Artichoke-Spinach Burgers with Tomato-Feta Topping
The topping of roasted tomatoes and feta adds both sweetness and depth of flavor to these vegetarian burgers. They’re ready in almost no time, but in a pinch, you can just top the burgers with raw tomatoes, or use a few sun-dried tomatoes if fresh tomatoes aren’t in season. For the best results, use artichoke bottoms instead of hearts, as they do a better job of binding the burgers together.
Ingredients:
For the burgers:
- 3 cups (3 oz./90 g) loosely packed baby spinach
- 1 can (14 oz./440 g) artichoke bottoms, rinsed and drained
- 1/2 cup (3 1/2 oz./105 g) canned butter beans
- 1 garlic clove
- 1 Tbs. plus 2 tsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. grated lemon zest
- Kosher salt and freshly ground pepper
- Lemon juice for tossing
- 4 poppy seed or sesame buns, split
For the tomato-feta topping:
- 2 cups (12 oz./375 g) cherry tomatoes, halved
- 1 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (2 1/2 oz./75 g) crumbled feta cheese
Directions:
Bring a saucepan of water to a boil over high heat. Add 2 cups (2 oz./60 g) of the spinach and let cook just until wilted, about 30 seconds. Drain the spinach and spread flat on paper towels to cool completely. Set aside.
Combine half of the artichoke bottoms, the butter beans and garlic in a food processor or blender. Process to a smooth puree and transfer to a bowl. Finely dice the remaining artichoke bottoms and add to the bowl. When the cooked spinach is cool, wrap it in a few dry paper towels and wring out the excess moisture, then chop it and add it to the bowl along with 1 Tbs. of the olive oil, the cumin and lemon zest. Season with salt and pepper and stir to combine. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
To make the topping, position a rack in the upper third of an oven and preheat to 450°F (230°C).
Line a baking sheet with parchment paper and pile the tomatoes on top. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the tomatoes in a single layer and roast until they just start to release their juice, about 8 minutes. Remove from the oven and set the broiler to high. Top the tomatoes with the feta and broil until the feta begins to melt and turns slightly golden brown, about 3 minutes.
In a nonstick fry pan over medium-high heat, warm the remaining 2 tsp. olive oil. Add the burgers and cook, turning once with a spatula, until golden brown and warmed through, 5 to 6 minutes per side.
Toss the remaining spinach with some lemon juice and divide among the bottom buns. Set the burgers on the buns and top generously with the tomato-feta topping. Cover with the tops of the buns and serve immediately. Serves 4.
Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)
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