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Friday, 05 August 2016 07:34

Spinach Tomato Burger

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Spinach Tomato Burger 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!

  • 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.
  • 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
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