Rachael Rays Spinach Artichoke Burgers Recipes

SPINACH-ARTICHOKE BURGERS

Steps:

• Preheat a grill, grill pan or large non-stick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.
• Place the ground turkey in a medium bowl and season with salt and pepper. Add the lemon zest, parmigiano-regiano, finely chopped garrlic, spinach, thyme, and a drizzle of olive oil (about 2 tablespoons), and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
• If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
• In the last two minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

SPINACH & ARTICHOKE BURGERS WITH TARRAGON SPECIAL SAUCE

Steps:

• 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

RACHAEL RAY'S SPINACH ARTICHOKE BURGERS

Steps:

• Preheat a grill, grill pan or large nonstick skillet to medium-high.
• If using a grill pan or skillet, preheat the broiler.
• Place the ground chicken in a medium bowl and season with salt and pepper.
• Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
• Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
• If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
• If using a grill pan or skillet, broil the bread on both sides until toasted.
• Rub the toasted bread with the remaining garlic.
• Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
• In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone.
• If cooking on the grill, drop the lid to melt the cheese.
• If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
• Place a burger on top of each of the tomato slices and serve immediately.

POTATO, SPINACH AND ARTICHOKE SOUP ALA RACHAEL RAY

Steps:

• Place the potatoes in a large pot of cold water and bring to a boil.
• Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
• Drain the potatoes and return them to the pot to dry out.
• Place the veggies in a clean kitchen towel and squeeze dry.
• In a med pot, melt the butter in the EVOO over med low heat.
• Add the onion and garlic cook until softened about 5 minute.
• Add the boiled potatoes and milk and mash together (I used an immersion blender).
• Season with salt, pepper and thyme.
• Stir in broth and vegetables and heat through (approx 2 minutes).
• Stir in cheese.

RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD

Steps:

• Combine the first three ingredients in the bottom of a serving bowl.
• Add remaining ingredients to the bowl and toss till well combined.
• Season with salt and pepper and serve.
• This makes 8 side dishes.

SPINACH ARTICHOKE CALZONES

Steps:

• Preheat oven to 425 degrees F.
• Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
• Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
• If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
• Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings