Country French Burger

Ingredients

12 slices bacon – thick cut
1 5 oz package fresh baby spinach leaves
zest of 1/2 lemon – finely chopped
3 large cloves garlic – minced
1 Tbsp. fresh thyme leaves – chopped
1 Tbsp. fresh basil – finely shredded
1 1/2 lbs. ground chuck
1/2 lb. ground veal
2 tsp. salt
1 1/2 tsp. freshly ground black pepper
vegetable oil to brush the grill
24 inch long loaf french bread – cut in 6 pieces and split horizontally 3 Tbsp. butter, softened
1 4-6 oz. jar tiny cornichon pickles, drained and thinly sliced lengthwise
1 medium red onion – very thinly sliced
6 bun sized leaves bibb lettuce
Grey Poupon Country Dijon mustard

Instructions

Preheat gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill. Place heavy skillet on grill. Allow to heat. Cut bacon slices in half, crosswise. Cook, in batches, for 2 minutes per side. Set aside. Remove all but 1 Tbsp. Bacon grease from skillet. Return to heat. Add baby spinach and lemon zest to skillet. Cook, turning regularly, for 2 minutes. Add garlic, thyme leaves and basil and cook 1-2 additional minutes, 'til all ingredients are wilted. Remove to wire strainer to cool slightly. Press to remove excess moisture. To Make Patties: In large bowl combine spinach mixture, Ground chuck, ground veal, salt and pepper. Toss thoroughly, but gently to avoid compacting the mixture. Divide into 6 equal portions. Form each into an inch thick patty. Brush the grill with vegetable oil. Place patties onto grill and cover. Cook til brown on bottom, 3-4 minutes. Turn and cook to taste, 3-5 additional minutes for medium. Place bread pieces, cut side down, on grill edges to lightly toast. As they come off the grill, butter cut sides of bread bottoms with softened butter. To Assemble Burgers: Generously spread cut sides of bread tops with Grey Poupon Country French Mustard. On buttered bread bottom, place 4 pieces bacon, 6 slices cornichon pickle, a patty, one thin slice red onion and one bibb lettuce leaf. Cover with bread top. Mmmm!