Provençal Burgers

   Rachael Ray may have proclaimed herself the Queen of Burgers, but I can make pretty damn tasty burger too.  This French inspired burger is so simple with only a few flavoring ingredients.  If you don't own a bottle of herb de provence, go get some!  I love the Spice Islands mix because I find it has more lavender than many other blends.  Subtle and unique, herb de provence is fantastic on roast chicken, grilled vegetables, and in this burger.  The quick "pickles" are done the way my grandma made pickles: cucumbers soaked in vinegar.  They compliment the rich cheese so well.  Leave them to soak as long as you like if you want them really sour.  (For even more sourness use plain white vinegar.)

Provençal Burgers
1 1/4 lb ground pork or dark meat turkey
2 Tbsp parsley
2 tsp herb de provence
1 1/2 tsp minced garlic
Salt and pepper
baby spinach
brie
1/4 of an English cucumber in 1/4 inch slices
white wine vinegar
French bread hamburger buns
Dijon mustard

   Place cucumber slices in a bowl and add enough vinegar to just barely cover them.  Allow to soak for at least 30 minutes.
   Use your hands to mix meat, garlic,  parsley, herb de provence, salt and pepper.  Make and cook a bite sized patty to test seasoning.  Adjust if necessary.
   Form into 4 patties that are slightly larger than the buns you intend to use.  Cook in a little bit of oil in a large non stick skillet over med heat for about 5-6 minutes per side.  Or grill over med-high for the same amount of time.  When there is 2-3 minutes left of cook time on the second side, top with slices of cheese so it has time to melt.
   Toast buns and assemble burgers.
   Serves 4