Rachael Ray'S Spinach Artichoke Burgers Recipe

Name: Rachael Ray'S Spinach Artichoke Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rachael Ray'S Spinach Artichoke Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael Ray'S Spinach Artichoke Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions