If you’re a fan of spinach and artichoke dip, then get ready to fall in love with these Spinach & Artichoke Chicken Burgers! They’re juicy, cheesy, and packed with all the creamy, garlicky goodness of the classic dip—but in burger form.
This isn’t your average chicken burger. We’re mixing fresh artichoke hearts, spinach, Parmesan, and garlic right into the patty for maximum flavor. Then, we’re topping it with melty provolone cheese and slathering it with a creamy artichoke jalapeño dip for an extra punch. Served on a buttery brioche bun, this is the ultimate way to level up your burger night!
Ingredients You’ll Need
For the Burgers:
• 1 lb ground chicken
• ½ cup fresh artichoke hearts, finely chopped
• ½ cup frozen spinach, thawed and squeezed dry
• ¼ cup grated Parmesan cheese
• ¼ cup breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp artichoke dip (I love the one from Trader Joe’s)
• 1 tbsp olive oil (for cooking)
For Assembly:
• 4 brioche buns, toasted
• 4 slices provolone cheese
• ½ cup artichoke jalapeño dip (store-bought or homemade)
• Optional toppings: arugula, sun-dried tomatoes, crispy onions
Main Ingredient Breakdown
Ground Chicken
Ground chicken is lean, making it a great base for these burgers. To keep them juicy, we’re adding moisture-packed ingredients like spinach, artichoke hearts, and Parmesan cheese.
Artichoke Hearts
Artichoke hearts give the burgers a slightly tangy, earthy flavor that pairs perfectly with the creamy elements. Use fresh artichoke hearts for the best texture.
Spinach
Spinach adds a pop of color and extra nutrition. Using frozen spinach (thawed and squeezed dry) keeps the burgers from being too wet.
Parmesan Cheese
Parmesan adds a rich depth and helps bind the burgers together.
Artichoke Jalapeño Dip
This creamy, slightly spicy dip ties everything together. It acts as a spread on the bun, bringing even more spinach-artichoke flavor to each bite!
How to Make Spinach & Artichoke Chicken Burgers
1. Make the Burger Mixture
In a large bowl, mix ground chicken, chopped artichoke hearts, thawed spinach, Parmesan, breadcrumbs, egg, onion, garlic, salt, pepper, and smoked paprika. Stir until just combined—don’t overmix!
2. Shape the Patties
Divide the mixture into four equal portions and shape them into patties. Press a small indent in the center of each patty to help them cook evenly.
3. Cook the Burgers
Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F).
4. Melt the Cheese
In the last minute of cooking, place a slice of provolone cheese on each patty. Cover the pan to let it melt.
5. Toast the Brioche Buns
While the burgers are cooking, toast the brioche buns in a dry pan or under the broiler until golden brown.
6. Assemble the Burgers
Spread artichoke jalapeño dip generously on both sides of the buns. I also like to add some kettle chips for some crunch. Place the chicken burger on the bottom bun, add any additional toppings, and close with the top bun.
7. Serve & Enjoy!
These burgers are best served warm, with a side of crispy fries, a simple salad, or even roasted sweet potatoes.
Tips for the Best Spinach & Artichoke Chicken Burgers
✔️ Don’t Overmix the Meat – Overmixing will make the burgers dense instead of juicy. Mix just until combined.
✔️ Drain Your Spinach Well – Squeeze out as much liquid as possible to prevent the burger mixture from being too wet.
✔️ Press a Dent in the Patties – This helps them cook evenly and prevents them from puffing up in the middle.
✔️ Toast the Buns! – A toasted brioche bun adds an extra layer of texture and flavor.
FAQs
Can I Make These Burgers Ahead of Time?
Yes! You can shape the patties up to 24 hours in advance and store them in the fridge. When ready to cook, just take them out 10 minutes before to remove the chill.
Can I Grill These Instead of Pan-Frying?
Absolutely! Preheat your grill to medium-high heat and cook the patties for 4-5 minutes per side until fully cooked.
What Other Cheese Works Instead of Provolone?
Mozzarella, Monterey Jack, or white cheddar would all melt beautifully on these burgers.
Can I Make These Gluten-Free?
Yes! Just swap the breadcrumbs for gluten-free panko and use gluten-free buns.
What Can I Serve with These Burgers?
These go great with:
• Sweet potato fries
• A side salad
• Garlic parmesan roasted potatoes
• Pickled red onions for a tangy contrast
These Spinach & Artichoke Chicken Burgers are juicy, cheesy, and packed with flavor—a must-try for burger night! Whether you pan-fry or grill them, they’re guaranteed to be a hit.
If you make these, tag me on Instagram so I can see your delicious creation! Save this recipe for later and let me know in the comments—what’s your favorite way to upgrade a chicken burger? 🍔🔥
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