Spinach Chicken Burgers with Oozing Cheddar Pockets
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
These spinach chicken burgers are simple to make: Preparations tips include precooking the chicken patties and buns just before serving to ensure fresh spinach pieces in the patties and melted cheese in the buns when the burger is sliced open (sliced hot cheese tastes better).
Chop the spinach finely before mixing it with other ingredients in the bowl. Spinach that is only coarsely chopped will stick out of the chicken patties, leaving holes. I mix the ingredients only enough to incorporate the spinach and cheddar. To keep the patties from sticking to my hands as I make four patties, I lightly oil my hands with olive oil. Ground chicken gets sticky fast.
I prefer a heavy skillet for burgers at home because cast iron and carbon steel cooking pans retain heat when cold burgers hit them. Heat the oil in the pan until it shimmers, then cook burgers for 4 to 5 minutes on one side. Listen for the sizzle to confirm that one side is well browned. A wide, offset spatula will help you turn burgers with less risk of damage.
Indenting the patties in the center helps keep burgers flat. Indenting patties also makes it easier to add other ingredients because the tops of the patties will stay flat. I toast the cut sides of the buns with the patties in a pan, but not the top bun. Toast the cut side of the buns for about a minute until lightly toasted.
Why this recipe works
- Four equal patties in a meal portion reduce meal-planning challenges by removing the need to estimate how much chicken is in a chicken sandwich.
- Forming raw patties gives you time to make another batch of frozen patties on the same day.
- Patties require 10 minutes of cooking time if they come formed.
- Leftover patties can be reheated without making four sandwiches.
- Use the same heavy skillet for both the patties and buns to avoid having another pan to clean.
- Cheese cubes are mixed with the chicken to include chunks of cheese in each burger patty.
Ingredients
- •1 lb ground chicken (450 g, white and dark meat blend preferred)
- •1 cup fresh spinach (30 g, finely chopped)
- •½ cup sharp white cheddar cheese (60 g, cut into small cubes)
- •1 tsp kosher salt (5 g)
- •½ tsp black pepper (2 g)
- •1 tsp garlic powder (3 g)
- •1 tbsp olive oil (15 ml, for pan-searing)
- •4 brioche buns (sliced)
- •1 tbsp unsalted butter (15 g, for toasting buns)
- •4 leaves green leaf lettuce (washed)
- •1 large red tomato (thinly sliced)
- •4 tbsp creamy mayo (60 ml, divided among buns)
Instructions
- 1
Finely chop the spinach and cut the sharp white cheddar into small cubes.
- 2
Put the ground chicken, spinach, cheddar, kosher salt, black pepper, and garlic powder in a large bowl. Mix gently until just combined.
- 3
Divide the mixture into four equal portions. Lightly oil your hands, shape 1/2-inch thick patties, and press a shallow dimple into the center of each one.
- 4
Heat 1 tbsp olive oil in a heavy-bottomed skillet over medium-high heat. Add the patties and cook without moving them for 4 to 5 minutes, until a deep golden-brown crust forms.
- 5
Flip the patties gently and cook for another 4 to 5 minutes, until the centers reach 165°F (74°C) and the cheese begins to ooze.
- 6
Butter the cut sides of the brioche buns and toast them face-down in the skillet for 1 minute. Spread mayo on each bottom bun, then add lettuce, a hot chicken patty, and tomato slices. Set the top bun slightly ajar.
FAQ
Nutrition (per serving)
Calories
480
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