This spinach artichoke burger recipe is just like the dip, but better

Did you have a busy week?

And by busy we mean you barely had time to make yourself a proper meal?

If you feel like you need to be a little healthier this weekend, then we get you. Sometimes we have one too many cheat meals over the week and end up feeling a bit gross come Saturday morning.

However, if you’re on the lookout for some healthy but delish meals, then check out this spinach artichoke burger.

It takes just like the scrumptious dip, but in burger form, so honestly it’s a win-win all round.

Sure, you might as well give it a go. Here’s the recipe:

Ingredients:

• 1 can white beans
• 1 can artichoke hearts
• 1 cup fresh spinach leaves
• 2 clove garlic
• 1/4 cup raw, shelled pumpkin seeds
• 2 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 cup tahini
• 1/2 cup brown rice flour
• 1/2 cup arrowroot powder

For toppings:

• burger bun
• tomato slices
• red onion
• fresh spinach leaves

Method:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment page and set aside.
2. In the bowl of a food processor, pulse the spinach, pumpkin seeds, garlic, salt, and nutritional yeast into a find crumb.
3. Add the white beans and artichokes and pulse 2-4 times JUST to break them up a bit. You do NOT want to puree them.
4. Transfer the mixture to a mixing bowl. Add the tahini and stir well to combine.
5. Add the brown rice flour and arrowroot powder and mix well. You may need to use your hands to really get in there and combine everything well. The mixture will be slightly sticky.
6. Form the mixture into patties using your hands and place on the prepared baking sheet.
7. Bake for 15 minutes, flip each one over, and bake another 10-15 minutes.
8. Serve on burger buns with choice of toppings.