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.
Cooking Light MAY 2000
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.
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