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Turn simple ground chicken into mouthwatering, tender burgers loaded with fresh spinach and gooey white cheddar. These lighter burgers bring all the enjoyment of classic beef versions while sneaking in some good-for-you stuff.
After tons of kitchen trials, I've found that handling the meat lightly and cooking at just the right heat creates chicken burgers that won't disappoint.
Key Components
- Ground Chicken: 93% lean variety
- Sharp White Cheddar: Grated right before using
- Fresh Spinach: Cut into tiny bits
- Panko Breadcrumbs: Adds nice crunch
- Yellow Onion: Chopped super small
- Fresh Garlic: Finely chopped
- Smooth Dijon Mustard: Brings zippy flavor
- Worcestershire Sauce: Adds richness
- Kosher Salt: For flavor balance
- Fresh Ground Pepper: Add to your liking
Step-By-Step Guide
- 1. Combine Everything:
- Mix your chicken, cheddar, spinach, breadcrumbs, garlic, and onion in a big bowl. Drop in the Dijon, Worcestershire, salt, and pepper. Blend everything together with your fingers just until mixed – too much handling makes tough burgers.
- 2. Shape Your Burgers:
- Split the mix into four equal chunks. Press into patties about 1/2-inch thick, pushing down slightly in the middle of each. This little dent stops them from puffing up while cooking. Pop them in the fridge for 15 minutes to firm up.
- 3. Cook Them Up:
- Warm some olive oil in a big pan over medium-high heat. Cook your patties for 5-6 minutes on each side until they're golden and reach 165°F inside. Want extra cheese? Throw some on top during the last minute.
- 4. Let Them Sit:
- Give your burgers a 5-minute break after cooking. This lets all those tasty juices spread back through the meat, keeping everything super moist.
- 5. Put Together:
- Lightly brown your buns. Stack with lettuce, tomato, your burger, and whatever else you love on top.
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Keeping Them Fresh
- Store cooked ones in fridge up to 3 days
- Raw patties freeze well for 3 months
- Cooked burgers can freeze for 2 months
- Let frozen burgers thaw in fridge overnight
Great Side Dishes
- Baked sweet potato fries
- Simple green salad
- Oven-baked veggies
- Homemade slaw
- Seasonal fruit
- Crunchy fried onions
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Amazing Add-Ons
- Slow-cooked sweet onions
- Sliced ripe avocado
- Homemade garlic mayo
- Crunchy bacon pieces
- Butter-cooked mushrooms
- Peppery fresh arugula
These chicken burgers show that better-for-you options can totally match the taste of old favorites. Getting them right comes down to gentle mixing and proper heat. Serve them for quick dinners or summer cookouts, and watch how fast they become a family favorite.
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Closing Thoughts
The magic happens when you pay attention to the small stuff during cooking and prep. Each time you make these, you'll get closer to your own personal twist on this tastier burger alternative.
Frequently Asked Questions
- → Why pick chicken over turkey?
- Chicken has a softer taste that pairs perfectly with spinach and cheddar.
- → How do I keep them juicy?
- The spinach and cheese add moisture; just don’t cook past 165°F.
- → Can I prep these in advance?
- Sure! Shape the patties the day before and store them in the fridge.
- → What’s the best cooking method?
- Grill or pan-fry both work—just check the center hits 165°F.
- → What sides work best?
- Pair with coleslaw, greens, or sweet potato fries for a perfect combo.