Spinach Pesto and Artichoke Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Pesto Sauce:
1/2 cup parmesan cheese
4 garlic cloves
1/3 cup olive oil
2 cups fresh spinach leaves
1/2 cup pine nuts
2 teaspoons salt
2 teaspoons pepper
Patties: 2 pounds ground beef
¾ cups marinated artichoke hearts, finely chopped
½ cup of artichoke brine (reserved)
2 teaspoon dill
2 teaspoons salt
2 teaspoons pepper
½ cup pine nuts
½ small yellow onion, chopped finely
3 teaspoons vegetable oil
6 onion hamburger buns



In food processor blend cheese, garlic, olive oil, spinach, 1/2 cup pine nuts, salt and pepper until well mixed. Set aside. In large bowl combine ground beef, artichoke hearts, brine, dill, salt, pepper, remaining pine nuts, and onion. Mix well, shape into 6 patties. Grease grill with oil. Grill burgers over low heat for 20-30 minutes. Grill buns until warm. Spread pesto mixture over buns, place burger on top and serve.