The Popeye Burger

Pairs well with:

Cabernet Sauvignon

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


1 pound ground sirlion beef
1/4 cup fresh bread crumbs
1 Tsp salt
1 Tsp ground pepper
1/2 cup chopped hickory smoked bacon
1/4 cup raspberry vinagerette
2 cup fresh spinach – set aside 8 large leafs for garnish
2 garlic cloves, minced
1/2 Cup Mayonaisse
1 Tsp Dijon Mustard
1/2 Tsp Tarragon
8 large fresh spinach leafs
4 large poppy seed bun, split
4 slices Havarti cheese
4 red leaf lettuce leaves
4 (1/4-inch-thick) large tomato slices
4 paper-thin red onion slices, separated into rings
Vegetable oil for grill



Preheat a gas grill to medium-high, brush with vegetable oil. To make the mayonnaise, combine mayonaisse, tarragon and dijon mustard in a small bowl and mix well. Cover and refrigerate until needed. To make the patties, combine the sirloin, bread crumbs, salt and pepper in a large bowl. Mix gently but well. In pan on grill – fry bacon until just crisp – add the garlic, vinagerette and spinach – cover until spinach has wilted. Drain slightly just to remove the liquid – add the mixture to the beef – mix gently but well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls. 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. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice. Add the tops and serve.