Stuffed burgers have been around for a while now, but the novelty hasn’t gotten old. Of course, a regular beef patty always tastes great, but stuffing it with whatever ingredients you like creates a fun and delicious experience that will satisfy the whole family.
These spinach and mozzarella stuffed burgers are juicy and taste fantastic. The spinach and mozzarella add a nice color when the burger is cut open and a creamy flavor that is highly complementary to the natural umami taste in the beef.
Beef is a keto protein favorite as it’s low in carbs and full of iron and protein to keep our muscles strong and healthy. Beef is also rich in essential vitamins needed for many body processes: riboflavin, niacin, and vitamins B6 and B12.
The best part of stuffed burgers is how versatile they are. While this recipe includes spinach, mozzarella, and parmesan, feel free to sub out or sub in ingredients based on your preferences. For example, if you like a spicy kick, some jalapenos also work well. You can also replace the mozzarella with another melty cheese, although mozzarella’s subtle taste and stretch are a favorite.
You can serve these stuffed burgers by themselves or with a side salad. A cauliflower mash is a perfect addition to these burgers as they add extra veggies and fiber to the meal. As both the burgers and cauliflower mash are low in carbs, you’ll feel great after eating. Seconds are always recommended!
Yields 4 servings of Keto Spinach Mozzarella Stuffed Burgers
The Preparation
Burgers:
- 24 ounce ground beef (80/20)
- Salt and pepper to taste
- 2 cup spinach
- 1/2 cup shredded mozzarella
- 2 tablespoon grated parmesan cheese
Cauliflower Mash:
- 12 ounce cauliflower, riced
- 4 tablespoon butter, divided
- 2 tablespoon sour cream
- Salt and pepper to taste
The Execution
1. Measure out and prepare all the ingredients. Wash the spinach and cauliflower, if needed. Pat dry with a paper towel.
2. Add the ground beef chuck to a bowl and season with salt and pepper.
3. Create patties with your hands that are about 1/2″ thick.
4. Using a saucepan over medium heat, put the spinach in and cook for 2 minutes until the spinach gets wilty.
5. Drain the spinach and pat it with a paper towel to remove as much water as possible. Chop the spinach up into tiny pieces.
6. Transfer spinach to a bowl.
7. Add the mozzarella cheese and grated parmesan cheese to the bowl.
8. Top half of the patties with the spinach, mozzarella, and parmesan cheese mixture.
9. Cover the patties with the other half.
10. Seal the edges of the two patties together and press down firmly to flatten the patties.
11. Using a pan over medium heat, grill the burgers for about 6 minutes on each side.
12. While the burgers are cooking, prepare the cauliflower rice by combining the riced cauliflower and half of the butter in a saucepan and cook over medium heat for 6 – 9 minutes. Stir well.
13. Once cooked, add the rest of the butter and sour cream. Stir to combine well. Season with salt and pepper.
14. Serve the burgers with the cauliflower rice and enjoy!
This makes a total of 4 servings of Keto Spinach Mozzarella Stuffed Burgers. Each serving comes out to be 627 calories, 51.4g fat, 2.5g net carbs, and 35.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24.00 ounce ground beef (80/20) | 1728 | 136.1 | 0 | 0 | 0 | 116.8 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2.00 cup spinach | 14 | 0.2 | 2.3 | 1.4 | 0.8 | 1.8 |
| 0.50 cup mozzarella cheese | 168 | 12.5 | 1.2 | 0 | 1.2 | 12.4 |
| 2.00 tablespoon grated parmesan cheese | 54 | 3.6 | 0.5 | 0 | 0.5 | 4.8 |
| 12.00 ounce cauliflower | 78 | 1.7 | 14 | 7.8 | 6.1 | 6.1 |
| 4.00 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 2.00 tablespoon sour cream | 57 | 5.6 | 1.3 | 0 | 1.3 | 0.7 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2506 | 205.6 | 19.3 | 9.3 | 10 | 143.1 |
| Per Serving (/4) | 627 | 51.4 | 4.8 | 2.3 | 2.5 | 35.8 |
Keto Spinach Mozzarella Stuffed Burgers
Ingredients
Burgers:
- 24 ounce ground beef 80/20
- Salt and pepper to taste
- 2 cup spinach
- ½ cup shredded mozzarella
- 2 tablespoon grated parmesan cheese
Cauliflower Mash:
- 12 ounce cauliflower riced
- 4 tablespoon butter divided
- 2 tablespoon sour cream
- Salt and pepper to taste
Instructions
- Measure out and prepare all the ingredients. Wash the spinach and cauliflower, if needed. Pat dry with a paper towel.
- Add the ground beef chuck to a bowl and season with salt and pepper.
- Create patties with your hands that are about 1/2" thick.
- Using a saucepan over medium heat, put the spinach in and cook for 2 minutes until the spinach gets wilty.
- Drain the spinach and pat it with a paper towel to remove as much water as possible. Chop the spinach up into tiny pieces.
- Transfer spinach to a bowl.
- Add the mozzarella cheese and grated parmesan cheese to the bowl.
- Top half of the patties with the spinach, mozzarella, and parmesan cheese mixture.
- Cover the patties with the other half.
- Seal the edges of the two patties together and press down firmly to flatten the patties.
- Using a pan over medium heat, grill the burgers for about 6 minutes on each side.
- While the burgers are cooking, prepare the cauliflower rice by combining the riced cauliflower and half of the butter in a saucepan and cook over medium heat for 6 - 9 minutes. Stir well.
- Once cooked, add the rest of the butter and sour cream. Stir to combine well. Season with salt and pepper.
- Serve the burgers with the cauliflower rice and enjoy!
