Best Rachael Rays Spinach Artichoke Burgers Recipes

Spinach and Artichoke Stuffed Portobellos image

Provided by Rachael Ray : Food Network

Time 25m

Yield 20 pieces of stuffed portobell

Number Of Ingredients 14

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Steps:

Preheat oven to 375 degrees F.
Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

Stovetop Spinach and Artichoke Dip image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market

Steps:

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

Spinach & Artichoke Burgers With Tarragon Special Sauce image

Provided by The Rachael Ray Staff

Number Of Ingredients 25

3/4 cup ketchup
1/4 cup sour cream
3 tablespoons pickle relish
preferred brand Wickles
Salt and pepper
3 tablespoons tarragon
2 pounds ground lamb or beef
1 box frozen artichoke hearts
defrosted and pat dry
finely chopped
1 10-ounce box frozen chopped spinach
defrosted and wrung dry
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
4 cloves garlic
grated or finely chopped
2 tablespoons fresh thyme
Zest of 1 lemon
Olive oil
for drizzling
Burger rolls
split
2 packages Boursin cheese (soft cheese with garlic and herbs) or 3/4 pound herb goat cheese
Baby spinach leaves
Sliced tomato
Thinly sliced onion

Steps:

Preheat a cast-iron griddle or skillet
In a small bowl, combine ketchup, sour cream, relish, salt, pepper and tarragon
Reserve
Combine ground meat with artichokes, spinach, cheese, garlic, thyme and lemon zest
Form 6 patties and drizzle each with olive oil
Toast buns
Spread soft cheese or goat cheese on bun bottoms, top with a patty, spinach, tomato and onion
Slather bun tops with tarragon sauce, set tops in place and serve with crispy, thin oven fries tossed with garlic and cheese alongside