Tangy Spinach Artichoke Burgers

 

 

Tangy Spinach Artichoke Burgers - with the flavors of your favorite classic party dip, these protein rich burgers are quick and easy!

 

Tangy 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 a stretch to think these taste just like our favorite dip, but the tangy artichoke 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'd even add these to a breakfast scramble or sandwich.)

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

Pickled green beans? Around here, we will top our burgers with an.ee.thing.uh.

 

Whether it is pickled green beans, or Citrus Pickled Onions and a new cream cheese...

 

these Tangy Spinach Artichoke Burgers are a tasty addition to summertime bbq, game day, or Tuesday! 

 

We have been grilling with friends and enjoying the patio parties all summer, and these burgers have been the star of the grill more than once. Once they are par-baked, I refrigerate or freeze these to heat and eat later.

If I know I am going to use these (read: have a party) within a day or two, I'll just keep these burgers in an airtight container in the fridge. If I make a bunch of these, then we decide "hey! it's summer! let's pack up the dachshund and the car and go on an impromptu trip!" then these will get transferred to the freezer. Wrap them a bit better for freezing.

 

Speaking of toppings, I even topped one with Spinach Dip. Ha!

You know I love my spinach dip, and that topping will be happening again!

and sometimes we ditch the bread altogether, and grab a big ol' chard leaf to wrap the burger in. We still stack it with all the burger toppings...

(also, *THIS photo* shows how well these patties hold up when you bite into a strong chard leaf wrap. there's a cute dachshund, too.)

 

Tangy Spinach Artichoke Burgers

lightly adapted from White Bean Veggie Burgers

YIELD: 5-6 patties

dairy, egg, soy, oil and gluten free, vegan

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:

Preheat oven to 350 °F. Line a baking sheet with parchment.

Open can of beans, transfer 2 tablespoons aquafaba to large mixing bowl. Set aside.

Pour beans from can into mesh strainer. Drain beans without rinsing; allow beans to drain as you continue.

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.

While sautéing, dice artichoke hearts. Set aside.

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.

Using hands, form mixture into patties – mine were about 3 ½ inches across, ¾ inch thick?

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.

Serve immediately, or cool to enjoy later.

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.

Reheat burgers in an air fryer, on a grill, or in a skillet.

now THAT'S a tasty burger!

 

 

 

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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days - sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.

 

 

 

 

 

printable Tangy Spinach Artichoke Burgers recipe:

 

Yield: 5-6 patties

Tangy Spinach Artichoke Burgers

Print

dairy, egg, soy, oil and gluten free, vegan

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.

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.