Spinach Artichoke Turkey Burgers
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A healthy version of spinach artichoke dip is stuffed into, and piled on top of, delicious Spinach Artichoke Turkey Burgers, perfect for Summer grilling!
Today’s post is sponsored by Jennie-O!
The sun is shining, the coats are put away and the grill is lit, because it’s almost summer and that means grilling season is here!
One of my favorite ways to lighten up a traditional cheeseburger during the spring and summer is to make turkey burgers!
Bruschetta Turkey Burgers, Hawaiian Turkey Burgers and Mexican Street Corn Turkey Burgers are a few of my favs!
Jennie-O Seasoned Turkey Burger Patties make it easier than ever to prepare a delicious burger in minimal time. With the burger patties already seasoned, you can focus on what you’re going to top and/or stuff into the delicious burgers!
For this new Spinach Artichoke Turkey Burger recipe, I topped and stuffed it with a light and creamy spinach artichoke dip. It was just so good that I had to feature it twice!
Ingredients
- 1 tbsp olive oil
- ½ cup diced onion
- 3 cloves garlic (minced)
- 5 cups spinach (divided)
- ½ cup artichoke hearts (chopped)
- ½ cup greek yogurt
- ¼ cup goat cheese (crumbled)
- ¼ tsp lemon zest
- ¼ tsp red pepper flakes
- ¼ tsp sea salt
- 4 Jennie-O Seasoned Turkey Burger Patties
- 4 Hamburger Buns
- ¼ cup sun dried tomatoes
Instructions
Add the olive oil to a large skillet over medium heat. Add the onion, cook 4-5 minutes, then add the garlic and 4 cups spinach.
Cook for 2-3 minutes or until the spinach is cooked down. Remove from the heat and set aside.
In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt. Add the cooked spinach, onion and garlic.
Spoon about a tablespoon of the mix onto each turkey burger patty.
Wrap the patty around it.
Add the turkey burgers to a lightly oiled grill over medium heat. Grill for 7-9 minutes per side.
Two minutes before removing the burgers from the grill, top each burger with app. ¼ cup of the remaining creamy spinach artichoke dip.
Lightly toast the hamburger buns. Place sun dried tomatoes and spinach on the bottom bun, then top with the burger and top bun.
So much yum!
I used sun dried tomatoes instead of fresh tomatoes because a burger this special needs special tomatoes and sun dried tomatoes just happen to be my favorite!
I also love the deep flavor it adds to the turkey burger, topped with the light and creamy spinach artichoke dip.
Spinach Artichoke Turkey Burgers
Ingredients
- 1 tbsp olive oil
- ½ cup onion, diced
- 3 cloves garlic, minced
- 5 cups spinach, divided
- ½ cup artichoke hearts, chopped
- ½ cup greek yogurt
- ¼ cup goat cheese, crumbled
- ¼ tsp lemon zest
- ¼ tsp red pepper flakes
- ¼ tsp sea salt
- 4 Jennie-O Seasoned Turkey Burger Patties
- 4 hamburger buns
- ¼ cup sun dried tomatoes
Instructions
- Add the olive oil to a large skillet over medium heat.
- Add the onion, cook 4-5 minutes, then add the garlic and 4 cups spinach.
- Cook for 2-3 minutes or until the spinach is cooked down.
- Remove from the heat and set aside.
- In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes and sea salt.
- Add the cooked spinach, onion and garlic.
- Spoon about a tablespoon of the mix onto each turkey burger patty.
- Wrap the patty around it.
- Add the turkey burgers to a lightly oiled grill over medium heat.
- Grill for 7-9 minutes per side.
- Two minutes before removing the burgers from the grill, top each burger with app. ¼ cup of the remaining creamy spinach artichoke dip.
- Lightly toast the hamburger buns.
- Place sun dried tomatoes and the remaining uncooked spinach on the bottom bun, then top with the burger and top bun.
Notes
- To make this recipe with ground turkey, instead of seasoned turkey burger patties, combine 1 pound of ground turkey with 1 tablespoon turkey seasoning. Form into 4 patties, and follow the other recipe instructions as written in this post.
Nutrition Facts
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