Today we’re whipping up a batch of juicy burgers infused with the aromatic goodness of garlic, plenty of Parmesan cheese, julienned spinach, and just a hint of heat courtesy of Korean red pepper flakes. From there, we’re topping the burgers with a rich and spicy red pepper and mayo spread for added richness.

But what ‘really’ sets these burgers apart? It's all in the flavor. We're taking the classic burger and infusing it with a medley of savory and spicy flavors. But it's not just about taste; these burgers also boast a texture that's downright irresistible. They’re juicy and tender on the inside, with just the right amount of bite on the outside.

Plus, they're incredibly easy to prepare, making them perfect for both weeknight dinners and weekend cookouts. Whether you're planning a casual backyard barbecue or a cozy family dinner, these Garlic, Parmesan, and Spinach Burgers are guaranteed to steal the show.

Now, without further delay, let’s grill some burgers.

What to Expect – Recipe Overview

So, what can you expect from this recipe in terms of taste, texture, and difficulty level? And what does this recipe pair well with? For the answer to these questions and more, let’s explore;

Taste and Texture:

These burgers boast a robust flavor profile, combining the savory notes of garlic and Parmesan cheese with the freshness of julienned spinach. There’s a slight kick from Korean red pepper flakes, and added richness courtesy of the mayo spread.
The burgers offer a juicy and tender texture, thanks to the incorporation of olive oil and careful handling during preparation (tips below). That means each bite is packed with flavor and moistness, making them a delightful treat for burger lovers.

Difficulty Level:

These burgers are surprisingly easy to make, and suitable for both novice and experienced cooks alike.
The preparation process involves simple mixing and shaping of the burger patties, followed by cooking to the desired doneness. With clear instructions and minimal ingredients, you can whip up these burgers in no time flat.

Preparation Process:

Couldn’t be easier. Here’s a brief overview of what you’ll be doing to prepare this recipe:

Begin by combining ground beef with grated garlic, julienned spinach, Parmesan cheese, bread crumbs, and seasonings.
Gently mix the ingredients to incorporate, being careful not to overmix.
Form the mixture into patties of your desired size.
Cook the patties on a hot grill or stovetop until golden brown and cooked through.
Serve the burgers on your choice of bread or bun, topped with the optional mayo spread and additional toppings.

Pairings:

These Garlic, Parmesan, and Spinach Burgers pair beautifully with a variety of accompaniments. Here are some suggestions:

Serve them with classic burger toppings such as sliced tomato, red onion, salad greens, and pickles for a refreshing contrast.
Pair with crispy fries, sweet potato wedges, or a side salad to complete the meal.
Enjoy with your favorite beverage, whether it's a cold beer, refreshing lemonade, or a glass of red wine such as Merlot or Cabernet Sauvignon.

Ingredient Checklist – Everything You’ll Need

No fancy or hard-to-find ingredients will be needed for this recipe. Here’s a short list of everything you’ll need;

2 lbs. ground beef
- Substitution (Bison): Yes, this recipe works with other meats such as bison. However, bison is considerably leaner than beef, and as such it cooks faster. You might also consider adding fat content into the meat mixture such as oil, lard, or melted butter. Bison is also considerably more delicate than beef, and as such is very sensitive to being overworked, and risks falling apart. Bison is somewhat sweeter and richer than beef, so you may want to account for that when adjusting the seasonings to suit your palate.
- Substitution (Lamb): This recipe does indeed work with lamb, but lamb is sort of the opposite of the bison substitution. Lamb is fattier than beef, but also markedly more delicate. As such, you might consider chilling the meat to help them hold together better when forming the patties or even adding an egg to help bind them.
3 - 4 cloves of garlic, grated
- Tip: Fresh garlic provides the best flavor, but you can use garlic powder or flakes as a substitute.
1 cup of loosely packed baby spinach, julienned
- Tip: Make sure to remove any large stems from the spinach before julienning.
¼ - ½ cup of freshly grated Parmesan or Romano cheese
- Substitution: If you prefer, you can use shredded mozzarella or cheddar cheese instead.
¼ cup of bread crumbs, preferably unseasoned
- Tip: Panko bread crumbs work well in this recipe for added crunch.
1 tsp. coarse ground black pepper
- Note: Adjust the amount of black pepper to taste, depending on your preference. Pre-ground is fine here.
½ tsp. salt
- Tip: Table salt is all you need for this recipe, though sea salt will yield the best results.
1 tsp. Korean red pepper flakes
- Substitution: If you don't have Korean red pepper flakes, you can use red pepper flakes or omit them altogether. Yes, your preferred type of chili flakes will work just fine.
2 tbs. olive oil
- Note: Extra virgin olive oil is recommended for its flavor, but you can use any cooking oil of your choice.
Your choice of bread
- Tip: Brioche buns or ciabatta rolls work well for serving these burgers. You can also use lettuce wraps for a low-carb option.

For the Mayo Spread

½ cup of Mayo
- Note: The base of the spread. I do suggest using full-fat, regular mayo.
2 cloves of garlic, grated
- Tip: I do strongly recommend using fresh garlic for the spread, but here again you can use garlic powder as a substitute.
¼ cup parmesan cheese
- Tip: As always, freshly grated yields the best results, but feel free to use the cheese of your choice, such as mascarpone.
1 teaspoon Korean red pepper flakes
- Substitution: A dash of cayenne if you prefer a bit more heat.
2 tablespoon fresh lemon juice
- Tip: Fresh lemon juice provides a brighter, more citrusy flavor.

Ten Tips For Making the Perfect Burger

Here are some tips for preparing the perfect garlic, Parmesan, and spinach burgers:

Mix the Ingredients gently: When combining the ground beef with the other ingredients, avoid overmixing. Overmixing can result in tough burgers. Use a gentle hand to incorporate the ingredients evenly. Mix the burger meat and other ingredients only until you have incorporated the ingredients together and the patties have been formed.
Keep the Patties Moist: To ensure moist and juicy burgers, avoid pressing down on the patties while cooking. Pressing down can squeeze out the juices, resulting in dry burgers. Instead, let the burgers cook undisturbed on the grill or in the pan.
Cook to the Right Temperature: Use a meat thermometer to check the internal temperature of the burgers. For medium-rare burgers, aim for an internal temperature of 135°F (57°C). For medium burgers, aim for 145°F (63°C). Avoid overcooking, as it will dry out the meat.
Rest the Patties: After cooking, allow the burgers to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a more flavorful and moist burger.
Fresh is Best: Whether it’s the lemon juice, the garlic, or the herbs, I recommend using fresh ingredients, as they will invariably lead to the best results. The same goes for the cheese, freshly grated is always better, as pre-grated cheese loses moisture.
The Seasonings: As always, season the burgers generously, but do so according to your preference. Prefer spicier burgers? Up the red pepper, or substitute in cayenne. Prefer brighter tasting burgers with a nice herbal undertone? Increase the herbs, or substitute in basil for the parsley.
Consider Grilling for added Flavor: While these burgers can be cooked on the stovetop, grilling adds a delicious smoky flavor. Personally, I’m grilling them on my stovetop griddle, and this helps give them a nice char. That said, you want to preheat your grill to medium-high heat and grill the burgers for 4-5 minutes per side, or until cooked to your desired doneness.

Kitchen Tools You’ll Need – Nothing Fancy

To prepare garlic, Parmesan, and spinach burgers, you'll need a few basic kitchen tools and gadgets to ensure smooth and efficient cooking. Here's a list of what you'll need:

Mixing Bowl: Naturally, a large mixing bowl is needed for combining the ground beef with the other ingredients.
Grater: You'll need either a zester or grater to grate the garlic cloves, and of course a cheese grater for the Parmesan cheese. A box grater or a handheld grater will work well for these tasks.
Knife and Cutting Board: Use a sharp knife and a cutting board to chop the fresh Italian parsley and to julienne spinach.
Measuring Spoons: Not ‘really’ necessary for the seasonings, but measuring spoons do help. That said, this is not a recipe where super-precise measurements are a must.
Measuring Cups: Same as the above. For ingredients like olive oil, bread crumbs, and grated cheese, you'll need measuring cups to ensure accurate measurements.
Skillet or Grill: You can cook the burgers either on the stovetop in a skillet or on an outdoor grill. Make sure your skillet or grill is large enough to accommodate all the patties without overcrowding. Personally, as mentioned earlier, I’m using a cast iron griddle, which can be used either stovetop or on the grill.
Spatula: At the risk of stating the obvious, a spatula will come in handy for flipping the burgers while they cook. Choose a sturdy spatula that can easily lift and flip the patties without breaking them apart.
Cooking Thermometer: Not totally necessary, but it does help. That said, for perfectly cooked burgers, especially if you're grilling, a meat thermometer is indeed useful.

Storing Unused Ground Beef

Let’s say you’ve got unused chop meat, how do you store it? How long does it keep in the fridge? Should you freeze? Let’s explore the answers to those questions below;

In the Fridge: If you don't plan to use the ground meat immediately, store it in the refrigerator promptly. Place the meat in an airtight container or resealable plastic bag to prevent exposure to air, which can cause it to spoil faster. You can safely store ground beef in the fridge for about one to two days. Ground meat spoils relatively quickly compared to whole cuts of meat, so it's best to use it as soon as possible.
Temperature: Keep the ground meat refrigerated at 40°F (4°C) or below. It's important to maintain a consistent temperature to slow down bacterial growth and preserve the quality of the meat.
Use-by Date: At the risk of stating the obvious, check the use-by or expiration date on the packaging if the meat is pre-packaged. When it comes to ground beef (or any ground meat), the use-by date is ‘not’ a suggestion.
In the Freezer: If you won't be using the ground meat within a couple of days, consider freezing it for longer-term storage. I do suggest portioning the meat into smaller quantities based on your typical recipe needs before freezing. Wrap the portions tightly in plastic wrap or aluminum foil, or place them in freezer-safe bags, removing as much air as possible to prevent freezer burn. In the freezer, ground meat only lasts about three to four months.
Labeling: Properly label the packages with the date of freezing to keep track of how long the ground meat has been in the freezer. This will help you maintain quality and freshness and avoid freezer burn.
Thawing: When you're ready to use the frozen ground meat, thaw it safely in the refrigerator overnight. Avoid thawing ground meat at room temperature, as this can promote bacterial growth, rendering the meat unsafe to consume.

Parmesan Spinach Burgers

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5 from 15 reviews

Author: Living the Gourmet
Total Time: 17 minutes

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Description

We're taking the classic burger and infusing it with a medley of savory and spicy flavors. They’re juicy and tender on the inside, with just the right amount of bite on the outside.

Ingredients

Units Scale

For the burgers:

2 lbs. ground beef
3-4 cloves of garlic, grated
1 cup of loosely packed baby spinach, julienned
1/4-1/2 cup of freshly grated Parmesan or Romano cheese
1/4 cup of bread crumbs, preferably unseasoned
1 tsp. coarse ground black pepper
1/2 tsp. salt
1 tsp. Korean red pepper flakes
2 tbs. olive oil
Your choice of bread

Desired add-ins:

Sliced tomato
Sliced red onion
Salad greens
Pickles
Cheese

For the Mayonaise Spread:

1/2 cup of Mayonaise
2 cloves of grated garlic
1/4 cup of freshly grated Parmesan cheese
1 tsp. Korean red pepper flakes
2 tbs. of fresh lemon juice

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Instructions

For the burgers:

In a large bowl combine the ground bread crumbs, grated garlic, black pepper, salt, Korean red pepper flakes, grated cheese, spinach and olive oil and mix.
Add the ground beef and incorporate it into the breadcrumb mixture. Do Not overmix.
Form into desired size patties.
Cook to the desired doneness; Do Not press the burgers; it will release all the good juices. The softer the burger the more rare the burger is, the firmer the burger the more well done the burger is. Gently, do this test. I cooked these for about 3 - 4 minutes per side for a medium-well burger.
Serve with your desired add-ins.

For the Mayonaise Spread:

Combine the ingredients for the mayo spread and mix. Serve with your burger and fries!

Prep Time: 10 minutes
Cook Time: 7 minutes

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And those are today’s burgers. If you tried this recipe, or have any questions or suggestions, let us know in the comments below. We always love hearing from you!

Happy Grilling!

Parmesan Spinach Burgers

What to Expect – Recipe Overview