Combine the Base: In a large mixing bowl, add the ground chicken, finely chopped spinach, shredded white cheddar, and breadcrumbs.

Season & Infuse: Add the chopped onion, minced garlic, Dijon mustard, and Worcestershire sauce. Season with salt and black pepper to taste.

Mix Gently: Fold the ingredients together until just combined. Do not overmix, as this can make the chicken burgers tough.

Shape the Patties: Divide the mixture into 4 equal portions. Roll into balls and flatten them into uniform patties (about 3/4-inch thick) for even cooking.

Sizzle & Sear: Heat a skillet over medium heat with a drizzle of olive oil. Add the patties and cook for 5–6 minutes per side.

Verify Doneness: Ensure the burgers reach an internal temperature of 165°F (75°C) using an instant-read thermometer.

The Juice Rest: Transfer the cooked patties to a clean plate and let them rest for 3–5 minutes. This critical step ensures the juices stay inside the burger.

Assemble & Serve: Place each patty on a toasted bun. Add your favorite toppings—like lettuce, tomato, or extra cheese—and serve while hot.