty about ¾ inch thick. Make a slight indentation in the center of each patty to help them cook flat.
- Cook: Warm a skillet over medium heat and add a drizzle of olive oil. Pan-fry the patties 5–6 minutes per side, turning once, until they develop a golden crust and an internal temperature of 165°F (75°C) is reached.
- Rest and build: Let the cooked burgers rest for a few minutes to retain juices. Place each patty on a bun and top with lettuce, tomato, extra cheese, or whatever you like.
- Serve: Enjoy alongside a green salad, oven-baked fries, or wrapped in lettuce for a lighter option.
Notes
Storage note: Refrigerate any cooked leftovers in an airtight container for up to 3–4 days; reheat gently in a skillet. Raw patties can be formed ahead and kept in the fridge for one day or frozen for longer storage.