In a large mixing bowl, combine ground chicken, fresh chopped spinach, shredded white cheddar cheese, breadcrumbs, chopped onion, minced garlic cloves, Dijon mustard, and Worcestershire sauce. Season with salt and black pepper to taste. Mix gently with your hands until everything is well combined, taking care not to overmix.

Once your mixture is ready, divide it into 4 equal portions. Lightly shape each portion into a patty, about 1-inch thick. Use your hands to gently press each patty until it holds together nicely. Set the shaped patties aside on a plate.

In a skillet, heat olive oil over medium heat. Allow the oil to warm until it shimmers gently. Carefully place the patties into the skillet, ensuring they are spaced apart for even air circulation.

Cook the burgers for 5-6 minutes on one side without moving them. Flip and cook for another 5-6 minutes on the other side. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).

Once cooked, transfer the patties to a plate and let them rest for about 3 minutes. This resting period allows the juices to redistribute.

Take your favorite burger buns, place a cooked patty on each bottom half, add optional toppings, and crown with the top half of the buns. Serve immediately.