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Ingredients
- For the burgers:
- 3 Tbsp olive oil, divided
- 8 oz button mushrooms, sliced
- 1 tsp minced fresh garlic
- 1 lb ground sirloin
- 1 Tbsp low-sodium soy sauce
- 1/2 tsp each kosher salt and black pepper
- Shredded Parmesan
- For the spinach:
- 2 Tbsp unsalted butter
- 1/4 cup minced onion
- 2 Tbsp all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- Salt, cayenne pepper, and ground nutmeg to taste
- 4 cups chopped fresh spinach
- 1 Tbsp grated Parmesan
- 1/2 tsp fresh lemon juice
Details
Cooking time 40mins
Preparation
Step 1
Preheat grill to medium-high. Brush grill grate with oil.
Melt butter in a saucepan over medium heat. Add onion; cook until translucent, 3-4 minutes. Stir in flour and cook 1 minute.
Whisk in half-and-half and broth; season with salt, cayenne, and nutmeg. Bring sauce to a boil, then reduce heat and simmer 2 minutes.
Add spinach, stirring until wilted. Stir in Parmesan and lemon juice. Keep warm.
Heat 1 Tbsp oil in a sauté pan over medium-high; add mushrooms and sauté until they begin to brown, 3-4 minutes. Stir in garlic and cook 1 minute; season with salt and pepper. Remove pan from heat cool mushrooms.
Combine ground sirloin with 1 Tbsp oil, soy sauce, 1/2 tsp salt, 1/2 tip pepper, and mushroom mixture in a bowl. Divide sirloin into four equal portions; shape each into a patty.
Grill burgers, covered, until an instant-read thermometer inserted into center registers 160F. 3-4 minutes per side; transfer to a plate, tent with foil, and let rest 5 minutes.
Reduce grill heat to medium-low.
Brush toast with remaining 1 Tbsp oil. Grill toast until lightly browned, 1-2 minutes per side.
Top toast with burgers, then with Creamed Spinach Sauce; garnish with Parmesan.
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