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In a large bowl, combine ground chicken, chopped spinach, shredded white cheddar, breadcrumbs, onion and garlic, Dijon mustard and Worcestershire sauce, and a pinch of salt and pepper. Mix gently with your hands until just combined.
Divide mixture into 4 equal portions and shape into ½-inch thick patties. Press firmly to help them hold together during cooking. Let rest in the fridge for 10–15 minutes to firm up.
Heat a skillet or grill pan over medium heat. Add a drizzle of olive oil and cook patties for 5–6 minutes per side, or until golden brown and cooked through (165°F internal temp).
Transfer patties to a plate and let rest for 2–3 minutes. Toast burger buns lightly before assembling. Place each patty on the bun and top with sliced lettuce and tomato, and optional toppings.
Serve warm with sides like pickles, sweet potato fries, or a crisp green salad.