Bacon & Date Goat Cheese Burgers
If you can’t find maple bacon, you can process 1¹₂ tablespoons of maple syrup with the spinach-goat cheese mixture in the food processor.
Prep: 30 min. • Grill: 10 min. Makes: 6 servings
2³ ₄ cups fresh baby spinach,
divided
1 pkg. (8 oz.) pistachios, shelled 2 Tbsp. lemon juice
2 garlic cloves, halved
¹₂ to 1¹ ₂ tsp. crushed red pepper flakes ¹₄ tsp. each salt and pepper 1 pkg. (5.3 oz.) fresh goat cheese, crumbled
¹₄ cup olive oil
1¹ ₂ lbs. ground beef
1 pkg. (8 oz.) pitted dates,
chopped
6 brioche hamburger buns, split 1 medium red onion, sliced
¹ ₂ lb. maple-flavored bacon
strips, cooked
1. Place 2 cups spinach, pistachios, lemon juice, garlic, pepper flakes, salt and pepper in a food processor; pulse until chopped. Add goat cheese; process until blended. Continue processing while gradually adding oil in a steady stream to reach a spreadable consistency. Refrigerate until serving.
2. Meanwhile, in a large bowl, combine beef and dates, mixing lightly but thoroughly. Shape into six ¹₂-in.-thick patties. Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from the heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut sides down, over medium heat until toasted.
3. Top bun bottoms with remaining spinach, burgers, red onion and bacon. Spread 4 tsp. goat cheese mixture over cut side of each bun top; place on burger. Cover and refrigerate remaining goat cheese mixture; save for another use.
1 burger: 804 cal., 45g fat (11g sat. fat), 118mg chol., 788mg sod., 67g carb. (34g sugars, 9g fiber), 39g pro.