Spinach And Artichoke-Stuffed Burgers Recipe
Prep Time:
45 minutes
Cook Time:
10 minutes
Servings:
4 Burgers
Ingredients
  • 1 cup frozen chopped spinach, thawed
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • ½ cup chopped marinated artichoke hearts
  • 1 cup grated mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • 1 garlic clove, peeled and minced
  • 1 ½ pounds ground beef
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 burger buns, toasted
  • 2 vine-ripe tomatoes, sliced
  • ¼ cup thinly sliced red onion
  • 8 fresh basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon aged balsamic vinegar
  • ¼ teaspoons crushed red pepper flakes
Directions
  1. Make the spinach artichoke filling: Place the thawed spinach in a fine mesh strainer and firmly press to expel as much liquid as possible. Set aside.
  2. Place the softened cream cheese and mayonnaise in a medium bowl and whisk to combine.
  3. Add the spinach, artichoke hearts, mozzarella cheese, parmesan, and garlic to the bowl.
  4. Stir to combine the filling. Cover with plastic wrap and refrigerate for 30 minutes to firm up.
  5. Divide the ground beef into 8 even portions.
  6. Press the ground beef portions into patties. Season the patties with salt and pepper.
  7. Using the back of a spoon, press a well into the center of 4 of the patties.
  8. Place 2 tablespoons of the spinach and artichoke filling into each depression. Reserve the remaining filling.
  9. Place the remaining patties on top of the filling.
  10. Firmly pinch and press the outer edges of the burgers together to tightly seal.
  11. Preheat a grill or grill pan over medium heat and lightly spritz with cooking spray.
  12. Once hot, add the burgers, and cook for 5 minutes per side or until cooked through.
  13. While the burgers are grilling, spread the toasted burger buns with a thin layer of the spinach and artichoke filling.
  14. To assemble, divide the grilled burgers between the bottom buns.
  15. Top the burgers with tomato, onion, and basil leaves.
  16. Drizzle the veggies with olive oil and balsamic vinegar. Sprinkle with a pinch of crushed red pepper flakes.
  17. Cap the burgers with the top buns and serve.