Ingredients
Equipment
Method
- In a medium-sized mixing bowl, combine the ground chicken, finely chopped fresh spinach, shredded sharp white cheddar cheese, panko breadcrumbs, lightly beaten egg, minced garlic, onion powder, salt, and black pepper. Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tougher burgers.1 pound ground chicken, 1/2 cup finely chopped fresh spinach, 1/2 cup shredded sharp white cheddar cheese, 1/4 cup panko breadcrumbs, 1 large egg, 2 cloves garlic, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Divide the mixture into four equal portions. Gently shape each portion into a burger patty, about 3/4 inch thick. You can make a slight indentation in the center of each patty with your thumb to help them cook more evenly and prevent them from puffing up excessively.
- Heat the olive oil in a large skillet or on a griddle over medium-high heat. Once the oil is shimmering, carefully place the chicken patties in the skillet. Cook for about 5-7 minutes per side, or until the burgers are cooked through and have an internal temperature of 165°F (74°C). The cheese should be melted and slightly golden, and the burgers should have a nice sear.1 tablespoon olive oil
- If you desire extra cheesy goodness, sprinkle a little more shredded white cheddar cheese over the top of each burger during the last minute of cooking. You can cover the skillet briefly to help the cheese melt.1/2 cup shredded sharp white cheddar cheese
- While the burgers are cooking, lightly toast your burger buns on the skillet or in a toaster. Once the burgers are done, place them on the toasted buns and add your favorite toppings. Serve immediately and enjoy!burger buns, burger toppings
Notes
Leftover White Cheddar Spinach Chicken Burgers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently pan-fry them over medium heat for a few minutes per side. Alternatively, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
