This recipe has been a long time coming

I had the most amazing spinach artichoke dip...two years ago. That's right. Two years ago on New Year's Eve I had a delicious dip and decided to make a vegetarian burger based on it. I even bought the can of artichoke hearts and it sat in my kitchen cabinet untouched as I came up with other recipes to create.

I finally decided to get to work to create the spinach artichoke dip burger (I bought a new can of artichokes). I have to say, I think it was worth the wait. The flavors and textures of the burger are so delicious. The patty itself is filled with spinach, artichoke, roasted garlic and onion, chickpeas, brown rice and of course, cheese! Parmesan cheese is throughout the patty and the whole thing is stuffed with cream cheese. The cream cheese will be melted and as you bite into it the cheesy white sauce blends with the cream cheese and creates a dip like bliss.

The key to achieving a great texture in these is to remove as much moisture as possible from the ingredients. That means we roast the chickpeas, squeeze all the liquid from the spinach and pat dry the artichoke hearts. It's very important to do these things or your patty won't hold its form.

Cream Cheese Stuffed Spinach Artichoke Dip Burgers

A veggie burger inspired by spinach artichoke dip made with spinach, artichoke, roasted garlic and onion, chickpeas, brown rice and of course, cheese!

Makes: 8 burgers

Burger Ingredients:

10 ounces frozen chopped spinach
15 ounce can of chickpeas, drained and dried
14 ounce can artichoke hearts, drained and dried
3 cloves garlic
1/2 large sweet onion, quartered
3/4 cup cooked brown rice, cooled
1/2 cup grated parmesan cheese
3 tablespoons all purpose flour
1 large egg, lightly beaten
1/2 teaspoon salt
4 ounces cream cheese, cut into 1/2 ounce pieces
White sauce (recipe below)
8 burger buns (regular or pretzel)

Burger Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Defrost the frozen spinach by placing it on a microwave safe plate and microwaving for 7 minutes (or follow the directions on the spinach
Remove from the microwave and allow to cool for several minutes. When cool enough to handle, wrap the spinach in layers of paper towels and squeeze as much liquid out as possible (warning: the liquid is hot!). Set aside
Add the chickpeas, whole garlic cloves and onion slices to the baking sheet and toss with 1 tablespoon olive oil and season with salt and pepper
Cook for approximately 25 minutes - the chickpeas should be crisp and the onions and garlic softened. Allow to cool for a few minutes. Roughly chop the onion
Add the chickpeas, spinach, artichoke, onion and garlic to a food processor and process until everything is combined and in small pieces - see picture above
Add the chickpea mixture to a large bowl
Mix in the brown rice, parmesan cheese, flour, beaten egg, and salt to the large bowl and stir everything together
To form each patty, scoop 3 tablespoons of the mixture on a baking sheet and lightly press down into a patty. Place 1/2 ounce cream cheese in the center of the patty and top with another 3 tablespoons of the mixture. Use your fingers to surround the cream cheese with mixture - the patty should be approximately 1 inch tall (see picture)
Place the uncooked patties in the fridge for at least 2 hours
When the patties are done chilling, heat 1 tablespoon oil in a large skillet over medium heat
Add the patties (I worked in batches) and cook each side for 3 - 5 minutes - a brown crust should form. Flip carefully and cook the other side for another 3 - 5 minutes
To assemble, place the patty on the bun and top with plenty of sauce

Sauce Ingredients:

2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk, warmed
2 ounces cream cheese, cubed
1/2 cup grated parmesan cheese
Salt and pepper, for seasoning

Instructions:

Melt the butter over medium low heat
Whisk in flour and stir constantly for a couple minutes
Slowly add in the milk, continuing to stir for a few minutes until the sauce thickens to your liking
Add in the cream cheese and parmesan cheese and stir until melted
Taste and season with salt and pepper