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Turn ordinary lean ground chicken into mouthwatering, moist burgers loaded with fresh spinach and gooey white cheddar. These lighter burgers give you all the satisfaction you'd get from beef ones but sneak in some good-for-you stuff too.
After trying tons of versions, I've found that handling the meat lightly and getting the right cooking temp are the secrets to chicken burgers that aren't dry.
Key Ingredients
- Ground Chicken: 93% lean
- Sharp White Cheddar: Grated fresh
- Fresh Spinach: Chopped small
- Panko Breadcrumbs: For better bite
- Yellow Onion: Cut into tiny pieces
- Fresh Garlic: Finely chopped
- Smooth Dijon Mustard: Adds zing
- Worcestershire Sauce: For rich flavor
- Kosher Salt: To boost taste
- Fresh Ground Pepper: As much as you like
Step-by-Step Cooking
- 1. Mixture Preparation:
- Put ground chicken, white cheddar, spinach bits, breadcrumbs, chopped garlic, and tiny onion pieces in a big bowl. Drop in some Dijon, Worcestershire, salt, and pepper. Mix with your hands just enough to blend everything together - too much mixing will make tough burgers.
- 2. Patty Formation:
- Split the mix into four equal chunks. Shape them into half-inch thick patties and press down slightly in the middle of each one. This little dimple stops them from puffing up when cooking. Let them chill for 15 minutes so they won't fall apart.
- 3. Cooking Process:
- Warm up some olive oil in a big pan over medium-high heat. Cook the patties about 5-6 minutes on each side until they look golden and reach 165°F inside. If you want, add extra cheese on top during the last minute.
- 4. Resting Phase:
- After cooking, let the burgers sit for 5 minutes. This helps all the juices spread back through the meat so they'll be super juicy when you bite in.
- 5. Assembly:
- Give your buns a quick toast. Stack them with some lettuce, tomato, your burger, and whatever other toppings you're in the mood for.
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Keeping Leftovers Fresh
- Keep cooked ones in the fridge up to 3 days
- Raw patties freeze well for 3 months
- Cooked burgers stay good frozen for 2 months
- Move from freezer to fridge overnight to thaw
Tasty Side Dishes
- Crispy sweet potato fries
- Simple green salad
- Oven-baked veggies
- Homemade slaw
- Seasonal fruit
- Crunchy onion rings
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Amazing Toppings
- Sweet browned onions
- Ripe avocado chunks
- Homemade garlic mayo
- Crunchy bacon pieces
- Butter-cooked mushrooms
- Peppery fresh arugula
These chicken burgers show you don't need to give up flavor for healthier eating. The trick is being gentle with the meat and cooking them right. Serve them for a casual family dinner or at your next cookout and watch everyone ask for the recipe.
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Closing Thoughts
Your attention to the little things makes all the difference with these burgers. Each time you make them is a chance to tweak things just how you like them and create your own special version of this better-for-you burger.
Frequently Asked Questions
- → Why pick chicken instead of turkey?
- Chicken’s lighter taste pairs perfectly with spinach and cheese.
- → How do I keep them juicy?
- Don’t overcook them, and let the cheese and spinach do their thing to keep them moist.
- → Can I prep the patties in advance?
- Sure, just shape them and store in the fridge for up to a day before cooking.
- → What’s the best way to cook these burgers?
- You can grill them or fry them in a pan—either way, just ensure the inside reaches 165°F.
- → What’s a good side for these?
- Try pairing them with coleslaw, a fresh salad, or sweet potato fries.