It’s warming up outside which means it’s the beginning of barbecue season! 🙂 Our first food on the grill this year was this delicious burger.
Growing up I was always a chicken finger kind of girl. We didn’t go out to eat much but when we did I stayed far away from hamburgers. I didn’t really give them a fair chance until high school and only then would I eat my mom’s home grilled ones which are thick and juicy (nothing like the pathetic patties at fast food chains). Well I now enjoy the thick gourmet burgers at sit down restaurants (but I still really love a good chicken finger). In college I majored in dietetics and one of the courses I took was a food service management lab where we students ran a little lunch cafe. Each week we rotated positions from acting as production manager, to baker, to cook…. We made awesome meals and one of them included this hamburger. I love that it is unique, has two kinds of cheese, has its own sun dried tomato mayo, and is full of so many delicious flavors! Yummm. It makes my mouth water just talking about it! It tastes best grilled on the barbecue but we have done it many times on the George Foreman Grill and they still turn out great. I like to serve it with sweet potato fries (regular ones are good too). I’ve made sweet potato fries from scratch before and they were really good, but frozen ones that you bake are pretty good too and take way less time. Raw sweet potatoes are just really hard which makes it a pain to cut up.
- 3/4 cup mayonnaise
- 1/3 cup sun dried tomatoes, minced
- 1 tablespoon ketchup
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/3 cup onion, chopped
- 1/3 cup red bell pepper, chopped
- 1/3 cup mushrooms, chopped
- 5 ounces frozen spinach, 1/2 of a 10 ounce box
- 4 ounces Feta cheese
- 1 teaspoon salt
- 2 pounds ground beef
- 8 slices provolone cheese
- 8 slices deli ham
- 8 hamburger buns
- 1 cup fresh spinach
- In a small bowl, mix mayonnaise, sun dried tomatoes, and ketchup. Cover and place in fridge.
- In a large skillet, melt butter over medium-high heat. Add garlic, onion, pepper, and mushrooms and saute until onions are clear and tender. Add spinach and continue to cook mixture until spinach is defrosted. Remove from heat.
- In a large mixing bowl, combine cooked vegetables with feta cheese, salt, and beef.
- Make 8 patties by dividing meat into 2/3 cup portions and then flatten to about 1/2 inch thick.
- Preheat grill to medium-high and meanwhile fry ham slices in a non-stick pan over medium-high heat for 1 minute on each side. Place fried ham on a plate and cover with foil to keep warm.
- Grill patties (about 6 minutes per side) and place a slice of provolone cheese on each patty for the last minute. (Feel free to butter the inside of the bun and throw it on the grill to toast for the last minute as well.)
- Assemble burgers: On buns, layer with grilled patty, fried ham, a few spinach leaves, and sun-dried tomato mayo slathered on the inside top bun.
- Serve with sweet potato fries and enjoy!
Well, have a happy St. Patrick’s Day! May your day be full of green, leprechauns, and gold! 🙂
Recipe Source: Slightly adapted from BYU’s Pendulum Court Cafe Gourmet Hamburgers (a few changes to ingredient amounts because I had to convert everything from ounces and then I did some tweaking)