Sun-Dried Tomato and Spinach Burger

Published On 16 February, 2012 | Kosher, Lunch

If you've spent any time at all in Israel you've probably dined on everything from felafel on the streets of Jerusalem to aged asado with chimichurri in the fine eateries of Eilat.  When it comes to creating the perfect beef burger I think of the Joy Burger – a Sun Dried Tomato and Spinach Burger – the star of the Lunch Special at Emek Refaim's Joy.

The beef burger often gets a bad rap.  For all too many, it's a factory processed fast food item that you grab off the shelf or choose from the drive-thru menu.  If you ask, that's not fair.  With the correct prep, the beef burger is a delicacy not a dinner disaster, and the correct prep doesn't take much time or effort at all.

In making this burger I borrow  from my Swedish Meatball technique for a juicy burger, full of flavor and fit for the finest table.

Sun Dried Tomato and Spinach Burger

For my Sun Dried Tomato and Spinach Burger, you'll need the following ingredients:

  • 1lb Ground Beef
  • 2 Slices Whole Wheat Bread
  • Coconut Milk
  • Half an Onion
  • Handful of Fresh Baby Spinach – please do not try to use frozen spinach, it will not work!
  • Handful of Sun Dried Tomatoes
  • 1/2 cup Raw Cashews
  • Teaspoon Olive Oil
  • Cumin
  • Black Pepper
  • Two Ciabatta Rolls
  • Chipotle Mayo

Take the ground beef out of the fridge and set it aside. Soak two slices of whole wheat bread in coconut milk.  Dice and fry half and an onion.

Spinach and Sun Dried Tomatos in a blender

Put the  spinach, cashew nuts and sun-dried tomatoes into a (mini) food processor.  Drizzle a little olive oil to give the ingredients some moisture and pulse until fine.

Mixing the ingredients for burgers

Place the ground beef in a mixing bowl, add the chopped spinach  Squeeze the coconut milk out of the bread and crumble into the beef and spinach mixture.  Add the fried onions.  Add cumin and black pepper.

burgers on a griddle

Place on a hot griddle or skillet, cook for about five minutes – until brown on one side.  Flip and cook until medium or medium well, depending on your preference.  This could be as little as five minutes on each side, I recommend using a meat thermometer to prevent overcooking.

spinach and sun dried tomato burgers

Toast your ciabatta rolls, spread a light layer of chipolata mayo, place a layer of fresh spinach leaves between the bun and the burger.  Serve with a fresh salad, or a side of fries, I'll leave that decision up to you.  For me, this is a meal in itself!

Print Friendly, PDF & Email

Like this Article? Share it!