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Spinach & Artichoke Burgers With Tarragon Special Sauce


  • 3/4 cup ketchup

  • 1/4 cup sour cream

  • 3 tablespoons pickle relish, preferred brand Wickles

  • Salt and pepper

  • 3 tablespoons tarragon

  • 2 pounds ground lamb or beef

  • 1 box frozen artichoke hearts, defrosted and pat dry, finely chopped

  • 1 10-ounce box frozen chopped spinach, defrosted and wrung dry

  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese

  • 4 cloves garlic, grated or finely chopped

  • 2 tablespoons fresh thyme

  • Zest of 1 lemon

  • Olive oil, for drizzling

  • Burger rolls, split

  • 2 packages Boursin cheese (soft cheese with garlic and herbs) or 3/4 pound herb goat cheese

  • Baby spinach leaves

  • Sliced tomato

  • Thinly sliced onion


Preheat a cast-iron griddle or skillet. 

In a small bowl, combine ketchup, sour cream, relish, salt, pepper and tarragon. Reserve. 

Combine ground meat with artichokes, spinach, cheese, garlic, thyme and lemon zest. Form 6 patties and drizzle each with olive oil. 

Toast buns. 

Spread soft cheese or goat cheese on bun bottoms, top with a patty, spinach, tomato and onion. Slather bun tops with tarragon sauce, set tops in place and serve with crispy, thin oven fries tossed with garlic and cheese alongside.