Rachael Ray'S Spinach Artichoke Burgers

• 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)

1. Preheat a grill, grill pan or large nonstick skillet to medium-high.
2. If using a grill pan or skillet, preheat the broiler.
3. Place the ground chicken in a medium bowl and season with salt and pepper.
4. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
5. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
6. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
7. If using a grill pan or skillet, broil the bread on both sides until toasted.
8. Rub the toasted bread with the remaining garlic.
9. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
10. 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.
11. If cooking on the grill, drop the lid to melt the cheese.
12. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
13. Place a burger on top of each of the tomato slices and serve immediately.

ground chicken, salt, lemon, freshly grated parmigiano, garlic, thyme, extra virgin olive oil, crusty bread, tomatoes, water, provolone cheese

Taken from www.food.com/recipe/rachael-rays-spinach-artichoke-burgers-168403 (may not work)