White cheddar and spinach chicken burgers are the answer when you want a burger that feels lighter than beef but still tastes indulgent and satisfying. Ground chicken gets mixed with finely chopped fresh spinach and sharp white cheddar cheese, which adds both flavor and moisture to keep these patties incredibly juicy. They’re healthier than traditional beef burgers but packed with enough cheese and seasoning that nobody will miss the beef.
This healthy chicken burger recipe works because of the technique: the spinach and cheddar create pockets of moisture inside the patty, so even though chicken is naturally lean, these burgers stay tender and juicy instead of dry and crumbly. Add panko breadcrumbs to hold everything together, season well, and you’ve got juicy chicken burgers that work on the stovetop, grill, or air fryer.
Perfect for busy parents who want a healthier dinner option that kids will actually eat, meal preppers who need protein-packed lunches for the week, and anyone looking for a ground chicken burger with spinach that doesn’t taste like diet food. These burgers are delicious, filling, and surprisingly easy to make.
Why You’ll Love These Chicken Burgers
- Healthier than beef burgers – Leaner protein with added vegetables, but still incredibly flavorful and satisfying
- Ready in 25 minutes – Quick enough for a weeknight dinner but impressive enough for guests
- Juicy and never dry – The spinach and white cheddar add internal moisture that keeps the chicken tender
- Meal-prep friendly – Make a batch, freeze the patties, and cook them whenever you need a quick protein
- Kid-approved – The cheese and mild flavor make these burgers a hit with picky eaters
- Versatile cooking methods – Grill them, pan-fry them, or air fry them—they work beautifully every way
The Moisture Secret (Why These Stay Juicy)
Here’s the problem with ground chicken: it’s lean. Very lean. Which means it can turn dry and crumbly if you’re not careful. Most spinach and cheese chicken patties solve this by adding mayo or egg, but this recipe uses a smarter trick: chopped spinach and shredded white cheddar.
The spinach releases moisture as it cooks, basically basting the burger from the inside. The white cheddar melts and creates little pockets of creamy, fatty richness throughout the patty. Together, they keep the chicken juicy without adding a ton of calories or making the texture weird. The panko breadcrumbs act as a binder and also help trap moisture inside the burger.
The other key? Don’t overcook them. Pull these burgers at exactly 165°F internal temperature and let them rest for a few minutes. Anything over 165°F and chicken starts to dry out, no matter how much cheese you add.
Key Ingredients
This recipe uses simple, clean ingredients that you can feel good about serving your family.
For the Burger Patties
Ground chicken (1 lb, preferably 93/7 lean-to-fat ratio) – Use a blend with at least 7% fat. Pure 99% lean ground chicken is too dry and will give you hockey pucks no matter what you do. The little bit of fat makes a huge difference in texture. Swap: Ground turkey works the same way, but ground chicken has a milder flavor that pairs better with white cheddar and spinach.
Fresh baby spinach (2 cups, finely chopped) – This is crucial. Fresh spinach adds moisture, nutrients, and a subtle earthiness. Chop it as finely as possible so it distributes evenly throughout the burger and doesn’t cause the patty to fall apart. Swap: Frozen spinach works, but you must thaw it completely and squeeze out every drop of water. Otherwise, your burgers will be soggy.
Sharp white cheddar cheese (1 cup, freshly shredded) – Sharp white cheddar has a bold, tangy flavor that stands up to the chicken without overpowering it. It also melts beautifully and creates those gooey pockets of cheese. Swap: Sharp yellow cheddar, Gruyère, or even pepper jack for a spicy kick.
Panko breadcrumbs (¼ cup) – These act as a binder to hold the patties together and absorb some of the moisture from the spinach and cheese. Panko is lighter and airier than regular breadcrumbs, which keeps the burgers from getting dense. Swap: Regular breadcrumbs work, or use crushed crackers. For gluten-free, use gluten-free breadcrumbs or almond flour.
Garlic powder (½ teaspoon) – Adds savory depth without the sharpness of raw garlic, which can overpower the mild chicken.
Onion powder (½ teaspoon) – Sweetness and aromatic flavor that complements the cheddar.
Salt and black pepper – Essential for flavor. Don’t skimp—season generously. Start with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjust to taste.
Olive oil (1 tablespoon) – For cooking the burgers in a skillet. Use a neutral oil with a high smoke point if grilling or air frying.
For Serving
Burger buns – Toasted brioche buns are classic and add a buttery richness. For a lighter option, use whole wheat buns or go bunless with a lettuce wrap. Swap: English muffins or pretzel buns for a twist.
Toppings – Keep it simple with lettuce, tomato, red onion, and your favorite condiments (mayo, mustard, ketchup). Avocado slices, pickles, or a dollop of pesto also work beautifully.
Step-by-Step Instructions
These burgers come together quickly, but proper technique makes all the difference.
1. Prep the spinach. Place the fresh baby spinach on a cutting board and chop it as finely as possible—think almost minced. You want tiny pieces that will distribute evenly throughout the burger. If the pieces are too large, they’ll create weak spots where the patty can fall apart. Transfer the chopped spinach to a large mixing bowl.
2. Mix the burger ingredients. Add the ground chicken, shredded white cheddar, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper to the bowl with the spinach. Using your hands or a fork, mix everything together until just combined. Important: Don’t overmix. Overworking the chicken makes the proteins bind too tightly, resulting in tough, rubbery burgers. Mix just until you don’t see any dry breadcrumbs or unmixed cheese.
3. Form the patties. Divide the mixture into 4 equal portions (about 5-6 ounces each). Shape each portion into a patty about ¾ inch thick and slightly wider than your burger bun (they’ll shrink a bit as they cook). Use your thumb to press a shallow indent into the center of each patty—this prevents the burger from puffing up into a dome shape as it cooks.
4. Chill the patties (optional but recommended). Place the formed patties on a plate, cover with plastic wrap, and refrigerate for 15 minutes. This helps the cheese firm up so it stays inside the burger instead of immediately melting out into the pan. If you’re short on time, you can skip this step, but the burgers will hold together better if chilled.
5. Cook the burgers. You have three options:
- Stovetop method: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the patties and cook for 5 minutes on the first side without moving them. Flip carefully and cook for another 4-5 minutes until the internal temperature reaches 165°F. The burgers should be golden brown and cooked through.
- Grill method: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates. Grill the patties for 5 minutes per side, flipping once, until the internal temperature reaches 165°F. Don’t press down on the burgers—you’ll squeeze out all the moisture.
- Air fryer method: Preheat the air fryer to 375°F. Spray the basket with cooking spray and place the patties in a single layer. Air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
6. Check the temperature. Use an instant-read meat thermometer inserted into the thickest part of the burger. Pull them off the heat as soon as they hit 165°F. Carryover cooking will bring them up another degree or two as they rest.
7. Rest the burgers. Transfer the cooked burgers to a plate and let them rest for 3-5 minutes. This allows the juices to redistribute throughout the patty so they don’t all run out when you bite into it.
8. Toast the buns and assemble. While the burgers rest, lightly toast your burger buns in the skillet, on the grill, or in the oven. Assemble the burgers with your favorite toppings and serve immediately.
Timing, Yield & Skill Level
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes (plus optional 15 minutes chilling time)
- Yield: 4 burgers
- Skill level: Beginner-friendly
Tips for Best Results
- Chop the spinach finely – This is the most important step. Large pieces of spinach create weak spots in the patty that can cause it to fall apart. Aim for pieces no larger than ¼ inch.
- Don’t overmix the meat – Mix just until the ingredients are combined. Overworking ground chicken makes the proteins bind too tightly, resulting in a tough, rubbery texture. Gentle hands = tender burgers.
- Use a meat thermometer – Ground chicken must reach 165°F for food safety, but going even a few degrees over will dry it out. An instant-read thermometer takes the guesswork out.
- Chill the patties before cooking – This 15-minute rest in the fridge helps the cheese firm up and the patties hold their shape better. It’s optional, but it makes a noticeable difference.
- Make an indent in the center – Press your thumb into the center of each patty before cooking. This prevents the burger from puffing up into a ball shape, giving you an evenly thick patty.
- Don’t press down on the burgers while cooking – It’s tempting, but pressing squeezes out all the moisture and fat, leaving you with a dry burger. Let them cook undisturbed.
- Let them rest before serving – Those 3-5 minutes after cooking allow the juices to settle. Cut into them immediately and the juices run out onto the plate.
- Make them ahead for meal prep – Form the patties, stack them between sheets of parchment paper, and freeze in an airtight container for up to 3 months. Cook from frozen, adding 2-3 extra minutes per side.
Variations & Substitutions
Mediterranean chicken burgers: Swap the white cheddar for crumbled feta cheese and add 2 tablespoons of chopped sun-dried tomatoes and ½ teaspoon of dried oregano. Serve on pita bread with tzatziki sauce.
Spicy jalapeño cheddar burgers: Add 1 finely diced jalapeño (seeds removed) to the burger mixture and use pepper jack cheese instead of white cheddar. Top with chipotle mayo and avocado.
Italian-style burgers: Replace the white cheddar with shredded mozzarella and add 2 tablespoons of grated Parmesan, 1 teaspoon of Italian seasoning, and a tablespoon of chopped fresh basil. Serve with marinara sauce and more mozzarella on top.
Low-carb bunless version: Skip the bun entirely and serve the burger on a bed of mixed greens, or wrap it in large lettuce leaves (butter lettuce or iceberg work best).
Turkey and kale burgers: Replace the ground chicken with ground turkey and swap the spinach for finely chopped kale. The flavor is slightly earthier but just as delicious.
Extra veggie-loaded: Add ¼ cup of finely diced bell peppers, shredded carrots, or minced mushrooms to the burger mixture for extra vegetables and moisture.
Serving Suggestions
These white cheddar and spinach chicken burgers are incredibly versatile and pair well with classic burger sides or lighter, healthier options.
- Sweet potato fries or regular fries for classic burger night
- Simple side salad with balsamic vinaigrette for a lighter meal
- Coleslaw for crunch and tang
- Grilled vegetables like zucchini, bell peppers, or asparagus
- Roasted Brussels sprouts for a healthy, filling side
- Pickle spears and potato chips for a casual, nostalgic meal
- Fruit salad or watermelon slices for a refreshing summer side
These burgers are perfect for weeknight family dinners when you want something quick and healthy, meal prep Sundays (make a double batch and freeze half), backyard BBQs where you want a healthier option alongside beef burgers, and casual game day gatherings where everyone can customize their toppings.
Storage, Freezing & Reheating
Refrigerator storage: Cooked burgers can be stored in an airtight container in the fridge for up to 4 days. They’re great for meal prep—reheat them for quick lunches or dinners throughout the week.
Freezing (uncooked patties): This is the best method for meal prep. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Transfer the frozen patties to a freezer-safe bag or container, stacking them with parchment paper between each one. Freeze for up to 3 months. Cook from frozen, adding 2-3 extra minutes per side.
Freezing (cooked patties): Let the cooked burgers cool completely, then wrap each one individually in plastic wrap or foil. Store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: For best results, reheat cooked burgers in a skillet over medium-low heat for 3-4 minutes per side until warmed through. You can also microwave them for 1-2 minutes on 70% power, but they won’t be as crispy. If reheating from frozen, thaw overnight in the fridge first.
Troubleshooting & FAQs
Why are my chicken burgers dry?
You either overcooked them (internal temp went above 165°F), used ground chicken that was too lean (99% lean has no fat), or overmixed the meat. Use 93/7 ground chicken, mix gently, and pull the burgers off the heat as soon as they hit 165°F.
Can I use frozen spinach instead of fresh?
Yes, but you must thaw it completely and squeeze out every single drop of water using a clean kitchen towel or paper towels. Excess water will make the burgers soggy and prevent them from holding together. Fresh spinach is easier and less hassle.
Why do my burgers fall apart on the grill?
The spinach wasn’t chopped finely enough, the patties weren’t chilled before cooking, or you flipped them too early. Make sure the spinach is minced, chill the patties for 15 minutes, and let them cook undisturbed for at least 5 minutes on the first side before flipping.
Can I make these ahead of time?
Absolutely. Form the uncooked patties up to 24 hours in advance and store them in the fridge, or freeze them for up to 3 months. You can also cook them fully, refrigerate, and reheat throughout the week for meal prep.
Can I make smaller slider-sized burgers?
Yes. Divide the mixture into 8 portions instead of 4 and form smaller patties. Reduce the cooking time to 3-4 minutes per side. They’re perfect for parties or kid-friendly portions.
What’s the best cheese for this recipe?
Sharp white cheddar is ideal because it has a bold flavor that stands up to the chicken without being overpowering. Sharp yellow cheddar, Gruyère, Swiss, or pepper jack all work beautifully. Avoid mild cheddar—it’s too subtle and won’t add much flavor.
