Chevre Burgers with Spinach, Artichokes and Lemon Basil Sauce
2 lb ground chuck
1 tsp coarse salt
1/2 tsp fresh ground black pepper
4 oz Chevre goat cheese, divided into 6 slices
1 cup mayonnaise
2 tbsp fresh lemon juice
1/4 cup fresh basil leaves, chiffonade
2 tbsp olive oil
6 sourdough rolls, halved
2 cup baby spinach leaves
1 can sliced artichoke hearts, drained
Preheat grill to medium high.
Mix chuck, salt, and pepper in a large mixing bowl. Shape into 12 patties and place 1 slice of goat cheese between two patties and seal well. Repeat for the other five burgers and set aside.
Mix together in a small mixing bowl mayonnaise, lemon juice and basil.
Grill burgers 4 minutes each side or to desired doneness. One minute before burgers are done, brush rolls with olive oil and lightly toast on grill. Remove and spread sauce on tops and bottoms of rolls. Top each roll bottom with a burger, spinach leaves and artichoke slices then roll tops and serve.