White Cheddar Spinach Chicken Burgers
There’s something deeply satisfying about making a brilliant burger from scratch, especially one that sidesteps the usual beef patty for something a little lighter yet packed with character. These White Cheddar Spinach Chicken Burgers are a testament to that. They bring together juicy, seasoned chicken mince, earthy green spinach, and the unmistakable sharp, nutty punch of a proper mature white cheddar. The cheese gets gloriously melty, seeping into every nook of the burger, creating a result that is both wholesome and incredibly flavourful.
I stumbled upon this combination by accident one evening when raiding the fridge for dinner, and it’s been a hit ever since. It’s the kind of meal that feels like a treat but is genuinely straightforward to pull together. This isn’t just another poultry recipe; it’s a burger with personality. It’s ideal for those evenings when you want something comforting and delicious without spending hours in the kitchen, and it works beautifully for a relaxed weekend lunch with friends or family.
Recipe Overview
This recipe delivers tender, juicy chicken burgers infused with fresh spinach and sharp white cheddar, all held together with a hint of garlic and Dijon. They’re pan-fried until golden brown, resulting in a slightly crisp exterior and a succulent middle. When I was testing this, I found that giving the uncooked patties just 10 minutes in the fridge before cooking makes a huge difference in how well they hold their shape in the pan.
- 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
- Genuine Flavour: The sharp, aged taste of a good white cheddar cuts through the savoury chicken mince beautifully. The wilted spinach isn’t just for colour; it adds a subtle, earthy depth that elevates these beyond a standard chicken burger.
- Ready in Under 30 Minutes: From chopping board to table, this entire meal comes together in about 30 minutes. It’s a fantastic option when you need a satisfying dinner on a busy weeknight.
- Flexible Recipe: This is a great base for experimentation. You can swap the white cheddar for a mature red Leicester or even some crumbled Stilton for a bolder taste. A little finely chopped red onion in the mix also adds a lovely, gentle bite.
- Great for Casual Gatherings: This recipe works wonderfully for a laid-back Saturday lunch in the garden or a simple, impressive meal for friends. Everyone always seems to love them.
- Family Tested: I make this at least once a week – it’s become a family favourite. They are a great way to get some greens into a meal that everyone, including the kids, will be excited to eat.
Ingredients You’ll Need
For the best results, I always recommend using good quality British chicken mince. Look for one that isn’t excessively lean (around 10-15% fat is ideal) as the fat is crucial for keeping the burgers moist and flavourful. For the cheese, a block of mature white cheddar like a Coastal or a Davidstow will give you that fantastic sharp flavour that pre-grated varieties often lack.
- 500g chicken mince
- 150g fresh spinach leaves
- 120g mature white cheddar, coarsely grated
- 1 large shallot, very finely chopped
- 2 cloves garlic, minced
- 1 medium free-range egg, lightly beaten
- 50g panko breadcrumbs
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil, for frying
- 4 brioche burger buns
- For Assembling:
- 4 slices of white cheddar
- Crisp lettuce leaves (like Little Gem)
- Ripe tomato slices
- Garlic aioli or your favourite mayonnaise
Marcus’s Tip: Don’t be tempted to use frozen spinach unless you are prepared to squeeze out every single drop of water. I find that wilting fresh spinach gives these spinach burgers a much better texture and a cleaner flavour.
How to Make White Cheddar Spinach Chicken Burgers
The process here is all about getting the components right before mixing. Ensuring the spinach is very dry is the most important part, as it prevents the burgers from becoming too wet and falling apart. It’s a straightforward method that yields consistently brilliant results.
- Prepare the Spinach: Place the fresh spinach in a large, dry frying pan over a medium heat. Let it wilt down, stirring occasionally, for about 2-3 minutes. Tip the wilted spinach into a sieve and press down firmly with the back of a spoon to squeeze out as much liquid as possible. Once cool enough to handle, give it a final squeeze with your hands, then roughly chop it.
- Combine the Burger Ingredients: In a large mixing bowl, combine the chicken mince, the dry chopped spinach, the 120g of grated white cheddar, finely chopped shallot, minced garlic, beaten egg, panko breadcrumbs, Dijon mustard, and oregano. Season with the salt and pepper.
- Mix Gently: Using your hands, mix everything together until just combined. It’s important not to overwork the mixture, as this can make the finished burgers tough. The mix will feel a little soft.
- Form the Patties: Divide the mixture into four equal portions. Gently shape each portion into a patty about 2cm thick. What works best for me is to place the formed patties on a plate lined with baking parchment and chill them in the refrigerator for 10-15 minutes. This helps them firm up and makes them easier to handle.
- Cook the Burgers: Heat the olive oil in the same frying pan over a medium heat. Carefully place the chicken patties in the pan, ensuring not to crowd them (cook in two batches if needed). Cook for 6-7 minutes on the first side, until deeply golden brown.
- Flip and Finish: Flip the burgers and cook for another 5-6 minutes on the second side, or until cooked through. Chicken mince is a versatile ingredient, but it’s crucial to ensure it’s fully cooked. A meat thermometer should read 74°C (165°F) in the centre.
- Melt the Cheese: During the last minute of cooking, top each patty with a slice of white cheddar. You can place a lid on the pan to help it melt into a lovely, gooey layer.
- Toast and Assemble: While the cheese is melting, split your brioche buns and lightly toast them in the pan or under the grill. To assemble, spread a generous layer of garlic aioli on the bottom bun, top with a lettuce leaf, the cheesy chicken burger, a slice of tomato, and finally the top bun. Serve immediately.
Tips From My Kitchen
- Temperature Control: Keep your pan on a steady medium heat. If the heat is too high, the breadcrumbs and cheese in the patty can burn before the inside is safely cooked. For peace of mind, always check the internal temperature is at least 74°C, as advised by the Food Standards Agency.
- The Secret Step: I learned that squeezing the wilted spinach truly dry is the single most critical step for a good burger texture. I place the cooled spinach in a clean tea towel and wring it out over the sink. You’ll be amazed how much water comes out!
- Make-Ahead: The uncooked patties can be formed up to 24 hours ahead of time. Store them layered between pieces of baking parchment in an airtight container in the fridge. This actually improves their texture.
- Storage: Store any leftover cooked burgers in an airtight container in the fridge for up to 3 days. Reheat them gently in a pan with a splash of water and a lid, or in a moderate oven, to prevent them from drying out.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Large mixing bowl
- Sieve or colander
- Spatula
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s easy to adapt these white cheddar burgers to your liking. Here are a few ideas that I’ve tried and loved.
- Spicy Version: For a bit of a kick, add 1/2 teaspoon of red chilli flakes or one finely chopped fresh red chilli to the chicken mince mixture.
- Herbaceous Twist: Swap the dried oregano for two tablespoons of freshly chopped parsley or chives for a brighter, fresher flavour profile.
- Different Protein: This recipe works wonderfully with turkey mince too. Just be mindful that turkey is a little leaner, so take extra care not to overcook the patties.
What to Serve With White Cheddar Spinach Chicken Burgers
A great burger deserves an equally great side dish. These pairings complement the savoury, cheesy flavours without overwhelming them.
- Sweet Potato Fries: Their inherent sweetness and crispy texture are the perfect counterpoint to the sharp cheddar and savoury chicken. A truly classic pairing for any healthy burger.
- A Simple Green Salad: A bowl of mixed greens, cucumber, and spring onions tossed in a sharp lemon vinaigrette helps to cut through the richness of the burger.
- Drink Pairing: A crisp, cold IPA or a chilled glass of Sauvignon Blanc works beautifully, as their acidity and bright notes complement the chicken and cheese.
- A Heartier Side: If you’re looking for something more substantial, these burgers go surprisingly well alongside a comforting dish like my Creamy Chicken And Rice Recipe One Pot Meal.
Frequently Asked Questions
White Cheddar Spinach Chicken Burgers
Ingredients
Method
- Prepare the Spinach: Place the fresh spinach in a large, dry frying pan over a medium heat. Let it wilt down, stirring occasionally, for about 2-3 minutes. Tip the wilted spinach into a sieve and press down firmly with the back of a spoon to squeeze out as much liquid as possible. Once cool enough to handle, give it a final squeeze with your hands, then roughly chop it.
- Combine the Burger Ingredients: In a large mixing bowl, combine the chicken mince, the dry chopped spinach, the 120g of grated white cheddar, finely chopped shallot, minced garlic, beaten egg, panko breadcrumbs, Dijon mustard, and oregano. Season with the salt and pepper.
- Mix Gently: Using your hands, mix everything together until just combined. It's important not to overwork the mixture, as this can make the finished burgers tough. The mix will feel a little soft.
- Form the Patties: Divide the mixture into four equal portions. Gently shape each portion into a patty about 2cm thick. What works best for me is to place the formed patties on a plate lined with baking parchment and chill them in the refrigerator for 10-15 minutes. This helps them firm up and makes them easier to handle.
- Cook the Burgers: Heat the olive oil in the same frying pan over a medium heat. Carefully place the chicken patties in the pan, ensuring not to crowd them (cook in two batches if needed). Cook for 6-7 minutes on the first side, until deeply golden brown.
- Flip and Finish: Flip the burgers and cook for another 5-6 minutes on the second side, or until cooked through. Chicken mince is a versatile ingredient, but it's crucial to ensure it's fully cooked. A meat thermometer should read 74°C (165°F) in the centre.
- Melt the Cheese: During the last minute of cooking, top each patty with a slice of white cheddar. You can place a lid on the pan to help it melt into a lovely, gooey layer.
- Toast and Assemble: While the cheese is melting, split your brioche buns and lightly toast them in the pan or under the grill. To assemble, spread a generous layer of garlic aioli on the bottom bun, top with a lettuce leaf, the cheesy chicken burger, a slice of tomato, and finally the top bun. Serve immediately.
Notes
I really hope you give these White Cheddar Spinach Chicken Burgers a try. They are a permanent fixture on our weekly meal plan for a reason – they’re nourishing, full of flavour, and feel like a proper treat. They prove that a fantastic burger doesn’t always have to be about beef. Let me know how you get on in the comments below; I always enjoy reading about your kitchen adventures. Happy cooking!
