Three-Cheese Florentine Burgers Recipe
Three-Cheese Florentine Burgers Recipe photo by Taste of Home

Three-Cheese Florentine Burgers Recipe

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We love cheese. It's an ingredient we always have in abundance. I came up with this recipe to showcase one of our favorite combinations: spinach and cheese! —Deborah Biggs, Omaha, Nebraska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-1/3 cups fresh baby spinach
  • 1 tablespoon plus 1-1/2 teaspoons balsamic vinaigrette
  • 1 egg
  • 1/3 cup fresh baby spinach, finely chopped
  • 3 tablespoons crumbled feta cheese
  • 3 tablespoons shredded Asiago cheese
  • 3 tablespoons chopped red onion
  • 1 tablespoon plus 1-1/2 teaspoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 4 ounces fresh mozzarella cheese, sliced
  • 4 whole wheat hamburger buns, split

Nutritional Facts

1 burger equals 476 calories, 26 g fat (11 g saturated fat), 153 mg cholesterol, 841 mg sodium, 27 g carbohydrate, 4 g fiber, 33 g protein.


  1. Place spinach in a small bowl. Drizzle with vinaigrette and toss to coat; set aside.
  2. In a large bowl, combine the egg, chopped spinach, cheeses, onion, ketchup, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties.
  3. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with mozzarella cheese. Grill 1-2 minutes longer or until cheese is melted. Serve on buns with spinach mixture. Yield: 4 servings.
Originally published as Three-Cheese Florentine Burgers in Simple & Delicious June/July 2011, p66

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jul. 24, 2012

"Juicy burgers! Turn burgers with a spatula, but don't press them down. It squeezes out the juices, making them dry."

Reviewed Aug. 15, 2011

"Awesome! I didn't have asiago cheese so I subbed italian cheese and used provolone slices instead of mozzeralla to top the burgers. Also, used venison burger - you couldn't even tell that it wasn't ground beef!"

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