Spinach, Artichoke, Chicken Burgers
Posted by Solitary Dancer on June 28, 2009
I bought some of this type of burger at Costco and they are really tasty. So I decided to try and find a recipe that would be similar.
The Costco burgers have 10 grams of carbs per burger and each burger is a generous size. Not including the crusty bread, in this recipe, I would think the carb count would be comparable. Just stay away from the crusty bread 
This sounds pretty close. Fire up the grill and enjoy!
Rachel Ray’s No Joke Spinach-Artichoke Burgers
- 4 Servings – Prep 10 min – Cook 20 min
Ingredients:
- 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
Directions:
-
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.
