Spinach and Artichoke Bean Burger

Spinach and Artichoke Bean Burger


  • 12 garlic cloves
  • 4 oz light cream cheese (aka Neufchatel cheese)
  • 1 small jar (6.5 oz) artichokes, drained
  • 2 cups (2 large handfuls) fresh spinach
  • Zest of half lemon + squeeze of juice
  • 1/3 cup Parmesan cheese, divided
  • 1 can (15.5 oz) of cannellini beans
  • 1 cup of panko breadcrumbs
  • 1 egg
  • Salt and pepper
  • 12 tsp. cooking oil
  • 4 whole grain burger buns
  • Optional: Parmesan mayo (4 tbsp. light mayo + 4 tbsp. Parmesan mayo), other burger toppings such as lettuce, more spinach, tomato, onion, etc.


  1. Grind garlic cloves in large food processor until minced and no large pieces remain.
  2. Add in cream cheese, artichokes, spinach, lemon zest, squeeze of lemon juice, 1/3 cup of parmesan cheese, and cannellini beans into the bowl of the food processor.
  3. Pulse the food processor 4-6 times or until ingredients are well combined, but pieces of the beans remain.
  4. Pour mixture into a large mixing bowl. Mix in panko bread crumbs and egg. Mix until well combined.
  5. Form mixture into 4 evenly shaped patties and place on a plate. Cover with plastic wrap.
  6. Chill bean patties for 20-30 minutes. Bean patties will be firmer and easier to cook. Season each side of the patties with salt and pepper.
  7. Heat large skillet over medium-high heat with 1-2 tsp. of light cooking oil or spray oil.
  8. Sear bean patties for about 5-7 minutes on each side.
  9. Mix 4 tbsp. light mayo with 4 tbsp. of parmesan cheese in a small, separate bowl.
  10. Place bean patties on burger buns and top with favorite toppings.