1. In a large mixing bowl, combine the ground chicken, finely chopped spinach, shredded white cheddar, diced onion, and minced garlic. I like to think of this step like gathering around the kitchen table, each ingredient bringing its own story and flavor to the mix.
2. Add the panko breadcrumbs, egg, Worcestershire sauce, smoked paprika, salt, and black pepper. Using your hands, gently mix everything until just combined. Be careful not to overwork the meat; you want the burgers tender, not tough.
3. Divide the mixture into four equal portions. Form each portion into a patty about ¾-inch thick. If the mixture feels too sticky, wet your hands with a little water before shaping.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the burgers are golden brown on the outside. I always keep an eye on the color and give them a gentle press—juices should run clear, not pink.
5. While the burgers are cooking, toast your buns lightly in a separate pan or under a broiler until golden and crisp. This little touch adds a rustic crunch that Mama Lu would’ve called “just right.”
6. Assemble your burgers with your favorite toppings. A smear of mayonnaise or a dollop of spicy mustard pairs beautifully with the creamy cheddar and savory chicken.

One of my favorite memories is sitting on the porch with my family, biting into something just like these burgers, while the sun dipped behind the mountains. That kind of comfort doesn’t come from a recipe alone—it comes from the way food connects us.