Spinach And Artichoke Burgers

About

No bun necessary – these burgers are finger-licking-good even when eaten with a fork and knife! Mixed inside each burger is a spinach and artichoke filling bound together with a creamy, cheesy sauce. After cooked to your liking, the burgers are topped with even more of that delicious spinach and artichoke filling. Then, they’re broiled until they have a slightly crisped, golden topping. An extra sprinkle of parmesan cheese doesn’t hurt, either. Complete this recipe entirely for an easy meal prep main course. Just pair the burgers with your favorite Keto side! If your burger must be a hand-held meal, a fresh lettuce wrap will do the trick.

Perfect Burgers 101

Do you never seem to be able to get your burgers quite to the right temperature that you like. Here’s a quick set of guidelines to aid you. If cooking in a pan over the stove, heat the pan to a high heat first. For a medium-rare burger, 3-4 minutes per side is good. A medium burger is 4-5 minutes per side. Medium-well burgers need 5 minutes per side on the stove, and well-done burgers need 6 minutes per side. If you like a crispy outside and juicy inside to your burger, reduce the heat to medium heat when you flip your burger.

What Should I Eat With My Burger?

There are many classic burger toppings you can add to your finished spinach and artichoke burger that are Keto-friendly. Chopped tomato, lettuce, or pickle are all Keto choices. Some sauteed mushrooms would pair nicely on top too! For side dishes, a low-carb vegetable would be a healthy choice. Try the Carb Manager Keto Buttered Mushrooms and Asparagus side or the Keto Everything Bagel Green Beans. If you’d rather have a refreshing side salad, try the Carb Manager Keto Superfood Salad or Keto Simple Cucumber and Avocado Salad. Let other users know in the comment section what your favorite go-to side dishes for meal prepping are.

Ingredients

1 tablespoon unsalted butter
1 ½ ounce spinach
3 ounce artichoke hearts or globe, canned in oil mixture
⅛ cup, fluid (yields 2 cups whipped) cream heavy whipping
¼ cup, shredded gouda cheese
8 ounce ground beef
¼ teaspoon seasoned salt
⅛ teaspoon black pepper
½ teaspoon paprika
⅛ teaspoon onion powder
¼ teaspoon garlic powder
2 teaspoon olive oil
1 teaspoon, grated parmesan cheese

Instructions

Melt the butter in a pan over low heat on a stove. Add in whole spinach leaves and artichoke hearts, and stir until the spinach wilts down in the butter. Place a lid over the pan and let it simmer for 4-5 minutes over low heat. Once the artichoke hearts are softened, use a wooden spoon to break up the artichoke layers.
Stir the heavy cream into the pan of spinach and artichokes. Return the lid to the pan again and bring the cream to a simmer. Let the pan simmer once more for another 3 minutes over very low heat. Remove the lid and stir in the gouda cheese. Once the cheese has melted, set the pan aside to cool.
In a mixing bowl, mix together the ground beef with seasoned salt, pepper, paprika, onion powder, and garlic powder. Use your wooden spoon to mix about ⅓ of your spinach and artichoke mixture into the ground beef. Since no extra binder is added, use your hand or the spoon to tenderize the ground beef to release some of the fat. The fat will help the mixture bind together.
Heat individual 1 teaspoon portions of oil for each burger you’re going to cook in a new pan on the stove. Heat the oil on high heat and portion the ground beef into your servings. Press each serving into a portion of oil and press the burgers into ½-inch thick patties. Cook the burgers to your desired doneness. You may wish to slightly undercook the burgers because they will be finished in the oven.
Preheat your oven’s broiler on high heat. Line a sheet tray with parchment paper or lightly spray a seasoned tray with pan spray. Arrange the burgers on the tray and spoon an equal amount of leftover spinach and artichoke filling on top of each burger. Sprinkle ½ teaspoon of parmesan cheese on top of each burger and set the tray in your oven. Broil the burgers for about 5 minutes or until the tops become lightly golden brown.