Tangy Spinach Artichoke Veggie Burgers

These tangy spinach artichoke veggie burgers have the flavors of your favorite classic party dip. These protein rich burgers are quick and easy to make.

recipe originally published July 24, 2017

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you'll love these tangy burgers
   2. Toppings for spinach artichoke burgers
   3. How long do these burgers last?
   4. Reheating veggie burgers
   5. Jump to recipe: Spinach Artichoke Veggie Burgers

 

 

Why you'll love this recipe

These spinach artichoke burgers 

A warm bubbly spinach artichoke dip is always a winner, right? I know it is always one of the first empty dishes on any party table I've seen.

and I am usually a culprit in the disappearance.

Okay, perhaps it is a bit of a stretch to say these taste just like our favorite dip, but the tangy artichoke flavor is definitely there, and it gives a great texture bite to this burger. The spinach and the beans amp up the protein, making this a great lunch or dinner option. I would even add these to a breakfast scramble or sandwich.

And the toppings - you can stack all sorts of things on these burgers.

 

How to serve this recipe

Spinach artichoke veggie burgers taste great with all the traditional toppings like tomato, pickle, and onion. These also taste great with chipotle ranch dressing, fresh spinach, and pickled onions or quick pickled veggies.

I have topped these burgers with spinach dip, because that's just more of a good thing, right?

Sometimes we ditch the bread altogether, and grab a collard leaf to wrap the burger in. We still stack it with all the burger toppings. The second collard wrap photo shows how well these burgers stay together.

 

 

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these spinach artichoke burgers within three days.

Refrigerate leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid. 

 

Reheating methods

• Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, about 12 minutes. Turn after 7 -8 minutes.
• Stovetop: Reheat on the stovetop in a skillet over medium heat.
• Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed. 

 

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Yield: 5 burger patties

Spinach Artichoke Veggie Burgers

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Ingredients

• 1 (15 ounce) can cannellini beans
• 2 tablespoons cannellini aquafaba
• 1 small yellow onion, peeled and minced
• 3 cloves garlic, peeled and minced
• 1 (packed) cup fresh baby spinach
• 1 cup artichoke hearts, drained and finely diced
• 1 cup gluten free quick cooking oats
• 2 teaspoons onion powder
• 1 teaspoon celery salt
• 1 teaspoon sea salt
• ½ teaspoon garlic powder

Instructions

1. Preheat oven to 350 °F. Line a baking sheet with parchment.
2. Open can of beans, transfer 2 tablespoons aquafaba to large mixing bowl. Set aside.
3. Pour beans from can into mesh strainer. Drain beans without rinsing; allow beans to drain as you continue.
4. In a large skillet over medium heat, combine onion, garlic, and spinach. Sauté in a bit of water until veggies are soft and onions are translucent. Remove from heat.
5. While sautéing, dice artichoke hearts. Set aside.
6. Add drained beans to the 2 tablespoons the reserved aquafaba in mixing bowl. Mash with a fork or potato masher. Fold in sautéed onion/spinach, artichoke hearts, oats and salt/ spices. Stir to combine completely.
7. Using hands, form mixture into patties – mine were about 3 ½ inches across, ¾ inch thick?
8. Place patties on prepared baking sheet, bake at 350 °F for 15 minutes. Remove from oven, flip to other side. Return to oven and bake for 10 additional minutes, or until golden brown.
9. Serve immediately, or cool to enjoy later.
10. Once cooled, these can be frozen – wrap individually in foil, then store in plastic baggie. Refrigerate in similar wrap (sealed container) for 2-3 days.
11. Reheat burgers in an air fryer, on a grill, or in a skillet.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 5gSodium: 433mgCarbohydrates: 28gFiber: 7gSugar: 1gProtein: 8g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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