Chicken burgers used to be my nemesis. Like, I’m talking five failed attempts where the patties just fell apart on the grill and I stood there with a spatula looking at burger chunks thinking “why do I even try?”
But THEN I figured out the secret (it’s panko breadcrumbs and an egg, nothing fancy), and now these white cheddar and spinach chicken burgers are literally my go-to when I’m trying to pretend I’m healthy but still want something that tastes amazing.
My husband asked me to make these three times last week. Three. Times. The man who claims he “doesn’t really like ground chicken” suddenly can’t get enough of them.
Table of Contents :
Why This Chicken Burgers Recipe Actually Works :
Look, I’ve tried so many chicken burgers ground recipes from Pinterest and food blogs, and most of them are either dry as cardboard or they completely disintegrate when you flip them. It’s infuriating.
These are different because—oh wait, I forgot to mention—the spinach stays hidden enough that my picky eater daughter doesn’t notice, but you still get that nutritional boost. Sneaky mom win.
The white cheddar adds this sharp, tangy flavor that makes these chicken burgers homemade taste way fancier than they actually are. I use the block cheese from Whole Foods and shred it myself because pre-shredded cheese has that weird anti-caking stuff that makes burgers gritty. (Learned that the hard way in 2022.)
Are These Chicken Burgers Healthy?
I mean… they’re healthier than beef burgers? That’s what I tell myself anyway.
Real talk: these chicken burgers healthy enough that I don’t feel guilty eating two of them (which happens more often than I’d like to admit). They’re packed with lean protein, have actual vegetables in them, and if you skip the brioche bun and use lettuce wraps, they’re practically a salad.
My neighbor Kate, who’s doing keto, swears by these. She wraps them in butter lettuce and adds extra avocado. I tried it once and it was… fine. But I prefer a good toasted bun because I’m weak.
The Ingredient List :
For the Patties:
- 1.5 pounds ground chicken (get the darker meat mix if you can find it, way more flavor)
- 1 cup fresh spinach, finely chopped (frozen works too but squeeze ALL the water out, trust me)
- 1 cup shredded white sharp cheddar (block cheese, not pre-shredded!)
- 1/2 cup panko breadcrumbs (this is THE binding secret)
- 1 large egg
- 3 cloves garlic, minced (I use like 5 because I’m obsessed)
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce (the secret weapon nobody talks about)
For Serving:
- 4-6 burger buns (brioche are chef’s kiss but regular works)
- Lettuce, tomato, red onion (the usual suspects)
- Your favorite chicken burgers sauce (I’ll get to this in a minute)
Quick story: Last month I grabbed ground turkey by accident instead of ground chicken and didn’t realize until I was halfway through mixing everything. Made them anyway. They were… okay. But definitely stick with chicken if you can.
How to Make These Chicken Burgers :
Step 1: Put the ground chicken in a large bowl. If it’s super cold from the fridge, let it sit for like 10 minutes. Cold meat doesn’t mix well and you’ll end up with uneven burgers. Nobody wants that.
Step 2: Add the chopped spinach, shredded cheddar, panko breadcrumbs, egg, garlic, onion powder, smoked paprika, salt, pepper, and Worcestershire sauce to the bowl.
Step 3: Here’s where people mess up—mix everything with your hands (yes, it’s gross and squishy, but it’s the only way) until JUST combined. Don’t overmix or you’ll get tough, rubbery burgers. Like, maybe 30 seconds of mixing max.
Step 4: Divide the mixture into 4-6 portions depending on how big you want your burgers. I usually do 5 because I like them substantial but not ridiculous. Form into patties about 3/4 inch thick and make a little indent in the center with your thumb. This keeps them from puffing up like dome-shaped weirdness when they cook.
Step 5: Refrigerate the patties for at least 15 minutes. Do NOT skip this. I skipped it once because I was impatient and the burgers fell apart. Complete disaster. The chilling time helps them hold together.
Cooking Methods :
Chicken Burgers Grilled
This is my favorite method when it’s nice outside. Preheat your grill to medium-high (around 375-400°F). Oil the grates really well—I use a paper towel dipped in vegetable oil held with tongs because I’m fancy like that.
Grill for 5-6 minutes per side, or until the internal temperature hits 165°F. Don’t press down on them with your spatula! I know it’s tempting, but you’re just squeezing out all the juices.
Chicken Burgers in Air Fryer
Okay, so air fryer method is STUPID easy. Preheat to 375°F, spray the basket with cooking spray, and cook for 10-12 minutes, flipping halfway through. They come out crispy on the outside and juicy inside. My friend Amanda only makes them this way now.
I’ve done chicken burgers in the air fryer on busy weeknights when I can’t be bothered to fire up the grill, and honestly? They’re just as good. Maybe better because less cleanup.
Chicken Burgers in the Oven
If you’re cooking for a crowd or it’s winter and you’re not going outside, chicken burgers in the oven totally work. Preheat to 400°F, put the patties on a lined baking sheet, and bake for 20-25 minutes, flipping once halfway through.
They won’t get quite as crispy as grilled or air fried, but if you broil them for the last 2 minutes (watch them like a hawk!), you’ll get some nice browning.
The Best Chicken Burgers Sauce Situation
Now, here’s the thing about chicken burgers sauce—it makes or breaks the whole meal.
My go-to is a simple garlic aioli situation: mayo (I always use Hellmann’s, don’t @ me), minced garlic, lemon juice, and a pinch of salt. Mix it together and boom. Takes 2 minutes.
BUT if you want to get fancy:
- Sriracha mayo (just add sriracha to mayo, it’s not rocket science)
- Pesto (store-bought is fine, homemade if you’re showing off)
- Chipotle ranch (Hidden Valley ranch + chipotle peppers in adobo, blended)
- Plain old ketchup and mustard (no judgment, my kids prefer this)
I once made a balsamic reduction thinking I was some sort of gourmet chef and it was… too much. Stick with the simple stuff.
Chicken Burgers Toppings That Actually Matter :
Listen, you can put whatever you want on these, but here’s what I’ve found works best:
Essential Toppings:
- Crispy lettuce (iceberg or butter lettuce, your choice)
- Thick tomato slices (good luck finding decent tomatoes in January though)
- Thinly sliced red onion (I soak mine in cold water for 10 minutes to mellow the bite)
- Avocado slices (if you’re feeling Californian)
Optional But Delicious:
- Crispy bacon (because everything’s better with bacon)
- Sautéed mushrooms (my husband’s obsessed with this addition)
- Pickles (bread and butter or dill, I’m not picky)
- Caramelized onions (if you have 30 extra minutes and patience)
Actually, you know what? The caramelized onions are worth it. I made them last Sunday while watching Netflix and they transformed these burgers into restaurant-quality food.
Making These Chicken Burgers Aesthetic for Instagram :
Okay, so if you’re trying to make your chicken burgers aesthetic for photos (no shame, I do it too), here’s what works:
Stack them high. Like, really pile on the toppings. Cut them in half so you can see all the layers. Use a pretty plate or wooden board. Natural lighting from a window is your friend.
My daughter takes better food photos than me at this point and she’s 12. Kids these days.
Tips I Wish Someone Had Told Me Sooner :
Make a double batch. These freeze SO WELL. Form the patties, separate them with parchment paper, throw them in a freezer bag, and you’ve got easy dinners for weeks. Cook from frozen—just add a few extra minutes to your cooking time.
The moisture thing is real. If your mixture seems too wet (this happens if your spinach wasn’t dry enough), add more panko a tablespoon at a time until it holds together. Too dry? Add a splash of milk or another egg yolk.
Season generously. Chicken is pretty bland on its own, so don’t be shy with the salt and pepper. Taste the raw mixture before forming patties—yes, I know, raw chicken, but just a tiny pinch won’t kill you, and it’ll tell you if you need more seasoning.
Let them rest after cooking. Give the burgers 3-5 minutes to rest before serving. This helps them stay together and lets the juices redistribute. I usually use this time to toast the buns.
Wait, I almost forgot—if you want chicken burgers crispy on the outside, brush them lightly with oil before cooking. Game changer. The oil helps with browning and creates this perfect crust that’s addictive.
My Honest Take on These :
These aren’t going to win any beauty contests (chicken burgers rarely do), but they TASTE incredible. The white cheddar melts into the burger as it cooks, the spinach adds this subtle earthiness, and when you bite into one, it’s juicy and flavorful and everything a burger should be.
Are they as indulgent as a beef burger? Nah. But they’re pretty dang close, and you can eat them without feeling like you need a nap afterward.
My family requests these at least twice a month now, which for my picky crew is basically a miracle. If I can win over a 9-year-old who “hates healthy food,” anyone can make these work.
Seriously, try these this weekend and let me know what you think. And if you have any tricks for keeping chicken burgers from drying out (my constant battle), drop them in the comments because I’m always learning!
Happy grilling (or air frying, or oven-ing)! 🍔