1. Begin by preparing your ingredients. Finely chop the spinach and onion, and mince the garlic. Shredding the cheese ahead of time makes the mixing easier.
2. In a large bowl, combine the ground chicken, chopped spinach, onion, garlic, shredded white cheddar, beaten egg, breadcrumbs, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper.
3. Using your hands (or a sturdy spoon if you prefer), gently mix everything together until just combined. Be careful not to overwork the mixture — this keeps the burgers tender and juicy.
4. Divide the mixture into 4 even portions. Shape each into a patty about 3/4 inch thick. If you want, press a little indentation in the center of each patty to help them cook evenly.
5. Heat the olive oil in a large frying pan over medium heat. Once hot, add the patties, cooking for about 5-6 minutes on each side. You’re looking for a golden-brown crust and an internal temperature of 165°F (74°C) to ensure they’re cooked through.
6. During the last minute of cooking, cover the pan with a lid to help the cheese inside melt beautifully.
7. While the patties cook, lightly toast the burger buns in another pan or under the grill for that lovely crunch and warmth.
8. Assemble your burgers with your favourite toppings — I adore a smear of mayonnaise, crisp lettuce, and a slice of fresh tomato. Don’t forget a little extra white cheddar if you’re feeling indulgent.
9. Serve immediately and enjoy with a side of crisp oven-baked chips or a fresh salad.

One of my fondest memories is waking up at dawn to help mum bake, sneaking tastes of batter and cheese, knowing that food made with love tastes better. These burgers carry that same spirit — simple, honest, and utterly comforting.