Rachael Ray's Spinach Artichoke Burgers
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 1 lb ground chicken or 1 lb turkey breast
- salt & freshly ground black pepper
- 1 lemon, zest of
- 1⁄4-1⁄2 cup freshly grated parmigiano-reggiano cheese
- 2 garlic cloves, 1 finely chopped and 1 peeled
- 1 (10 ounce) package frozen chopped spinach, thawed and wrung dry in a kitchen towel
- 1 tablespoon fresh thyme
- extra virgin olive oil
- 4 slices crusty bread (thick-cut)
- 4 slices of ripe beefsteak tomatoes (1/2-inch-thick)
- 1 (14 ounce) can water-packed artichoke hearts, drained and thinly sliced
- 8 slices provolone cheese (thin slices)
Directions
- Preheat a grill, grill pan or large nonstick skillet to medium-high.
- If using a 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, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
- 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 the 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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