I’ve always wondered how Chef Al comes up with the incredibly creative and delicious burgers that he does every month. Where does that culinary “strength” come from? Now I know!
Celts Craft House Burger of the Month is back after the “pause” was lifted. I’m glad it is. If you are not familiar with the word florentine in the culinary world, it basically tells us this type of recipe features spinach. Al has had his delicious spinach dip on the appetizer menu for quite some time, but spinach dip on a burger? You gotta try it!
Of course, you start with Al’s beautifully seasoned, juicy, 1/2 pound beef patty, cooked to my temp. He tops it with a blend of mozzarella, provolone & reggiano cheeses, then tops that with his super creamy, baked spinach dip, which has rich cream cheese sauce in it. Need more cheese, he tops the creamy, cheesy spinach dip with more of that mozzarella, provolone, reggiano blend. Not going unnoticed is a fantastic garlic butter that is spread on that top bun and toasted beautifully. It’s the same roasted garlic he uses in his amazing roasted garlic aioli. The Denny’s Fifth Ave. Bakery bun always hits the mark.
You get so much spinach dip on the patty, you might be tempted to order chips and scoop it up. Save it for the burger as you can order the dip and chips as an appetizer. The Florentine Cheese Burger is available thru February. It’s a short month, so hurry!