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A handheld photo of a seared ground chicken patty visibly studded with spinach and melted cheese on a toasted bun. (Spinach Chicken Burgers)

Spinach Chicken Burgers with Melted White Cheddar and Arugula

Juicy Spinach Chicken Burgers featuring seared ground chicken studded with wilted spinach and melted white cheddar. Served on a toasted brioche bun with peppery arugula and creamy mayo for a gourmet, high-protein meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Chicken 450g
  • 2 cups Fresh Baby Spinach 60g, wilted and chopped
  • 1/2 cup Shredded White Cheddar 50g, for inside patty
  • 4 slices White Cheddar Cheese for melting on top
  • 4 Brioche Buns Toasted
  • 1 cup Fresh Arugula 20g
  • 2 tbsp Mayonnaise 30ml

Equipment

  • 1 Cast Iron Skillet For a perfect golden-brown sear.
  • 1 Mixing Bowl

Method
 

Prepare the Spinach
  1. Sauté the spinach in a skillet with 1 tsp oil until wilted. Squeeze out all excess moisture using a kitchen towel and chop finely.
Form the Patties
  1. In a bowl, combine ground chicken, chopped spinach, shredded cheddar, and spices. Form into 4 thick patties with an indentation in the center.
Cook and Melt
  1. Heat oil in a cast iron skillet over medium-high. Sear patties for 6 minutes on one side until golden-brown.
  2. Flip the burgers, top with white cheddar slices, and cover with a lid for 4-5 minutes until internal temp reaches 165°F (74°C).
Assemble
  1. Toast brioche buns. Place patty on the bottom bun, add a swirl of mayo, and top with fresh arugula and the offset top bun.

Notes

Always squeeze the spinach to prevent soggy burgers.
Toast the buns in the same pan as the meat for extra flavor.