Popeye Spinach Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


½ cup pre-cooked bacon pieces
2 tablespoons Pinot Noir
1 tablespoon teriyaki
1 teaspoon Kosher salt
2 pounds ground chuck
About 1 tablespoon Steakhouse Seasoning Grinder, freshly ground 4 T olive oil for bread before grilling
1 T garlic juice
10 or more twists of Steakhouse Seasoning Grinders or to taste
2 loaves sun dried tomato basil artisan bread
Olive oil, for brushing on the grill rack
4 ounces blue cheese
1/3 cup blue cheese dressing
24-36 baby spinach leaves
one red onion sliced paper-thin, separated into rings
6 basil fresh leaves



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make bacon mixture: Measure bacon pieces into a measuring cup, then add Pinot Noir, teriyaki, salt and basil. Allow to sit 5 minutes. To make the patties, mix bacon mixture into ground chuck in large chilled bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the beef and bacon mixture into 6 equal portions Shape the meat into neat patties 1-inch thick at the center. Pepper each patty with Steakhouse Seasoning Grinder. To make garlic bread: measure oil into measuring cup and stir in garlic juice. Drizzle oil mixture over split loaves. Grind Steakhouse Seasoning Grinder onto split halves. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3-5 minutes on each side for medium. During the last few minutes of cooking, place the loaves, cut side down, on the outer edges of the rack to toast lightly. To make the spread: mix blue cheese and blue cheese dressing in small bowl. To assemble the burgers, cut each loaf into thirds. On each bread bottom, place a patty, one heaping tablespoon of the blue cheese dressing mixture, an onion slice, and 4-6 baby spinach leaves, and a basil leaf. Add the loaf tops and serve.