Oh my. Oh my. These were decedent. We had these New Year's day because the kids were not digging the black eye pea dish I had planned and they declared that anything covered in the yummy looking sauce had to be good. Those kids of mine were right. The original recipe called for 8 oz of diced, sauteed mushrooms but since we are not huge mushroom fans I omitted them. Consider this your favorite winter-time burger!
For burgers:
3 Tbs olive oil, divided
2 cloves garlic, minced
1 lb ground sirloin
1 Tbs low-sodium soy sauce
2 tsp minced fresh thyme
2 tsp minced fresh parsley
1 Tbs Dijon mustard
1/2 tsp kosher salt
1/2 tsp black pepper
4 slices buttered Texas Toast
shredded Parmesan
Creamed Spinach Sauce
2 Tbs unsalted butter
1/4 cup minced onion
2 Tbs all-purpose flour
1/2 cup half-and-half, plus more as needed
1/2 cup low-sodium chicken broth
kosher salt and black pepper
pinch cayenne
pinch nutmeg
4 cups chopped fresh spinach or 2/3 package chopped, frozen spinach - defrosted and wrung dry
1 Tbs grated Parmesan
squeeze of fresh lemon juice
Preheat the grill or grill pan to medium-high.
In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard and herbs. Gently mix to combine using a fork or your hands. Divide the mixture into 4 equal portions, shaping each portion into a patty.
Scrape the grate clean and brush with the remaining tablespoon of oil. Grill the burgers until cooked through, 3-4 minutes per side. Remove the burgers from the grill and cover to keep warm. Grill the bread 1-2 minutes per side, until lightly browned.
To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute. Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken. Add the spinach. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper. Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan. Serve immediately.
Recipe (and yes, pic) from Pink Parsley
For burgers:
3 Tbs olive oil, divided
2 cloves garlic, minced
1 lb ground sirloin
1 Tbs low-sodium soy sauce
2 tsp minced fresh thyme
2 tsp minced fresh parsley
1 Tbs Dijon mustard
1/2 tsp kosher salt
1/2 tsp black pepper
4 slices buttered Texas Toast
shredded Parmesan
Creamed Spinach Sauce
2 Tbs unsalted butter
1/4 cup minced onion
2 Tbs all-purpose flour
1/2 cup half-and-half, plus more as needed
1/2 cup low-sodium chicken broth
kosher salt and black pepper
pinch cayenne
pinch nutmeg
4 cups chopped fresh spinach or 2/3 package chopped, frozen spinach - defrosted and wrung dry
1 Tbs grated Parmesan
squeeze of fresh lemon juice
Preheat the grill or grill pan to medium-high.
In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard and herbs. Gently mix to combine using a fork or your hands. Divide the mixture into 4 equal portions, shaping each portion into a patty.
Scrape the grate clean and brush with the remaining tablespoon of oil. Grill the burgers until cooked through, 3-4 minutes per side. Remove the burgers from the grill and cover to keep warm. Grill the bread 1-2 minutes per side, until lightly browned.
To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute. Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken. Add the spinach. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper. Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan. Serve immediately.
Recipe (and yes, pic) from Pink Parsley
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