Here is my favorite spinach chicken burger recipe, with juicy ground chicken, fresh spinach, mozzarella cheese, and a kick of pesto and garlic, all packed into a tender patty.
These burgers are a weeknight staple in our house because they’re healthier than beef burgers but just as satisfying. Plus, they’re a sneaky way to get the kids to eat their greens without any complaints!
Why You’ll Love These Spinach Chicken Burgers
- High-protein and lean – Made with lean ground chicken, these burgers pack in the protein while keeping things light and healthy for a guilt-free dinner.
- Ready in under 30 minutes – From start to finish, you’ll have juicy homemade burgers on the table faster than ordering takeout.
- Sneaky way to add greens – The spinach blends right into the patties, making it easy to get your veggies without even thinking about it.
- Simple ingredients – You probably have most of these staples in your kitchen already, and there’s nothing fancy or hard to find on the list.
- Flavorful and moist – The pesto, garlic, and melty mozzarella keep these chicken burgers juicy and packed with flavor in every bite.
What Kind of Ground Chicken Should I Use?
For these burgers, you’ll want to stick with lean ground chicken, ideally around 90% lean. Ground chicken breast is usually the leanest option and works great here, though a mix of white and dark meat will give you a bit more flavor and moisture. If you can only find regular ground chicken at your store, that’s fine too – just know it might be a little fattier, which means your burgers could shrink a bit more during cooking. Whatever you choose, make sure the chicken is fresh and hasn’t been sitting in your fridge for too long, as ground poultry is more perishable than ground beef.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Ground chicken: You can use ground turkey instead, which works exactly the same way. Ground pork also works well, though it’ll give you a slightly richer flavor. Just stick with lean meat so the burgers hold together nicely.
- Fresh spinach: Frozen spinach works great here – just thaw it completely and squeeze out all the excess water before chopping. You’ll need about 1/4 cup of thawed, squeezed spinach. You could also try kale or Swiss chard if that’s what you have on hand.
- Mozzarella cheese: Feel free to swap in feta, parmesan, or provolone cheese. Each will give you a different flavor profile, but they all work well with the spinach and pesto.
- Pesto: If you don’t have pesto, try using 1 tablespoon of Italian seasoning mixed with 1 teaspoon of olive oil. It won’t be exactly the same, but it’ll still give you that herby, garlicky taste.
- Canola oil: Any neutral cooking oil works here – vegetable oil, avocado oil, or even olive oil are all fine choices.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chicken burgers is overworking the meat when mixing in your spinach, cheese, and pesto – handle the mixture gently and just until combined, or you’ll end up with dense, tough patties instead of juicy ones.
Ground chicken is leaner than beef, so it can dry out quickly if you press down on the patties while cooking (resist the urge to flatten them with your spatula!), and make sure to cook them to an internal temperature of 165°F without going over.
To keep your burgers from falling apart in the pan, make a small indent in the center of each patty with your thumb before cooking, which prevents them from puffing up and helps them cook more evenly.
If your patties are sticking to the pan, wait another minute before trying to flip – they’ll naturally release when a good crust has formed on the bottom.
What to Serve With Spinach Chicken Burgers?
These burgers are pretty filling on their own, but I love serving them with a simple side salad or some baked sweet potato fries for a complete meal. If you want to keep things easy, regular fries or potato chips work great too – sometimes you just need that classic burger-and-fries combo. A pasta salad with Italian dressing is another solid choice since it picks up on the pesto and mozzarella flavors in the burgers. For toppings, I usually go with fresh tomato slices, extra spinach or arugula, and a little mayo or more pesto spread on the bun.
Storage Instructions
Store: Cooked spinach chicken burgers will keep in the fridge for about 3-4 days in an airtight container. I like to separate them with parchment paper so they don’t stick together. They make great meal prep for quick lunches throughout the week!
Freeze: These burgers freeze really well, either cooked or uncooked. For uncooked patties, shape them and freeze on a baking sheet first, then transfer to a freezer bag for up to 3 months. Cooked burgers can go straight into a freezer-safe container with parchment between each one.
Reheat: Warm up refrigerated burgers in a skillet over medium heat for a few minutes on each side, or microwave for about 1-2 minutes. Frozen cooked burgers can go straight into a pan over medium-low heat until heated through, or thaw them in the fridge overnight first.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 80-90 g
- Fat: 45-55 g
- Carbohydrates: 8-10 g
Ingredients
- 1 lb ground chicken
- 3/4 cup fresh spinach (finely chopped into 1/4-inch ribbons)
- 1/2 cup shredded mozzarella cheese
- 1.5 tbsp pesto
- 2 cloves garlic (freshly minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup panko breadcrumbs
- 1/4 tsp crushed red pepper flakes
- 1.5 tbsp canola oil
- 4 burger buns (toasted until golden brown)
Step 1: Prepare the Mise en Place and Mix the Patties
- 1 lb ground chicken
- 3/4 cup fresh spinach
- 1/2 cup shredded mozzarella cheese
- 1.5 tbsp pesto
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup panko breadcrumbs
- 1/4 tsp crushed red pepper flakes
Finely chop the fresh spinach into 1/4-inch ribbons and mince the garlic cloves.
In a large bowl, combine the ground chicken, prepared spinach, shredded mozzarella cheese, pesto, minced garlic, salt, black pepper, panko breadcrumbs, and crushed red pepper flakes.
Using your hands, gently mix until just combined—avoid overworking the mixture, as this will make the patties dense and tough.
I find that mixing with a light hand keeps these burgers tender and juicy.
Step 2: Form the Patties and Toast the Buns
- chicken mixture from Step 1
- 4 burger buns
Divide the chicken mixture into 4 equal portions and gently shape each into a patty about 1/2 inch thick.
Make a slight indent with your thumb in the center of each patty to prevent them from puffing up during cooking.
While you’re shaping the patties, place the burger buns on a toaster or in a dry skillet over medium heat and toast until golden brown.
Set the toasted buns aside on a plate.
Step 3: Sear the Patties Until Golden and Cooked Through
- 1.5 tbsp canola oil
- shaped patties from Step 2
Heat the canola oil in a large skillet over medium-high heat until shimmering—about 1-2 minutes.
Once hot, carefully place the patties in the pan and cook for 5-6 minutes without moving them, allowing the bottoms to develop a golden-brown crust.
Flip the patties and cook for another 5-6 minutes until the internal temperature reaches 165°F.
I like to use a meat thermometer to ensure they’re cooked through without overdrying them.
Step 4: Rest and Assemble the Burgers
- cooked patties from Step 3
- toasted buns from Step 2
Remove the patties from the heat and let them rest on a clean plate for 2-3 minutes.
This short resting period allows the juices to redistribute throughout the patty, keeping them moist when you bite into them.
Place each warm patty on a toasted bun and serve immediately with your desired toppings.
Cheesy Spinach Chicken Burgers
Ingredients
- 1 lb ground chicken
- 3/4 cup fresh spinach (finely chopped into 1/4-inch ribbons)
- 1/2 cup shredded mozzarella cheese
- 1.5 tbsp pesto
- 2 cloves garlic (freshly minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup panko breadcrumbs
- 1/4 tsp crushed red pepper flakes
- 1.5 tbsp canola oil
- 4 burger buns (toasted until golden brown)
Instructions
- Finely chop the fresh spinach into 1/4-inch ribbons and mince the garlic cloves. In a large bowl, combine the ground chicken, prepared spinach, shredded mozzarella cheese, pesto, minced garlic, salt, black pepper, panko breadcrumbs, and crushed red pepper flakes. Using your hands, gently mix until just combined—avoid overworking the mixture, as this will make the patties dense and tough. I find that mixing with a light hand keeps these burgers tender and juicy.
- Divide the chicken mixture into 4 equal portions and gently shape each into a patty about 1/2 inch thick. Make a slight indent with your thumb in the center of each patty to prevent them from puffing up during cooking. While you're shaping the patties, place the burger buns on a toaster or in a dry skillet over medium heat and toast until golden brown. Set the toasted buns aside on a plate.
- Heat the canola oil in a large skillet over medium-high heat until shimmering—about 1-2 minutes. Once hot, carefully place the patties in the pan and cook for 5-6 minutes without moving them, allowing the bottoms to develop a golden-brown crust. Flip the patties and cook for another 5-6 minutes until the internal temperature reaches 165°F. I like to use a meat thermometer to ensure they're cooked through without overdrying them.
- Remove the patties from the heat and let them rest on a clean plate for 2-3 minutes. This short resting period allows the juices to redistribute throughout the patty, keeping them moist when you bite into them. Place each warm patty on a toasted bun and serve immediately with your desired toppings.
