Keto Spinach And Artichoke Burgers

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    26 min

  • ready time

    ready time

    32 min

Keto Spinach And Artichoke Burgers

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.

Jessica L.

  • Net Carbs

    3 g

  • Fiber

    2.2 g

  • Total Carbs

    5.2 g

  • Protein

    35.9 g

  • Fats

    32.9 g

463 cals

Keto Spinach And Artichoke Burgers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

  • Spinach

    Spinach

    1-½ ounce

  • Artichoke Hearts Or Globe, Canned In Oil Mixture

    Artichoke Hearts Or Globe, Canned In Oil Mixture

    3 ounce

  • Cream Heavy Whipping

    Cream Heavy Whipping

    ⅛ cup, fluid

  • Gouda Cheese

    Gouda Cheese

    ¼ cup, shredded

  • Ground Beef

    Ground Beef

    8 ounce

  • Seasoned Salt

    Seasoned Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Paprika

    Paprika

    ½ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

  • Olive Oil

    Olive Oil

    2 teaspoon

  • Parmesan Cheese

    Parmesan Cheese

    1 teaspoon, grated

Recipe Steps

steps 5

32 min

  • Step 1

    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.
    Step 1
  • Step 2

    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.
    Step 2
  • Step 3

    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.
    Step 3
  • Step 4

    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.
    Step 4
  • Step 5

    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.
    Step 5

Comments 2

  • DCubbler

    DCubbler 3 years ago

    SO GOOD!!! So much flavor in every bite . This is our new favorite meal in our house .

    • Kailamakolia

      Kailamakolia 3 years ago

      Read the recipe wrong and added the entire spinach mixture into the seasoned hamburger meat. So I just made the burgers and grilled them in my Ninja Foodi for a little under 10 minutes, dropped the Parmesan on top, and let them sit for a minute. Delicious! Oh, and I used chopped up canned artichoke bottoms instead of the hearts because I don’t like the leaves. And I used cheddar cheese curds instead of Gouda because I didn’t have any Gouda. Made enough so I have two burgers for our lunch tomorrow!