Recipe
White Cheddar & Spinach Chicken Burgers
Juicy chicken burgers mixed with spinach, white Cheddar, garlic and Dijon, ready in about 30 minutes.
Ingredients
Method
15 mins prep12 mins cook27 mins total
Put the chicken mince, chopped spinach, white Cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt and pepper into a bowl.
Mix gently until just combined, then divide into four equal portions and shape into firm, even patties.
Heat the olive oil in a large frying pan over a medium heat. Add the patties and cook for 5–6 minutes on each side, until golden and the centre reaches 75°C.
Rest the burgers for 2 minutes so the juices settle.
Serve in the buns with lettuce, tomato or your preferred toppings, or use lettuce leaves instead of buns.
Notes
Squeeze excess water from thawed frozen spinach before chopping and adding it.
Prepare the patties up to 24 hours ahead and keep covered in the fridge.
Use gluten-free breadcrumbs and buns if needed.
About this recipe
These chicken burgers stay juicy with finely chopped spinach, sharp white Cheddar and a small amount of breadcrumbs. Dijon mustard and Worcestershire sauce give the patties a savoury lift without making them heavy.
Cook them in a skillet and serve in buns with salad toppings, or use lettuce leaves for a lighter meal. The uncooked patties can be prepared ahead and chilled.
