My Magnificent Burger Combo – Creamy Artichoke Topped Burgers on Garlic Bread with Baby Spinach Chiffonade
My inspiration came from my 2 of my favorite comfort foods. A Tasty, Juicy, Perfectly Grilled Burger (for me that’s Medium Rare) and my homemade Artichoke Dip with Toasted Garlic Bread. I combined my favorite appetizer with one of my favorite main courses, when served with a Delicious glass of Sutter Home Cabernet Sauvignon you have the perfect finish to a Magnificent Burger Combo!
Patties and Marinade:
3 pounds Ground Chuck
1 Teaspoons Salt Preferably Kosher
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Crushed Dried Thyme
1 Teaspoons Garlic Salt
1/2 Teaspoon Crushed Dried Rosemary
2 Tablespoons Fresh Lemon Juice
1/3 cup Sutter Home Cabernet Sauvignon
1/4 cup Olive Oil
1 long loaf of French Bread
1 Stick Softened Salted Butter
2 Tablespoons Olive Oil
1 Tablespoon Crushed Garlic
1/4 Cup Grated Romano Cheese
1 and 1/2 Tablespoons Fresh Chopped Italian Parsley
Creamy Artichoke Topping:
1 Stick Salted Butter
1 and a 1/2 tablespoons Crushed Garlic
1 cup Diced Green Onions
1 8 ounce package of Cream Cheese
1/2 cup of Sour cream
1/4 cup of Mayonnaise
1/8 cup Fresh Chopped Parsley
1 14 ounce can of Quartered Artichoke Hearts Drained
1 cup finely shredded Cheddar Cheese
1 cup of packed Fresh Baby Spinach
1 and a 1/2 Teaspoons Olive Oil
Patties and Marinade:
Form Ground Chuck into 6 – 4 and a 1/2 inch patties 1/2 pound each. Place patties in a dish that will allow them to fit without overlapping. In a small bowl whisk together wine, lemon juice, olive oil, salt, pepper, thyme, garlic salt and rosemary. Pour marinade over burgers and set in refrigerator 1/2 Hour.
Cut French Loaf in 4 inch sections. Split each section in half lengthwise but don’t slice all the way though (Burgers will be served Open Faced, with the option of folding over as a sandwich if desired). In a Medium Mixing Bowl combine butter, olive oil, crushed garlic, Romano cheese, and parsley, mix well. Open Bread sections and spread garlic butter evenly, set aside.
Creamy Artichoke Topping
Roughly chop artichoke hearts and set aide.
Melt Butter in a Fire Proof Pan over Medium Hot Gas Grill, add Garlic and onions saute about 1 minute. Add cream cheese, sour cream, mayonnaise, chopped artichokes, and cheddar cheese. Stir until combined and cheese is melted. Cover with foil and set aside.
Chiffonade spinach and toss with olive oil to coat lightly, set aside.
Remove Burgers from Refrigerator.
Raise temperature on Gas Grill to Medium High and grill the garlic bread, garlic butter side down till lightly browned. Remove, tent with foil and set aside. Brush off any remaining butter bits from grill rack and lightly brush grill rack with oil to prevent patties from sticking. Remove patties from marinade and grill 5 to 8 min each side to desired doneness. Place Burgers on open faced Garlic Bread and top each with a generous portion of Creamy Artichoke Topping. Divide Spinach Chiffonade evenly on top of each Burger and serve.