Greek-Style Burgers with Feta Aioli

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.

Yield: 5 sandwiches
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 28%
  • Fat: 12.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 30.5g
  • Carbohydrate: 38g
  • Fiber: 4.3g
  • Cholesterol: 110mg
  • Iron: 5.7mg
  • Sodium: 712mg
  • Calcium: 225mg

Ingredients

  • Aioli:
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons light mayonnaise
  • 2 tablespoons plain fat-free yogurt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 garlic clove, minced
  • Burgers:
  • 5 (1/2-inch-thick) slices red onion
  • Cooking spray
  • 1 pound lean ground round
  • 2/3 cup fresh breadcrumbs
  • 1/3 cup chopped bottled roasted red bell peppers
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg, lightly beaten
  • 2 garlic cloves, crushed
  • 5 (1 1/2-ounce) sourdough sandwich buns

Preparation

  1. To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.
  2. Prepare grill or broiler.
  3. 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.
  4. 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.
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