Juicy White Cheddar Chicken Burgers
There are some meals that just feel like a hug in a bun, and for me, these White Cheddar Spinach Chicken Burgers are exactly that. Forget dry, uninspired poultry patties; we’re talking about incredibly juicy, flavour-packed burgers that will completely change how you think about chicken mince. The magic is in the combination: tender chicken, flecks of vibrant green spinach, and pockets of sharp, gloriously melty white cheddar cheese in every single bite. The aroma from the pan alone is enough to get everyone gathering in the kitchen.
I’ve been making this for over 5 years, and it never disappoints. It’s one of those reliable recipes I turn to for a satisfying weeknight dinner that feels a little bit special without requiring hours of effort. It’s also a fantastic way to sneak some extra greens onto the plate, which is always a bonus in my house! This healthy burger recipe is ideal for anyone looking to elevate their burger night, from families wanting a wholesome meal to friends gathering for a casual weekend lunch in the garden.
These cheddar burgers manage to be both hearty and light, a balance that can be hard to strike. The chicken provides a lean protein base, the spinach adds moisture and nutrients, and the cheddar brings a bold, tangy kick that ties everything together. We’ll serve them in soft brioche buns with a simple garlic aioli, but they are honestly so good you could eat them on their own with a crisp side salad.
Recipe Overview
This poultry recipe delivers a sophisticated yet straightforward burger experience. The patties are packed with savoury chicken, earthy spinach, and sharp white cheddar, all bound together with a hint of garlic and onion. I’ve found that chilling the patties for just 15 minutes before cooking is the key to ensuring they hold their shape beautifully in the pan and develop a perfect golden-brown crust. Expect a juicy, flavourful burger that tastes like it came from a gourmet pub, but comes together in your own kitchen in about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 burgers
- Difficulty: Easy
Why You’ll Love These White Cheddar Spinach Chicken Burgers
- Exceptional Flavour Profile: The sharp, tangy notes of the mature white cheddar are a perfect counterpoint to the mild chicken. The spinach isn’t just for colour; it adds a subtle earthiness and extra moisture that makes these spinach burgers wonderfully succulent.
- Ready in Under 30 Minutes: From gathering your ingredients to plating up, this entire meal is on the table in about half an hour, making it a brilliant choice for busy evenings.
- A Truly Flexible Recipe: You can easily customise these. Swap the white cheddar for Gruyère or even a spicy Monterey Jack. Add a pinch of red pepper flakes for some heat, or mix in some finely chopped sun-dried tomatoes for a Mediterranean twist.
- Works Beautifully for Casual Gatherings: These are great for a relaxed weekend BBQ or a simple supper with friends. They feel a bit more thoughtful than standard beef burgers and always get compliments.
- Family Tested and Approved: My own family adores these. Even the most vegetable-sceptical members don’t mind the spinach because it blends so well with the cheese and savoury chicken. It’s a meal that feels indulgent but is packed with goodness.
Ingredients You’ll Need
For these chicken burgers, using quality ingredients makes a noticeable difference. I always opt for a block of mature white cheddar rather than pre-grated, as it melts far better and has a much more robust flavour. I particularly like using a brand like Davidstow or Barber’s 1833 Vintage Cheddar for its distinctive sharp bite.
- 500g chicken mince (not too lean, 5-7% fat is ideal)
- 150g fresh spinach, finely chopped
- 100g mature white cheddar cheese, grated
- 1 small onion, very finely diced
- 2 cloves garlic, minced
- 50g panko breadcrumbs
- 1 large free-range egg, lightly beaten
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil, for frying
- 4 brioche burger buns
- For the Simple Garlic Aioli:
- 100g mayonnaise
- 1 clove garlic, crushed
- 1 teaspoon lemon juice
Ashley’s Tip: Make sure to squeeze as much water as possible from the spinach after wilting it (if you choose that method) or if using frozen. Excess moisture is the enemy of a well-formed burger patty!
How to Make White Cheddar Spinach Chicken Burgers
The process for these cheddar burgers is very straightforward. The key is to combine the ingredients gently to keep the patties tender and to give them that short chill time before they hit the pan.
- Prepare the Spinach: Place the finely chopped fresh spinach in a large bowl. You don’t need to cook it first; the heat from the burger as it cooks will wilt it perfectly. This method keeps things simple and retains more nutrients.
- Mix the Burger Ingredients: To the bowl with the spinach, add the chicken mince, grated white cheddar, finely diced onion, minced garlic, panko breadcrumbs, beaten egg, oregano, salt, and pepper.
- Combine Gently: Using your hands, mix everything together until just combined. It’s important not to overwork the mixture, as this can make the burgers tough. I find that using a light touch is what keeps them wonderfully tender.
- Shape the Patties: Divide the mixture into four equal portions. Lightly wet or oil your hands and shape each portion into a patty about 2cm thick. Place them on a plate or tray lined with baking parchment.
- Chill Time: This step is crucial! Place the patties in the refrigerator to chill for at least 15 minutes (or up to an hour). This helps them firm up and hold their shape during cooking.
- Cook the Burgers: Heat the olive oil in a large non-stick frying pan over a medium heat. Carefully place the chilled patties in the pan, ensuring not to overcrowd it. Cook for 6-7 minutes on the first side, until a deep golden-brown crust has formed.
- Flip and Finish: Flip the burgers and cook for another 6-7 minutes on the second side, or until they are cooked through. The internal temperature should reach 74°C (165°F) to be safe. You can check the UK’s Food Standards Agency guidelines for more on cooking poultry safely.
- Assemble: While the burgers rest for a minute, lightly toast your brioche buns. Mix the mayonnaise, crushed garlic, and lemon juice for the aioli. Spread the aioli on the buns, add the chicken patty, and top with your favourite salad leaves and a slice of tomato.
Tips From My Kitchen
- Temperature Control is Key: Don’t have the pan on a screaming high heat. A steady medium heat allows the chicken to cook through to the centre without burning the outside. If the exterior is browning too fast, turn the heat down slightly.
- The Secret Step: I learned that adding the panko breadcrumbs and egg last helps prevent overmixing. I gently fold them in right at the end to bind everything without compacting the chicken mince.
- Make-Ahead Magic: You can form the patties up to 24 hours in advance. Keep them in the fridge on a covered plate, separated by baking parchment. This makes dinner time even faster!
- Storage Solutions: Cooked burgers can be stored in an airtight container in the fridge for up to 3 days. They reheat well in a pan over a low heat or in the microwave. They are also great crumbled into a salad the next day.
Equipment You’ll Need
You won’t need any highly specialised gadgets for this recipe, just some basic kitchen essentials.
- Large frying pan or skillet (non-stick is best)
- Sharp knife and cutting board
- Large mixing bowl
- Spatula or fish slice
Common Mistakes to Avoid
- Overcrowding the Pan: It’s tempting to squeeze all the burgers in at once, but this lowers the pan’s temperature and causes the burgers to steam rather than sear. Cook in two batches if your pan isn’t large enough to give each patty some space.
- Cooking on a High Heat: As mentioned, a medium heat is your friend. Too high, and you’ll have a charred outside and a raw inside. Patience is key to a perfectly cooked, juicy chicken burger.
- Skipping the Rest Time: Letting the cooked burgers rest for just a couple of minutes before serving allows the juices to redistribute throughout the patty, ensuring a more succulent bite. Don’t skip this final, simple step!
What to Serve With White Cheddar Spinach Chicken Burgers
These versatile burgers pair beautifully with a variety of sides. Here are a few of my go-to accompaniments:
- Sweet Potato Fries: Their slight sweetness is a fantastic contrast to the sharp cheddar in the burgers. A sprinkle of paprika on the fries before baking adds a lovely smoky note.
- A Crisp Green Salad: A simple salad with a lemon vinaigrette keeps the meal feeling light and fresh. Rocket, cucumber, and cherry tomatoes work wonderfully.
- Authentic Tzatziki Sauce: If you’re not in the mood for garlic aioli, a cool and creamy dollop of my Authentic Tzatziki Sauce Recipe Dip is an amazing alternative.
- Drink Pairing: A crisp Sauvignon Blanc or a light craft lager cuts through the richness of the cheese perfectly. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
White Cheddar Spinach Chicken Burgers
Ingredients
Method
- Prepare the Spinach: Place the finely chopped fresh spinach in a large bowl. You don't need to cook it first; the heat from the burger as it cooks will wilt it perfectly. This method keeps things simple and retains more nutrients.
- Mix the Burger Ingredients: To the bowl with the spinach, add the chicken mince, grated white cheddar, finely diced onion, minced garlic, panko breadcrumbs, beaten egg, oregano, salt, and pepper.
- Combine Gently: Using your hands, mix everything together until just combined. It’s important not to overwork the mixture, as this can make the burgers tough. I find that using a light touch is what keeps them wonderfully tender.
- Shape the Patties: Divide the mixture into four equal portions. Lightly wet or oil your hands and shape each portion into a patty about 2cm thick. Place them on a plate or tray lined with baking parchment.
- Chill Time: This step is crucial! Place the patties in the refrigerator to chill for at least 15 minutes (or up to an hour). This helps them firm up and hold their shape during cooking.
- Cook the Burgers: Heat the olive oil in a large non-stick frying pan over a medium heat. Carefully place the chilled patties in the pan, ensuring not to overcrowd it. Cook for 6-7 minutes on the first side, until a deep golden-brown crust has formed.
- Flip and Finish: Flip the burgers and cook for another 6-7 minutes on the second side, or until they are cooked through. The internal temperature should reach 74°C (165°F) to be safe. You can check the UK's Food Standards Agency guidelines for more on cooking poultry safely.
- Assemble: While the burgers rest for a minute, lightly toast your brioche buns. Mix the mayonnaise, crushed garlic, and lemon juice for the aioli. Spread the aioli on the buns, add the chicken patty, and top with your favourite salad leaves and a slice of tomato.
Notes
I really hope you give these White Cheddar Spinach Chicken Burgers a try. They are a staple in my kitchen for a reason, and they always feel like a wholesome, satisfying meal. If you’re looking for another comforting dinner idea, my Stuffed Peppers With Rice Recipe Dinner is another one that always gets rave reviews. Let me know how you get on with the burgers in the comments below – I love hearing about your creations!
– Ashley
