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  • 3/4 cup ketchup
  • 1/4 cup sour cream
  • 3 tablespoons pickle relish, preferred brand Wickles
  • Salt and pepper
  • 3 tablespoons tarragon
  • 2 pounds ground lamb or beef
  • 1 box frozen artichoke hearts, defrosted and pat dry, finely chopped
  • 1 10-ounce box frozen chopped spinach, defrosted and wrung dry
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 4 cloves garlic, grated or finely chopped
  • 2 tablespoons fresh thyme
  • Zest of 1 lemon
  • Olive oil, for drizzling
  • Burger rolls, split
  • 2 packages Boursin cheese (soft cheese with garlic and herbs) or 3/4 pound herb goat cheese
  • Baby spinach leaves
  • Sliced tomato
  • Thinly sliced onion


Serves: 6


Preheat a cast-iron griddle or skillet.
In a small bowl, combine ketchup, sour cream, relish, salt, pepper and tarragon. Reserve.

Combine ground meat with artichokes, spinach, cheese, garlic, thyme and lemon zest. Form 6 patties and drizzle each with olive oil.
Toast buns. 
Spread soft cheese or goat cheese on bun bottoms, top with a patty, spinach, tomato and onion. Slather bun tops with tarragon sauce, set tops in place and serve with crispy, thin oven fries tossed with garlic and cheese alongside.