Best Three Cheese Florentine Burgers Recipes

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FETA FLORENTINE BURGERS WITH FRIZZLED PROSCIUTTO ON PARMESAN-TOASTED CIABATTA ROLLS



Feta Florentine Burgers with Frizzled Prosciutto on Parmesan-Toasted Ciabatta Rolls image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 6 burgers

Number Of Ingredients 19

3/4 cup mayonnaise
2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons extra-virgin olive oil (recommended: Colavita)
1/2 cup finely chopped white onion
1/2 cup finely chopped red bell pepper
1 cup chopped white mushrooms
1 1/2 cups thinly sliced fresh spinach leaves
2 1/2 pounds ground sirloin
1/2 cup crumbled feta cheese
2 teaspoons salt
2 tablespoons extra-virgin olive oil (recommended: Colavita)
1 1/2 cups thinly sliced prosciutto
Vegetable oil, for brushing on the grill rack
6 slices (1/4-inch thick) fresh mozzarella cheese
6 ciabatta rolls, split
4 tablespoons extra-virgin olive oil (recommended: Colavita)
1 garlic clove, peeled and cut in 1/2 lengthwise
6 tablespoons freshly grated Parmesan
3 cups mesclun greens

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until ready to use.
  • For the patties: Place the oil in a 12-inch fire-proof skillet and set on the grill rack. When the oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until tender, about 5 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes. Transfer to a large bowl and add the sirloin, feta cheese, and salt. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties.
  • For the prosciutto: Pour the oil into the same skillet and place on the grill rack. When the oil is hot, add the prosciutto. Cook until well crisped, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
  • When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top each patty with a slice of mozzarella cheese until melted. Lightly brush the cut sides of the rolls with the 4 tablespoons olive oil. Rub the cut sides of the garlic over the insides of the rolls, then sprinkle and press with the Parmesan. Place the rolls, cut sides down, on the outer edges of the grill rack to toast lightly.
  • To assemble the burgers: Spread the mayonnaise mixture on the insides of the warm toasted rolls. Layer the bottom rolls with divided greens, the patties, and divided frizzled prosciutto. Top with the remaining rolls, serve, and enjoy!

LOW CARB BURGER SCRAMBLE FLORENTINE



Low Carb Burger Scramble Florentine image

Make and share this Low Carb Burger Scramble Florentine recipe from Food.com.

Provided by Mercy

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground beef
1/2 cup onion, chopped
10 ounces frozen chopped spinach, thawed and well-drained
8 ounces cream cheese, softened and cubed
1/2 cup parmesan cheese, 2 ounces
1/2 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Spray a 2-quart casserole with non-stick spray.
  • Brown hamburger and onion in a large pot or Dutch oven; drain fat.
  • Stir in spinach; mix until well combined; add salt and pepper.
  • Add cubed cream cheese and stir until blended, mashing it into the meat to blend well.
  • Stir in Parmesan and cream; mix well.
  • Pour into casserole dish.
  • Bake, uncovered, at 350ºF for 30-35 minutes, until bubbly and browned.

Nutrition Facts : Calories 582.1, Fat 46, SaturatedFat 23.3, Cholesterol 178.9, Sodium 963.5, Carbohydrate 5.4, Fiber 1.7, Sugar 1.2, Protein 36.6

GRILLED SPINACH FETA BURGERS



Grilled Spinach Feta Burgers image

Turkey burgers have their fans, but we prefer feta burgers with ground beef and spinach. We serve them on toasted buns with lettuce, tomato and tzatziki. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, chopped
2-1/2 cups fresh baby spinach, coarsely chopped
3 garlic cloves, minced
2/3 cup crumbled feta cheese
3/4 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
8 whole wheat hamburger buns, split
Optional toppings: refrigerated tzatziki sauce, fresh baby spinach and tomato slices

Steps:

  • In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir until tender, 1-2 minutes. Add spinach and garlic; cook until spinach is wilted, 30-45 seconds longer. Transfer to a large bowl; cool slightly., Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns. If desired, add toppings.Freeze option: Place patties on a baking sheet lined with plastic wrap; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

GROUND BEEF FLORENTINE



Ground Beef Florentine image

Make and share this Ground Beef Florentine recipe from Food.com.

Provided by Alan Leonetti

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
1/2 cup onion (finely diced)
1 lb frozen spinach (thawed and drained)
1 (8 ounce) package Philadelphia Cream Cheese (softened)
1/2 cup heavy cream
1/2 cup shredded parmesan cheese
2 -3 cups shredded cheese (4 or 6 blend)
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1/8 teaspoon nutmeg
salt and pepper

Steps:

  • Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
  • In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
  • In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
  • Combine the cream cheese mixture and the meat mixture in the large bowl.
  • Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
  • Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.

Nutrition Facts : Calories 985.3, Fat 71.8, SaturatedFat 39.7, Cholesterol 297.7, Sodium 1150.4, Carbohydrate 14.6, Fiber 3.8, Sugar 2.1, Protein 70.9

CHICKEN FLORENTINE BURGERS



Chicken Florentine Burgers image

Well, I invented this recipe for a burger contest, but was not even in the finals! My family and friends LOVE it and said they cannot believe it did not win something. These are great as they are, or made into mini-burgers for a party or mini-meatballs for a cocktail party!

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 burgers

Number Of Ingredients 15

1 1/2 cups white wine, preferably Pinot Grigio
1/2 large sweet onion, finely diced
3 medium cloves garlic, minced
3/4 pound ground chicken breast
3/4 pound ground chicken thighs
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
12 ounces frozen chopped spinach, thawed and squeezed dry of all liquid
3 ounces grated Swiss cheese
1/2 cup plain bread crumbs
Olive oil
6 sourdough rolls, split horizontally
6 slices Swiss cheese
6 slices beefsteak tomato

Steps:

  • Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature.
  • Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.
  • If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.
  • You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler.
  • Enjoy!!

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