
Here’s my favorite way to make juicy spinach-stuffed chicken patties with sharp cheddar. I sneak loads of greens in there, but they taste so cheesy and rich it never feels like a compromise. People go wild for them at casual BBQs and they’re my busy day comfort meal.
I started making these after a sunny picnic because everyone couldn’t stop talking about them. Needed my kids to eat something green, tossed it in, and now they want these any time the weather’s nice. Right away, they were a crowd-pleaser in my house.
Tasty Ingredients
- Toppings: play around with more cheddar, lettuce, tomato, or whatever you’ve got at home
- Burger buns: get some sturdy and pillowy ones, you don’t want them falling apart
- Olive oil: keeps things from sticking when you’re cooking, grab the mildest you’ve got
- Salt and black pepper: season things just right, tweak to your taste
- Worcestershire sauce: just a dash cranks up that savory kick
- Dijon mustard: perks up all the flavors, go for classic Dijon if you can
- Garlic: give it a good mince for the biggest punch
- Onion: chop it small for a gentle sweet lift, the fresher the better
- Breadcrumbs: soaks up any juices and keeps things together, use what’s in your pantry
- White cheddar cheese: buy a block and grate if you want big cheesy flavor, melts just right
- Fresh spinach: chop it as fine as you can so it disappears in the mix
- Ground chicken: cold and freshly thawed works best for patties that stay moist
Irresistible Step-by-Step Directions
- Get Ready to Build Your Burger:
- Lay out the buns and toppings so you’re set to assemble. Pop a slice of cheddar on your patty for max melt if you’re feeling cheesy. Stack everything while it’s piping hot and take a big bite right away.
- Let Them Rest a Bit:
- Slide the hot patties onto a plate and pause a couple minutes. This helps the burgers stay juicy and hold together when you eat them.
- Finish Cooking the Patties:
- Flip the patties with a wide spatula and give them another five or six minutes. Make sure they’re cooked through and hit 165 degrees. Let them chill in the pan off the heat for a minute before moving.
- Brown the First Side:
- Once your skillet or grill pan is hot and slicked up with oil, put in the patties. Don’t move them for at least five minutes so a good crust can form underneath.
- Shape the Patties:
- Take the burger mixture and split into four balls. Gently flatten them in your hands, making the edges tidy. Press a little dip in the center so they cook flat.
- Throw It All Together:
- Grab your bowl and toss in ground chicken, spinach, cheddar, breadcrumbs, onion, garlic, Dijon, Worcestershire, a pinch of salt and black pepper. Use hands or a sturdy spoon to mix so everything’s just combined but not mashed to death.

The thing I love most here is how the spinach totally blends in so even the picky eaters inhale their burgers. My youngest’s face was priceless when he finished what he thought was just a cheesy burger—little did he know those green bits were spinach all along!
How to Store Leftovers
Leftover cooked patties? Keep them in an airtight box in the fridge for up to three days. Heat them back up gently in a covered pan or zap in the microwave for quick results. Throwing them on a sizzling grill brings them back to life fast.
Simple Ingredient Swaps
No ground chicken? Try turkey or even lean pork instead. You can change up the cheese with Monterey Jack or mozzarella if you want it milder but still gooey. Panko works just as well as normal breadcrumbs, and baby kale slips right in for spinach if that’s what you’ve got.
Fun Serving Ideas
Serve these with sweet potato fries, a crisp side salad, or top with tangy slaw and cucumber ribbons for something refreshing. Want to skip bread? Wrap your burger in big lettuce leaves for a lighter take that’s just as tasty.

Background and Origins
This patty is a fresh take on the classic American beef burger, swapping in leaner chicken and sneaking in lots of greens for a feel-good twist. Melty cheddar on top keeps the flavors comforting and the texture creamy, but it still feels light and new.
Common Recipe Questions
- → Could I grab a bag of shredded cheese instead of grating it myself?
Totally—bagged white cheddar melts just fine. Grating your own sometimes gives you a smoother melt, but either works.
- → Is it okay to prep these burgers ahead of time?
Sure thing. Just shape your patties, pop them in the fridge for up to a day, then cook them whenever you’re ready.
- → How should I cook these burgers so they’re juicy?
Pop them in a grill pan or skillet over medium heat for best results. You’ll get a nice sear and the insides stay juicy. Cook them on your outdoor grill if you want, too.
- → Any good alternatives to regular breadcrumbs if I need gluten free?
You can swap regular crumbs for gluten-free ones with no problem. That way, everyone can enjoy them.
- → What should I pile on these burgers?
Lettuce, juicy tomato slices, and another slice of cheese make them fresh, but avocado or red onion add more punch.
- → Can I swap in turkey for chicken here?
Yep, ground turkey works great. The patties will still have that same awesome bite and flavor.