Popeye Burgers

We had our first Popeye Burger at the Hamburger Hamlet in Chicago probably 30 years ago. 

They're thick, juicy, delicious burgers topped with spinach and cheese. 

Now we can make them at home when we get the craving....like today for lunch.

We like them bunless with a toasted and buttered bagel on the side.

 I use fresh ground beef and use my large

 Tupperware hamburger press to shape the burgers.

It's quick and doesn't over-handle them.

 Heat a cast iron skillet over medium high. Coat the skillet with a little oil.

 Season one side of the burger with a generous amount of seasoned salt and pepper.

 Place seasoned side down in the hot pan. 

Now season the top side with a generous amount of garlic salt and pepper.

 Cook about 2 minutes and flip.

 Cook the second side about 2 minutes, then top with chopped spinach, about 1/4 C.

 Top with a slice of cheese. 

Turn off the heat and cover the pan to allow the cheese to melt.

One for me.

One for you.

And two patties in the freezer ready for the next craving.

Popeye Burgers

1-1/2 lbs ground beef

garlic salt

seasoned salt

pepper

1 box frozen chopped spinach

 (cooked and drained, seasoned with butter and salt and pepper)

Cheese slices of choice

( Cheddar, Swiss, Colby-Jack, Muenster)

Butter

Toasted Bagels

Shape the beef into 4 large patties.

Season generously with the salts and pepper 

on both sides.

Pan grill in a lightly oiled hot skillet. 

About 2 minutes per side.

Top with spinach and cheese.

 Cover the pan and turn off the heat. 

Allow about 2 minutes for the cheese to melt 

and the burgers to cook to medium rare.

Adjust cooking times to your preference.

Serve with a toasted buttered bagel on the side

Lunch is served!