Rachael Ray'S Spinach Artichoke Burgers - cooking recipe

Ingredients

1 lb ground chicken or 1 lb turkey breast
salt & freshly ground black pepper
1 lemon, zest of
1/4 - 1/2 cup freshly grated parmigiano-reggiano cheese
2 garlic cloves, 1 finely chopped and 1 peeled
1 (10 ounce) package frozen chopped spinach, thawed and wrung dry in a kitchen towel
1 tablespoon fresh thyme
extra virgin olive oil
4 slices crusty bread (thick-cut)
4 slices of ripe beefsteak tomatoes (1/2-inch-thick)
1 (14 ounce) can water-packed artichoke hearts, drained and thinly sliced
8 slices provolone cheese (thin slices)

Preparation

Preheat a grill, grill pan or large nonstick skillet to medium-high.
If using a grill pan or skillet, preheat the broiler.
Place the ground chicken in a medium bowl and season with salt and pepper.
Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
If using a grill pan or skillet, broil the bread on both sides until toasted.
Rub the toasted bread with the remaining garlic.
Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone.
If cooking on the grill, drop the lid to melt the cheese.
If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
Place a burger on top of each of the tomato slices and serve immediately.