Spinach & Artichoke Stuffed Burgers

Want to add more greens to your burgers? These Spinach & Artichoke Stuffed Burgers are right up your street. They’re packed with flavors and nutrition, making them great for lunch and even dinner. When I get up late at weekend, I prefer serving these with burger buns for brunch. My family all love them. Yummy!

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Spinach & Artichoke Stuffed Burgers

Recipe by Bell BrittanyCourse: Breakfast, Brunch, LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Burgers are not just meaty with these spinach and artichoke stuffed burgers. They’re great to make all year, so feel free to give them a try if you have appetite for.

Ingredients

• 1 1/2 lb. ground beef

• 4 Hamburger buns

• 1/2 c. frozen spinach, defrosted

• 1/2 c. chopped artichoke hearts

• 4 oz. cream cheese, softened

• 1 c. shredded mozzarella

• 1/4 c. freshly grated Parmesan

• 1 clove garlic, minced

• pinch of crushed red pepper flakes

• kosher salt

• Freshly ground black pepper

• Vegetable oil, for brushing

Directions

• Gather cream cheese, mozzarella, Parmesan, spinach, artichoke hearts, garlic and red pepper flakes in a medium bowl.
• Season with salt and pepper and mix until well combined.
• Divide beef into 8 thin patties. Place a large dollop of the cream cheese mixture into the middle of a patty.
• Place another patty on top and pinch the seams together. Repeat with remaining ingredients.
• Season patties with salt and pepper and refrigerate until ready to grill.
• Preheat grill to medium-high heat. Grease grates with vegetable oil then place patties onto.
• Grill until cooked to your liking, about 4 minutes per side for medium.
• Serve on burger buns. Enjoy!

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a53919/spinach-and-artichoke-stuffed-burgers-recipe/

Notes

Spinach & Artichoke Stuffed Burgers are a twist on classic burgers, with a creamy vegetable filling sealed inside seasoned ground beef. Each burger is formed by sandwiching a mixture of cream cheese, spinach, artichoke hearts, mozzarella, Parmesan, and garlic between two thin beef patties. Once sealed, the burgers are grilled and served on buns, making them suitable for breakfast, brunch, or lunch.

The recipe works well because the cream cheese mixture melts as the burgers cook, creating a moist center that contrasts with the browned exterior. Using defrosted spinach helps control moisture so the filling stays in place, while the combination of mozzarella and Parmesan adds structure and flavor. Pinching the edges tightly is key, as it keeps the filling from leaking out during grilling and helps the burgers hold their shape.

This recipe fits easily into everyday home cooking since it uses familiar ingredients and cooks quickly. The stuffed patties can be assembled ahead of time and kept refrigerated until ready to grill. Leftovers reheat well, especially when warmed gently. The filling mixture is flexible, but keeping a creamy base helps maintain the intended texture.