Artichoke-Spinach Burgers PT40M https://img2.recipesrun.com/201907/2019/1025/05/8/213292/300x200x90.jpg The topping of roasted tomatoes and feta adds both sweetness and depth of flavor to these vegetarian burgers. They’re ready in almost no time, but in a pinch, you can just top the burgers with raw tomatoes, or use a few sun-dried tomatoes if fresh tomatoes aren’t in season. For the best results, use artichoke bottoms instead of hearts, as they do a better job of binding the burgers together. 4 servings Ingredients: 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese Kosher salt and freshly ground pepper 1 tsp. olive oil 2 cups (12 oz./375 g) cherry tomatoes, halved 4 poppy seed or sesame buns, split Lemon juice for tossing Kosher salt and freshly ground pepper 1 tsp. grated lemon zest 1 tsp. ground cumin 1 tsp. plus 2 tsp. olive oil 1 garlic clove 1/2 cup (3 1⁄2 oz./105 g) canned butter beans 1 can (14 oz./440 g) artichoke bottoms, rinsed and drained 3 cups (3 oz./90 g) loosely packed baby spinach

Artichoke-Spinach Burgers

4.2

( By Ellie )

The topping of roasted tomatoes and feta adds both sweetness and depth of flavor to these vegetarian burgers. They’re ready in almost no time, but in a pinch, you can just top the burgers with raw tomatoes, or use a few sun-dried tomatoes if fresh tomatoes aren’t in season. For the best results, use artichoke bottoms instead of hearts, as they do a better job of binding the burgers together.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

For the tomato-feta topping:
- 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese
- Kosher salt and freshly ground pepper
- 1 tsp. olive oil
- 2 cups (12 oz./375 g) cherry tomatoes, halved
For the burgers:
- 4 poppy seed or sesame buns, split
- Lemon juice for tossing
- Kosher salt and freshly ground pepper
- 1 tsp. grated lemon zest
- 1 tsp. ground cumin
- 1 tsp. plus 2 tsp. olive oil
- 1 garlic clove
- 1/2 cup (3 1⁄2 oz./105 g) canned butter beans
- 1 can (14 oz./440 g) artichoke bottoms, rinsed and drained
- 3 cups (3 oz./90 g) loosely packed baby spinach

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03 Method

Step 1

Bring a saucepan of water to a boil over high heat. Add 2 cups (2 oz./60 g) of the spinach and let cook just until wilted, about 30 seconds. Drain the spinach and lay flat on paper towels to cool completely. Set aside.
Step 2

Combine half of the artichoke bottoms, the butter beans and garlic in a food processor or blender. The process to a smooth puree and transfer to a bowl. Finely dice the remaining artichoke bottoms and add to the bowl. When the cooked spinach is cool, wrap it in a few dry paper towels and wring out the excess moisture, then chop it and add it to the bowl along with 1 Tbs. of the olive oil, the cumin and lemon zest. Season with salt and pepper and stir to combine. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
Step 3

To make the topping, position a rack in the upper third of an oven and preheat to 450°F (230°C).
Step 4

Line a baking sheet with parchment paper and pile the tomatoes on top. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the tomatoes in a single layer and roast until they just start to release their juice, about 8 minutes. Remove from the oven and set the broiler to high. Top the tomatoes with the feta and broil until the feta begins to melt and turns slightly golden brown, about 3 minutes.
Step 5

In a nonstick frying pan over medium-high heat, warm the remaining 2 tsp. olive oil. Add the burgers and cook, turning once with a spatula, until golden brown and warmed through, 5 to 6 minutes per side.
Step 6

Toss the remaining spinach with some lemon juice and divide among the bottom buns. Set the burgers on the buns and top generously with the tomato-feta topping. Cover with the tops of the buns and serve immediately.

04 Author

Ellie

1078 Recipes

Artichoke-Spinach Burgers

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