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Playing Creamed Spinach Fork-and-Knife Burgers
When I was a kid, my mom made us knife-and-fork burgers once a week: thick patties on buttered toast with au jus and smothered onions. Here’s a knife-and-fork burger with steakhouse faves on top: creamed spinach and crispy onions!


For the Creamed Spinach
  • 2 tablespoons olive or canola oil
  • 1 small onion or 3 large shallots, finely chopped
  • 2 to 3 cloves garlic, grated or finely chopped
  • 3 ounces cream cheese, 1 small brick
  • 1/2 to 3/4 cup cream or half-and-half
  • Freshly grated nutmeg, to taste
  • Salt and pepper
  • 1 16-ounce bag chopped, organic, frozen spinach, defrosted and wrung dry
  • 1/2 to 3/4 cup grated Parmigiano-Reggiano, a couple of fat handfuls
For the Burgers
  • 2 pounds ground sirloin
  • Kosher salt
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon coarse black pepper
  • 1/2 cup beef stock or consommé
  • 4 slices good quality white bread, 3/4-inch thick, toasted and lightly buttered
  • Store-bought fried crispy onions, for garnish


Serves: 4


For the spinach, heat a medium-size skillet over medium heat with the oil, 2 turns of the pan. Add onions or shallots and garlic, and soften 5-7 minutes. Melt in cream cheese, , add cream or half-and-half to thin a bit, and season with nutmeg, salt and pepper. Add spinach and heat through; add grated cheese.     

For the burgers, combine sirloin with Kosher salt, Worcestershire and pepper, and form 4 large patties that are thinner at center and thicker at edges for even cooking. Heat a skillet over medium-high and cook burgers 3-5 minutes on each side to desired doneness. Add consommé or stock to pan to deglaze.  

Place burgers on buttered toast set burgers on top, drizzle with stock and top with creamed spinach and crispy onions.