The Spinach Artichoke Burger
BEST. BURGER. EVER.
We don't know what to say about this burger besides, WOW! So far in our gourmet burger making journey, this hamburger surpasses all others for a 10/10! Every time we're at a nice restaurant, we can all agree on one thing... order the spinach artichoke dip! This classic chips and dip appetizer has been transformed into the gourmet burger of our dreams! It is a MUST try!
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We call this little taste of heaven, The Spinach Artichoke Burger!
One of the many reasons we love this burger is because it is SO EASY to execute perfectly at home. There's no need to go out to the fancy burger joint, YOU are the chef now!
Before cooking this recipe, please allow plenty of time for thawing your beef! We recommend thawing 1 of 2 ways. Beef thaws best in the refrigerator! For a pound of ground beef, we suggest at least 6 hours of defrost time. When making burgers, you want your beef completely thawed so it's easy to work with. Second best option would be thawing in cold water. If your beef is vacuum sealed, you are probably safe to soak the package straight in the water. Otherwise, place your frozen beef in a sealed Ziploc bag for its defrost bath! Change the water out every 20-30 minutes until the meat is fully thawed.
First, we make the stuffing/topping! In a medium bowl, combine the softened cream cheese, mozzarella, freshly grated parmesan, chopped spinach & artichoke hearts, minced garlic and red pepper flakes. Mix with a strong spatula until combined to a smooth consistency. Season the mixture with salt and pepper, then set aside for later!
Next, we mold the patties! This burger is ~special~ because it's stuffed! I was intimidated at first because stuffing alwaysss comes out & never stays inside... but if you have plenty of Hickok Hamburger, you will have no problem at all! We suggest using 1.5-2 lbs of ground beef to ensure that you have enough meat to form patties around a ball of stuffing! But the size of the burgers is ultimately your decision! Take your beef and separate it into 8 equal sized balls (each patty will take 2). Flatten the balls until they're pretty thin, but not thin enough to tear. Scoop out a spoonful of stuffing and form it into a ball with your hands. Place the ball of stuffing in the center of one patty, then cover it with a second patty and pinch the edges together to enclose the mixture. Repeat to make 4 patties total. Season the patties with salt and pepper to taste.
Now we're ready to get cookin'! Depending on your time and/or energy level, set your grill or stove to medium-high heat. We prefer our burgers prepared at a medium doneness, so we watch & cook until the center of the patties reach 140-145 degrees Fahrenheit. (Rare: 120-125 degrees, Medium Rare: 130-135, Medium: 140-145, Medium Well: 150-155, Well Done: 160) Once your burgers are cooked to desired doneness, remove from direct heat. Give your buns a little toasting for that extra pizzazz.
To build this gourmet hamburger, start with your toasted bun & spread mayonnaise on both sides. Place your fat, stuffed burger on the bun, then top with a little of the remaining stuffing (now topping) & a slice of fresh tomato.
We always love a good crinkle fry pairing, seasoned with salt, pepper & cajun seasoning. Last but not least, to our Texas peeps, you can never go wrong with an ice cold Lone Star beer. If you're not a Texas resident... we're sorry you have to miss out on this Texas delicacy!
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We hope you enjoy this gourmet hamburger recipe in the comfort of your own home! Bring the restaurant quality food to your kitchen table, then amplify it even more with Hickok Hamburger's firm, juicy ground beef patties. You WILL taste the difference!
The Spinach Artichoke Burger
Defrost Time: ~6 hours in refrigerator
Preparation Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
Stuffing/Topping:
- 4 oz cream cheese, softened (1/2 block)
- 1 C shredded mozzarella cheese
- 1/4 C freshly grated parmesan cheese
- 1/2 C fresh spinach, finely chopped
- 1/2 C artichoke hearts, chopped (we use the kind you buy in a jar)
- 1 tsp minced garlic
- 1/4 tsp red pepper flakes
- salt & pepper to taste
Hamburger Patties:
- 1.5-2 lbs Hickok Hamburger ground beef
- salt & pepper to taste
- 4 hamburger buns
Instructions:
- DEFROST MEAT - please make sure you leave enough time to defrost your ground beef completely before starting.
- STUFFING: In a medium bowl, combine the cream cheese, mozzarella, parmesan, spinach, artichoke hearts, garlic & red pepper flakes. Mix until smooth then season with salt & pepper to taste, then set aside.
- BURGERS: separate your beef into 8 equally sized balls & flatten them (but not to the point they will tear). Take a spoonful of stuffing and form into a ball with your hands. Place the ball in the center of a patty, then cover with a second patty and pinch the sides together to merge the two patties around the stuffing. Repeat for remaining patties, then season with salt & pepper to taste.
- Heat grill (or stovetop) to medium-high heat. Grill hamburger patties until they reach desired doneness. (Rare: 120-125 degrees, Medium Rare: 130-135, Medium: 140-145, Medium Well: 150-155, Well Done: 160) Once patties are cooked, remove from direct heat.
- Toast the hamburger buns.
- Let the patties rest for 3-4 minutes before assembling.
- To assemble your Spinach Artichoke Burger, spread mayonnaise on both sides of your toasted bun, place your patty, then top with remaining stuffing and a slice of tomato.
- ENJOY!
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