Community Cookbook
Spinach Tomato Burger
LPHJ Kitchen
For burger night, this recipe has a unique flavor to change things up a bit. The dairy-free spinach dip and sun-tried tomatoes are a delicious topping!
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Ingredients:
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
4 slices provolone cheese (or dairy-free alternative)
Cashew Spinach Dip:
2 cups frozen spinach
8 oz cashew cheese (Kite Hill is a good brand)
4 artichoke hearts, finely chopped
1 garlic clove, minced
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp fresh parsley -
Instructions:
To make the Cashew Spinach Dip:
In a blender, combine ingredients and puree until smooth. Store in refrigerator
for up to a week.
To make the burgers:
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. I only eat well-done 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. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 4
- Cuisine: European - Italian
- Cooking method: Grill/barbeque
- Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol, no grains
- Just right for...: Comfort food, Quick & easy, Summer favorites, 4th of July
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15-30 minutes
Published in
Main Courses
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