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Location: Texas, United States

Wednesday, November 29, 2006

Spinach-Artichoke Burgers

I served these on onion buns instead of the crusty bread. I was in the mood for onion buns.

1 pound ground chicken or turkey
salt and pepper
Zest of 1 lemon
A couple of handfuls of freshly-grated parmesan
2 garlic cloves, 1 finely chopped and one 1 peeled
1 10-oz pkg frozen spinach, thawed and drained well
1 Tbsp fresh thyme (I used about ¼ tsp ground thyme)
2 Tbsp extra-virgin olive oil (EVOO)
4 thick cut slices of ripe beefsteak tomato
1 14-oz can artichoke hearts in water, drained and thinly sliced
8 thin slices of provolone cheese

Preheat grill, grill pan, or large nonstick skillet to medium-high. If using grill pan or skillet, preheat the broiler.

Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, parmesan, finely chopped garlic, spinach, thyme, and EVOO. Combine and form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.



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