Hamburger Wellington

This is based on a recipe from George Foreman's book, Indoor Grilling Made Easy. His intro says, "These are more like hamburger panini, so the burgers are meant to be on the thinner side." I made mine on the George Foreman grill (somehow I've managed to collect about 3 of them in various sizes!); however, any panini maker would work, too. You can also adapt these for a flat griddle, preferably a grooved one, keeping in mind that where the instructions say "grill" you'll need to grill both sides of the patties and the sandwiches, adjusting cooking times accordingly.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  slices  white bread
• 2  tablespoons butter, softened
• 4  slices swiss cheese (about 4 ounces)
• 1  cup  Baby Spinach
• 1  lb lean ground beef
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Preheat the grill to high.
2. Place bread slices on a clean work surface. Lightly butter one side and turn them over. Place cheese on 4 slices and cover the cheese with the spinach.
3. Make four thin patties with the ground beef. Season both sides with salt and pepper.
4. Grill the patties, in batches if necessary depending on the size of your grill, for about 3 minutes for medium-rare, or slightly longer for more well done.
5. While maintaining the high heat on the grill, place the burgers on top of the spinach, and cover with the remaining bread slices, buttered side facing up.
6. Grill the sandwiches until the cheese melts and the bread is golden brown, 30 seconds to 1 minute.
7. Serve immediately -- on the good china.