Spinach Tomato Burgers

Typically, Friday nights are “Kids Choice” at our house. I usually ask the kids what they want and they get to decide dinner. 8 times out of 10, it’s either burgers, pizza or breakfast. We do tire of the same ol’ recipes so we like to spice thing up a bit – especially with burgers. This burger features lean, grass-fed bison but feel free to use beef or even turkey. The topping is key– the creamy spinach dip, bold tomatoes and savory cheese. We omitted the bun and served the burgers over roasted cabbage steaks – SO good. Makes 4 servings

spinach tomato burger wm

1 lb grass-fed ground bison (or beef)
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground basil
4 sun-dried tomatoes, sliced into thin strips (in olive oil)
4-6 Tbsp spinach dip (see my recipe below!)
4 slices provolone cheese (or dairy-free alternative)
 

  • In a bowl, combine ground bison, salt, pepper and basil. Form into 4 burger patties. Grill for a few minutes on both sides until desired temperature is reached or about 8 minutes on each side.
  • During the last 2 minutes, top each burger with a slice of cheese and let melt.
  • Place burgers on bun, lettuce, or serving dish. Top burgers with a dollop of spinach dip and a few sun-dried tomato slices.

 Cashew Spinach Dip:
2 cups frozen spinach
8 oz cashew cheese (Kite Hill is a good brand but here’s my recipe also)
4 artichoke hearts, finely chopped
1 garlic clove, minced
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp fresh parsley
 

  • In a blender, combine ingredients and puree until smooth. Store in refrigerator for up to a week.

 

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