Juicy Spinach Chicken Burgers
Spinach chicken burgers made with ground chicken, chopped spinach, and sharp cheddar for a juicy, lean patty. An easy healthy dinner ready in 30 minutes.
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Spinach Chicken Burgers are how I sneak a couple handfuls of greens past my kids without a single complaint. Ground chicken keeps them lean, chopped spinach melts right into the patty, and sharp cheddar mixed into the meat means every bite has a little pull of cheese instead of one sad slice on top. They cook up juicy on the stovetop in about ten minutes, and nobody at my table has ever picked one apart looking for the vegetables.
Ground chicken is lean, which is great for a lighter dinner and tricky for keeping a burger moist. A little panko and one egg fix that. The panko soaks up moisture as the patty cooks and holds it inside instead of letting it run off into the pan, and the egg binds everything so the burgers hold together when you flip them. Squeezing the spinach really dry before it goes in matters too, since wet spinach makes the mix loose and the patties fall apart.
The shortcut I lean on is frozen chopped spinach. It’s already cooked down and cheap, so I just thaw a cup and wring it out in a clean kitchen towel while the skillet heats. Everything mixes in one bowl, the patties chill for a few minutes to firm up, and dinner is on the table faster than most drive-throughs.
Why You’ll Love This Recipe
- Greens they won’t argue about. The spinach cooks right into the patty, so picky eaters get vegetables without ever seeing them.
- Juicy, not dry. Panko and an egg keep lean ground chicken moist instead of crumbly.
- Ready in 30 minutes. Mix, form, chill, and cook, all on a busy weeknight.
- Lighter than beef. Ground chicken makes a leaner burger that still tastes like a real one.
Spinach Chicken Burgers Ingredients
Sharp cheddar carries more flavor than mild, so a little goes further mixed into lean chicken. Shred it off a block if you can; the pre-shredded bags are coated in starch that keeps them from melting as smoothly into the patty.
- 1 lb ground chicken
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 3/4 cup shredded sharp cheddar
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 whole wheat burger buns, for serving
Recipe Variations
- Swap the cheddar for crumbled feta and add a little lemon zest for a Mediterranean-leaning burger.
- Use 2 cups fresh baby spinach instead of frozen; chop it fine and wilt it in the skillet first, then cool and squeeze out the liquid.
- Skip the bun and serve the patties over a salad or with a dollop of tzatziki for a lower-carb plate.
How to Make Spinach Chicken Burgers
- Prep the spinach: Thaw the frozen spinach and squeeze it as dry as you can in a clean kitchen towel or your hands. You want it to feel dry and crumbly, not wet, or the patties will be too loose to hold together.
- Mix the patties: In a large bowl, combine the ground chicken, squeezed spinach, cheddar, panko, egg, garlic, onion powder, salt, and pepper. Mix gently with your hands just until everything is evenly combined. Overmixing makes the burgers dense.
- Form and chill: Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, pressing a shallow dimple in the center of each so they cook flat instead of puffing up. Chill for 10 minutes to help them firm up.
- Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 5-6 minutes per side, flipping once, until deeply golden and cooked through. Ground chicken should reach 165°F on a meat thermometer in the center.
- Rest and serve: Let the patties rest for a couple of minutes off the heat, then serve on toasted whole wheat buns with your favorite toppings.
Recipe FAQs
Why Are My Chicken Burgers Falling Apart?
Usually it’s wet spinach or skipping the egg and panko. Wring the spinach out until it’s dry and crumbly, and don’t skip the binders. Chilling the formed patties for 10 minutes also helps them hold their shape in the pan.
Can I Grill These Instead of Using a Skillet?
Yes, but chill them well first and oil the grates, since lean chicken sticks more than beef. Grill over medium heat for about 5-6 minutes per side until they hit 165°F. A grill pan or grill mat makes flipping easier.
Can I Use Fresh Spinach Instead of Frozen?
Yes. Use about 2 cups of fresh baby spinach, chop it fine, and wilt it in the skillet for a minute or two first. Let it cool, then squeeze out the extra liquid the same way you would with frozen.
How Do I Know When Ground Chicken Is Done?
The only sure way is a meat thermometer reading 165°F in the center. The patty should feel firm and the juices should run clear, with no pink in the middle.
Can I Make These Ahead or Freeze Them?
Yes. Form the patties and refrigerate up to a day ahead, or freeze them raw with parchment between each for up to 3 months. Cook from thawed for the most even results.
Cooking Tips
- Wet your hands with a little water before shaping the patties so the sticky mixture doesn’t cling to your fingers.
- Press a shallow thumbprint into the center of each patty. It keeps them from doming up into a ball as they cook.
- Toast the buns in the same skillet after the burgers come out. The little bit of flavor left in the pan makes them taste better than plain.
Storage and Freezing
To store: Keep cooked patties in an airtight container in the fridge for up to 4 days.
To freeze: Freeze cooked or raw patties for up to 3 months with parchment paper between each so they don’t stick together.
To reheat: Warm cooked patties in a skillet over medium-low or in the microwave in short bursts until heated through. A splash of water in the pan and a lid helps keep them from drying out.
How to Serve Spinach Chicken Burgers
Spinach Chicken Burgers are great on toasted buns with sliced tomato and a smear of mayo, but they’re just as good over a big salad or with a side of oven fries and roasted broccoli. For a lighter plate, skip the bun and serve them alongside our Lemon Garlic Shrimp and Asparagus for a protein-packed dinner.
Loved This Recipe?
Spinach Chicken Burgers are the lean, kid-approved dinner I keep coming back to when I want something a little healthier that still eats like a real burger.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Spinach Chicken Burgers
Ingredients
- 1 lb ground chicken
- 1 cup frozen chopped spinach thawed and squeezed dry
- 3/4 cup shredded sharp cheddar
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 whole wheat burger buns for serving
Instructions
- Prep the spinach: Thaw the frozen spinach and squeeze it as dry as you can in a clean kitchen towel or your hands. You want it to feel dry and crumbly, not wet, or the patties will be too loose to hold together.
- Mix the patties: In a large bowl, combine the ground chicken, squeezed spinach, cheddar, panko, egg, garlic, onion powder, salt, and pepper. Mix gently with your hands just until everything is evenly combined. Overmixing makes the burgers dense.
- Form and chill: Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, pressing a shallow dimple in the center of each so they cook flat instead of puffing up. Chill for 10 minutes to help them firm up.
- Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 5-6 minutes per side, flipping once, until deeply golden and cooked through. Ground chicken should reach 165°F on a meat thermometer in the center.
- Rest and serve: Let the patties rest for a couple of minutes off the heat, then serve on toasted whole wheat buns with your favorite toppings.
