Quick Recipe Version (TL;DR)
Quick Ingredients
- Patties: 1 1/2 lb ground beef, or 1 1/2 lb ground chicken; 1 tbsp Worcestershire sauce; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1 tbsp olive oil
- Spinach-artichoke spread: 1 tbsp butter; 1 minced garlic clove; 5 oz frozen chopped spinach, thawed and squeezed dry; 1 cup chopped canned artichoke hearts, drained; 4 oz cream cheese; 1/4 cup sour cream; 1/4 cup grated Parmesan; 1/4 tsp kosher salt; 1/8 tsp black pepper
- Roasted garlic aioli: 1 head garlic; 1 tsp olive oil; pinch kosher salt; 1/2 cup mayonnaise; 1 tsp lemon juice; 1 tsp Dijon mustard
- To finish: 4 slices Swiss cheese; 4 brioche burger buns; 2 tbsp softened butter; 1 cup baby spinach or arugula; optional sliced tomato and red onion
Do This
- 1. Roast garlic at 400°F for 35 to 40 minutes, then squeeze the cloves into mayonnaise with lemon juice and Dijon to make aioli.
- 2. Cook butter and minced garlic for 30 seconds; stir in spinach, artichokes, cream cheese, sour cream, Parmesan, salt, and pepper until creamy.
- 3. Mix ground beef or chicken with Worcestershire, salt, pepper, and garlic powder; shape into 4 patties, each about 3/4 inch thick.
- 4. Sear patties in a hot skillet with olive oil for 4 to 5 minutes per side for beef, or 5 to 6 minutes per side for chicken.
- 5. Add Swiss cheese during the last minute of cooking and cover until melted. Cook beef to 160°F or chicken to 165°F.
- 6. Toast buttered buns cut-side down for 1 to 2 minutes.
- 7. Build burgers with aioli, greens, cheesy patties, warm spinach-artichoke spread, and optional tomato or onion.
Why You’ll Love This Recipe
- Restaurant-style at home: Creamy spinach-artichoke dip, melty Swiss, and roasted garlic aioli make this burger feel special without being fussy.
- Choose beef or chicken: The same method works beautifully with a juicy beef patty or a lighter ground chicken patty.
- Big flavor in every layer: Savory artichokes, garlicky greens, nutty Parmesan, tangy lemon, and buttery toasted buns balance the richness.
- Make-ahead friendly: The aioli and spinach-artichoke spread can be prepared in advance, so burger night comes together quickly.
Grocery List
- Produce: 1 head garlic, 1 lemon, 1 cup baby spinach or arugula, optional tomato, optional red onion
- Dairy: 4 oz cream cheese, 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 4 slices Swiss cheese, unsalted butter
- Meat: 1 1/2 lb ground beef, preferably 80/20, or 1 1/2 lb ground chicken
- Pantry: Mayonnaise, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, garlic powder, olive oil, canned or jarred artichoke hearts
- Frozen: Frozen chopped spinach
- Bakery: 4 brioche burger buns or sturdy potato buns
Full Ingredients
For the Patties
- 1 1/2 lb ground beef, preferably 80/20, or 1 1/2 lb ground chicken
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil, for the skillet
For the Creamy Spinach-Artichoke Spread
- 1 tbsp unsalted butter
- 1 garlic clove, finely minced
- 5 oz frozen chopped spinach, thawed and squeezed very dry
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 4 oz cream cheese, softened and cut into pieces
- 1/4 cup sour cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 pinch crushed red pepper flakes, optional
For the Roasted Garlic Aioli
- 1 whole head garlic
- 1 tsp olive oil
- 1 pinch kosher salt
- 1/2 cup mayonnaise
- 1 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/8 tsp black pepper
For Assembly
- 4 slices Swiss cheese
- 4 brioche burger buns or sturdy potato buns
- 2 tbsp unsalted butter, softened
- 1 cup baby spinach or arugula
- 1 medium tomato, sliced, optional
- 1/4 small red onion, thinly sliced, optional
Step-by-Step Instructions
Step 1: Roast the garlic for the aioli
Preheat the oven to 400°F. Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place the garlic on a small piece of foil, drizzle with 1 tsp olive oil, and sprinkle with a pinch of kosher salt. Wrap tightly in the foil and roast for 35 to 40 minutes, until the cloves are deeply fragrant, golden, and soft enough to mash with a fork. Let the garlic cool for 5 minutes before handling.
Step 2: Mix the roasted garlic aioli
Squeeze the roasted garlic cloves from their skins into a small bowl. Mash them into a smooth paste with a fork. Stir in 1/2 cup mayonnaise, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, and 1/8 tsp black pepper. Taste and add a tiny pinch of salt if needed. Cover and refrigerate while you prepare the rest of the burger components.
Step 3: Make the creamy spinach-artichoke spread
Place a medium skillet over medium heat and melt 1 tbsp butter. Add the minced garlic and cook for 30 seconds, stirring constantly so it becomes fragrant without browning. Add the squeezed-dry spinach and chopped artichoke hearts, then cook for 2 minutes to remove extra moisture.
Reduce the heat to low. Stir in the cream cheese, sour cream, Parmesan, 1/4 tsp kosher salt, 1/8 tsp black pepper, and crushed red pepper flakes if using. Cook for 2 to 3 minutes, stirring until the mixture is thick, creamy, and spreadable. Remove from the heat, cover, and keep warm. If it becomes too thick, stir in 1 tsp warm water at a time until it loosens slightly.
Step 4: Season and shape the patties
In a large bowl, gently combine the ground beef or ground chicken with Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Mix just until the seasoning is evenly distributed; overmixing can make the patties dense.
Divide the mixture into 4 equal portions, about 6 oz each. Shape each portion into a patty about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple into the center of each patty with your thumb to help it cook evenly and resist puffing in the middle.
Step 5: Cook the patties until juicy and safe
Heat a large cast-iron skillet or heavy stainless-steel skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil. When the oil shimmers, add the patties in a single layer, leaving space between them. For beef patties, cook for 4 to 5 minutes on the first side, then flip and cook for 4 to 5 minutes more, until the internal temperature reaches 160°F. For chicken patties, cook for 5 to 6 minutes per side, until the internal temperature reaches 165°F.
Use an instant-read thermometer inserted into the center of each patty for the most reliable results. If the patties are browning too quickly before they reach temperature, reduce the heat to medium.
Step 6: Melt the Swiss cheese
During the final 1 minute of cooking, place 1 slice of Swiss cheese on each patty. Cover the skillet with a lid or a sheet pan to trap the heat and help the cheese melt evenly. Once the cheese is glossy and softened, transfer the patties to a plate and rest them for 3 minutes. Resting keeps the juices in the burger instead of on the cutting board.
Step 7: Toast the buns
Spread the cut sides of the buns with 2 tbsp softened butter, dividing it evenly. Place the buns cut-side down in a clean skillet over medium heat, or in the same skillet after carefully wiping out excess grease. Toast for 1 to 2 minutes, until golden brown around the edges and lightly crisp. Toasting helps the buns hold up to the aioli and creamy spinach-artichoke topping.
Step 8: Assemble the burgers
Spread about 1 tbsp roasted garlic aioli on each bottom bun. Add a small handful of baby spinach or arugula, then place a Swiss-topped patty on top. Spoon 2 to 3 tbsp warm spinach-artichoke spread over each patty, letting it mound slightly for a generous, restaurant-style look. Add optional tomato and red onion if desired. Spread another 1 tbsp aioli on each top bun, close the burgers, and serve immediately while the cheese is melted and the spread is warm.
Pro Tips
- Squeeze the spinach thoroughly: Too much moisture can make the spread loose and watery. Wrap the thawed spinach in a clean kitchen towel and twist firmly until dry.
- Use 80/20 beef for the juiciest burger: If choosing beef, the higher fat content gives the richest texture and best sear.
- Keep ground chicken moist: Avoid pressing on the patties while they cook. Ground chicken is leaner, so keeping the juices inside matters.
- Warm the spread before assembling: A warm spinach-artichoke topping melts into the Swiss cheese and feels more luxurious than a cold spread.
- Toast the buns well: The crisp surface creates a barrier against the creamy aioli and spread, keeping the burger sturdy.
Variations
- Spicy spinach-artichoke burger: Add 1/4 tsp crushed red pepper flakes to the spread and top the burger with pickled jalapeños.
- Turkey version: Use 1 1/2 lb ground turkey and cook the patties to an internal temperature of 165°F. Add 1 tbsp mayonnaise to the patty mixture for extra moisture.
- Extra-cheesy version: Stir 1/3 cup shredded mozzarella into the spinach-artichoke spread and use two thin slices of Swiss per burger.
Storage & Make-Ahead
The roasted garlic aioli can be made up to 4 days ahead and stored in an airtight container in the refrigerator. The spinach-artichoke spread can be made up to 2 days ahead; reheat it gently in a small saucepan over low heat, stirring often, or microwave it in 20-second bursts until warm and creamy. Cooked patties can be refrigerated for up to 3 days, but for the best texture, assemble the burgers just before serving. Store buns separately at room temperature in a sealed bag for up to 2 days, and toast them right before building the burgers.
Nutrition (per serving)
Calories: 855 kcal | Carbs: 35g | Protein: 48g | Fat: 58g | Saturated Fat: 24g | Fiber: 4g | Sugar: 8g | Sodium: 1190mg | Cholesterol: 178mg
