Spinach Artichoke Burgers With Tarragon Special Sauce Recipes

SPINACH & ARTICHOKE STUFFED BURGERS

Steps:

• In a medium bowl, combine cream cheese, mozzarella, Parmesan, spinach, artichoke hearts, garlic and red pepper flakes. Season with salt and pepper and mix until well combined.
• Separate beef into 8 thin patties. Place a large dollop of the cream cheese mixture into the middle of a patty. Place another patty on top and pinch the seams together. Repeat with remaining ingredients.
• Season patties with salt and pepper and refrigerate until ready to grill.
• Preheat grill to medium-high heat. Grease the grates with vegetable oil then add the patties. Grill until cooked to your liking, about 4 minutes per side for medium.
• Place on burger buns and serve warm.

SPINACH & ARTICHOKE BURGERS WITH TARRAGON SPECIAL SAUCE

Steps:

• Preheat a cast-iron griddle or skillet
• In a small bowl, combine ketchup, sour cream, relish, salt, pepper and tarragon
• Reserve
• Combine ground meat with artichokes, spinach, cheese, garlic, thyme and lemon zest
• Form 6 patties and drizzle each with olive oil
• Toast buns
• Spread soft cheese or goat cheese on bun bottoms, top with a patty, spinach, tomato and onion
• Slather bun tops with tarragon sauce, set tops in place and serve with crispy, thin oven fries tossed with garlic and cheese alongside

STEAMED ARTICHOKES WITH TARRAGON BUTTER

Steps:

• Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
• Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
• Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
• Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
• Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.