This burger—stuffed with roasted bell peppers and spinach—carries Greek flavors in every bite. We've topped it with a tomato slice, lettuce leaves, and our low-fat version of the garlicky French mayonnaise aioli (ay-OH-lee) made more flavorful by adding feta cheese.
To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.
Prepare grill or broiler.
To prepare the burgers, place onion slices on a grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side. Set aside.
Combine the beef and the next 9 ingredients (beef through crushed garlic) in a large bowl. Divide the beef mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Place patties on grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until burgers are done. Spread 1 1/2 tablespoons aioli over top half of each bun. Place patties on bottom halves of buns, and top each with 1 onion slice and top half of bun.
I love Greek food to begin with, and this burger did not disappoint! I only made two minor substitutions: I used Italian buns, and I did not have frozen spinach. It its place, I used a 5oz. container of fresh baby spinach that I steamed for a couple minutes before chopping. The feta topping is outstanding, as is the mellow taste of the grilled red onions. I will make this again and again!
I truly enjoyed the blending of flavors on this burger. Plus its a great way to add tons of veggies to an every day diet. I put roasted garlic on top of the burger as well and used a whole wheat bun instead of a sour dough.
We enjoyed these with a pasta salad containing artichokes and kalmata olives in a simple viniagrette. My big change to the recipe was to use just a bit of fresh spinach steamed for 30 seconds in the microwave. I think any more than that (it was about 1/2 cup) would be too much. Also added a bit of dried mint and a pinch of fennel seed to the burgers and a squirt of lemon juice to the dressing. I was happy without a bun as the dish is quite filling.
I have this recipe added to our list of favorites and have made it a handful of times already. The burgers hqve great flavor and we can't get enough of the feta sauce...it's delicious. I do have the same problem others have mentioned with the burgers falling apart and haven't come up with a good solution yet. Next time I'll try chilling the burgers for a few hours first, and possibly add in a bit more egg.
Oh man, is this a terrific burger!! Cooked it on a med-hi set of coals (approx. 5 sec hand count) for three minutes, covered. Flipped, and cooked three more minutes covered, with the last minute closing the vents to build up the smoke. Let sit under foil for five minutes afterwards. Awesome! Also added organic red tip lettuce and some Cherokee purple tomato slices. Definitely a keeper. I really liked the feta sauce, but I do have to say, it doesn't taste anything like real aioli.
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