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Tuesday, October 23, 2012
The special ingredient for these burgers is Spinach and Artichoke hummus, a delicious and nutritious creamy spread loaded with with protein, fiber and vitamins, revered in the Mediterranean, and now here in the U.S.
2 lbs. ground chuck
1 tbsp. onion powder, plus more for sprinkling
1 tsp. Himalayan Pink Salt
6 Ciabatta buns
12 slices tomato
1 1/2 c. fresh julienne of spinach
1/2 c. mayonnaise, optional
6 slices American cheese
3/4 c. prepared Spinach and Artichoke Hummus
olive oil for drizzling
Preheat grill pan. Mix onion powder and Himalayan salt gingerly into ground chuck, careful not to overwork.
While grill pan heats, turn on broiler and place buns on a large cookie sheet. Sprinkle with onion powder and drizzle with olive oil. Toast til lightly golden, about 3 minutes.
Place burgers on grill and SPST. Cook burgers until juices run clear and no pink remains, unless you care for medium to medium well.
*As a general rule of thumb, only eat ground meats medium well or less from a trusted butcher or market, where the product and quality is optimal. Cook for about 5 minutes on Foreman type grill or 4 minutes per side on a flat grill pan.
Spread equal portions of mayo on bottom bun. Add 1/4 c. Spinach and two slices of tomato. Add
burger and slice of cheese. Spread 2 tbsp. Spinach and Artichoke dip on top bun and drizzle with olive oil. Serves 6.
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