White Cheddar Spinach and Chicken Burgers (Print version)
Juicy ground chicken burgers mixed with spinach, sharp white cheddar, garlic, onion, and Dijon, ready in about 30 minutes.
# Ingredients:
For the burgers
01 -
1 lb (450 g) ground chicken
02 -
2 cups (60 g) fresh spinach, finely chopped
03 -
3/4 cup (85 g) shredded sharp white cheddar cheese
04 -
1/3 cup (35 g) plain breadcrumbs
05 -
1 large egg
06 -
1/4 cup (40 g) finely chopped yellow onion
07 -
2 garlic cloves, minced
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon Worcestershire sauce
10 -
3/4 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
12 -
1 tablespoon olive oil, for cooking
For serving
13 -
4 burger buns, toasted
14 -
4 lettuce leaves
15 -
1 large tomato, sliced
16 -
1/4 cup Dijon mayo or burger sauce
17 -
4 thin slices white cheddar, optional
# Instructions:
01 -
In a large bowl, combine the ground chicken, spinach, shredded white cheddar, breadcrumbs, egg, onion, garlic, Dijon, Worcestershire, salt, and pepper. Mix gently until just combined.
02 -
Divide the mixture into 4 equal portions. With damp hands, shape each portion into a patty about 3/4 inch thick and press a shallow dent in the center.
03 -
Heat the olive oil in a large skillet or grill pan over medium heat until shimmering. If the patties feel very soft, chill them for 10 minutes before cooking.
04 -
Cook the patties for 5-6 minutes per side, flipping once, until browned and the thickest part reaches 165°F on an instant-read thermometer.
05 -
If using extra cheddar slices, place one on each patty during the final minute of cooking and cover the pan briefly to melt.
06 -
Rest the patties for 3 minutes. Serve on toasted buns with lettuce, tomato, and Dijon mayo.
# Good to know:
01 -
Cook ground chicken burgers to 165°F in the thickest part.
02 -
Chill shaped patties for 10 minutes if the mixture feels too sticky to handle.
03 -
Best served hot, right after resting.