Method:Grilling

1. Formula

1. 1 pound ground chicken or turkey breast
2. Salt and freshly ground pepper
3. 1 lemon, zested
4. 1 (3 ounce) package freshly grated Parmigiano-Reggiano cheese
5. 1 clove garlic, finely chopped
6. 1 clove garlic, peeled
7. 1 (10 ounce) box frozen chopped spinach, thawed and wrung dry in a kitchen towel
8. 1 bunch chopped fresh herbs (mint, thyme, rosemary)
9. Extra-virgin olive oil (EVOO), for liberal drizzling
10. 4 thick-cut slices of crusty bread
11. 4 slices ripe beefsteak tomato, 1/2 inch thick
12. 1 (14 ounce) can artichoke hearts in water, drained and thinly sliced
13. 8 slices Provolone cheese

2. Nutrition Information

• Calories: 918 kcal
• Carbohydrates: 128 g
• Dietary Fiber: 17 g
• Fat: 29 g
• Protein: 44 g
• Sugars: 32 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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

4. Remark