- 2–8 ounce packages cream cheese
- 1 cup plain Greek yogurt
- 1 generous cup shredded mozzarella
- 2 cloves garlic, pressed
- 3 teaspoons Greek seasoning (I use Pampered Chef Greek Rub)
- 1 cup chopped frozen spinach
- 1–14 ounce can artichoke hearts, roughly chopped
- 1 pound ground beef
- 3 buns
- Olive oil
- Preheat oven to 375 degrees.
- In a bowl mix together cream cheese, Greek yogurt, mozzarella, garlic, 1 ½ teaspoons Greek seasoning, spinach, and artichoke hearts. Place mixture in a casserole dish, cover, and bake for 15 minutes or until mixture is hot and cheese is melted. Remove from oven, set aside, and keep warm. This makes way more dip than you need for your burgers. Save it and eat the leftovers with chips. It is delicious!
- Preheat the grill with medium-high heat for 10 minutes.*
- Place ground beef in a mixing bowl and add remaining 1 ½ teaspoons Greek seasoning, mix well. Divide ground beef mixture into 3 equal parts and shape into patties.
- Place patties onto hot grill, cook for 3 minutes on each side. Use a meat thermometer to make sure the burgers reach a safe and savory internal temperature of 160 degrees. If the burgers have not reached that safe and savory internal temperature, move them to indirect heat and continue to cook, flipping every couple of minutes until they hit that 160 mark.
- Once the burgers have hit that target temp, remove them from the grill and keep them warm.
- Brush the inside of the buns with olive oil. Place the buns, inside down, on the grill and toast lightly.
- Assemble by placing burger on bottom bun. Smother burger with Spinach Artichoke Dip. Add the top bun and enjoy!
- *Cooking temperatures and times are based on a gas grill.