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Spinach and Artichoke Stuffed Burgers

Spinach and Artichoke Stuffed Burgers


  • 8 ounces cream cheese softened
  • 2 cups shredded mozzarella
  • 1/2 cup freshly grated Parmesan
  • 1 cup frozen spinach defrosted, drained
  • 1 cup artichoke hearts chopped, drained
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 3 pounds ground beef
  • 8 hamburger buns
  • Vegetable oil for brushing


  • Add the cream cheese, mozzarella, Parmesan, spinach, chopped artichoke hearts, garlic and red pepper flakes to a large bowl. Stir to combine. Add salt and pepper to taste.
  • Divide the beef into 16 equally sized balls and flatten into thin patties. Place 2 tablespoons of the cheese mixture into the middle of 8 of the patties. Add another patty on top and pinch the seams to seal.
  • Season the burgers with salt and pepper on both sides. Fire up your grill for medium-high direct cooking.
  • Lightly brush the patties on both sides with vegetable oil and add to the grill. Cook 4-5 minutes per side or until they reach the desired doneness.
  • Lightly toast the buns and and top with the cooked burgers.