Steak burger with Cheesy Spinach Artichoke Dip Topper
2 1/4 pounds freshly ground 80 % chuck
2 tablespoons Montreal Steak grill mate seasoning(COARSE SALT, SPICES (INCLUDING BLACK PEPPER, AND RED PEPPER), GARLIC, SUNFLOWER OIL, NATURAL FLAVOR, AND EXTRACTIVES OF PAPRIKA. )
2 tablespoons Canola Oil
6 soft Kaiser sandwich buns
1 /2 red onion, slivered
Spinach Artichoke Dip:
1TB olive oil
1 tsp. crushed garlic
1/2 can (14 oz.) artichokes, drained
1 cup fresh baby spinach leaves
1/2 cup shredded Parmesan cheese
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/2 cup shredded cheddar
Dash hot pepper sauce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to high.
Place ground chuck into a large bowl and gently mix the seasoning into the meat using wet hands or a large spatula. Place mixture into a square 8 inch pan lined with wax paper and divide equally into 6 portions. Form into 6 bun sized burgers about 3 /4 inch thick and place on a piece of wax paper. Cover entire stack of burgers and chill for 15 minutes.
Prepare the dip topping now. Heat the oil in a small skillet over medium heat and sauté the garlic for a minute. Add the artichokes and cook for 3 minutes, stirring. Turn off heat under skillet.
Add spinach, Parmesan, cream cheese, mayonnaise, cheddar, and hot sauce to a food processor fitted with the cutting blade. Top with garlic and artichokes. Process all until thoroughly combined but still a bit chunky. Scrape mixture into a grill pot using a spatula and heat until bubbly. Set aside over low heat to keep warm.
Using a paper towel on a pair of tongs moisten the towel with the oil and generously coat the grill rack. Place burgers on rack and turn heat down to medium high. Cook the burger for 4 minutes on the first side and flip to cook another 3-4 minutes until medium inside. This should read about 155 -160 degrees on a thermometer. For toasted rolls open and grill cut side down over medium heat for about 30 seconds. Remove burgers from grill .To assemble the burgers place cooked burger on each roll bottom and place on serving platter. Top with a dollop of hot spinach artichoke dip and . To this add some slivered red onions and the roll top. Skewers may be used to keep in place if necessary.
Makes 6 burgers