Juicy Spinach & Cheddar Chicken Burgers Recipe

Chicken burgers often get a bad rap for being dry or bland, but these Juicy Spinach & Cheddar Chicken Burgers flip the script entirely. Packed with fresh spinach for nutrition and moisture, sharp cheddar for that irresistible cheesy pull, and a few smart tricks to lock in juices, these patties are tender, flavorful, and anything but ordinary. Whether you’re looking for a healthier twist on burger night, a high-protein meal prep option, or a quick weeknight dinner, this recipe delivers every time.

What makes these chicken burgers stand out is the combination of ingredients that work together to combat the common dryness of ground chicken. Spinach adds natural moisture and a boost of vitamins, while cheddar melts into every bite for gooey goodness. A touch of mayonnaise and gentle mixing keep the patties tender. Ready in just 30 minutes, they’re perfect for grilling, pan-frying, or even meal prepping. Let’s dive in!

Why You’ll Love These Juicy Spinach & Cheddar Chicken Burgers

These burgers are lighter than beef versions but never sacrifice flavor or texture. They’re high in protein, packed with veggies, and customizable. Kids love the cheesy center, adults appreciate the nutrition, and everyone raves about the juiciness. Plus, they’re budget-friendly and use pantry staples. Whether served on buns or as a low-carb lettuce wrap, they fit any occasion.

Ingredients

• 1 pound ground chicken (preferably thighs for maximum juiciness)
• 2 cups fresh spinach, finely chopped
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil (for cooking)

Instructions

1. In a large mixing bowl, combine the ground chicken, chopped spinach, shredded cheddar, chopped onion, minced garlic, beaten egg, panko breadcrumbs, mayonnaise, salt, pepper, paprika, and onion powder.
2. Gently mix everything with your hands or a spoon until just combined. Avoid overmixing to keep the patties tender and juicy.
3. Divide the mixture into 4 equal portions and shape into patties about ½-inch thick. Make a slight indent in the center of each patty to prevent puffing during cooking.
4. Heat the olive oil in a large skillet over medium heat (or preheat a grill to medium-high).
5. Cook the patties for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown. Do not press down on the patties while cooking to retain juices.
6. Remove from heat and let rest for 3-5 minutes before serving.
7. Assemble on toasted buns with your favorite toppings or enjoy as is.

Tips for the Juiciest Chicken Burgers

The secret to juicy chicken burgers lies in a few simple techniques. First, use ground chicken thighs instead of breast meat—they contain more fat and stay moist. Adding mayonnaise helps bind and add extra moisture. Don’t overmix the meat; it can make the patties tough. Finally, avoid pressing down while cooking—this squeezes out precious juices. Letting the patties rest after cooking allows juices to redistribute.

If you’re grilling, oil the grates well to prevent sticking. For extra flavor, brush the patties with a little barbecue sauce in the last minute of cooking.

Variations

Make these burgers your own with easy swaps:

• Spicy Version: Add ½ teaspoon cayenne pepper or chopped jalapeños.
• Mediterranean Twist: Use feta instead of cheddar and add sun-dried tomatoes and oregano.
• Gluten-Free: Swap panko for gluten-free breadcrumbs.
• Low-Carb: Serve in lettuce wraps with avocado and tomato.
• Extra Cheesy: Stuff a small cube of cheddar into the center of each patty for a gooey surprise.

Serving Suggestions

These Juicy Spinach & Cheddar Chicken Burgers shine on toasted brioche or whole-wheat buns. Top with crisp lettuce, juicy tomato slices, red onion, and a dollop of garlic aioli or mayo. Pair with sweet potato fries, a fresh side salad, or coleslaw for a complete meal. For a lighter option, serve over a bed of greens with a vinaigrette.

They’re great for BBQs, family dinners, or even as sliders for parties.

Health Benefits and Fun Facts

Spinach is a superfood loaded with iron, vitamins A, C, and K, plus antioxidants. Paired with lean ground chicken, these burgers offer high protein with fewer calories than beef. Cheddar adds calcium and flavor without overwhelming the dish.

Chicken burgers gained popularity as a healthier alternative in the 1990s, especially in the U.S. Adding veggies like spinach is a modern twist that boosts nutrition while keeping things delicious.

Storage and Reheating

Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Uncooked patties freeze well for up to 3 months—separate with parchment paper and thaw in the fridge before cooking.

Frequently Asked Questions

Can I use ground turkey instead? Yes! Ground turkey works great, though chicken thighs tend to be juicier.

How do I prevent dry burgers? Use thighs, add mayo, don’t overcook, and let them rest.

Are these kid-friendly? Absolutely—the cheese and mild flavors appeal to picky eaters.

Can I bake them? Yes, bake at 400°F for 18-20 minutes, flipping halfway.

Juicy Spinach & Cheddar Chicken Burgers

Tender, juicy chicken burgers loaded with fresh spinach and melted cheddar cheese for a healthy, flavorful meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 burgers

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Chicken Burger Patties

• 1 pound ground chicken preferably thighs
• 2 cups fresh spinach finely chopped
• 1 cup shredded sharp cheddar cheese
• 1/4 cup onion finely chopped
• 2 cloves garlic minced
• 1 large egg beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 0.5 tsp onion powder
• 1 tbsp olive oil for cooking

Equipment

• Mixing bowl
• Skillet or grill
• Spatula
• Measuring cups

Method

 

1. In a large mixing bowl, combine the ground chicken, chopped spinach, shredded cheddar, chopped onion, minced garlic, beaten egg, panko breadcrumbs, mayonnaise, salt, pepper, paprika, and onion powder.
2. Gently mix everything until just combined. Avoid overmixing.
3. Divide the mixture into 4 equal portions and shape into patties about ½-inch thick. Make a slight indent in the center of each.
4. Heat the olive oil in a large skillet over medium heat (or preheat a grill to medium-high).
5. Cook the patties for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Remove from heat and let rest for 3-5 minutes before serving.
7. Assemble on toasted buns with your favorite toppings or enjoy as is.

Notes

For extra juiciness, use ground chicken thighs and avoid pressing down while cooking. Patties can be frozen uncooked for up to 3 months.