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Artichoke-Spinach Burgers with Tomato-Feta Topping

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The topping of roasted tomatoes and feta adds both sweetness and depth of flavor to these vegetarian burgers. They’re ready in almost no time, but in a pinch, you can just top the burgers with raw tomatoes, or use a few sun-dried tomatoes if fresh tomatoes aren’t in season. For the best results, use artichoke
bottoms instead of hearts, as they do a better job of binding the burgers together.

Artichoke-Spinach Burgers with Tomato-Feta Topping

For the burgers:

3 cups (3 oz./90 g) loosely packed baby spinach

1 can (14 oz./440 g) artichoke bottoms, rinsed and drained

1/2 cup (3 1⁄2 oz./105 g) canned butter beans

1 garlic clove

1 Tbs. plus 2 tsp. olive oil

1 tsp. ground cumin

1 tsp. grated lemon zest

Kosher salt and freshly ground pepper

Lemon juice for tossing

4 poppy seed or sesame buns, split

For the tomato-feta topping:

2 cups (12 oz./375 g) cherry tomatoes, halved

1 Tbs. olive oil

Kosher salt and freshly ground pepper

1/2 cup (2 1/2 oz./75 g) crumbled feta cheese

Bring a saucepan of water to a boil over high heat. Add 2 cups (2 oz./60 g) of the spinach and let cook just until wilted, about 30 seconds. Drain the spinach and lay flat on paper towels to cool completely. Set aside.

Combine half of the artichoke bottoms, the butter beans and garlic in a food processor or blender. Process to a smooth puree and transfer to a bowl. Finely dice the remaining artichoke bottoms and add to the bowl. When the cooked spinach is cool, wrap it in a few dry paper towels and wring out the excess moisture, then chop it and add it to the bowl along with 1 Tbs. of the olive oil, the cumin and lemon zest. Season with salt and pepper and stir to combine. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

To make the topping, position a rack in the upper third of an oven and preheat to 450°F (230°C).

Line a baking sheet with parchment paper and pile the tomatoes on top. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the tomatoes in a single layer and roast until they just start to release their juice, about 8 minutes. Remove from the oven and set the broiler to high. Top the tomatoes with the feta and broil until the feta begins to melt and turns slightly golden brown, about 3 minutes.

In a nonstick frying pan over medium-high heat, warm the remaining 2 tsp. olive oil. Add the burgers and cook, turning once with a spatula, until golden brown and warmed through, 5 to 6 minutes per side.

Toss the remaining spinach with some lemon juice and divide among the bottom buns. Set the burgers on the buns and top generously with the tomato-feta topping. Cover with the tops of the buns and serve
immediately. Serves 4.

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Our Test Kitchen’s Favorite Healthy Dishes January 8, 2016 | 5 Comments

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Inspired by their love of food and passion for health and wellness, our Test Kitchen team launched a Wellness Camp at our headquarters this January, dedicated to teaching Williams-Sonoma employees about little things we could all do to improve our diets and overall sense of well-being. All month, we’ll be sharing some of their favorite tips, from healthy recipe hacks to cooking techniques to small substitutions that make a big difference. Follow along with us on the blog and on Instagram at @williamssonoma and the hashtag #wswellness.

 

Looking for the best-ever recipes for healthy living? The professionals in the Williams-Sonoma Test Kitchen have hand-selected a few of their go-to favorites, and you’ll find them below.

 

“We chose these recipes because they have the key features for clean eating,” our test kitchen cooks told us. “They showcase vegetables and fruits of all colors; use healthy cooking techniques such as grilling and steaming; and get full flavor from spices, herbs and acids.”

 

Read on to discover healthy, great-tasting inspiration for everyday cooking and easy entertaining.

 

Eggs Baked in Tomato Paprika SauceEggs Baked in Tomato Paprika Sauce
Fennel seeds and smoked paprika amp up the flavor of this healthy tomato sauce, topped with a quartet of protein-rich baked eggs.
Warm Corn, Tomato and Arugula SaladWarm Corn, Tomato and Arugula Salad
We’ve teamed a rainbow of fresh tomatoes with corn and arugula to create a wholesome salad with the perfect balance of flavors, colors and textures.
Farmers' Market Salad with Tomato-Basil VinaigretteFarmers’ Market Salad with Tomato-Basil Vinaigrette
Make the most of farm-fresh produce by tossing together this light, healthy salad. For a savory crunch, we’ve topped it with crispy homemade garlic chips.
Kale Salad with Quinoa, Pistachios and Pomegranate SeedsKale Salad with Quinoa, Pistachios and Pomegranate Seeds
Tuscan kale teams up with hearty quinoa, crunchy nuts and jewel-tone pomegranate seeds for a nutrient-packed salad that’s bursting with fresh flavors.
Vegetarian Bibimbap with Crispy Brown RiceVegetarian Bibimbap with Crispy Brown Rice
Put a healthy spin on a traditional Korean dish, spicing up brown rice, fresh vegetables and farm-fresh eggs with ginger, garlic and red chiles.
White Turkey ChiliWhite Turkey Chili
Cannellini beans and tender chunks of roasted turkey give this hearty chili plenty of lean protein. Fire-roasted green chiles and a dollop of tangy sour cream finish the dish with bright, fresh flavors.
Ginger-Soy Red Snapper en PapilloteGinger-Soy Red Snapper en Papillote
A bold, Asian-inspired marinade livens up the flavor of red snapper, which is cooked in a parchment-paper packet along with crunchy carrots and napa cabbage.
Chicken and Mango SkewersChicken and Mango Skewers
Bright tropical flavors shine in this light, healthy combo of succulent grilled chicken and juicy mango, jazzed up with tangy lime and red chile peppers.
Vegetarian Curry with Butternut Squash, Eggplant and ChickpeasVegetarian Curry with Butternut Squash, Eggplant and Chickpeas
Seasonal vegetables take center stage in this hearty meatless curry, enriched with coconut milk and fragrant spices. Serve the curry over steamed rice, topped with a spoonful of yogurt.
Zucchini Noodle Faux PhoZucchini Noodle Faux Pho
For a healthy spin on a classic Vietnamese noodle soup, we’ve switched out the noodles for long strands of zucchini, made with our spiralizer. It’s a fun, easy way to add fresh flavors, textures and nutrients. (See our video for how to make this dish using a handheld spiralizer.)
Grilled Skirt Steak with ChimichurriGrilled Skirt Steak with Chimichurri
Lean steak gets a big flavor boost from chimichurri, the piquant Argentinean condiment that includes fresh herbs, garlic, vinegar and olive oil. A quinoa salad with grilled vegetables makes the perfect side dish.
img83lStrawberry Galette with Crème Fraîche
Celebrate the bright, healthy flavors of fresh strawberries by making this gorgeous galette. For a bit of extra indulgence, serve each slice with a dollop of crème fraîche.
Yogurt Panna Cotta with Orange-Pomegranate CompoteYogurt Panna Cotta with Orange-Pomegranate Compote
We’ve given classic Italian panna cotta a healthy update by substituting  yogurt for the traditional cream. This silken dessert is delicious on its own or accompanied by our sweet-tart orange and