Spinach Artichoke Burgers With Tarragon Special Sauce Recipes

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

SPINACH-ARTICHOKE BURGERS

Steps:

• Preheat a grill, grill pan or large non-stick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.
• Place the ground turkey in a medium bowl and season with salt and pepper. Add the lemon zest, parmigiano-regiano, finely chopped garrlic, spinach, thyme, and a drizzle of olive oil (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 two 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.

RACHAEL RAY'S SPINACH ARTICHOKE BURGERS

Steps:

• 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.