Spinach and Artichoke Grilled Turkey Burgers
This grilled turkey burger recipe is a juicy turkey burger recipe because of a homemade spinach artichoke filling. This stuffed burger recipe is delicious and easy to make at home on your favorite grill. Makes 6 servings.
Love summertime grilling? Pair a Grilled Peach Salad with Burrata and Grilled BBQ Chicken Flatbread with this turkey burger for the easiest entertaining.
2023 Update: This recipe was originally shared in January 2014. I updated this recipe to include more details for the best possible results. The post has been updated to include newer photographs, as well as more tips and tricks. I hope you love these burgers!
This stuffed burger recipe was inspired by my friend, Rachel, our distance running training and her cheeseburger rule.
This rule states that she gets to indulge in a cheeseburger after she completes any long run more than 5 miles if she feels like it… and I adopted the rule for myself, too, because hi, cheeseburgers are awesome.
These grilled turkey burgers are a direct result of this rule, from the days when I was running 20-30 miles per week easily.
While that has changed in recent years, I still love a good burger, and our kids do, too.
Why I love these burgers:
These Spinach and Artichoke Grilled Turkey Burgers aren’t classic cheeseburgers, but they pack some wallops of flavor.
Bonus points: The filling is chock-full of vegetables and a little bit of cheese to add pizzazz to your usual turkey burger.
In fact, I’m going to go out on a limb and tell you that this is an incredibly juicy turkey burger recipe because the meat doesn’t dry out… and the filling helps keep them moist from the inside out.
These stuffed burgers are an excellent meal to make, whether you’re feeding your family during the summertime, hosting a get-together or even celebrating a big ‘ol sporting event!
Other burger recipes we love: Hamburger Sliders with Bacon Cherry Compote | Spinach and Feta Burgers | Classic Salmon Burgers | Louisiana Cajun Turkey Burgers with Étouffée Relish and Creamy Cajun Sauce | Sauerkraut Burgers with Oven Fried Pickles and Sweet Sriracha Sauce | Juicy Lucy Burgers
Need summer recipe inspiration? Head on over to my Summer Recipe Index for some ideas!
What you need to make this recipe:
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- A grill (gas or charcoal works!) or a grill pan
- Food processor
- Rubber spatula
- 1.5-tablespoon scoop
- A large mixing bowl
- Metal spatula
- Instant read meat thermometer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Artichoke hearts — there’s no need for fresh artichokes. We’re using a can of these beauties. Just be sure to drain and rinse them off.
- Fresh spinach — there is no substitute for this, so please, use the fresh kind.
- Cream cheese — you can use the regular kind or a reduced fat cream cheese. I do not recommend using nonfat cream cheese, though.
- Sea salt (or regular salted) butter — this adds just a little something extra, flavor-wise, and is great for the burger buns, too.
- Garlic cloves — my original recipe calls for roasted garlic cloves. If you’ve got them, excellent. If that’s too much work, you can use the regular ‘ol ones. They mellow as the burgers cook.
- Kosher salt — or another medium grain salt, like sea salt
- Black pepper — I like to grind mine fresh, but use whatever you’ve got on hand.
- Ground turkey — we want our turkey to have some fat in it, so we’re using 93% lean turkey for this recipe. Turkey is a tricky meat because it can stick to your grill, so I like using the less lean ground turkey.
- Your favorite burger buns — brioche buns are my jam, but again, use whatever you’ve got and whatever you like!
How to make this Grilled Turkey Burger recipe
Make the burger filling
Combine the artichoke hearts, spinach, cream cheese, butter, garlic cloves, salt and pepper in the base of a food processor.
Blend until incorporated. If you’re using a smaller food processor, consider working in batches so that you don’t overfill your bowl. (This is what I ended up having to do because my 4-cup food processor was too small for the whole filling.)
Transfer to a bowl, cover and refrigerate.
Please note that we’re only going to use about half of this filling inside the turkey burger recipe, so consider separating it so there is no cross-contamination.
The other half can be smeared onto the grilled burger buns for wonderful additional spinach-artichoke flavor.
Form the turkey burgers
Preheat the grill. We want it around 475°F-550°F.
Keep in mind that when you open the grill, it will lose heat quickly, so we want it screaming hot to begin with.
Also, if you haven’t done it recently, use a grill brush to scrape any burnt food bits off the grill grates as it warms.
While the grill preheats, form the burgers. In a large bowl, mix the turkey meat with the salt and pepper.
Divide the turkey into 12 portions. Try to make them as equal as possible.
If you’re feeling like you want to make sure they’re even, you can use a kitchen scale to do the math and ensure they’re perfect. We eyeballed it, and it always works OK for us.
Using your hands, pat out each portion into a patty. Make them relatively thin, about ½” thick. This way, they’re thick enough to where they don’t fall apart when we add the filling, but they’re also not too thick to where the burgers will have to cook for an excessive amount of time to ensure they’re cooked through.
Dollop two tablespoons of the filling onto the center of 6 of the burger patties. It will look like a lot, so be sure to leave some space at the edge to seal the burger.
Top each patty with filling with another that doesn’t have the filling, and gently seal the edges. This part can get tricky as the meat warms up, so work as quickly as you can.
If your burger meat feels warm at this point, cover with plastic wrap and pop them in the fridge for 15-20 minutes.
Grill the turkey burgers
Brush the grill grates with a little avocado oil (or another high smoke point oil) before placing the burgers onto the grill.
Grill the burgers over medium-high heat (between 475°F-550°F), flipping once. We grilled ours for 7-8 minutes on the first side, then another 7-8 on the second. Keep an eye on them for any flare-ups.
Know that it’s OK if a burger or two spring a leak as you grill. It happens, and that’s OK. We’ve got extra filling to add to our burger buns!
Take the burger’s temperature with an instant read meat thermometer* (affiliate link), making sure to not puncture the filling layer as you do so. We want the turkey to reach 165 degrees Fahrenheit to be considered safe to eat.
When the burgers are done, remove them from the grill, and turn off the heat.
Place the buttered sides of the burger buns directly on the grill grates, and grill for 2-3 minutes, or until the buns are slightly toasty.
Serve the burgers with any extra stuffing on the buns, and enjoy warm.
Erin’s Easy Entertaining Tips
Grilling burgers is a great way to host friends during the summer months. We love a backyard barbecue and an at-home tailgate party, so this grilled turkey burger recipe fits right in!
If you want to make these juicy turkey burgers for friends or family, here are some tips and tricks to do so!
- Double or triple the recipe. Depending on how many people you’re hosting, you might need to make more burger. (Keep in mind that this original recipe makes for 6 burgers.)
- Make the filling in advance. You can keep it in the fridge for a few days before your gathering.
- Put together the stuffed burgers 1-2 hours before guests arrive, and keep them covered and cool in the fridge until it’s grilling time. This should help you feel less harried as you’re preparing the meal, as well as ensure that you don’t stress about the biggest part of your meal.
- Transform a table into a burger bar. Once you grill the turkey burgers, set out the additional spinach-artichoke filling to be spread on burgers, as well as buns and other traditional burger toppings, like lettuce, tomatoes, red onions, etc. Let guests go through and prepare their burgers to their liking!
Frequently Asked Questions
Turkey is a tricky meat to grill with because it’s so lean. To combat this, I like to use 93% lean ground turkey (instead of 99% lean). I also like to brush the grates of my grill with a little avocado oil before placing the burgers on it.
Yes! We love cooking turkey burger recipes like this one on the grill.
It depends on how thick the burgers are and if they’re stuffed burgers. For these stuffed burgers, we ended up grilling these for a total of 14-16 minutes, flipping only once.
You need to use an instant read meat thermometer* (affiliate link) to take the turkey’s temperature. The meat needs to reach 165°F.
For this stuffed burger recipe, we’re making a spinach-artichoke mixture that’s similar to that of a Spinach and Artichoke Dip recipe.
I season my burgers with salt and pepper before cooking pretty consistently.
Quick tips and tricks for this juicy turkey burger recipe
- Divide the spinach-artichoke burger filling after mixing it up. We’re only going to use about half of it in these grilled turkey burgers, and you don’t want cross-contamination because the rest can be used on the burger buns!
- Put together this stuffed turkey burger recipe quickly. Why? As the meat warms up, it’ll be harder to manipulate and holes can form more easily. This is why most of the time, I’ll pop these burgers into the fridge after forming them so that they don’t fall apart on the grill.
- Brush the grates of the grill with a high smoke point oil (like avocado oil) before placing the turkey burgers on the grill. This will help them not stick to the grates.
What should I pair with this stuffed turkey burger recipe?
- Instant Pot BBQ Baked Beans
- Tomato Cucumber Salad
- No Mayo Potato Salad
- Grilled Caesar Salad with Homemade Caesar Dressing
- Roasted Strawberry Cheesecake Popsicles
Spinach and Artichoke Stuffed Turkey Burgers
This grilled turkey burger recipe is a juicy turkey burger recipe because of a homemade spinach artichoke filling. This stuffed burger recipe is delicious and easy to make at home on your favorite grill.
Spinach and Artichoke Stuffing
- 14 oz. artichoke hearts, drained and rinsed
- 3 cups fresh spinach
- 4 oz. cream cheese, softened
- 2 tablespoons salted butter, softened
- 4 cloves garlic (roasted, if available)
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 lbs. ground turkey (93% lean)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 burger buns, buttered with extra butter
Make the burger filling
- Combine the artichoke hearts, spinach, cream cheese, butter, garlic cloves, salt and pepper in the base of a food processor.
- Blend until incorporated. (If using a smaller food processor, consider working in batches.)
- Transfer to a bowl, cover and refrigerate.
Form the burgers
- Preheat the grill. We want it on a medium-high heat around 475°F-550°F. (Keep in mind that when you open the grill, it will lose heat quickly, so we want it screaming hot to begin with.)
- While the grill preheats, make the burgers.
- In a large bowl, mix the turkey meat with the salt and pepper.
- Divide the turkey into 12 portions. Try to make them as equal as possible.
- Pat out each portion into a patty, making it relatively thin. We want them to be about ½" thick. This way, they're thick enough to where they don't fall apart when we add the filling, but they're also not too thick to where the burgers will have to cook for an excessive amount of time to ensure they're cooked through.
- Dollop two tablespoons of the filling onto the center of 6 of the burger patties.
- Top each patty with filling with another that doesn't have the filling, and gently seal the edges. Work quickly and gently at this point.
- If your burger meat feels warm at this point, cover with plastic wrap and pop them in the fridge for 15-20 minutes.
Grill the burgers
- Brush the grill grates with a little avocado oil (or another high smoke point oil) before placing the burgers on the grill.
- Grill the burgers over medium-high heat (between 475°F-550°F), flipping once. We grilled ours for 7-8 minutes on the first side, then another 7-8 on the second.
- Take the burger's temperature with an instant read meat thermometer, making sure to not puncture the filling layer as you do so. We want the turkey to reach 165°F to be considered to eat.
- When the burgers are done, remove them from the grill, and turn off the heat.
- Place the buttered sides of the burger buns directly on the grill grates, and grill for 2-3 minutes, or until the buns are slightly toasty.
- Serve the burgers with any extra stuffing on the buns, and enjoy warm.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 619Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 179mgSodium: 598mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 46g
Nutrition facts are an estimate and not guaranteed to be accurate.
Oh my goodness, you put two of my favorite things ever into one meal! I will definitely be trying this asap!
I actually just completed my first ever 5k race so I’m pretty proud of that 🙂
They’re two of my favorite things, too, Heidi, and I cannot wait to hear what you think about this burger!
And that’s AWESOME about your first 5K! You should be proud! Congratulations!
You are making me hungry, and it’s not even lunch time yet! These look absolutely delicious!
Sorry to make you hungry so early in the day… but this got you thinking about what kind of lunch you were gonna eat, right? So maybe not ALL bad?
Um, this looks amazing! I like the cheeseburger rule, too! I need to use this rule!
Thanks, Nichole! The cheeseburger rule is a fun thing that we talk about quite a bit! I hope you enjoy it in your own life, too, and that it fits in as a nice treat after you’ve worked hard!
Wow, those look incredible! My only cheeseburger rule is that you can eat them whenever you want, ha! Might not be the most restrictive rule, but I only have a craving for a burger every once in a while anyway!
Thanks! And ha. I like your cheeseburger rule even better than ours. (Because, let’s be honest, I don’t really crave a burger or something incredibly heavy like that often… and I give into temptation quite a bit.)
I run, but I don’t have a cheeseburger rule. I do indulge in a cookie or two or three if I feel like I deserve it.
This burger looks delicious. I put spinach on top of my burgers, but I’ve never tried in on the inside.
I support the cookies post-run, too. I’ve been trying to be better about eating fruit during the afternoons of my run days, especially since I need a little energy boosting sometimes, but cookies are awesome.
Thanks! How do you normally put the spinach on your burger? Just like you would lettuce? Or sauteed?
Erin you know exactly how to capture my heart 🙂 This looks amazing!!! 🙂 Thank you for sharing and I hope you have a great weekend!
Aww, you’re too sweet, girl! I hope you have a wonderful weekend, too!
Ooh, this is a really interesting idea! It’s almost like a classic artichoke dip filling–heated through and everything! ZOMG. 🙂
Wow. These look amazing! And I love this idea of a “Cheeseburger Rule”. Ha! I think mine needs to be a “whiskey rule” or an “ice cream rule”. I can’t wait to hear about your running goals next week!
Lady, this ain’t no cheeseburger. This is health burger, which means you can have 5 of them and feel good afterwards. 😉 If all burgers out there are like this one, we’d all be better off. I have never tried not come across artichokes at my supermarket aisles, despite looking for them forever. What do you reckon I can sub them with?