Juicy ground chicken burgers with white cheddar, spinach, and flavorful seasonings, offering a healthier alternative to traditional beef burgers.

1 lb ground chicken

1 cup fresh spinach, chopped

1 cup white cheddar cheese, shredded

1/2 cup breadcrumbs (preferably whole wheat)

1/4 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Olive oil for cooking

Burger buns and your favorite toppings (e.g., lettuce, tomato, avocado)

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In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, diced onion, minced garlic, Dijon mustard, oregano, salt, and black pepper. Mix everything thoroughly until well combined.
Divide the mixture into four equal portions and shape them into burger patties. Make sure the patties are slightly larger than the size of the burger buns as they will shrink slightly while cooking.
Heat a drizzle of olive oil in a skillet over medium heat. Once the oil is hot, add the chicken patties to the skillet. Cook for about 5-6 minutes on each side or until the internal temperature reaches 165°F (75°C) and the patties are golden brown.
If desired, in the last minute of cooking, add a slice of white cheddar cheese on each patty and cover the skillet to melt the cheese.
Remove the patties from the skillet and let them rest for a couple of minutes. Meanwhile, toast the burger buns lightly in the skillet until golden.
Assemble your burgers by placing the cooked chicken patty on the bottom half of the bun. Add your favorite toppings such as lettuce, tomato, and avocado, then top with the other half of the bun.

To make the burgers gluten-free, use gluten-free breadcrumbs or substitute with ground flax or almond flour for binding.

If you like a spicier version, add red pepper flakes, cayenne pepper, or chopped jalapeños to the mixture.

Make the patties in advance and store them in the fridge for up to 24 hours or freeze for up to 3 months.

For grilling, cook patties over medium heat for 5-6 minutes on each side.

For dairy-free versions, omit the white cheddar or substitute with dairy-free cheese.