Laughing Cow Recipe #2: “Creamed” Spinach Burgers
The Laughing Cow® provided me with product for this review. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.
Well…you may have seen it on Facebook yesterday, but the big finale of burger week….fell apart.
The burgers actually fell apart.
I have several things to blame. But the more important thing to focus on: the burger that survived.
As for the others, they went on to live fulfilling lives as egg toppings and lettuce wraps.
I created a fun steak topping a few weeks ago with some Laughing Cow Queso Fresco and Chiptole wedges. I still had some Creamy Swiss and Garlic & Herb wedges left. So I put them together and created a fun burger topping.
Creamed spinach doesn’t sound too appealing to me, in theory. It reminds me of something I was grossed out by in childhood. But as an adult, I’ve come to realize the likelihood of it being delicious.
The word “creamed” by nature, means high in fat. Which is why I put this in “quotes” because the creamy texture comes from the Laughing Cow cheese. I’m full of tricks, people.
**Also, it needs to be said…my husband thought I put potatoes on his burger. I waited a moment before telling him the truth. He just looked so happy!
Laughing Cow Recipe #2: "Creamed" Spinach Burgers
- 6 wedges Laughing Cow® Creamy Swiss
- 1/4 cup fat free mayonnaise
- 1 cup reduced fat grated parmesan cheese, divided
- 1/3 cup 2% shredded mozzarella cheese
- 1 cup fresh spinach leaves, chopped
- 1 cloves garlic, chopped
- 1 lb 93% lean ground beef
- 1 egg
- 1 tsp each salt and pepper
- In a saucepan over low heat combine Laughing Cow Creamy Swiss Wedges, fat-free mayo, 1/2 cup grated parmesan cheese, shredded mozzarella, spinach and garlic. Stir until incorporated and heated through. Set aside.
- Mix together ground beef, egg, 1/2 cup parmesan cheese, salt, pepper and grill seasoning. Form patties and grill about 7 minutes per side. Top with creamed spinach mixture.