I love the classic spinach and artichoke dip flavors and wanted to create a meal that had extra protein and was packed with veggies. These burgers are SO delicious—they're light, filled with flavor, and super filling. You could use the same mixture and make meatballs to put in a bowl, or cook these up on a grill for a twist on classic burgers (especially in a crowd that doesn't love red meat).
Ingredients
2 tablespoons extra virgin olive oil
1 small red onion, chopped
1½ cups fresh spinach
10 garlic cloves, chopped
1 6.5 oz. jar marinated artichokes
1 lb. ground chicken
1 teaspoon sweet paprika
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
Juice of ½ lemon
1 large egg
⅓ cup breadcrumbs
Directions
Heat the olive oil in a frying pan over medium-high heat and add the onion. Once the onion is translucent, add the spinach to the pan and cover.
Chop the soft parts of the artichoke and combine with the garlic. Once the spinach has wilted, add the artichoke and garlic to the pan.
Cook for 8 -10 minutes over medium heat, until soft. Remove from pan and let cool.
Meanwhile, add the chicken, spices, and seasonings to a large bowl and mix well to combine. Add the lemon juice, egg, and breadcrumbs, and mix well.
Once the spinach and artichoke mixture is cool, finely chop it and add to the bowl with the chicken.
Grease a pan over medium-high heat and portion out ¼ cup of the chicken mixture. Flatten with a piece of parchment paper and cook for 5 minutes on each side, until golden on both sides and the internal temperature reaches 165F.
Let cool completely before cutting. Serve on a bun or in a lettuce wrap.
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