White Cheddar And Spinach Chicken Burgers Recipe
White Cheddar and Spinach Chicken Burgers
Crafting juicy, flavorful chicken burgers can be a delightful twist on a classic favorite. By incorporating creamy white cheddar and vibrant spinach, these patties become both delicious and nutritious. Follow this detailed guide to create mouthwatering chicken burgers that will impress family and friends.
Ingredients
- For the Chicken Burger Patties:
- 1½ pounds ground chicken (preferably with a bit of fat for moisture)
- 1½ cups fresh spinach leaves, finely chopped
- 1 cup shredded white cheddar cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup panko breadcrumbs
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- For the Burger Assembly:
- 4 to 6 burger buns (brioche, whole wheat, or classic sesame)
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 cup baby spinach or mixed greens
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- Optional: slices of avocado, pickles, or crispy bacon
- Cooking Essentials:
- 2 tablespoons olive oil (for skillet or grill)
- Nonstick cooking spray (if needed)
- Aluminum foil (for resting burgers)
Preparation and Assembly Steps
- Prepping the Chicken Mixture
- In a large mixing bowl, combine the ground chicken with finely chopped fresh spinach. Ensure the spinach is very well drained if it has excess moisture—pat with paper towels if necessary.
- Add the shredded white cheddar cheese, diced onion, minced garlic, and fresh parsley. The cheese will add creaminess and richness, while the spinach contributes color, vitamins, and a subtle earthiness.
- In a small bowl, whisk together the egg and panko breadcrumbs. The egg acts as a binder, and the breadcrumbs help the patties hold their shape without becoming dry.
- Sprinkle in dried oregano, smoked paprika, salt, and pepper. The smoked paprika provides a gentle warmth and subtle smokiness that complements the chicken.
- Pour the egg-breadcrumb mixture over the chicken and greens. Gently mix all ingredients until just combined. Overworking the meat can make burgers tough, so aim for a light touch.
- Shaping the Patties
- Divide the chicken mixture into four to six equal portions, depending on desired burger size. For standard-sized patties, use about 6 ounces per portion.
- With lightly oiled or damp hands, shape each portion into a round patty about ¾-inch thick. Make a slight indentation in the center of each patty to promote even cooking and prevent excessive bulging.
- Place the formed patties on a parchment-lined tray and refrigerate for at least 15 minutes. Chilling helps them hold together better when cooking.
- Preparing the Flavorful Spread
- While the patties chill, whisk together mayonnaise, Dijon mustard, and lemon juice in a small bowl. This tangy spread contrasts beautifully with the creamy cheese and savory chicken.
- Cover and refrigerate until ready to assemble burgers.
- Cooking the Chicken Burgers
- Stovetop Method:
- Heat a large skillet or nonstick pan over medium heat. Add one tablespoon of olive oil and swirl to coat.
- When the oil shimmers, carefully place the patties in the skillet, leaving space between them.
- Cook the patties for about 5 to 6 minutes on the first side without disturbing. This allows a golden crust to form.
- Gently flip each patty and cook for an additional 5 to 6 minutes, or until the internal temperature reaches 165°F (75°C). If patties brown too quickly, reduce heat slightly.
- Transfer cooked patties to a plate and tent lightly with aluminum foil to rest for a few minutes. Resting redistributes juices, ensuring moist burgers.
- Grilling Method:
- Preheat grill to medium-high heat (around 375°F to 400°F). Brush grill grates with a bit of oil to prevent sticking.
- Place patties on the grill and close the lid. Grill for about 5 minutes on the first side.
- Flip and grill for another 5 minutes, or until fully cooked. Use a meat thermometer to confirm the center has reached 165°F.
- Remove patties and let them rest for a few minutes under tented foil.
- Stovetop Method:
- Toasting the Buns
- Lightly brush the cut sides of burger buns with the remaining olive oil.
- Place on a hot skillet, griddle, or grill for 1 to 2 minutes, pressing gently until edges are golden brown. Toasted buns add texture and prevent sogginess from the burger juices.
- Building the Burgers
- Spread a generous layer of the lemon-Dijon mayonnaise onto the bottom bun.
- Place a handful of baby spinach or mixed greens atop the spread.
- Gently set the warm white cheddar and spinach chicken patty on the greens.
- Layer with tomato slice, red onion rings, and any optional toppings like avocado or pickles.
- If desired, add a slice of extra white cheddar cheese; it will begin to melt from the burger’s residual heat.
- Cap with the top half of the bun.
Serving Suggestions and Variations
- Side Dishes:
- Crispy sweet potato fries sprinkled with sea salt and a pinch of smoked paprika.
- A refreshing cucumber and tomato salad dressed lightly with olive oil and lemon juice.
- Classic coleslaw or a tangy vinegar-based slaw for added crunch.
- Flavor Enhancements:
- For extra heat, spread a thin layer of chipotle aioli or add pickled jalapeños.
- Incorporate fresh basil leaves into the spinach mixture for a hint of herbal brightness.
- Swap white cheddar for pepper jack if you prefer a spicier kick.
- Make-Ahead Tips:
- Patties can be formed and stored in the refrigerator for up to 24 hours, tightly covered.
- Freeze uncooked patties separated by parchment paper in a sealed container for up to three months. Thaw overnight in the refrigerator before cooking.
- The lemon-Dijon spread can be prepared a day ahead and kept chilled.
Nutritional Highlights
- Each patty provides a lean protein source from ground chicken, enhanced by the vitamins and minerals of fresh spinach.
- White cheddar adds calcium and a satisfying richness, while using panko breadcrumbs moderates carbohydrate content.
- By grilling or searing lightly with olive oil, these burgers maintain a balanced fat profile.
Tips for Perfect Burgers
- Avoid Overworking: Mix ingredients until just combined. Over-mixing binds proteins too tightly, leading to dense, dry patties.
- Check Temperature: Always use a reliable meat thermometer. Ground poultry must reach 165°F to ensure safety.
- Chill Before Cooking: Allowing patties to rest in the refrigerator helps them maintain their shape during cooking.
- Rest After Cooking: Letting patties rest for about five minutes under loose foil prevents juices from spilling out when you bite into them.
- Balancing Flavors: Spinach adds a mild vegetal note, while white cheddar provides creamy, tangy contrast. Herbs and spices like oregano and smoked paprika deepen the overall flavor.
By following these steps, you’ll achieve tender, flavorful chicken burgers studded with melting white cheddar and vibrant spinach. Whether prepared on the stovetop or grilled outdoors, these satisfying burgers make an excellent main course for casual family dinners or weekend gatherings. Pair them with your favorite sides, and enjoy a healthy yet indulgent twist on the classic burger.