Rachael Ray's Spinach Artichoke Burgers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb ground chicken or 1 lb turkey breast
• salt & freshly ground black pepper
• 1 lemon, zest of
• 1/4-1/2 cup 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
• 4 slices crusty bread (thick-cut)
• 4 slices of ripe beefsteak tomatoes (1/2-inch-thick)
• 1 (14 ounce) can water-packed artichoke hearts, drained and thinly sliced
• 8 slices provolone cheese (thin slices)

Recipe

• 1 preheat a grill, grill pan or large nonstick skillet to medium-high.
• 2 if using a grill pan or skillet, preheat the broiler.
• 3 place the ground chicken in a medium bowl and season with salt and pepper.
• 4 add the lemon zest, parmigiano-reggiano, finely chopped garlic, spinach, thyme and a drizzle of evoo, about 2 tablespoons, and combine.
• 5 form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
• 6 if cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
• 7 if using a grill pan or skillet, broil the bread on both sides until toasted.
• 8 rub the toasted bread with the remaining garlic.
• 9 place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
• 10 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.
• 11 if cooking on the grill, drop the lid to melt the cheese.
• 12 if cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
• 13 place a burger on top of each of the tomato slices and serve immediately.