Spinach & Artichoke Burgers With Tarragon Special Sauce

by Rachael Ray Show Staff 9:00 AM, April 21, 2016

Aired April 21, 2016

Serves 6

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


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.