A classic dip is transformed into a tangy, healthful burger.
Makes: 4 servings
Prep: 10 mins
Cook: 20 mins
- 1 pound ground chicken or turkey breast
- Salt and freshly ground pepper
- Zest of 1 lemon
- A couple handfuls of 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 (EVOO), for liberal drizzling
- 4 thick-cut slices of crusty bread
- 4 1/2-inch-thick slices of ripe beefsteak tomato
- 1 14 ounce can artichoke hearts in water, drained and thinly sliced
- 8 thin slices of provolone cheese
- 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.
- Ferrari-Carano Fume Blanc 2005 (California)