Rating: 4 stars
16 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 8

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.

Victoria Riccardi
Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
5 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.

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  • 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.

Nutrition Facts

385 calories; calories from fat 28%; fat 12.1g; saturated fat 4.4g; mono fat 4.4g; poly fat 1.8g; protein 30.5g; carbohydrates 38g; fiber 4.3g; cholesterol 110mg; iron 5.7mg; sodium 712mg; calcium 225mg.
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