Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 16 other followers

  • June 2009
    M T W T F S S
    « May   Jul »
    1234567
    891011121314
    15161718192021
    22232425262728
    2930  
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,633 visitors

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:

  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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: