Ingredients
Scale
- 1 pound ground chicken (preferably organic or free-range for the best flavor)
- 1 cup fresh spinach, finely chopped
- 1 cup shredded white cheddar cheese
- 1/3 cup finely diced onion (white or yellow)
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (for cooking)
- Optional substitutions: Replace white cheddar with mozzarella or Monterey Jack for a milder flavor; use gluten-free breadcrumbs for a gluten-free version; baby kale can be swapped for spinach if preferred.
Instructions
- Start by prepping your ingredients. Chop the spinach finely—when I do this, I think back to Nonna Rosa’s garden where every herb was treated like treasure. Mince the garlic and dice the onion into small pieces to ensure they blend seamlessly into the patties.
- In a large mixing bowl, combine the ground chicken, chopped spinach, shredded white cheddar, diced onion, and minced garlic. Use your hands to gently mix, just as my mom Elena showed me—don’t overwork the meat to keep the burgers tender.
- Add the panko breadcrumbs, beaten egg, Dijon mustard, smoked paprika, salt, and pepper. Mix everything together until just combined. The breadcrumbs and egg act as binders, so the patties hold their shape while cooking.
- Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick. I like to make a slight indentation in the center of each patty with my thumb; this helps them cook evenly without puffing up.
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the patties carefully, leaving space between them.
- Cook the patties for about 5 to 6 minutes on each side, or until the internal temperature reaches 165°F. You’ll see the edges firm up and the cheese start to melt inside, releasing a wonderful aroma that always reminds me of family dinners by the coast.
- Remove the patties from the skillet and let them rest for a couple of minutes. This step is crucial for juicy burgers—something my grandmother always emphasized when serving her famous meatballs.
- Serve on your favorite buns or wrapped in fresh lettuce leaves with your choice of toppings. I’ll share some of my favorite pairings next!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
