Step-by-Step Instructions
Combine ingredients:
Mix ground chicken with chopped spinach, shredded white cheddar, breadcrumbs, onion, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper in a large bowl. Use your hands to gently incorporate everything, being careful not to overmix which can make the patties tough. The mixture should hold together when pressed but still feel somewhat loose.
Form the patties:
Divide the mixture into four equal portions using a kitchen scale if available for perfect uniformity. Shape each portion into a patty slightly larger than your buns as they will shrink during cooking. Press a small indentation in the center of each patty with your thumb to prevent them from puffing up in the middle.
Cook the patties:
Heat a skillet over medium heat until hot then add a tablespoon of olive oil. Place the patties in the pan without overcrowding and cook for 5 to 6 minutes on the first side until golden brown. Flip gently using a wide spatula and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. Avoid pressing down on the patties while cooking as this releases their precious juices.
Rest before serving:
Transfer the cooked patties to a plate and allow them to rest for at least 3 minutes. This critical step allows the juices to redistribute throughout the meat ensuring moist burgers. Use this time to prepare your buns and toppings.
Assemble and serve:
Place each patty on a bun and top with your favorite garnishes. For these particular burgers, crisp lettuce, ripe tomato slices, and a spread of additional Dijon mustard complement the flavors beautifully. Serve immediately while hot.
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