What’s So Good About These Cheddar Spinach Chicken Burgers?

Alright, so picture this: it’s Tuesday night, work ran late, and I’m eyeing a package of ground chicken like it’s about to do a trick (it never does). But these cheddar spinach chicken burgers? Total dinner win. The first time I made them was after my little brother came over unexpectedly and basically ate four in a row. Pretty sure I only got half a burger that night. This recipe is now our low-key family legend, though I still haven’t persuaded Mom to stop making hers with that packet mix (to each their own, right?). One time, I forgot the garlic and nobody even noticed, but honestly, I always put it in now because it makes me feel fancy.

Why You’ll Love This (Or At Least Tolerate, But Probably Love)

I pull this recipe out when I need something quickish but not boring. My friends rave because you don’t end up with a dry hockey puck of a burger; plus, nobody minds sneaking spinach into dinner if there’s cheddar all through it (veggies = obligation, cheese = motivation, am I right?). Also, sometimes I make these on a Sunday and they taste even better Monday, though there’s rarely leftovers if everyone’s sniffing around the kitchen—like sharks when dinner’s late. And hey, if your cheese oozes out and makes little crunchy bits on the pan, just call those chef’s treats.

What You’ll Need (and Swap-Ins I’ve Tried)

500g ground chicken (or turkey… I’m not fussy, but turkey dries out a bit more, just so you know)
1 hefty handful of fresh spinach, chopped (sometimes I use frozen—defrost it and squeeze it out, or you’ll get soggy patties, which is not a mood)
1 cup grated sharp cheddar (if you’re out, mozzarella is fine, but the taste isn’t as punchy—my gran liked Red Leicester, if you do too, go nuts)
2 spring onions, finely sliced (or half an onion, diced small, honestly, both work; red onions make it a bit sweeter)
2 garlic cloves, minced (or, fine, use garlic powder, about 1 tsp—no judgment, sometimes I do it too)
1 egg
⅓ cup breadcrumbs (panko gives the best texture, but hey, smashed-up crackers work in a pinch. I’ve even used rolled oats once; not bad, not great, but nobody died)
1 teaspoon salt, give or take
½ teaspoon black pepper
a splash of olive oil for the pan

How I Actually Make Them (With Zero Fuss)

Get your hands in there: Toss the chicken, spinach, cheddar, spring onions, garlic, egg, breadcrumbs, salt, and pepper in a bowl. Mix it with your hands; you’re looking for everything to be evenly spread. This is that stage where it looks pretty weird—don’t sweat it, it always comes together. I used to try to use a spoon, but nah, it doesn't work, just go for it.
Shape those patties: Form 4–5 burger patties (big or small, your call) and press them just enough to hold together. If the mix seems super wet, throw in another sprinkle of breadcrumbs, but don’t go overboard. Once, I added too much and got a crumbly dry disaster.
Let ‘em sit (if you’ve got time): I try to give them 10 minutes in the fridge—it helps them set up, and honestly, it gives me time to chop salad or scroll silly food videos. If you forget, it’s not the end of the world, but they can be softer to handle straight to the pan.
Heat your pan: Medium-high, a good splash of olive oil—wait for it to shimmer. Pop the burgers in. Let them go about 5–6 minutes on the first side; don’t move them, seriously. Flip and do another 4–5 minutes. If you cut into one and it’s still pink, just pop a lid on the pan for a minute or two.
This is where I usually sneak a tiny forkful off one to check doneness. It’s a cook’s right, really.
Rest, then build: Let the burgers sit for a few minutes before you slap them onto your bun (or plate, if you’re skipping bread—no rules here).

What I’ve Learned (Sometimes the Hard Way)

Don’t be stingy with the cheese. Once I tried going low fat and, well, why even bother?
Letting the burgers rest before eating—doesn’t have to be a long wait—but it stops the juices running everywhere (don’t ask how I got chicken juice all over my trousers, it’s a long story).
If you use frozen spinach, squeeze it until it’s dry as the Sahara, or you’ll just have green puddles in your pan. I learned this after a particularly ‘swampy’ attempt.

Variations That Actually Worked (And One That Flopped)

Herby: Chopped fresh basil or dill is delish. Oregano once—didn’t love it, a bit too pizza-ish for a burger.
Spicy: A diced jalapeño or a pinch of chili flakes—it’s good. My sister said it was ‘borderline volcanic’ the one time I got carried away, so go slow.
Kid-friendly: Just skip the green bits and up the cheese if your littles are picky—they’ll never know the difference (seriously, my niece had no clue there was ever spinach involved).
Tried adding sundried tomatoes once—eh, not my favorite; it sort of took over the whole burger.

Stuff To Use (Or Improvise With)

You’ll want a big mixing bowl and a frying pan. If you’ve got a grill pan, I say go wild for the lines, but honestly, a regular pan is fine. I once made these on a camping trip with just a slightly battered skillet, and they cooked up great. If you’re mixing by hand, a silicone spatula can help, but... I almost always ditch it halfway through and use my hands anyway.

Homemade Cheddar Spinach Chicken Burgers

How Do I Store Them? (But Good Luck Keeping Extras)

Okay, so in theory, they keep in the fridge in an airtight box for up to 3 days. Honestly, in my house they vanish, usually before breakfast the next day. You can freeze the uncooked patties, layered with parchment, for about a month, though they do get a bit more watery when thawed—just dab with paper towel and cook as usual.

How I Serve Them (Sometimes With Wild Abandon)

I love mine stuffed in a soft brioche bun, with a heap of rocket (arugula, if you’re stateside) and a dollop of pepper mayo. My partner swears by a pile of pickles and hot sauce, but I think he’s just showing off. Oh, and sweet potato fries on the side—because, well, balance. Once I stacked a burger on toasted rye and topped with a fried egg, which was ridiculous but also sort of genius.

Things I’ve Messed Up (So You Don’t Have To)

I once tried to cook these over too high heat, thinking I’d save a minute or two. Ended up with burnt outsides, raw middles… don’t. Medium heat, bit of patience, wins every time.
Also, don’t skip the breadcrumbs, even a little; they really do stop everything falling apart in the pan.
That said, if you go too heavy on the cheese, you’ll get a mess in the pan, but a happy cook stealing the crispy bits, so maybe that’s a win?

Some Real-Life Questions I’ve Heard (And My Actual Thoughts)

Q: Can I bake these instead of pan-frying?
Actually yes—you just shape the patties, plop them on a baking tray lined with parchment paper, and bake at 200°C/400°F for 20–25 minutes, flipping halfway. They’re not quite as juicy, but the clean-up is easier, so swings and roundabouts.

Q: Can I use bagged pre-grated cheese?
Mmm, technically, but it doesn’t melt the same, probably all the anti-caking stuff. If it’s all you have, go for it—but if you want oozy cheese pockets, grate your own.

Q: What if I want gluten free?
Swap the breadcrumbs for gluten-free alternatives or crushed rice cakes (I learned that one form a friend who does gluten-free everything—shoutout to Claire!).

By the way, if you’re into making your own quick sauces, check out this easy aioli recipe that I stumbled upon. Or if you want a deep-dive on working with ground chicken, Bon Appétit’s guide is actually super helpful.

Oh—you can, in fact, double the recipe. I did it for a last-minute barbecue with far too many neighbors, and it worked. That was the night my dog stole an entire patty—so, watch your counter space, not just your timer!

Homemade Cheddar Spinach Chicken Burgers