Spinach-artichoke Stuffed Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 oz cream cheese (softened)
1 cup shredded Italian cheese blend
1/4 cup frozen, chopped spinach (thawed, drained, squeezed)
1/4 cup Alfredo sauce
1 jar (12 oz) quartered, marinated artichoke hearts (drained)
3/4 tsp garlic powder (divided)
1/4 tsp black pepper
1/4 tsp cayenne pepper
1+1/2 tsp fresh oregano (chopped)
1/2 tsp fresh thyme (chopped)
2 Tbs Worcestershire sauce
3 lbs ground beef
6 whole wheat buns
6 large pieces of leafy green lettuce
1-2 medium sized tomatoes (thinly sliced)
1 red onion (thinly sliced)



In a large mixing bowl, combine the cream cheese, shredded Italian cheese, spinach, Alfredo sauce, artichoke hearts, and 1/2 tsp garlic powder. Mix together well using a hand-mixer on low speed. Set aside.

In a small bowl, combine 1/4 tsp garlic powder, black pepper, cayenne pepper, fresh chopped oregano, fresh chopped thyme, and Worcestershire sauce. Mix with a spoon.

Divide 3 lbs of ground beef into 6 patties, each about 1/2 lb. To each 1/2 lb of beef, add 1 Tbs of spice mixture and work into beef evenly and thoroughly. Divide each 1/2 lb of beef in half and shape into two thin patties each about 5 inches in diameter. Scoop 2 Tbs of spinach-artichoke mixture onto one patty. Cover with the second patty and pinch the sides together well and shape edges smooth. Repeat with each 1/2 lb of beef to make 6 stuffed burgers.

Grill burgers on medium-high heat (approximately 300 degrees F) for 7 minutes. Flip burgers and grill for another 7 minutes.

On a whole wheat bun, place a large piece of leafy green lettuce on the bottom bun. Add the burger and top with two thin slices of tomato, two thin rings of red onion, and the top bun.