RECIPES: Recipe Details

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Spinach Artichoke Burgers

These combine two favorites-spinach artichoke dip and a yummy burger. The flavor from the filling seeps through the burger, keeping it nice and juicy.


For filling:
1 10 oz package frozen spinach, thawed
2 oz softened cream cheese
1 T sour cream
1/4 t salt
1/8 t pepper
6 canned artichoke hearts in water
1/2 c sour cream
1/4 c mayonnaise
2 lbs ground sirloin
1 3/4 t salt
1/2 t pepper
2 sourdough baguettes, approximately 4" x 3' long
1/4 c softened butter
1/4 c freshly grated parmesean cheese
1/4 c vegetable oil, for the grill rack
2 plum tomatoes, sliced 1/4" thick


Prepare charcoal grill for medium-high heat, or preheat a gas grill to medium-high. For filling: Drain spinach well, and chop finely. Combine with cream cheese, sour cream, salt, and pepper. Mixture will be fairly stiff, stir well to mix all ingredients. For sauce: Finely chop the artichoke hearts. Combine with sour cream and mayonnaise. For burgers: Combine sirloin, salt, and pepper. Divide sirloin into 6 equal portions. Working with 1 portion at a time, divide each portion in half. Shape one half into a rectangle approximately 4" x 3 ". Top with 2T spinach filling. Spread filling evenly, being sure to leave about 1/2" of meat visible on all sides. Top with other half portion of meat, being sure to press well to seal the edges. Repeat within remaining 5 portions of meat and spinach mixture. Slice rounded ends off the baguettes. Slice remaining baguettes into buns approximately 4" x 3". There will be extra. Spread baguettes with softened butter, and sprinkle with parmesean cheese. Clean grill with wire brush, if needed. Apply vegetable oil to the grill, using tongs and a clean towel or paper towels. Place burgers on the grill, close the lid. Cook burgers 2 minutes, then rotate 45 degrees. Close the lid and cook 3 minutes. Flip burgers, close the lid, and cook 2 minutes. Rotate burgers 45 degrees, and cook 3 minutes, or until burgers are the desired degree of done-ness. Remove burgers from the grill, tent with foil. Place baguette buns on the grill, cheese side up. Toast until butter and cheese begin to melt. Flip buns, toasting until light golden. To assemble: Place a generous amount of artichoke sauce on the bottom baguette fun. Place the burger on top of the sauce. Top with 2 slices of tomato, place the other bun half on top. Makes 6 burgers


Combining the extra spinach and artichoke mixture makes a great dip for the extra sourdough bread. That also means pre-burger appetizers are easy.