Rachael Ray: Spinach & Artichoke Burgers + Tarragon Special Sauce

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Rachael Ray: Spinach & Artichoke Burgers + Tarragon Special Sauce

Rachael Ray welcomed Lee Schrager, author of “America’s Best Breakfasts.” Rachael and Lee have been good friends for years, and because he surprised her with a giant burger trophy in honor of ten years of her show’s burger cook-off, she thought they could make a burger together. She prepared Spinach and Artichoke Burgers with a Tarragon Special Sauce. The great thing about this recipe is that although Rachael used lamb or beef, you can easily make this recipe with chicken or turkey!

If you’re looking for a way to mix up your burger routine, this is the way to go! Click next page to get the recipe.

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Rachael Ray: Spinach & Artichoke Burgers + Tarragon Special Sauce Recipe Ingredients

Rachael Ray: Spinach & Artichoke Burgers + Tarragon Special Sauce

Rachael Ray shared a recipe for Spinach and Artichoke Burgers with Lee Schrager. (stevendepolo / Flickr)

  • 1/4 C sour cream
  • salt and pepper
  • 2 lbs ground lamb or beef
  • 1 10-oz box frozen chopped spinach – defrosted, wrung dry
  • 4 cloves garlic – grated or finely chopped
  • zest of 1 lemon
  • burger rolls – split
  • baby spinach laves
  • sliced onion
  • 3/4 C ketchup
  • 3 tbsp pickle relish (Wickles brand if available)
  • 3 tbsp tarragon
  • 1 box frozen artichoke hearts – defrosted, pat dry, finely chopped
  • 1 1/2 C freshly grated Parmigiano-Reggiano cheese
  • 2 tbsp fresh thyme
  • olive oil – to drizzle
  • 2 packages Boursin cheese (soft cheese with herbs and garlic) or 3/4 lb herb goat cheese
  • sliced tomato

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Rachael Ray: Spinach & Artichoke Burgers + Tarragon Special Sauce Recipe Directions

  1. Preheat a cast-iron griddle or skillet
  2. In a small bowl, mix the sour cream, ketchup, relish, tarragon, salt, and pepper, then save
  3. Mix the ground meat and artichokes with cheese, spinach, lemon zest, garlic, and thyme
  4. Make 6 patties and drizzle each with olive oil
  5. Toast the buns
  6. Spread the soft cheese or goat cheese on the bun bottom, top with a patty, then add spinach, onion, and tomato
  7. Spread the tarragon sauce on the bun tops, then put the tops in place
  8. Serve with thin, crispy oven fries topped with cheese and garlic on the side

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