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Spinberry Burger

I love spinach and the health benefits of it but with three children I had to find ways to sneak it into foods so that my kids would eat it. I tried a spinach salad one day that featured raspberries and decided to try it on my kids...they loved it. The fruity flavor won them over. I figured why not incorporate it into a "meat" dish. I let the kids vote on the variety they preferred and this is the result. My oldest decided on the name.


SpinBerry Topping
3 cups of packed washed baby spinach leaves
½ pint of fresh washed raspberries or ½ cup of thawed frozen raspberries drained
2 tablespoons of raspberry vinaigrette
Raspberry Vinaigrette
½ pint of fresh washed raspberries or ½ cup of thawed frozen raspberries drained
4 tablespoons of raspberry wine vinegar
¼ - ½ cup extra virgin olive oil
2 tablespoons of Sutter Home White Zinfandel Wine
2lbs Ground Chuck
3 cups of packed washed baby spinach leaves
5 tablespoons of Sutter Home White Zinfandel Wine
2 teaspoons of fresh ground pepper
2 teaspoons of kosher salt
6 slices of smoked provolone cheese
Olive oil, for brushing the grill rack
6 whole wheat hamburger / Kaiser style buns
4 tablespoons of butter


Directions: To Start the Patties: Finely chop 3 cups of baby spinach by hand or use a food processor on the pulse setting Place the spinach in the middle of a 8x10 avg. piece of heavy duty aluminum foil Add 2 tablespoons of Sutter Home White Zinfandel wine Fold the aluminum foil into a packet Place on the grill over low heat (no pre-heating is required of the grill) Steam on the grill for 8-10, or until the aroma of spinach and wine is noticeable Remove from the grill Drain the juice by tilting the “packet” Place on a heat proof surface and cool To make the raspberry vinaigrette: In a food processor or blender pulse the raspberries (or mash with a fork in a small bowl if no food processor or blender is available) Gently pulse or whisk in the raspberry wine vinegar Gently pulse or whisk in the Sutter Home White Zinfandel Wine Slowly drizzle in the Extra Virgin Olive Oil while pulsing or whisking until the mixture emulsifies (slightly thickens) Set aside To make the patties: Place the ground chuck in a large bowl Add the salt, pepper, wine and cooled spinach Mix thoroughly by spoon or by hand but do not press hard or mash the ingredients Form into six well rounded patties about ½ inch thick Lightly soak a paper towel with olive oil and rub the grill grates on the grill Preheat the grill on low-med. high heat Place the patties on the grill While the patties are cooking, take the butter and place into a self made aluminum foil packet and place on the upper grill rack or to a corner of the grill with lower heat Cook the patties for 8-10 minutes depending on the wellness desired, then turn and cook for another 8-10 minutes or until the juices pooling on top are no longer red. Remove the butter packet and brush the butter onto the rolls Place one slice of Provolone cheese onto each patty When the cheese is mostly melted, remove from the grill Take the melted butter and brush the cut side of the rolls and place cut side down onto the top rack of the grill or the lower heat corner of the grill Lightly toast the rolls Remove the rolls To assemble the burgers: Spread the raspberry vinaigrette onto each slice of the roll. Place a patty onto each bottom half of a roll Top each patty with a mound of Spinberry Topping Add the top half of the roll and serve Makes 6 servings


My kids love this burger. It's also nutritious with the spinach, whole wheat rolls and raspberries.