OOH E GOO E Spinach-Artichoke Burger
1 8 ounce package, cream cheese
4 ounces gorgonzola, crumbled
1/2 cup sour cream
2 cloves garlic, minced
1/2 grated parmigiano reggiano
1/2 to 1 teaspoon red pepper flakes
1/2 of a 10 ounce package of frozen chopped spinach, thawed and drained
1 13.75 ounce can artichoke hearts, drained and chopped
1/3 cup hazelnuts, chopped
1 2 ounce jar diced pimientos, drained
fresh ground black pepper
2 pounds fresh ground chuck
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good-quality potato hamburger buns, split
3 ounces fresh baby spinach leaves
1 13.75 ounce can artichoke hearts, drained and sliced thin, there will be 7 to 8 in the can use one heart per burger
Preheat a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the spinach-artichoke spread, combine the cream cheese, gorgonzola, sour cream, garlic, parmigiano reggiano, and the red pepper flakes in a large heavy non-stick fire-proof saucepan on the grill. When the cream cheese is melted add the spinach, artichoke hearts, hazelnuts, and pimientos. Stir well, season to taste add salt and pepper, if needed. Remove from grill, cover with foil to keep warm, set aside.
To make the patties, combine the chuck, salt, and pepper in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns cut side down, on the outer edges of the grill to toast lightly during the last 2 minutes of grilling. To assemble the burgers, spread a generous amount of the spinach-artichoke spread over the cut sides of the buns. On the bottom buns place equal amounts of the spinach leaves, then top with a grilled patty, then equal amounts of the artichoke heart slices, add the top bun and serve.