Spinach Artichoke Burgers Recipes
SPINACH-ARTICHOKE BURGERS
From Rachael Ray's Everyday Food magazine. A healthier way to get the yummy taste of spinach-artichoke dip.
Provided by tammyhensley1
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 617.5, Fat 21.1, SaturatedFat 12.2, Cholesterol 116.2, Sodium 1253.7, Carbohydrate 50.4, Fiber 9.8, Sugar 2.6, Protein 58.2
RACHAEL RAY'S SPINACH ARTICHOKE BURGERS
As we all know ground poultry can be pretty bland. Rachael Ray keeps coming up with GREAT flavorful ways to prepare ground poultry to please just about anyone. Keep in mind that most of her burger recipes work well with ground chicken, turkey or beef.
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 611.2, Fat 22.5, SaturatedFat 12, Cholesterol 121.7, Sodium 1201.4, Carbohydrate 53.1, Fiber 11.1, Sugar 2.6, Protein 53
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