No-Joke Spinach-Artichoke Burgers
Rachael Ray
From Every Day with Rachael Ray
June-July 2006
FOUR SERVINGS
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
One 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
Four 1/2-inch-thick slices of ripe beefsteak
tomato
One 14-ounce can artichoke hearts in water,
drained and thinly sliced
8 thin slices of provolone cheese
1. Preheat a grill, grill pan or large nonstick
skillet to medium-high. If using a grill pan or
skillet, preheat the broiler.
2. 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.
3. 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.
4. 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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