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White Cheddar Spinach Chicken Delight is everything I want in a weeknight dinner juicy chicken with rich cheddar and a pop of vibrant spinach all tucked in a gorgeous burger bun. It is perfect for satisfying both kids and grownups and comes together quicker than you might think.
My family is always surprised at how tender these patties come out every time. One summer evening we made a double batch and those leftovers vanished by lunch the next day.
Ingredients
- Ground chicken: for juicy protein and mild flavor look for packages with some dark meat included for better moisture
- Fresh spinach: brings nutrients and pockets of color pick leaves that are dark green without yellowing
- White cheddar cheese: for rich creaminess choose a block and shred it fresh if you can
- Breadcrumbs: give the patties structure and help hold in juices homemade or panko work well
- Onion: finely chopped for aromatic sweetness select firm unblemished onions
- Garlic cloves: add punchy flavor crush or mince fresh cloves for the best taste
- Dijon mustard: adds a little tang for balance use a smooth style Dijon
- Worcestershire sauce: for umami depth just a splash transforms the flavor
- Salt and black pepper: essential to enhance every bite use flaky salt if you have it
- Olive oil: needed for a golden crust extra virgin for better taste
- Burger buns: light and soft or toasted depending on your preferences choose bakery fresh if you can
- Lettuce leaves and tomato slices: optional for freshness and crunch
- Additional cheese: optional if you need that cheeseburger decadence
Instructions
- Mix the Chicken Base:
- Combine the ground chicken chopped spinach shredded cheddar breadcrumbs onion garlic Dijon mustard Worcestershire sauce salt and pepper in a large mixing bowl. Gently mix with your hands or a broad spatula until you can see flecks of spinach and cheese evenly distributed throughout but do not overmix or the patties will be tough.
- Shape the Patties:
- Divide the mixture into four equal portions. Using damp hands to prevent sticking shape each into a patty slightly wider than your buns as they will shrink a bit during cooking. Press a tiny dimple in the center for even cooking.
- Cook the Patties:
- Heat a skillet or grill pan over medium heat and add just enough olive oil to coat the surface. Carefully lay in each patty. Let them cook for five to six minutes undisturbed until golden underneath then flip. Cook the second side for five to six more minutes until the inside registers seventy five degrees Celsius using a kitchen thermometer for perfect doneness.
- Rest the Patties:
- Transfer the hot patties to a plate and tent loosely with foil. Let them rest for several minutes so the juices settle and each bite stays moist.
- Assemble and Serve:
- Lay out your burger buns and add a lettuce leaf and a slice of tomato to the bottom if you like. Place a rested patty on each bun top with extra cheddar if you crave the melt and cover with the other bun half. Serve straight away and watch smiles appear.
My favorite part is always the white cheddar its sharpness makes every bite stand out. Last winter I made a big batch with my sister and we could not stop sneaking little bites of the cheese before it went in the bowl.
Storage Tips
Patty leftovers keep well in an airtight container in the refrigerator for up to three days. If you want to freeze cooked patties wrap them tightly in plastic and stash in a zip top bag for up to two months. Reheat gently in a skillet or microwave so they do not dry out.
Ingredient Substitutions
You can swap ground turkey for the chicken if needed. Fresh baby kale leaves work in place of spinach just chop them finely. If white cheddar is not on hand try shredded Swiss or Monterey Jack for a melty finish.
Serving Suggestions
These patties are amazing on buns but also wonderful sliced up atop salads or tucked into wraps. Pair with sweet potato fries or a cool cucumber salad for a complete meal.
Cultural and Historical Context
This recipe gives a modern twist on classic American chicken burgers and adds the bold touch of rich cheddar with spinach inspired by comfort food flavors. Using spinach in ground meat dishes is a trick I picked up from my grandma she loved sneaking veggies into the main course.
Seasonal Adaptations
When spinach is out of season swap in finely chopped chard or beet greens. In spring add thin ribbons of asparagus into the mix for brightness. During colder months try a little smoked paprika for added warmth.
Success Stories
A friend made these for her daughter’s birthday cookout and they were the first thing to disappear. Kids even asked for seconds which is the highest praise. I have also served these up for backyard barbecue nights and they impress adults just as much as kids.
Freezer Meal Conversion
Shape the raw patties and freeze between layers of parchment. When ready to cook just add a minute or two to the searing time no thawing needed. This is a life saver on nights when you have no dinner plans.
These patties are my go—to for easy dinners in any season. Double the batch and watch as they disappear just as fast as you can make them.
Recipe Q&A
- → Can I substitute the ground chicken?
Yes, ground turkey or even a plant-based alternative works well with the same seasonings and add-ins.
- → Do I need to precook the spinach before mixing?
No, finely chopping fresh spinach and mixing it directly keeps the patties juicy and vibrant.
- → What buns work best for assembly?
Brioche, classic hamburger, or whole-grain buns all pair nicely with these flavorful chicken patties.
- → How do I know when the patties are fully cooked?
Cook until golden and the internal temperature reaches 75°C (165°F) for safety and best texture.
- → Are there suggested toppings?
Fresh lettuce, ripe tomato slices, and extra cheese are classic choices. Avocado or pickles also add a tasty twist.