• 3/4 cup ketchup
• 1/4 cup sour cream
• 3 tablespoons pickle relish, preferred brand Wickles
• Salt and pepper
• 3 tablespoons tarragon
• 2 pounds ground lamb or beef
• 1 box frozen artichoke hearts, defrosted and pat dry, finely chopped
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
• 4 cloves garlic, grated or finely chopped
• 2 tablespoons fresh thyme
• Zest of 1 lemon
• Olive oil, for drizzling
• Burger rolls, split
• 2 packages Boursin cheese (soft cheese with garlic and herbs) or 3/4 pound herb goat cheese
• Baby spinach leaves
• Sliced tomato
• Thinly sliced onion

Preheat a cast-iron griddle or skillet. 

In a small bowl, combine ketchup, sour cream, relish, salt, pepper and tarragon. Reserve. 

Combine ground meat with artichokes, spinach, cheese, garlic, thyme and lemon zest. Form 6 patties and drizzle each with olive oil. 

Toast buns. 

Spread soft cheese or goat cheese on bun bottoms, top with a patty, spinach, tomato and onion. Slather bun tops with tarragon sauce, set tops in place and serve with crispy, thin oven fries tossed with garlic and cheese alongside. 

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