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.

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.

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.