Sourdough Burgers with an Artichoke, Spinach Roasted Garlic Spread

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


The Spread:
1(8oz) frozen chopped spinach
1 (14oz) artichoke hearts
1 (8oz) cream cheese
1 1/2 cups Kraft Parmesan Cheese
1 1/2 tsp kosher salt
1 1/2 tsp ground black pepper

The Burgers:
2 1/2 lbs 80% ground chuck
1/2 cup Kraft Tuscan Italian Dressing
1/4 cup Italian bread crumbs
1 tsp kosher salt
1 tsp ground black pepper
12 slices sourdough bread
1 medium red onion
6 leaves Romaine lettuce
vegetable oil for brushing the grill


Prepare a medium-hot fire in charcoal grill with a lid or pre-heat a gas grill to medium high heat.

To prepare the Spread:
Drain the artichokes and spinach , making sure to squeeze out as much liquid as possible.
Combine all the ingredients in a cast iron dutch oven. Cover and place on grill for approximately 10-15 minutes or untill mixture is creamy and melted.
Remove from grill fold gently together.
Cover and set aside.
Slice the red onion into 6 -1/8″ slices and set aside.

The Burgers:
Combine all ingredients in large bowl.
Shape by hand into 6 equal patties.
Brush vegetable oil on grill rack.
Place your patties evenly around grilling surface(being sure to leave room for the bread) and grill for 5 minutes on each side. During the last few minutes of cooking place all 12 slices of sour dough bread around outer grill rack and toast lightly untill nice grill marks appear.
Remove bread and bugers from the grill.

To Assemble:
Place 1 leaf of romaine lettuce on top of 1 slice of grilled sourdough bread. Place burger patty on top and then place 3 tbsp of the spread on top of the burger, followed by 1 slice of red onion, then top with another slice of grilled sourdough bread. Enjoy!

Serves 6