Crushed Sesame Burgers Florentine


Herbed Spinach Topping:
1 (10-oz.) package frozen chopped spinach, thawed, and squeezed dry on paper towels
1 (3-oz.) package cream cheese w/chives, softened
1 tablespoon lime juice
½ teaspoon sea salt
1 large clove garlic, minced
3/8 cup mayonnaise

1½ pounds ground chuck
1½ teaspoons sea salt
1 small sweet onion, finely chopped
1 large clove garlic, minced
1 egg, beaten
1 cup sesame sticks, finely crushed
¼ cup Dijon mustard
2 tablespoons honey
¼ cup sesame seeds
vegetable oil for brushing grill rack
6 egg buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the topping, process all ingredients in a food processor until smooth. Set aside.

To make the patties, combine the chuck, salt, onion, garlic, egg, and sesame sticks in a large bowl. Mix thoroughly but do not compact the meat. Form mixture into six equal patties. Combine mustard and honey in small bowl. Brush patties on both sides with
mustard mixture. Pour sesame seeds onto salad plate or other dish and press both sides of patties into seeds. When grill is ready, brush the grill rack with vegetable oil. Place patties on grill rack, cover, and cook, turning once, for about 5-7 minutes per side or to desired doneness.

During the last few minutes of grilling, place the rolls, cut side down, on the outer edges of the grill rack and lightly toast.

To assemble the burgers, spread inside tops of rolls with topping. On each roll bottom, place a patty. Add the roll tops and serve. Makes 6 burgers.