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Turn ordinary ground chicken into mouthwatering, moist burgers stuffed with wilted spinach and gooey white cheddar. These lighter patties bring all the enjoyment of classic beef burgers while sneaking in some good-for-you stuff.
After tons of kitchen trials, I've found that handling the meat lightly and cooking at just the right heat gives you chicken burgers that can't be beat.
Key Components
- Ground Chicken: Get the 93% lean kind
- Sharp White Cheddar: Grate it yourself
- Fresh Spinach: Cut it super tiny
- Panko Breadcrumbs: They add crunch
- Yellow Onion: Chopped really small
- Fresh Garlic: Crushed up good
- Smooth Dijon Mustard: Brings a kick
- Worcestershire Sauce: Adds rich flavor
- Kosher Salt: Makes everything pop
- Fresh Ground Pepper: Add what you like
Step-By-Step Directions
- 1. Get Everything Together:
- Toss ground chicken, shredded cheddar, tiny spinach bits, breadcrumbs, crushed garlic, and diced onion in a big bowl. Throw in the Dijon, Worcestershire, salt, and pepper. Mix with your hands but don't go crazy - too much mixing makes them tough.
- 2. Shape Your Patties:
- Split the mix into four equal chunks. Press them into 1/2-inch thick burgers, pushing down slightly in the middle. This keeps them flat while cooking. Stick them in the fridge for 15 minutes so they won't fall apart.
- 3. Cook Them Up:
- Get some olive oil hot in a big pan over medium-high heat. Cook the patties about 5-6 minutes on each side until they look golden and hit 165°F inside. If you want, add extra cheese on top at the end.
- 4. Let Them Sit:
- Don't eat them right away! Wait 5 minutes after cooking. This lets all the juices spread back through the meat so they won't dry out.
- 5. Put Them Together:
- Give the buns a quick toast. Stack on some lettuce, tomato, your burger, and whatever else you fancy.
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Keeping Them Fresh
- Keep cooked ones in the fridge for 3 days tops
- Raw patties freeze well for 3 months
- Already cooked? They'll freeze for 2 months
- Stick frozen ones in the fridge overnight to thaw
Foods That Go Well With These
- Baked sweet potato fries
- Simple green salad
- Oven-roasted veggies
- Homemade slaw
- Seasonal fruit
- Crunchy fried onions
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Tasty Toppings
- Slow-cooked sweet onions
- Ripe avocado chunks
- Homemade garlic mayo
- Crunchy bacon pieces
- Butter-cooked mushrooms
- Peppery arugula leaves
These chicken patties show that eating better doesn't mean boring food. The secret's in the gentle touch and right cooking method. Whether it's just a Tuesday dinner or a weekend cookout, folks will ask for them again and again.
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Closing Thoughts
Getting these just right comes down to the little things during prep and cooking. Every time you make them is a chance to tweak your method and create your own signature version of this better-for-you burger.
Frequently Asked Questions
- → Why pick ground chicken over turkey?
- Chicken has a softer taste that works great with the cheese and spinach mix.
- → How can I make sure the patties aren't dry?
- The mix of cheese and spinach adds moisture. Just don't cook them past 165°F.
- → Can I prep these earlier?
- Sure thing. Shape your patties up to 24 hours ahead and store them in the fridge until cooking time.
- → What's the best cooking method?
- Both skillet cooking and grilling work well. Just make sure they reach 165°F inside.
- → What foods go nicely with these patties?
- Try them with sweet potato fries, a simple green salad, or some homemade slaw.