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Turn simple ground chicken into super tasty, moist burgers loaded with fresh spinach and gooey white cheddar. These lighter burgers give you all the yummy satisfaction of regular beef ones but sneak in some good-for-you stuff too.
After trying dozens of versions, I've found that handling the meat gently and cooking at just the right heat makes chicken burgers that aren't dry or bland.
Key Ingredients
- Ground Chicken: 93% lean
- Sharp White Cheddar: Grated by hand
- Fresh Spinach: Chopped small
- Panko Breadcrumbs: For better bite
- Yellow Onion: Cut into tiny pieces
- Fresh Garlic: Finely chopped
- Smooth Dijon Mustard: Adds zip
- Worcestershire Sauce: Gives richness
- Kosher Salt: For flavor
- Fresh Ground Pepper: As much as you want
Step-by-Step Guide
- 1. Mixture Preparation:
- Throw ground chicken, shredded cheddar, spinach bits, breadcrumbs, chopped garlic, and diced onion into a big bowl. Add a dollop of Dijon, splash of Worcestershire, salt, and pepper. Mix softly with your fingers just until everything comes together - too much mixing will make your burgers tough.
- 2. Patty Formation:
- Split the mix into four equal chunks. Press into 1/2-inch thick patties, pushing down slightly in the middle of each. This little dip stops them from puffing up when cooking. Pop them in the fridge for 15 minutes so they'll keep their shape better.
- 3. Cooking Process:
- Warm up some olive oil in a big pan over medium-high heat. Cook each patty about 5-6 minutes on both sides until they're golden and reach 165°F inside. If you want extra cheese, drop some on top during the last minute of cooking.
- 4. Resting Phase:
- Let your burgers sit for 5 minutes before digging in. This helps all the tasty juices spread back through the meat so they won't dry out.
- 5. Assembly:
- Give the buns a quick toast. Stack them with some crisp lettuce, juicy tomato, your burger, and whatever other toppings make you happy.
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Keeping Leftovers
- Keep cooked burgers in the fridge up to 3 days
- Uncooked patties can be frozen up to 3 months
- Cooked burgers freeze well for up to 2 months
- Let frozen burgers thaw in your fridge overnight
Great Side Dishes
- Sweet potato fries
- Mixed green salad
- Roasted vegetables
- Coleslaw
- Fresh fruit
- Crispy onion rings
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Tasty Toppings
- Caramelized onions
- Avocado slices
- Garlic aioli
- Crispy bacon
- Sautéed mushrooms
- Fresh arugula
These chicken burgers show that healthier choices can taste just as good as the classics. The secret's in gentle mixing and careful cooking. Whether it's a quick family dinner or backyard hangout, folks will definitely ask for these again and again.
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Closing Thoughts
Getting these burgers just right comes down to the little things you do while prepping and cooking. Each time you make them is a chance to tweak the recipe and create your own special version of this better-for-you burger.
Frequently Asked Questions
- → Why pick chicken over turkey?
- Chicken has a smoother taste that goes great with spinach and cheddar.
- → How do I keep them juicy?
- Don't overcook past 165°F—the cheese and spinach help keep them moist.
- → Can I prep these early?
- Sure, shape the patties the day before and chill them until you’re ready to cook.
- → What’s the best cooking method?
- Grill or fry them—both work. Just make sure they hit 165°F inside.
- → What can I serve with them?
- Sweet potato fries, coleslaw, or a green salad go great on the side.