Spinach and Artichoke Turkey Burger Recipe

A lighter take on classic spinach artichoke dip is tucked into and piled atop these flavorful Spinach Artichoke Turkey Burgers — an ideal recipe for summer grilling.

Warm weather means the grill comes out and lighter burgers start to shine. Turkey burgers are a great way to enjoy the texture and satisfaction of a classic cheeseburger while keeping things leaner. These Spinach Artichoke Turkey Burgers combine the creamy, savory qualities of spinach artichoke dip with the juicy, grill-forward flavor of seasoned turkey. The dip is both stuffed into the patties and spooned on top, giving each bite a rich, bright contrast — perfect for backyard dinners and weekend barbecues.

Ingredients

• 1 tablespoon olive oil
• ½ cup diced onion
• 3 cloves garlic, minced
• 5 cups fresh spinach, divided
• ½ cup chopped artichoke hearts
• ½ cup Greek yogurt
• ¼ cup crumbled goat cheese
• ¼ teaspoon lemon zest
• ¼ teaspoon red pepper flakes
• ¼ teaspoon sea salt
• 4 seasoned turkey burger patties (or 1 pound ground turkey with seasoning — see notes)
• 4 hamburger buns
• ¼ cup sun-dried tomatoes

Instructions

Below are clear, step-by-step directions to make these Spinach Artichoke Turkey Burgers. The recipe is straightforward and perfect for both grill novices and experienced cooks looking for a crowd-pleasing summer meal.

1. Cook the vegetables. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened. Add the minced garlic and 4 cups of the spinach and cook 2–3 minutes, or until the spinach wilts. Remove from heat and let cool slightly.
2. Make the spinach artichoke mixture. In a medium bowl, combine the chopped artichoke hearts, Greek yogurt, crumbled goat cheese, lemon zest, red pepper flakes, and sea salt. Fold in the cooked spinach, onion, and garlic. Reserve about ¼ cup of the dip to top the burgers later.
3. Stuff the patties. If using pre-formed turkey patties, spoon about a tablespoon of the spinach artichoke mix onto the center of each one, then fold the meat around the filling and reseal the edges. If using ground turkey patties you formed yourself, follow the same stuffing method before cooking.
4. Grill the burgers. Oil the grill lightly and heat to medium. Grill the turkey burgers 7–9 minutes per side, or until fully cooked through. Two minutes before they finish, spoon roughly ¼ cup of the reserved creamy spinach artichoke topping onto each burger so it warms and softens.
5. Assemble and serve. Lightly toast the hamburger buns on the grill. Place sun-dried tomatoes and a handful of fresh spinach on the bottom bun, top with the turkey burger and the bun top. Serve immediately while the burgers are hot and the topping is creamy.

These burgers are rich in flavor without feeling heavy. Sun-dried tomatoes bring concentrated sweetness and deeper tomato notes than fresh tomatoes, which pairs beautifully with the tang of goat cheese and Greek yogurt in the topping. The lemon zest and red pepper flakes add brightness and a touch of heat that elevate the overall taste.

Tips, Variations, and Serving Suggestions

These turkey burgers are adaptable. Try swapping goat cheese for feta or cream cheese for a milder, creamier topping. For a smoky flavor, finish the burgers with a quick char on a hot section of the grill. Serve with your favorite sides — grilled vegetables, a crisp green salad, or oven fries all make great companions.

If you prefer, the spinach artichoke mixture also works as a chilled dip for veggies or pita while you wait for the burgers to finish cooking. For a lower-sodium option, choose low-sodium artichoke hearts and control added salt to taste.