Turkish loaf Cheeseburger with spinach & artichoke dip

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Strapping young beefcake seeks sweet & mild partnership with Mainland Egmont Cheese.

METHOD

Step 1 -Artichoke and spinach dip

  1. Chop spinach and blanche for 30 seconds in boiling salted water, refresh in iced water. Drain liquid well to ensure as much moisture as possible is removed.

  2. Mix together chopped artichokes, mayo and spinach

Step 2 - Building the Burger

  1. Flatten beef mince to form a patty the same size and shape as the Turkish bread roll.  

  2. Sear Beef patty on both sides on a hot grill and season with salt and pepper until a core temperature of 70c.

  3. Place the 2 cheese slices on top on the warm patty and allow to rest in a warm place.

  4. Butter the Turkish bread and toast lightly. Placed the melted cheese patty on the toasted bun, add the artichoke dip, spinach leaves and chipotle mayo.

  5. Slice in half to serve

INGREDIENTS

Serves: 1 | Prep: 10 mins | Cook: 5 mins

Step 1 - Artichoke & spinach dip- makes 400g

  • 200g Artichoke hearts in oil - chopped

  • 300g Baby spinach leaves

  • 150ml Mayo

Step 2 - Building the Burger

  • 200g Beef mince 85 CL- salt and pepper to taste

  • 2ea Mainland Egmont slices

  • 1ea Turkish bread roll

  • 80g Artichoke & spinach dip

  • 40ml Chipotle mayo

  • 30g Fresh Baby spinach leaves

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