Hi tjmb: this black-bean Argentina flat bread (pizza) DOES NOT have spinach. Here's the prize-winning recipe from Cooking light. I made 2 huge batches and lost weight on that.. I doubled the Parmesan cheese, and added Mozarella cheese on top. Black bean spread: 1/2 cup diced onion, 1 can of black bean, 1 can of fire-roasted diced tomatoes with green chiles. Process until smooth in a blender. Argentine Black Bean Flatbread with Chimichurri Drizzle CATEGORY WINNER by Erin Mylroie, St. George, UT 1 red bell pepper 1 tablespoon cornmeal Cooking spray 1 tablespoon dry yeast 1/8 teaspoon sugar 1 cup warm water (100� to 110�), divided 3 cups all-purpose flour (about 13 1/2 ounces) 1 teaspoon salt 1 1/2 cups Black Bean Spread 1/2 cup (2 ounces) finely grated fresh Parmesan cheese 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 teaspoons minced garlic Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside. Reduce oven temperature to 450�. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450� for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes. Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip. *** The dough-recipe is yummy, so is the black bean spread.

If I going fancy for myself I start with the meat. It has to be local. Wallyworld or grocery store burger can be very bad... unfixable.... something to be covered in sauce and consumed for the calories. Put in another order for 10 lbs of ground cow Tuseday night! Local dairy farmer culls the herd regular to keep milk production high.. lower producing cows become hamburger... that is sold to me "as is"... I also get the liver, tounge, tail and hearts for free. Ground heart makes great chili meat! Burgers... got good meat so I sprinkle it with cayenne powder, cardamon, and black pepper.... easy on the cardamon... extra cayenne if it is going to be a cheeseburger. Pan has to be hot. Grilled is great but I think the best burger patty comes from a smoking hot iron pan greased with bacon grease. It has to sizzle good when it hits the pan. Looking for the meat to turn dark brown... that is the sugars from the meat juices fried onto the burger surface. You have to stand there and watch because at high heat things go from perfect to burnt in just a few seconds. A fine coating of grease on your glasses means you have it about the right heat. I only flip once! Bun needs to be buttered and fried in the pan next to the burger patty. Very easy to burn the bun because of the butter... put it on to cook after flipping and have a plate ready to put it on. I salt the bun when it is toasted and before putting the patty on it. That puts the least amount of salt right where I can taste it the most... salted buttery toasted bread is a treat by itself! I like my toppings cold. I buy cheap american cheese slices just because they seem to be the perfect burger cheese. I know they ain't real cheese but they make a cheeseburger. Fresh leaf lettuce is critical because it adds moisture to the burger. Mayo needs black pepper on it or mixed in it... other wise skip the mayo. Miracle Whip stuffs need not apply for a burger position around here. I like hot onions sliced thin. About all I need for a nice burger... crispy bacon slices are acceptable. If my burger is going to work as my lunch the greens and onions get put in a seperate baggie... the burger and cheese warmed in the microwave then the fresh veggies are assembled. My co-workers drool without shame. MY version of perfect for ME. Others probably have different tastes. I've been known to slip slivers of fresh habenera pepper into the meat in place of cayenne. Thin slices of jalpeno on top are a treat when I'm in that mood. Most of the time I'm in a hurry or out of an item so my burger ain't "perfect"... does not slow me down. : ) lyra

Warning to Lisa--do not read! I am going to try this now that I have become the grill master at my house. Bacon Burger Dogs Ingredients: 1 pound of hamburger 1 pound of thin sliced bacon 8 hot dogs (the real deal, no cheap ones!) 4 slices of cheese (split the slices of cheese in half) 1 egg 16 toothpicks Tin Foil Wrap Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties. Spread out your bacon with every two slices being about 2 " apart. Slice each hot dog from end to end, NOT completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog. Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty. Place this carefully at the ends of your bacon, which should be spaced 2 " apart....(2 slices of bacon per burger-dog), carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks. NOTE: Leave each toothpick exposed on one side or the other in order to remove them after cooking. Wrap your burger-dogs with tin foil and place on grill over medium heat, but do not place directly over flame. Cook for half-hour and then CAREFULLY remove foil from burger-dogs (HOT JUICE-Be Careful!) Place burger dogs back onto grill for browning. Serve with any condiments by itself or on a large Hoagie Roll

This is the best "recipe" I have ever had for burgers, but I quite often will just wing it and toss in Worcestershire, ketchup, Montreal seasoning (they make one specifically for Hamburgers too) or whatever. Hamburgers Copyright, Ina Garten, All rights reserved Recipe Summary Prep Time: 20 minutes Cook Time: 10 minutes Yield: 10 to 12 hamburgers 2 pounds ground chuck 1 pound ground sirloin 3 tablespoons steak sauce (recommended: Crosse & Blackwell) 6 extra-large egg yolks 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 4 tablespoons cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.